Mediterranean Tofu Cutlets

Can we take a moment to appreciate how good sandwiches are. A double dose of bread? Yes please. Layers of flavor and texture? Yup. A little bit of everything in each bite? That’s what I like to hear. Sandwiches look a bit different for a plant-based or vegan eater, but most sandwiches have an equally satisfying vegan counterpart, and for a lot of my sandwiches tofu cutlets take center stage.

By roasting the tofu slabs at a high temperature they turn into hearty, chewy slabs that are also packed with flavor. Lean Pantry friendly, these Mediterranean-inspired tofu cutlets use only ingredients from my Lean Pantry stock list, and they’re absolutely delicious sandwiched between hearty bread with hummus and veggies – raw, roasted or pickled.

Mix it up with your own blend of spices on the tofu and change up the sandwich toppings for endless meal possibilities. This quick a simple method for Seasoned Tofu Cutlets is sure to become a meatless Monday (or any day) favorite!

Mediterranean Tofu Cutlets
Serves 2 to 4


1 block extra firm tofu, pressed*
1 tablespoon + 1 teaspoon oil, I’m using olive oil
2 teaspoons oregano
2 teaspoons ground cumin
2 teaspoons dried dill
1 teaspoon paprika
1 teaspoon garlic granules

To Make

Preheat oven to 425 degrees. In a small bowl, combine oregano, cumin, dill, paprika and garlic.

Slice tofu cross-wise into 12 slabs, to make it easier cut into quarters and slice each quarter into 3 slabs. Transfer slabs to a baking sheet, close together. Brush each cutlets liberally with oil and sprinkle with salt. Use about half of the spice mixture to season the tofu, using fingertips gently rub the spice mixture into the tofu. Carefully flip tofu cutlets over and repeat – oil, salt, seasoning mixture, rub.

Transfer tofu to preheated oven. Roast for 25 minutes. Flip and continue roasting until crisp, about 15-20 minutes.


To press tofu I wrap the block in a clean towel and sandwich between 2 plates or cutting boards. Place something heavy on top (warning, it may tip over if it’s off balance, position accordingly), and allow to sit for about 20 minutes.

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