If you have been looking for the best vegan Saltimbocca, look no further. These simple tofu cutlets are coated in bread crumbs and flour, pan fried and topped with fresh basil and vegan bacon. Then they’re finished in the oven. I love to serve them with gnocchi or pasta. Topped with an herby vegan butter. They are honestly, absolutely incredible. Super impressive, but really easy to pull off.
What You Need For This Tofu Saltimbocca:
- Extra-Firm Tofu: It needs to be extra-firm and then you drain it and press it.
- Vegan Bread Crumbs and Flour: These coat the tofu.
- Vegan Butter and Olive Oil: To coat the tofu and cook the tofu.
- Vegan Bacon: I recommend Hooray Foods or Sweet Earth!
- Fresh Basil: You want to use fresh and put a few leaves on top of the tofu.
- Garlic and Herbs: I like to make a garlic herb melted butter to drizzle over the top.
I’m pretty darn confident that this is the best vegan Saltimbocca. It uses mostly simple ingredients. I know vegan bacon may not be easily accessible to some, but I tried to make this in a way any “bacon” would work. Normally, for Saltimbocca, you wrap chicken in bacon or prosciutto. Then coat in flour and/or bread crumbs. Then cook. However, I decided to bread and start to cook the tofu, then lay basil and “bacon” on top. That way, if you have “bacon” that won’t/doesn’t want to wrap around, no problem.
Why Should You Make This Incredible Dinner?
- It is one of the tastiest tofu dishes I have ever had.
- Very simple, but mega fancy.
- This Saltimbocca can be served with all kinds of starches and veggies.
- The flavors are outstanding.
- Vegan and Meat-Eater approved!
The Best Vegan Saltimbocca Tofu
Ingredients
- 1 Block(15oz) Extra firm tofu, drained and pressed*
- A few pinches of Salt and pepper
- 2 Tablespoons Olive oil
- 1/4 Cup Vegan bread crumbs
- 1/4 Cup All purpose flour
- 2 Tablespoons Vegan butter, I used Country crock plant butter
- 8 Large Fresh basil leaves
- 4 Slices Vegan Bacon, I used Hooray Foods brand
Instructions
- Preheat the oven to 425 degrees(F).
- After you have pressed the tofu, cut the block into 4 even rectangles through the side. So you have 4 tofu "cutlets".
- Sprinkle both sides of each cutlet with salt and pepper.
- Now brush each side of the tofu cutlets with the olive oil.
- In a large bowl, combine the vegan bread crumbs and flour. Whisk to combine.
- Coat the tofu cutlets with the dry mixture on both sides patting off any access.
- Heat the vegan butter on medium high in a large non-stick or cast iron skillet. Making sure it is oven safe.
- Put the tofu cutlets in the skillet. Brown the tofu on each side. About 3 to 4 minutes per side.
- Now, place two basil leaves and a strip of "bacon" that has been cut in half, placing both halves to cover the tofu, on top of each tofu cutlet.
- Reduce heat to medium low. Cover the skillet to start to cook the "bacon" on top for about 2 to 3 minutes.
- Remove the cover and then put the skillet with all the tofu cutlets in it into the oven. Finish cooking in the oven for 10 to 15 minutes or until the tofu is firm and the "bacon" is brown.
- While the tofu finishes cooking, make the garlic herb butter if desired. Heat the vegan butter in a non-stick skillet on medium. Add the garlic and herbs and sauté for 3 to 4 minutes.
- Once the tofu is done, serve with gnocchi, pasta, or veggies drizzle with the garlic herb butter. It is also delicious topped with pesto or marinara sauce if you prefer!
Video
Notes
Nutrition
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