Serve these crispy tofu cutlets with steamed greens. The bright citrus sauce also works as a tasty topping for roasted squash. Quick, easy, tasty recipe!

Prep Time: 15

Cook Time: 40


  • Cutlets
  • 1 16-oz pkg. firm tofu, drained
  • 6 Tbs. hulled sesame seeds
  • Reduction
  • 2 tsp. toasted sesame oil
  • 1 large shallot, finely chopped (about 1/4 cup)
  • 1 Tbs. minced fresh lemongrass
  • 1 Tbs. minced fresh ginger
  • 2 cloves garlic, minced (2 tsp.)
  • 1 tsp. freshly ground black pepper
  • 1 cup fresh orange juice
  • 1 cup low-sodium vegetable broth
  • 1 Tbs. reduced-sodium tamari
  • 1 orange, for garnish (optional)


  1. To make Cutlets: Press tofu between 2 cutting boards; tip boards over sink edge 30 minutes. Halve tofu crosswise into 2 slabs, then slice slabs into 2 cutlets.
  2. To make Reduction: Heat oil in skillet over medium-high heat. Add shallot, lemongrass, ginger, garlic, and pepper; sautͩ 3 minutes. Whisk in juice, broth, and tamari. Reduce heat to medium-low, and simmer 5 minutes, or until slightly thickened.
  3. Spread sesame seeds on plate. Dredge Cutlets in sesame seeds.
  4. Heat oil in skillet over medium heat; add Cutlets. Cook 10 minutes, or until golden brown, turning once. Serve each cutlet with 3 orange slices (if using) and 3 Tbs. Reduction.

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