If you’re searching for a standout vegan Saltimbocca, this tofu version delivers. Breaded tofu cutlets are pan-fried until crisp, topped with fresh basil and vegan bacon, then finished in the oven. I like to serve them over gnocchi or pasta and drizzle them with a garlicky herb vegan butter. The result is an impressive, restaurant-quality dinner that’s simple to make and satisfying for vegans and omnivores alike.
What You Need For This Tofu Saltimbocca:
- Extra-firm tofu: Drain and press the block so it holds its shape for slicing and pan-frying.
- Vegan bread crumbs and flour: A dry coating creates a crisp exterior.
- Vegan butter and olive oil: Use both for flavor and to sear the cutlets.
- Vegan bacon: Any brand you like will work; it adds a smoky, savory finish.
- Fresh basil: Layer a couple of leaves on each cutlet for an aromatic touch.
- Garlic and mixed herbs: Melted into vegan butter, they form a fragrant finishing sauce.
This recipe uses straightforward ingredients and simple techniques. Traditional Saltimbocca wraps meat in prosciutto or bacon, but here the tofu is breaded and lightly browned first, then topped with basil and vegan bacon. That approach avoids awkward wrapping while still delivering the classic combo of herb, crisp crust, and smoky topping. If vegan bacon isn’t available, substitute any plant-based alternative you prefer.
Why Should You Make This Incredible Dinner?
- It’s one of the most flavorful tofu dishes — crispy outside, tender inside.
- Simple to prepare but looks and tastes elegant.
- Pairs well with many sides: gnocchi, pasta, roasted vegetables, or a green salad.
- The combination of basil, garlic-herb butter, and vegan bacon is highly satisfying.
- Appeals to both vegans and meat-eaters, perfect for serving a mixed crowd.
The Best Vegan Saltimbocca Tofu
Print Recipe
Ingredients
- 1 Block(15oz) Extra firm tofu, drained and pressed*
- A few pinches of Salt and pepper
- 2 Tablespoons Olive oil
- 1/4 Cup Vegan bread crumbs
- 1/4 Cup All purpose flour
- 2 Tablespoons Vegan butter (for frying)
- 8 Large Fresh basil leaves
- 4 Slices Vegan bacon, thinly sliced or halved
Garlic Herb Butter
- 3 Tablespoons Vegan butter
- 6 Cloves Garlic, chopped
- 1 Sprig Thyme, leaves only
- 1 Sprig Rosemary, finely chopped
- 1 Sprig Oregano, leaves only
Instructions
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Preheat the oven to 425°F (220°C).
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After pressing the tofu, slice the block into four even rectangles to form cutlets.
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Season both sides of each cutlet with salt and pepper.
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Brush each side lightly with olive oil.
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In a bowl, whisk together the bread crumbs and flour.
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Press the dry mixture onto both sides of each tofu cutlet, shaking off any excess.
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Heat the vegan butter over medium-high in an oven-safe skillet (non-stick or cast iron).
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Place the cutlets in the skillet and brown each side until golden, about 3–4 minutes per side.
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Top each browned cutlet with two basil leaves and a strip of vegan bacon (cut the bacon in half if needed to cover the surface).
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Reduce heat to medium-low, cover the skillet, and let the bacon warm and steam for 2–3 minutes.
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Remove the lid and transfer the oven-safe skillet to the preheated oven. Bake 10–15 minutes, until the tofu firms up and the bacon is nicely browned.
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While the tofu finishes, prepare the garlic herb butter: melt vegan butter in a small skillet over medium heat, add garlic and herbs, and sauté 3–4 minutes until fragrant.
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Serve the tofu Saltimbocca with gnocchi, pasta, or vegetables and spoon the garlic herb butter over the top. Alternatively, try pesto or marinara if you prefer a saucier finish.
Notes
Nutrition
