Tofu Cutlets with Charred Romano Beans

A hearty vegetarian meal featuring tofu cutlets toped with charred romano beans and a peanut-basil sprinkle for flavor.



Green Beans

½ pound Romano or green beans

2 tablespoons neutral oil

1/3 cup peanut-basil sprinkle

Tofu Cutlet

1/4 cup all-purpose or white wheat flour

½ teaspoon kosher salt

¼ teaspoon smoked paprika

¼ teaspoon garlic powder

1 large egg

1/2 cup panko

4 ounces tofu, cut into 2 slabs

Neutral oil for frying

¼ cup chipotle mayo


  • To make the beans: Trim and remove any strings from the beans. Preheat a large skillet with the neutral oil over medium-high heat. Add the beans and cook until the beans have a decent amount of blistering. Turn off the heat, pour a couple tablespoons of water into the pan, and immediately cover with a lid (it helps to protect yourself a bit with the lid while adding the water). Let rest until the beans are tender.
  • To make the tofu: grab three bowls and place them in a line. Add the flour, salt, smoked paprika, and garlic in the first bowl, the egg in the second, and the panko in the third. Heat a large skillet over medium heat with enough neutral oil to cover the bottom of the pan.
  • Dredge one of the tofu pieces in the flour, followed by the egg and ending with the panko. Transfer to the hot oil and repeat with the second piece of tofu.
  • Fry until golden, flip, and continue to fry until the second side is golden. If your tofu pieces are thick, use a pair of tongs to hold the tofu pieces and fry the edges. Transfer to a wire rack.
  • To finish: remove the lid from the green beans and sprinkle the beans with the peanut-basil sprinkle. Swoosh some mayo into two bowls and top with the fried tofu pieces. Divide the green beans on top and finish with an extra sprinkle of the peanut-basil mix before serving.