Tofu Cutlets

Slice the pound of extra-firm tofu into four ½-inch thick rectangular cutlets, keeping them uniform in size for even cooking.

Combine the 2 tablespoons of miso paste, 1 cup water, and 1 crushed garlic clove in a shallow bowl, whisking until the miso paste is fully dissolved.

Submerge the tofu cutlets in the miso-garlic mixture, turning gently to coat both sides evenly; let marinate for 10 minutes to absorb flavor.

Pour the ¼ cup nutritional yeast into a shallow dish or plate, then remove each cutlet from the marinade and dredge on both sides until fully coated.

Heat an oiled skillet or cast-iron pan over medium-high heat until shimmering, about 2 minutes.

Place the coated cutlets carefully into the hot skillet and cook for 4–5 minutes until the underside develops a golden-brown crust.

Flip the cutlets gently and cook the other side for another 3–4 minutes until golden brown and crispy.

Transfer the finished cutlets to a plate and serve warm with your choice of sauce or as a main course component.