Lemon-Pepper Tofu Cutlets

Very simple yet so tasty, make sure to double this recipe for lemony tofu cutlets if you’re serving more than two, as everyone will want to have two pieces of this. Serve with one of VegKitchen’s grain salads or potato salads, and/or a colorful green salad.

Serves: 2

One 14- to 16-ounce tub exrra-firm tofu
¼ cup lemon juice (from 1 to 2 lemons,
depending on how juicy they are)
2 tablespoons safflower or olive oil
¼ teaspoon salt
Freshly ground pepper
Vegan Tartar Sauce, optional (but highly recommended!)

Cut the tofu in half crosswise, then cut each half through the thickness to get 4 sizeable slabs. Blot very well with paper towels or clean tea towel, or place the slabs in a tofu pressing device (I like the Tofu Xpress) for 30 minutes to an hour.

Combine the lemon juice, oil, salt, and lots of pepper in a medium skillet. Arrange the tofu slabs in the skillet in a single layer.

Turn the heat up to medium high. Cook for 5 minutes, then carefully flip the cutlets over. Continue to cook until the tofu absorbs all the marinade and is golden on both sides—flip to the first side again again for a bit once the second side is done.

Serve at once with the optional tartar sauce.