Tofu Panko Breaded Cutlets

with

Lemon Caper Sauce

Last night I made mashed potatoes for dinner--my husband's favorite side dish.  I was wondering what to make to go with it and decided to try tofu cutlets.  They are very easy to make and delicious.  They were a hit with my whole family.

Unfortunately, they were all gone before I could get a picture of them.

Here's the recipe--a little bit of this and that--I have no exact amounts.

1 container of Extra Firm Tofu

Italian Salad Dressing (Annie's Tuscany Italian)

Garlic Powder

Seasoned Salt

Black Pepper

Whole Wheat Panko Bread Crumbs

Early in the day remove tofu from package and drain most of the water out of it.  I use a strainer and fill a small storage container with water and place on top of the tofu block to heavy it down so water comes out of the tofu.  Rest strainer in bowl so water drips down and stays away from tofu.  

When tofu has drained, slice in 3/8" - 1/2" thickness (try not to make too thin) and lay on a platter.  Pour a little dressing on platter and spread and lay tofu slices on top.  Flip over a few times to cover slices completely on all sides.  Add a little more dressing if necessary.  Sprinkle some garlic powder, seasoned salt and black pepper on the cutlets.  Get a baking sheet ready with some parchment paper and lightly spray or rub with olive oil.  Pour Panko bread crumbs on plate and tap the tofu cutlets with bread crumbs so all sides are covered--don't be afraid to press down a little--careful not to break them.  Lay cutlets on baking tray and spray with olive oil.  Sprinkle more garlic powder and a little seasoned salt on top.

Bake for 40 minutes on 400 degrees.  No need to flip them.  

While cutlets are cooking make your lemon sauce.  

- Juice of one large lemon or two smaller ones

- Grate some of the skin from the lemon to add zest to sauce (about two teaspoons)--

  add more later if you want it extra lemony

- Pour in a small bowl and add about 3/4 cup of water 

- 1/4 teaspoon of vegetable broth (I like to use the powdered one with dried parsley in it)--

  but any broth is fine.  You can also use liquid broth in place of the water.

- 1 rounded teaspoon of arrowroot powder or corn starch

- Some chopped fresh parsley or dried is fine too

- 2 teaspoons of capers if you have ( have made it without them and it's still good)

- 1 teaspoon of minced garlic

- 1 tablespoon of white wine

Cook in small saucepan and stir with a whisk until it boils and thickens a bit.

This lemon sauce is also good on the mashed potatoes!

Let me know how you like it in the comments section.

Thank you!