# @justine_snacks on Instagram - **Type:** Video - **Original URL:** https://www.instagram.com/p/CsG2R8vuZfS - **Gondola URL:** https://gondola.cc/posts/6304875-justine-snacks-instagram - **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/1e4cbd5197.jpg - **Posted:** 2023-05-11T14:57:51.000+00:00 ## Caption 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 brush each side with a mixture of rice vinegar and soy sauce. Season the whole wheat flour and panko with salt and mix. Dip the tofu in the flour first, then the milk, then the panko. Fry for 4-5 minutes per side until golden. The salad is a mixture of za’atar, Aleppo pepper, curly parsley, dill and sprouts. Mix with a good olive oil, lemon juice, salt and orange zest. I threw in a few crumbles of ricotta from centralvalleyfarm , which is delicious. Avocado + cutlet + salad = lunch. I hope you’ll love it as much as I do! #vegetarian #vegan #cutlet #asmrcooking ## Stats - **Views:** 49,355 - **Likes:** 17,706 - **Shares:** 0 - **Comments:** 164 ## Tags vegan, asmrcooking, vegetarian, cutlet --- Copyright (c) Gondola