Avocado-topped tofu cutlet! With lemony Aleppo sprouts, ricotta from the farmer’s market, and more citrus zest than I can count. So close to an avocado toast…yet so so far (we will get there one day, I promise) And YES - I’m a tofu cutlet girl, and I’ve had some (one) cutlet complaints (complaint) that I think is worth addressing. So this is cutlet 2.0! Because: - I cut the cornstarch for whole wheat flour, it’s grippier and smoother to work with, plus makes a better crunch imho - After the press, I re-brush the cutlets with a mix of soy sauce and rice vinegar. The tofu is ready to soak it up, and it takes what’s usually bland tofu outside of the breading, and injects it with a bit of much needed cutlet-flavor. The full formal recipe will be on the blog soon, but for right now: 1 14 oz. block extra-firm tofu Splash of rice vinegar Splash of soy sauce Kosher salt Whole wheat flour 1 cup milk of choice Panko breadcrumbs Press the tofu between paper towels for 15 minutes. Remove and ...