This is a recipe inspired by the one in Quick Fix Vegetarian. It’s a handy cookbook, though I would appreciate pictures and cooking times, especially in cookbooks meant for busy evenings.
I have to say that as a former meatatarian, I’ve slowly grown accustomed to the single dish convenience of most vegetarian meals. I forget that from time to time, when looking through recipe books that I do occasionally have to make side dishes for things (ordinarily my laziness pretty much eliminates anything that requires pulling out more than 2 pots).
This recipe would be a great meat substitute if you’re having a few vegetarians over and plan to serve a meat dish with other sides. It’s even better if you’re serving with some sort of Asian inspired greens.
2 Tbsp tahini
1/4 cup water
canola oil (enough for frying)
1 lb extra-firm tofu, cut into thin slices
1/2 of a white onion, cut into thin slices
2 Tbsp butter or margarine
garlic to taste, minced
1/2 cup vegetable broth
juice of one lemon
- Combine tahini and water in a bowl until they form a paste (add salt and pepper to taste). Set aside.
- In a second bowl, pour the panko crumbs. (I start with a little, about 1/4 cup, and then add more as I need it).
- In a frying pan, fry onions until soft, bordering on caramelized. Add the broth and garlic. Let simmer to reduce the liquid by about a quarter. Add butter and stir until melted, and season to taste.
- Pour the oil into a frying pan. You’ll want enough that it will fry the panko crumbs to a nice golden brown. I had to continually add to the pan, so it’s hard to suggest a solid quantity. Coat the tofu cutlets in the tahini mixture, and then in panko crumbs. Fry until golden brown.
- Pour onion mixture on to plated cutlets.
If you’re planning on serving these for a dinner party, you can prepare them just before the guests are set to arrive and keep them warm in the oven (don’t add the sauce until serving). Don’t let them sit too long though, or they’ll get soggy.
Toughest Critic Rating: 9/10