Vegan Nut Tofu Cutlets

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Vegan Nut Tofu Cutlets! Absolutely delicious even if you do eat meat!

I am a vegetarian and I have been since I was 16 years old, but I do like to dabble with vegan fayre now and again.

This recipe for vegan nut tofu cutlets is one of my favourites, because they don’t take long to make and they taste delicious.

If you make medium sized cutlets then this recipe will make 8 cutlets, enough to feed four people.

I always like to serve mine with a crisp green salad and some homemade salsa.

Vegan Nut Tofu Cutlets

  • 90g of cooked brown rice
  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 150g cashews
  • 50g walnuts
  • 250g firm tofu, drained and crumbled
  • Small bunch of chopped parsley
  • 2 tbsp soy sauce
  • 2 tbsp olive oil, for shallow frying


  • Cook the rice according to the packet instructions until tender, then drain.
  • Heat the vegetable oil in a large frying pan, cook the onion and garlic over a low heat for 5 minutes until soft and golden.
  • Spread out the nuts on a baking sheet and toast under a preheated grill for a few minutes until browned.
  • Place the nuts, onion, garlic, rice, tofu, parsley and soy sauce in a blender or food processor.
  • Blend until the mixture forms a thick paste, if it is too thick add a drop of water.
  • Divide the mixture into eight equal sized mounds and then pop then into the fridge for 30 minutes.
  • Heat the olive oil for shallow frying in a large frying pan and add the cutlets.
  • Fry in two batches if you need to.
  • Cook for 5-10 minutes on each side until they are golden and heated through.
  • Remove the cutlets from the pan and drain on kitchen paper.
  • Keep them warm whilst you fry the second batch.

Serve immediately with a crisp green salad and salsa or I think some sweet potato wedges would be nice too.


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