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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Vegan artichoke dip

Vegan artichoke dip Need an appetizer in a hurry? Dips are a great go-to snack. That’s why you should try this “Spinach Artichoke Dip” from Shannon, over at Gona Be Vegan. It’s super easy to make!

All you’ll need to make this awesome artichoke dip is white onion, garlic cloves, olive oil, Tofutti Better Than Cream Cheese, Tofutti Better Than Sour Cream, artichoke hearts, frozen spinach (thawed and drained), sea salt, pepper, panko crumbs, and a dairy free shredded mozzarella. How about dicing up some Tofutti dairy free mozzarella cheese slices instead? Bet that would work too!

After you’ve mixed all that stuff together, sprinkle the panko bread crumbs on top, and then bake for 30 minutes. Simple as pie – err, simple as dip! Nice work, Shannon.

Deviled eggs are another great hors d’oeuvre, but if you’re vegan, eggs are totally off your menu. So give this recipe for vegan deviled eggs a whirl. Goodbye eggs. Hello potatoes!

Via Gona Be Vegan.

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Spicy banana cupcakes

Spicy banana cupcakes Spicy salsa? Yes. Spicy pickles? Okay. Spicy Chicken? Sure. Spicy cupcakes? Huh? Now this recipe is very creative. Aijay from Free Flow Foodie masterminded these “Spicy ‘n’ Mini Banana Cupcakes.” They’re dairy-free and topped with a pistachio frosting made with Tofutti Better Than Cream Cheese.

Now, the recipe calls for eggs, so if you are vegan these cupcakes aren’t going to fly, but if you’re just looking for dairy free, well…time to start baking!

You’ll need some cinnamon, nutmeg, and cloves – that’s the spicy part – and other good stuff like brown sugar, mashed bananas, vanilla extract, lemon juice, freeze dried strawberries, and sprinkles.

Then just mix, bake, and ice them like any other cupcake, but the spicy flavor mixed with bananas certainly sets them apart. Great job, Aijay.

Be sure to check out her blog, the pictures are awesome!

Via Free Flow Foodie.

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Why bother with this chocolate cake?

Why bother with this chocolate cake?No. It’s not intended as an insult. Korena over at Korena in the Kitchen has dubbed this chocolate cake recipe “The ‘Why Bother’ Cake.” Why, “Why Bother?” Korena says, “At some point, we started to refer to anything wheat-free and dairy-free as a ‘why bother?’”

Well, no matter the reason for the name, it’s a great looking recipe and it calls for a frosting made with Tofutti Better Than Cream Cheese…certainly fulfills the whole dairy free part.

Boiled quinoa takes care of the no wheat. You also add cocoa powder, vanilla, coconut oil, almond, soy, or rice milk, sugar, salt, and eggs – if you feel so inclined. Top it off with the Tofutti Better Than Cream Cheese frosting and some fresh berries, and you’re all set!

So, if you’re anti-dairy, anti-wheat, and you have a sweet tooth, this cake might be perfect for you. Nice one, Korena.

Via Korena in the Kitchen.

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