This decadent, creamy, crunchy tofu cordon bleu recipe is simple enough for a weeknight meal but fancy enough for the holiday table.
When I think of cordon bleu, I picture fancy restaurants in the 90s. And something about that makes me nostalgic. Not that my family ate at a lot of fancy places in the 90s. I think it’s more a nostalgia for 90s TV and movies.
This tofu cordon bleu recipe is sponsored by the awesome folks at EZ Tofu Press. They offered up a press last week to one lucky reader, and that giveaway ended today. Rafflecopter – the giveaway tool that I use – chose the winner for me at random, and the winner is Becca F! Congratulations, Becca! I will email you this morning for shipping info, so EZ Tofu Press can mail you your prize.
A cordon bleu recipe is technically meat wrapped around cheese and then pan fried or deep fried. There are a few parts of my adaptation that stray from the traditional cordon bleu recipe:
1. There’s no meat. And, if you want to get technical, there’s no cheese. I used Chao Slices instead of Swiss.
2. It’s not fried. You guys, I really dislike deep frying. Not because it isn’t healthy, but because I don’t like dealing with the waste oil at the end. I bake over frying whenever possible, because baking is less messy and more hands off. I can read books with Darrol Henry while tofu bakes in the oven but can’t when it’s frying on the stove.
I adapted my cordon bleu recipe from this Food Network recipe. Since the tofu is stuffed with fake cheese and fake meat, I felt like I needed some quintessential whole food, plant based goodness to even things out. To balance out the richness of the tofu cordon bleu, I paired it up with a really simple massaged collard greens salad.
To make the cutlets for this recipe, you slice your block of tofu into four equal sized pieces, then slice each of those pieces almost all the way in half, but not quite.
Stuff, bread, bake, and serve. It’s really pretty easy!
Tofu Cordon Bleu Recipe
adapted from The Food Network
Yield: 4 servings
- 1 block extra firm tofu, pressed to remove excess moisture, then sliced into 4 thick cutlets
- 1/3 cup flour of your choice
- 1 tablespoons flax meal + 3 tablespoons water, whisked together and set aside to thicken for at least 5 minutes
- 6 Tofurkey Hickory Smoked Deli Slices
- 6 slices Field Roast Original Chao Slices
- 1/2 cup panko + 1/2 teaspoon of salt + 1 teaspoon pepper or store-bought seasoned vegan breadcrumbs
- Preheat your oven to 425F.
- Slice each of your tofu cutlets almost all of the way in half. You’re creating the opening where you’ll stuff the Tofurkey and Chao Slices. Don’t cut all the way through. You’re basically creating little tofu notebooks.
- Fold a Tofurkey slice in half, and stuff it into the opening. Tear one of the Chao Slices into eighths, and stuff four of the stacked pieces inside the Tofurkey that’s inside the tofu. Repeat with the rest of the tofu cutlets, Tofurkey, and Chao Slices.
- Pour the flax/water mixture, the panko mixture, and the flour each into their own shallow bowls. It’s time to dredge!
- Dredge each cutlet in the flour, coating it thoroughly. Then dredge each into the flax/water mixture, then the breadcrumbs. Make sure you get a nice coating of each thing.
- Arrange your breaded cutlets on a greased cookie sheet or one lined with a Silpat. Bake for 20 minutes, flip, then bake for 10 more minutes.