Panko-Crusted Tofu Cutlets with Lemon-Dill Yogurt Sauce and Roasted Beets

Preheat the oven to 400°F (200°C). In a large oven-safe skillet or Dutch oven, toss beet wedges with 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Spread evenly and roast for 20 minutes.

While beets roast, pat tofu slices dry. In a shallow bowl, whisk together cornstarch and plant-based milk. Place gluten-free panko in a separate bowl.

Dip each tofu cutlet in the cornstarch mixture, then coat evenly with panko. Set aside.

When beets have roasted for 20 minutes, push them to one side of the skillet. Add 2 tablespoons olive oil to the empty side and arrange tofu cutlets in a single layer. Drizzle remaining olive oil over tofu.

Return skillet to oven and roast for an additional 20 minutes, flipping tofu cutlets halfway through, until tofu is golden and beets are tender.

Meanwhile, combine yogurt, dill, lemon zest, lemon juice, garlic powder, and a pinch of salt in a small bowl. Mix well and refrigerate until serving.

Serve tofu cutlets and roasted beets with a generous dollop of lemon-dill yogurt sauce.