I am having so much fun making bread and breadcrumbs every week. This week I dropped some fresh parsley into the mix. Along with easy roasted romanesco and mashed potatoes, a blue plate special is on the table in no time. And I used my new chickpea flour “egg replacer” for breading. Loving it! (Click to see a recipe for scrambled chickpea flour, my new go to brunch idea.)
Breaded Tofu Cutlets
2 tablespoons chickpea flour + 1/4 cup water
1 cup breadcrumbs
1/2 block extra firm tofu
Press the tofu for as long as you have time for and slice it into 4 rectangles. Whisk the chickpea flour and water together in a shallow bowl. Pour the breadcrumbs into another shallow bowl and then have a plate ready for the breaded tofu. Dredge the tofu cutlets in the chickpea flour mixture and then into the breadcrumbs.
Either bake the cutlets in a 350 oven for 20 minutes or fry up on the stovetop until crispy.
1 head of Romanesco
2 teaspoons of high heat oil
Pinch of salt
Break the Romanesco into florets and toss with oil and salt. Roast in 400 oven until browning and crispy, about 25 minutes.
3 to 4 yukon golds
Pinch of salt
Peel and boil the potatoes. Drain and mash. Add milk and butter until the potatoes are smooth and mashed potato-y.
Plate it up and enjoy!
One thought on “Blue Plate Special #52: Breaded Tofu Cutlets with Roasted Romanesco & Mashed Yukon Golds”
🙂 There’s another good use for that chickpea flour then! 🙂