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.
Servings 6 people
Calories 450kcal
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition is an estimate per serving.
Nutrition
Calories: 450kcal | Carbohydrates: 35g | Protein: 20g | Fat: 27g