The Best Vegan Saltimbocca Tofu

4 from 1 vote

Pan fried, breaded tofu cutlets topped with fresh basil and "bacon". Then finished in the oven.

Prep Time15

Cook Time30

Total Time45

Servings:

Calories: 328kcal

Author: Lauren Boehme

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!

*If you need more information about pressing tofu, check out my tofu cooking guide.