How do you improve on the family’s favorite recipe? GO VEGAN!
Ok, that may be a stretch. How about we try and make a family favorite, vegan, and see what we think. That is exactly what I did with this Vegan Tofu Milanese. The resulting comment from my wife – now wait for it. “This might be even better than the original.” I don’t know if we totally mean that but it was really good. Using the tofu truly created a different flavor than the chicken. I think this is more from the coconut milk as opposed to the egg wash.
Let me show you a few Milanese varieties I have developed including the ORIGINAL served with arugula as I have done with this recipe. I also have made a traditional PARMESAN version with tomato sauce and mozzarella. And I have also made a version using GLUTEN FREE MILANESE, a traditional CHICKEN MILANESE and MEXICAN RISOTTO STUFFED CHICKEN MILANESE.
The breading station varies from the meat version by using almond flour, coconut milk and gluten free bread crumbs. That is right – this recipe is vegan and it is GLUTEN FREE! The coating is a fair bit lighter using almond flour rather than all purpose flour. I kind of liked that. I made sure to compress the tofu to take out the excess moisture before going through breading process. I always do that with my tofu but I believe it is especially important for this recipe. The cooking process is the same using corn, canola or olive oil for the pan frying. The coating is more delicate so be careful when flipping over the tofu.
The cast of characters for the breading.
The breading and pan frying of the tofu Milanese.
The Vegan Tofu Milanese Plated.
Vegan Tofu Milanese
Building on an Italian classic and a family favorite with this Vegan Tofu Milanese. I cannot believe how much my wife and I enjoyed this dish.
- 1 Package Firm Tofu
- 2 Cups Gluten Free Bread Crumbs
- 1 Cup Almond flour
- 1 1/2 Cups Coconut Milk divided
- 5 Cups Arugula
- 2 Tsp Salt
- 1 Tsp White Pepper
- 3 Tbsp Olive oil
Begin by pressing the tofu to release as much of the liquid as possible. Create the breading station with the almond flour, one cup of the coconut wash and the gluten free breadcrumbs. Heat the oil on medium high heat. Take the tofu through the flour, then the coconut milk and finish with the gluten free breadcrumbs.
Add into the skillet and cook the tofu for about 2 minutes per side. Remove from the skillet and drain on a cooling rack. Create the final dish by placing a lot of arugula into the bowl and topping with the tofu milanese. Finish by drizzling with the mixture of the remaining coconut milk with the salt and pepper.
Serve and enjoy!