Torta De Milanesa

This vegan Mexican Torta de Milanesa is crispy, crunchy, and loaded with flavor. Tofu takes the place of chicken cutlets in this sandwich layered with avocado, refried beans, tomato, and lettuce.

Course Main Course

Cuisine Mexican

Diet Vegan

Prep Time 30

Cook Time 10

Total Time 40

Servings servings

Calories 590kcal

Author Dora R.

Ingredients

1 block extra firm tofu, pressed (16 oz)

Marinade

2 tablespoons Kikkoman® Soy Sauce
2 tablespoons avocado oil
⅔ cup water
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon smoked paprika

Breading

½ cup unsweetened almond milk
½ cup all purpose flour
3 cups Kikkoman Panko® Bread Crumbs
oil for pan frying

To Assemble

1 avocado, pit removed, mashed
4 bolillos (torta bread)
2 cups refried beans
2 Roma or beefsteak tomatoes, sliced
1 ½ cups shredded romaine lettuce
½ cup thinly sliced white onion (optional)
¼ cup pickled jalapeños

Instructions

Cut tofu block into 1/2 inch thick cutlets.

To Make The Marinade

In a large bowl combine the soy sauce, oil, water, nutritional yeast, garlic powder, and smoked paprika. Mix well, and drop in the tofu cutlets. Let marinate for at least 30 minutes in the fridge.
In a small bowl combine almond milk and all purpose flour to make an “egg”wash and pour breadcrumbs onto a plate.

To Bread The Tofu

Remove the tofu from the marinade and drop into the “egg” wash.
Then take the cutlets one at a time and dredge them in the breadcrumbs. Make sure that they are completely covered. Place on a sheet tray.
Fill a heavy bottomed skillet with 2 inches of oil. Heat until oil is 350°F. Drop the cutlet in the oil and cook for 2 to 3 minutes on each side until golden brown all over. Remove from the pan and place on paper towels to drain.
Cut bolillo in half and toast lightly on a griddle. Smear one side with refried beans and the other side with avocado. Place the cutlets on top of one side and top with tomato, onion, lettuce, and pickled jalapeños. Place the other slice of bread on top.

Notes

Make sure the tofu cutlets are completely covered in the breadcrumbs for the best texture and taste.
Press the tofu by placing it on a flat surface, covering it with a towel, and then laying something heavy on top to press out as much water as possible. Pat dry before dipping in the egg wash.
Make sure the oil is hot when you place the cutlets in the pan. You want them to start cooking right away and not sit and absorb the oil.

Nutrition