Blue Plate Special #52: Breaded Tofu Cutlets with Roasted Romanesco & Mashed Yukon Golds

IMG_7197 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.

Roasted Romanesco
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.

Mashed Potatoes
3 to 4 yukon golds
Plant milk
Vegan butter
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!