Posts Tagged ‘Tofu cutlets with kale’

October 1st: World Vegetarian Day

Saturday, September 28th, 2013

World Vegetarian Day is right around the corner. What better way to celebrate this day than with a vegetarian dish. The one below first appeared in The Jewish Exponent on August 25th, right before the Jewish New Year. It was part of an article on Kosher & Vegetarianism. I used the kale as a backdrop for the tofu, so there are actually two recipes. (Kosher items are so noted.)  I also now use sprouted tofu, because any bean or grain that is sprouted is easier to digest and therefore more easily digested.  Finally there is an increase in nutrients when grains & beans and seeds are sprouted.

Because the Exponent did not require photos, I did not take a picture of this dish assembled, but I do have one of the tofu, which I cooked on top of the stove, but may also be baked in the oven. Also, this recipe is gluten free and vegan.

Tofu Cutlets


One package firm or extra firm tofu (16 oz.)*
Flavored bread crumbs (kosher) or flaxseed meal mixed with sesame seeds (Approx. ½ cup- ¾ cup)
Kosher olive oil or sesame oil (Approx. ½ cup- ¾ cup)
Tamari soy sauce (San-J brand is kosher)


1. Allow tofu to drain well before slicing. Preheat oven to 350 degrees F.

2. While tofu is draining, prepare two small bowls, one with about ½ cup oil and the other with about ½ cup breadcrumbs or flax/sesame mix. Slice the tofu into thin slices lengthwise along the rectangular shape, about ½” to 3/4” thick.

3. Dip slices first into oil and then into breadcrumbs or flax/sesame mix. Place on a lightly oiled cookie sheet or one lined with parchment paper. Bake at 350 degrees for about 10 minutes on each side, turning carefully to keep coating mixture on the slices. (Can also be made in a fry pan on a medium flame, as shown in the photo.)

4. Put oven on high/grill mode and grill tofu about 2-3 minutes on each side or until desired crispness. Serve over cooked kale (see below) and sprinkle with tamari soy sauce.




Cooked Kale

Note: A recent article in The Philadelphia Inquirer (7/11/13) touted kale as easy, cheap, nutritious (packed with Vitamins A,C& K) and versatile. Kale has finally moved away from merely a trendy health food to a mainstream vegetable and is also available as chips.


One bunch organic kale
Water or stock
1- 2 Tbl. kosher olive oil
Sesame seeds or sunflower seeds


1. Wash kale well. Tear about 5-6 leaves into bite-sized pieces from the stems. Discard stems.

2. Steam until tender (about 10 minutes) or cook in a small amount of water or soup stock until tender (15-20 minutes). Kale tends to be a little bitter, so I prefer cooking it in water or stock, perhaps losing a few nutrients but making it much more palatable.

3. Drain kale, toss with olive oil and sprinkle on sunflower seeds or sesame seeds. Arrange tofu cutlets over the kale and drizzle with tamari soy sauce.