Instructions
Serving suggestions
Our favorite way to serve them is with a nice mixed salad. You can also cut them before serving to make the dish prettier and lay them on top of a bed of salad.We serve them with a wedge of lemon to squeeze on top. The crispy and flavorful breadcrumbs on the outside and the soft and tasty inside make these tofu and spinach cutlets a complete, healthy, and delicious dish, suitable for adults and children. They quickly became one of our favorite dinners! Pour 1 cup (250 grams) of unsweetened soy milk over it to soften it. Tap water is fine too. Push it into the liquid and let it soak for a few minutes. Meanwhile, prepare 14 ounces (400 grams) of spinach. Cook it in a pan for a few minutes until it loses its cooking water and then let it cool down for a couple of minutes. Now take a food processor or blender, and add 4.5 ounces (125 grams) of tofu in chunks, the spinach you just cooked, ⅓ cup (50 grams) of breadcrumbs, half a clove of garlic chopped into small pieces, 3 tablespoons (15 grams) nutritional yeast, to give a light cheesy taste, a grating of nutmeg if you like, and 3 to 4 tablespoons of extra virgin olive oil. Finally, season with two or three pinches of salt and two twists of pepper. Blend for two minutes, stopping a couple of times to scrape the mixture down the sides of the blender and to taste and adjust for salt. In the end, you will have a firm and sticky mixture, ready to be transformed into tofu and spinach cutlets, but also in nuggets, burgers, or meatballs, which you can deep fry or as we prefer to do, bake. Prepare two containers for breading the cutlets. I use two baking trays. In one put about 1½ cups (220 grams) of breadcrumbs, a pinch of salt, a pinch of pepper, and some Italian herbs seasoning made with sage, rosemary, and thyme. In the other, put some unsweetened soy or oat milk. Then grease your hands with a few drops of oil and shape the cutlets. Each cutlet is made of about 2 tablespoons of mixture. I like to make them quite thin, but you are free to do as you like. Then holding the cutlet in your hand, brush it with soy milk. It is better to brush it rather than dipping in the milk, because it may break. Then flip it over in the breadcrumbs and brush the other side with soy milk. Now cover it with the breadcrumbs and make a little pressure with your hands to make the breadcrumbs stick. Put it on the baking sheet with baking paper and repeat this process until you run out of the mixture. Making this recipe several times we have noticed that sometimes the mixture can be slightly wetter or drier depending on the type of tofu used and how much water remains in the spinach. The result however does not change, once cooked in the oven the cutlets will be nice and compact, crisp outside, and tasty and soft inside. So don’t worry if they stick to your hands a bit while shaping them. The tofu and spinach cutlets are ready to be baked. Bake them at 350F or 180C for 20 minutes, then turn them over and bake them for another 5 minutes.
Variations
You can change the shape of the tofu and spinach cutlets, and turn them into nuggets, meatballs, burger patties, and so on. As mentioned before you can also deep fry them, but in this case, I recommend making them slightly thicker and smaller, so they don’t break while in the oil.
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Storage
Store the tofu and spinach cutlets in the refrigerator, after baking them, for up to 3 days, best if in an air-tight container. Reheat in a preheated oven at 350 C (180C), or in the microwave. You can freeze the cutlets before cooking them.To do so, place them on a baking tray lined with parchment paper, freeze them, then when they are frozen you can move them into a plastic bag to save space in your freezer.
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