This vegan Mexican Torta de Milanesa is crispy, crunchy, and loaded with flavor. To make this impressive sandwich I’ve marinated the tofu and then dredged it in Kikkoman Panko® Bread Crumbs, stacked it on torta bread and layered it with my favorite sandwich toppings. It doesn’t get any more flavorful than this!
Kikkoman® Panko Bread Crumbs bring a delicate, crisp texture to home cooking, making them ideal for baked or fried foods. Unlike regular bread crumbs, these larger, crispier, and lighter crumbs ensure your food stays crunchy longer. Perfect for savory dishes like our tofu milanesa.🌟
Why You’ll Love This Torta
A typical torta is often made with steak or a chicken cutlet but this vegan milanesa torta is made with extra firm tofu. Stacked inside torta bread (bolillo) and layered with refried beans, avocado, tomato, and lettuce, it is a quick and easy go-to meal. You can easily prep the tofu a few days ahead of time and assemble your sandwiches when you are ready to eat. Feel free to play around with different toppings like this roasted garlic and orange guacamole, this salsa molcajeteada, or these pickled jalapeños or use a gluten free bread if you want a gluten free torta.
Ingredients
Tofu: I like to use extra firm tofu, pressed.
Avocado oil: I like to use avocado oil in the tofu marinade but any type of oil will work.
Breadcrumbs: For the best flavor and super crispy texture Kikkoman Panko® Bread Crumbs are the way to go.
Torta bread: This Mexican roll is a great for layering with tofu and veggies. You can purchase it at a Mexican grocery store or panaderia (bakeshop), or make it yourself.
Making Torta De Milanesa Step By Step
1. Combine 2 tablespoons Kikkoman® Soy Sauce, 2 tablespoons avocado oil, 2/3 cup water, 2 tablespoons nutritional yeast, 1 teaspoon garlic powder, 1 teaspoon smoked paprika.
2. Marinate the tofu cutlets into for at least 30 minutes.
3. Combine 1/2 cup almond milk and 1/3 cup flour.
4. Dip the tofu into the “egg” wash.
5. And then the breadcrumbs. Place on a sheet tray.
6. Pan fry until golden brown.
7. Cut each bolillo in half and toast. Smear with refried beans and avocado.
9. Add sliced tomato.
8. Add the cutlet, onion, lettuce, and pickled jalapeños.
10. Place the other slice of bread on top and enjoy.
Expert Tips and Tricks
- 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.
Serving
Serve with pickles jalapeños on the side.
Storing
It is best to store leftovers of this torta milanesa individually as assembled sandwiches will get soggy. Place the tofu cutlets in an airtight container and store in the fridge for up to 4 days. Reheat in the oven so they crisp up and assemble your torta accordingly.
FAQs
The best tofu to use is extra firm as it has the best texture. If you can’t find extra firm, use firm and press very well.
Though torta bread tastes great, you can substitute with a different roll or bread if you wish.
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.
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Servings: 4 servings
Calories: 590kcal
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To Make The Marinade
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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.
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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
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Remove the tofu from the marinade and drop into the “egg” wash.
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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.
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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.
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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.
- 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.
Serving: 1serving | Calories: 590kcal | Carbohydrates: 71g | Protein: 27g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Sodium: 1724mg | Potassium: 626mg | Fiber: 14g | Sugar: 9g | Vitamin A: 2358IU | Vitamin C: 12mg | Calcium: 312mg | Iron: 7mg
Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.