Description
This vegan Cheesy Cordon Bleu is a delicious plant-based twist on the classic French dish. Featuring marinated tofu cutlets filled with vegan deli ham and cheese, then breaded and baked to crispy perfection, it’s a hearty and comforting meal perfect for any occasion. Served with an optional creamy vegan cheese Dijon sauce, this recipe combines rich flavors and satisfying textures all while being entirely dairy-free and plant-based.
Ingredients
Scale
For the “chicken”
- 1 block (14 oz) extra-firm tofu, pressed and sliced into 4 cutlets
- 1 tablespoon soy sauce or tamari
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
For the filling
- 4 slices vegan deli ham
- 4 slices vegan cheese (Swiss-style or mozzarella alternative)
For the breading
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened plant milk
- 1 teaspoon Dijon mustard
- 1 cup panko breadcrumbs
- 1 tablespoon nutritional yeast
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
For the sauce (optional but recommended)
- 2 tablespoons vegan butter
- 2 tablespoons all-purpose flour
- 1 cup unsweetened plant milk
- 1/4 cup vegan shredded cheese
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Marinate tofu: In a bowl, whisk together soy sauce, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Brush this marinade generously over the tofu cutlets and let them sit for 10–15 minutes to absorb the flavors.
- Assemble cordon bleu: Place one slice of vegan deli ham and one slice of vegan cheese on top of each marinated tofu cutlet. Fold the tofu to sandwich the filling securely, and if needed, use a toothpick or gently press the edges to hold the filling inside.
- Prepare breading stations: Set up three bowls: one with flour, one with plant milk mixed with Dijon mustard, and a third with panko breadcrumbs combined with nutritional yeast, dried thyme, and paprika.
- Bread the tofu cutlets: Dip each tofu piece first into the flour to coat lightly, then into the milk and mustard mixture, and finally coat thoroughly with the seasoned panko breadcrumb mixture.
- Bake: Place the breaded tofu cutlets on the prepared baking sheet. Lightly spray or drizzle each with a bit of oil to encourage crispiness. Bake for 25–30 minutes, flipping halfway through, until the cutlets are golden brown and crispy.
- Make the sauce (optional): While the tofu bakes, melt the vegan butter in a small saucepan over medium heat. Whisk in the flour to create a roux, then gradually whisk in the plant milk. Stir continuously until the sauce thickens, then add vegan shredded cheese, Dijon mustard, salt, and pepper, stirring until smooth and creamy.
- Serve and enjoy: Plate the baked vegan cordon bleu cutlets hot, drizzling with the cheesy Dijon sauce if desired. Pair with mashed potatoes, roasted vegetables, or a fresh salad for a complete meal.
Notes
- This vegan version offers a hearty and comforting alternative to traditional cordon bleu.
- For a chewier texture, substitute tofu with store-bought vegan chicken cutlets or seitan.
- Pair this dish with mashed potatoes, roasted vegetables, or a fresh green salad for a balanced meal.
- Ensure tofu is well-pressed to remove excess moisture for better texture and browning.
- To avoid breaking the filling apart, handle stuffed tofu cutlets gently and consider securing them with toothpicks.
