Tofutti Chicken Parmesan Cutlet

Tofutti Chicken Parmesan Cutlet

Tofutti is featured in the latest edition of Joy of Kosher magazine! Here’s a recipe for chicken parmesan…

“Tofutti Chicken Parmesan Cutlet”

Ingredients:

4 skinless, boneless chicken breast
Pinch of salt, pinch of pepper, and 1/2 teaspoon
of granulated garlic and/or favorite seasoning
2 tablespoons all-purpose flour
4 cups of bread crumbs
1 jar of your favorite tomato marinara sauce
1 package of Tofutti mozzarella cheese slices
2 large eggs
1/2 cup Tofutti Better Than Ricotta Cheese
1/2 cup of Tofutti Better Than Cream Cheese

Directions:

1. Preheat an oven to 375°F.

2. Place chicken breast between parchment/wax papers on a cutting board. Firmly tenderize chicken with a meat mallet to about 1/2 inch thickness.

3. Mix bread crumbs, all-purpose flour, salt, black pepper or favorite all-purpose seasoning.

4. Beat eggs in a shallow bowl.

5. Dip chicken breast in eggs.

6. Transfer breast to breadcrumb mixture. Press breading into both sides.

7. In a large frying pan on medium-high heat add 1 cup of canola or vegetable oil.

8. Cook chicken until golden brown, about 4 minutes.

9. Mix the Tofutti Better Than Ricotta Cheese and the Tofutti Better Than Cream Cheese together.

10. Place chicken in a baking pan. Spread each cutlet with Tofutti Better Than Ricotta Cheese and Tofutti Better Than Cream Cheese mixture. Add 1-2 tablespoons tomato sauce per cutlet. Layer each cutlet with an equal amount of Tofutti mozzarella cheese slices, 2-3 per cutlet.

11. Bake in preheated oven until cheese melts, about 12 minutes. Cover with aluminum foil.

Serves 4

More recipes from Joy of Kosher magazine…

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Taco Dip

Taco Dip

“Taco Dip”

Ingredients:

12oz container of Tofutti Better Than Sour Cream
4 tbsp of Tofutti Better Than Cream Cheese
1 packet of taco seasoning
1/2 cup finely chopped bell peppers
1/4 cup finely chopped onion
1/3 cup finely chopped roasted tomatoes

Directions:

Mix all ingredients in a bowl and serve with tortilla chips!

Created exclusively for Tofutti Brands, Inc. by Katherine Bartlett.

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Vegan Jalapeno Poppers, Two Ways

This is a guest post by Ashley Adams from About.com’s Dairy Free Cooking.

It goes without saying that something that is full of flavor and spice, like jalapenos, pairs nicely with something creamy, cold, and refreshing, like Tofutti’s Better Than Cream Cheese mixed with fresh cilantro. But I’m saying it anyways: these vegan jalapeno poppers, whichever way you decide to make them, are amazing. Fried or baked, the breading adds a textural layer and a simple way to hold your poppers, and with a little bit of coconut and lime mixed into the process, flavor abounds.

A note of caution: working with this many peppers, no matter how much I moisturize my hands, makes my skin sting and burn anything I touch for 24 hours. So, if you have had or think you may have a similar experience, I suggest wearing gloves or sandwich bag over your hands while seeding, halving, and handling your peppers.

“Vegan Jalapeno Poppers, Two Ways”

Ingredients:

12 large jalapeno peppers, halved and seeded

For the Filling:

2 8-ounce tubs Tofutti Better Than Cream Cheese (I use the non-hydrogenated variety)
1/4 cup finely chopped fresh cilantro

For the Breading:

1/3 cup all-purpose unbleached white flour
3 T. nutritional yeast
1 t. garlic powder
1/2 t. chili powder
1/2 t. onion powder
1/4 t. paprika
1/4 t. sea salt
1 cup coconut milk
1 T. fresh lime juice
About 2 cups panko breadcrumbs
About 2 cups canola oil or more if needed, for frying

Directions:

1. First, ready your work station. Place your halved and seeded jalapenos on a clean, dry work surface. Set out a mixing bowl, three kitchen bowls and a large plate or platter lined with paper towels. Place a stainless steel pot or pan on the stove at the ready.

2. Make the filling. In the mixing bowl, beat or stir the Tofutti Better Than Cream Cheese with the fresh cilantro until well mixed.

3. In one of the three kitchen bowls, combine the flour, nutritional yeast, garlic powder, chili powder, onion powder, paprika, and sea salt. In another bowl, mix together the coconut milk and the lime juice. Place the panko breadcrumbs in the third bowl.

4. Now you’re ready! To assemble the poppers, fill each of the halves with a tablespoon or 2 (I usually opt for 2) of the Tofutti Better Than Cream Cheese filling. Then dip the poppers in the coconut milk mixture, followed by the flour mixture, followed by the coconut milk mixture again, and ending with dredging the poppers in the panko bread crumbs. Do this until you’ve filled all 24 halves.

5. Pour the oil into your stainless steel pot and turn on the stove heat to medium-high. Drop a panko crumb into the oil after a couple of minutes, and if it sizzles, the oil is hot enough. If not, wait a minute more and then try again. Once your oil is hot enough, gently lower the poppers—just a few at a time—into the oil and fry for about 45 seconds to 1 minute per side. Use a slotted spoon to gently remove the poppers from the oil and place onto the paper towel-lined plate or platter. Do this with all of the poppers. And then EAT THEM!

No frying required!

If fried foods aren’t your thing, then do the following and BAKE these bad boys instead:

1. Do all of the same things you did in steps 1-3 of the recipe above, except also preheat your oven to 425 F., and lightly oil a large baking sheet. Set out one extra kitchen bowl with about ½ cup of canola oil, too.

2. Fill all of your jalapeno halves with the Tofutti Better Than Cream Cheese and cilantro mixture. Then, dip the poppers in the coconut milk mixture, then the flour mixture, then the coconut milk mixture, then the panko mixture, then the oil, and ending with the panko mixture once more. Place each popper on the baking sheet and repeat this with all of the remaining poppers.

3. Bake your poppers for about 12 minutes, then turn on the broiler on high for 1-3 minutes, or until the panko browns up nicely but doesn’t burn.

Visit Ashley at www.dairyfreecooking.about.com

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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Chocolate vegan cheesecake

Chocolate vegan cheesecake Cheesecake is a New York institution, but you don’t have to live in the city to enjoy a good slice — and it’s okay if you’re vegan too! Veggie Galaxy has a dynamite recipe for a “Vegan Chocolate Cheesecake.” It looks ooegy-gooey good and its loaded with chocolate.

The recipe calls for three wonderful cups of chocolate, plus stuff like crumbled graham crackers, cane sugar, vegan butter, coconut milk, vanilla extract, and a big helping of Tofutti Better Than Cream Cheese.

Follow the directions carefully, they’re simple enough, but just make sure you get it right, that way you can start enjoying this awesome chocolate vegan cheesecake as soon as possible. Yum!

Can’t get enough chocolate? Give these Vegan Chocolate Cupcakes with Swirled Peppermint Frosting a whirl.

Via Veggie Galaxy.

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Gingerbread Pancakes

Gingerbread Pancakes Yay! Pancakes! Pancakes are a classic breakfast comfort food, sometimes lunch too, or pretty much whenever you want some. That’s why this recipe rocks. Liz over at The Edge of Veg has recipe for “Gingerbread Pancakes with Spiced Cream Cheese Frosting” — a cream cheese frosting made with Tofutti Better Than Cream Cheese.

You’ll need both wet and dry ingredients to make these gingerbread pancakes, of course. First the dry stuff: whole grain spelt flour, baking powder, ginger, cinnamon, nutmeg, and salt. As for the wet ingredients: almond milk, molasses, vegan butter, and some vanilla. And now the best part! Go get some maple syrup, cinnamon, and Tofutti Better Than Cream Cheese to make the dairy-free spiced cream cheese. Sweet!

Liz makes this recipe look easy, just follow her directions and you’ll be okay. Oh, and make sure you check out the great pictures Liz took.

Nice work, Liz!

If your sweet tooth is a little spicy, here’s a recipe for Vegan Pumpkin Bundt Cake, also made with Tofutti Better Than Cream Cheese.

Via The Edge of Veg.

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