This is a versatile recipe that can take on any flavor profile you like. The cutlet looks elegant on the plate and can be stuffed or placed on a bed your desired side.
by Tina Martini, The Medicine Chef
Nappe (French term for thinly coating) with sauce and it’s a four star dinning experience any guest will love.
- 1 box Mori Nu Extra Firm Silken Tofu, drained well
- 1 Tbls grapeseed oil
- 1/2 package tempeh, flavor of your choice
- 1/2 small yellow onion, diced
- 1 large clove of garlic, minced
- 1 Tabls vegan Worcestershire sauce
- 3 cubes chicken-less vegan broth cubes
- 1/2 cup water
- 2 1/2 cups Italian seasoned bread crumbs
- 1 1/2 tsps granulated garlic
- 2 tsps poultry seasoning
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1 tsp salt
- Heat oil in a medium saute’ pan.
- Cook onion until soft then add crumbled tempeh.
- Cook until starting to brown, turn down heat and add garlic, Worcestershire, chicken-less broth cubes and water.
- Cook, stirring occasionally, until liquid is absorbed.
- In a medium mixing bowl crumble tofu. Add 1/2 cup bread crumbs and remaining seasonings and mix thoroughly.
- Stir in cooled tempeh mixture.
- Pour remaining 2 cups of bread crumbs into a shallow dish or plate.
- Taking a half cup of mixture in your hands, form into a cutlet shape and set in crumbs. Press lightly to coat outside of cutlet.
- Place on a sheet pan lined with parchment.
- After all cutlets are made, chill for 2 hours or these can be made the night before.
- Preheat oven to 375 degrees.
- Lightly coat tops of cutlets with cooking spray of your choice.
- Bake 12-15 minutes on one side.
- Turn carefully and lightly spray other side. Bake until golden brown.
- Rest 5 minutes before service.
Phyto Facts: Soy is a phytonutrient powerhouse that can be overdone. Since most of us raised in the U.S. aren’t exposed to a lot of soy, it’s not something we want to start ingesting as a main staple in our diets. A wide variety of soy based foods, on occasion, is a good way to get all of the amazing benefits without creating any imbalances in our chemistry. Soy and tempeh are both mood stabilizing foods. The phytonutrients that are associated with soy and fermented grains, like those in tempeh, are always linked to hormone health. These same phytonutrients also help alleviate the symptoms of asthma and arthiritis. This family of phytos have very effective anti-inflammatory properties, making them a good choice for pain relief in general.
|by Chef Tina Martini, “The Medicine Chef” @MedicineChef | Facebook
Chef Martini is an experienced, well-versed television personality with a successful and proven track record. She holds a doctorate from Bastyr University in Naturopathy and a Nutrition degree from San Diego State University. She mixes cooking with nutrition, fitness and wellness!