these thanksgiving tofu cutlets with gravy are the perfect main dish. a great way to enjoy a protein packed main course with lots of flavor.
the inspiration
When I first went vegan I didn’t know what I was supposed to eat on Thanksgiving. I mean, turkey is supposed to be the main star of the show, so now what? Well, let me tell you, we do not need to hurt our beautiful little turkeys to have an amazing Thanksgiving meal.
So, my first vegan Thanksgiving I went out and I bought Gardein cutlets. They were definitely good but I found them to be greasy. After 8 vegan Thanksgivings, this one being my 9th, I go back to the same thing every year. Tofu cutlets with gravy are easy to make, delicious, and full of comfort.
Now, if you have been on my blog you will know I have a recipe already for tofu cutlets and gravy. However, I wanted to give a little update to the recipe and how it is made. The original blog post is still there because I know a lot of people have made it over the years.
the ingredients
- Super Firm Tofu: for the base of this recipe we of course need tofu. I like to use super firm tofu here but you can use extra firm or a soy free tofu.
- Vegetable Broth: we will use vegetable broth to boil the tofu in and then use that to turn it into a gravy. You can use any vegetable broth you like, whether it is homemade or store bought.
- Fresh Herbs: we want a blend of fresh herbs: rosemary, oregano, and thyme. These add in nice flavor and are the herbs typically used when making turkey so it adds a similar flavor.
- Cornstarch: the cornstarch will be used to turn the vegetable broth into gravy.
- Seasonings: we will need quite a few seasonings for these breaded tofu cutlets. It adds in nice flavor. We will need salt, black pepper, garlic powder, onion powder, paprika, and dried oregano.
- Breadcrumbs: to bread the tofu of course you need breadcrumbs. I like to use panko breadcrumbs. You can use any that you like.
- Lemon: the lemon juice is used with the broth and seasonings. It adds in nice flavor and acidity.
- Spray Oil: I like to use the spray oil to coat the tofu in oil before it goes into the oven.
boiling tofu
The biggest difference between the recipe from 2018 to now is that I am boiling the tofu. Also, we aren’t just boiling in salted water, we are boiling it in vegetable broth with herbs and seasonings.
Boiling tofu adds in nice flavor and helps to firm up the texture. Although, we are using super firm tofu here so it doesn’t change the texture as much as a softer tofu. If you want to learn more about tofu prep methods, check out this blog post on it.
preparing the tofu & gravy
- Cut the tofu into 10 even rectangular slices.
- In a large pot combine the broth, herbs, lemon juice, and seasonings.
- Add the tofu into the pot. Bring to a boil over high heat, and boil for 10 minutes.
- Carefully, remove the tofu from the pot and coat in breadcrumbs. Because it is wet the breadcrumbs will stick.
- Place the breaded tofu on a lined baking sheet. Spray with spray oil. Bake in the oven at 400°F for 20 minutes or until golden.
- Remove the herbs from the broth and add in a cornstarch slurry. Cook on the stove over high heat until boiling, whisking continuously.
- Once it is thickened, your gravy is complete! Taste and add in any extra seasonings or flavors you like.
- When the breadcrumbs are golden and the tofu is cooked, it is time to plate up and serve.
serving the breaded tofu cutlets and gravy
I think this looks best when served on a nice dish. The gravy served on the side because it allows people to add as much gravy as they like. It also prevents the tofu from getting soggy.
You definitely want to add some fresh herbs to the dish. I think a few pieces of fresh thyme and a sprig of rosemary look so beautiful. You can also add some black pepper or salt on top.
I personally don’t think you need to do anything ultra fancy here, just line the tofu up and it will look nice.
more thanksgiving recipes
why you’ll love this recipe
This recipe has been my staple Thanksgiving dish for the last 8 years. It always tastes delicious and is the perfect Thanksgiving dinner. I love how easy it to make.
I think it is the type of dish that really makes the table look complete. Since it is baked it isn’t full of oil either and we don’t need to deal with laying out the pieces on a paper towel or any of those extra steps.
thanksgiving breaded tofu cutlets & gravy faq
Is this recipe allergy friendly?
It contains soy and gluten. You can make this gluten free very easily by using gluten free breadcrumbs. To make it soy free you will want to use a soy free tofu.
How do I store the leftovers?
I like to store the tofu separate from the gravy. So, just store the breaded tofu cutlets in an airtight container, and the gravy in a small container.
Can I freeze the leftovers?
I do not recommend it.
How do I warm up the leftovers?
You can heat them in a pan on the stove, the microwave, oven, or air fryer. You can put them in a Thanksgiving sandwich with your other leftover sides.
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Breaded Tofu Cutlets and Gravy
Ingredients
- 1 (16 ounce) block super firm tofu
- 4 cups veggie broth
- ½ lemon juiced
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 2-3 leaves fresh sage
- 1 teaspoon salt up to 1 tablespoon depending on how your broth tastes
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon paprika
- ¾ cup panko breadcrumbs
- Spray oil
- ¼ cup cornstarch
Instructions
- Preheat the oven to 400°F (204°C).
- Cut the tofu from the into 10 even rectangular slices.
- In a large pot combine the broth, herbs, lemon juice, and seasonings. Taste and add any more salt if needed. This will depend on how salty your vegetable broth is.
- Add the tofu into the pot. Bring to a boil over high heat, and boil for 10 minutes.
- Carefully, remove the tofu from the pot and coat in breadcrumbs. Because it is wet the breadcrumbs will stick.
- Place the breaded tofu on a lined baking sheet. Spray with spray oil. Bake for 20 minutes or until golden.
- Remove the herbs from the broth and add in a cornstarch slurry. The slurry is just the ¼ cup of cornstarch mixed with ½ cup (120ml) of water.
- Cook on the stove over high heat until boiling, whisking continuously.
- Once it is thickened, your gravy is complete! Taste and add in any extra seasonings or flavors you like.
- When the breadcrumbs are golden and the tofu is cooked, it is time to plate up and serve. I like to serve the gravy on the side of the tofu.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
Nutrition
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hey there!
Hey, I’m Francesca!
Thank you for checking out my recipe! I am happy to have you here and hope you explore more delicious vegan recipes.
Francesca! This is so tasty and easy to make!!
Your videos are so very helpful and are so well done! And oh so healthy too! Love, love, love this, and all your recipes! Thank you for sharing your wealth of recipes!
Hi Paula! Yay I am so glad you enjoyed it thank you for the kind words and being here with me! xoxo
Could you air fry this?
that would work fine!
I made this tonight. I didn’t add extra salt because the broth cubes were low salt. Tte next time I make this I’ll add salt. I took both the pizza thyme and Rosemary off of the stems & left them in after took the tofu out. I definitely need different breadcrumbs because they are bland & need to add more seasonings. I still have leftover breadcrumbs even after slicing 13 pieces of tofu.
Hi Heidi, thank you for trying the recipe!
This was really tasty but the gravy was very gelatinous. I followed the recipe, but I substituted potato starch for cornstarch but I checked and it is a 1:1 ratio. I guess too much of the broth boiled off?
Hi! Hmm yes I am guessing maybe too much liquid boiled out. One other thing I did just read is that potato starch becomes more gelatinous at a lower temperature compared to cornstarch. So, if you try again I would add a little more liquid and cook for less time.
It looks amazing
Yay thank you so much!
Thank you for sharing your wonderful recipe. I really enjoy making tofu dishes and this one will certainly be on my list for Thanksgiving. It looks awesome and I bet it even tastes better than it looks.
thank you so much, Les!!!
This recipe looks great. What sides do you suggest serving this with besides the gravy? Thanks
Hi Marie! thank you! This recipe was part of a series https://youtu.be/SX8g62GaObU?si=dgkRR59f3hiIE2I5 that has a full menu! all recipes are on the blog as well
I made this for thanksgiving. It was delicious. The gravy was so good. Thank you.
yay! I am so glad you enjoyed it Gary!!thanks for trying!!
Francesca, I’m so glad I found you! This recipe was easy and delicious. I especially appreciated the delicate lemon flavor in the gravy. Nice, refreshing touch. I think I’ll turn the tofu after the first ten minutes next time. Thank you!
Yay I am so glad you enjoyed it Linda! thank you so much!!!