Our Artichoke-Potato Gratin we served together with some delicious Tofu Nut
Pecan cutlets, based on a recipe we found on the blog of Vegan Grandma. The recipe is originally from Professional Vegetarian Cooking, by Ken Bergeron.
Marinating the tofu slices.
Dredging the tofu slices in a dry flour mixture.
After the tofu slices have been dipped into a flour and water mixture, they now go into the bread crumb mixture. Instead of pecans we used a spicy nut mix.
The cutlets lined up and ready to go into the oven on a lightly oiled baking sheet.
The golden brown cutlets. Don’t they look yummy?
This has been the first time we prepared tofu like this. We think the cutlets were absolutely delicious and worth the extra time it takes to prepare them. People who think that tofu is boring and doesn’t have much flavor, should really try out this recipe.