Crispy Tofu Schnitzel (No Pressing or Marinating)
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
294 kcal
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Course
Main Course
Crispy Tofu Schnitzel (No Pressing or Marinating)
Description
The Crispy Tofu Schnitzel (No Pressing or Marinating) recipe transforms slices of super firm tofu by dipping them in a seasoned batter consisting of plant-based milk, soy sauce, nutritional yeast, cornstarch, flour, smoked paprika, and dried garlic and onion powders. These battered tofu slabs are then coated with panko breadcrumbs, with an option to double bread for extra crunch. Pan frying in vegetable oil until golden creates a crisp exterior that contrasts with the softness of the tofu inside.
This preparation avoids the usual pressing or soaking steps, instead deriving texture primarily from frying and coating. The dish is completed with flaky salt and a fresh squeeze of lemon juice that brightens the flavor and enhances the savory notes of the batter and panko crust.
While best consumed immediately to enjoy maximum crispness, leftovers can be refrigerated for up to four days or frozen after initial freezing on a baking sheet. Reheating in an oven or air fryer revives the crisp coating. Alternatively, an air fryer method provides a less oily way to achieve a crispy result.
Ingredients
- 1 oz package tofu 450 g, super firm
- ½ cup plant-based milk 120 mL
- 2 Tbsp soy sauce 30 mL
- 2 Tbsp nutritional yeast
- 2 Tbsp cornstarch
- 2 Tbsp flour
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 cup panko breadcrumbs
- vegetable oil to fry
- salt flaky salt and fresh lemon juice, to serve
- lemon juice flaky salt and fresh lemon juice, to serve
Instructions
- Prep Tofu: Cut tofu into thin slabs, then lay them onto paper towels or clean kitchen towels. Pat dry.
- Make Batter: Stir together all remaining ingredients (except panko and oil) in a large bowl.
- Bread Tofu: Working one at a time, dip each piece of tofu into the batter. Shake off excess, then dip into a bowl containing the panko. Set finished pieces on a plate.If you have extra batter and/or panko at the end, I like to double-bread the tofu for an even thicker coating!
- Fry: Add enough oil to a large, thick-bottomed skillet (like a cast iron) to coat the bottom. Heat over medium/high, then add the tofu in batches. Cook for about 3 minutes per side, or until browned and crispy.Continue working in batches, adding more oil as needed, until all tofu is cooked. Keep the finished tofu schnitzel warm in the oven until ready to serve.
- Serve warm with a squeeze of fresh lemon juice and salt, as needed.
Notes
- Leftover schnitzel can be kept in an airtight container in the fridge for up to four days to preserve texture.
- To freeze, individually freeze cooked pieces on a baking sheet before transferring to a freezer bag, preventing them from sticking together.
- Reheat frozen schnitzel directly in the oven or air fryer to restore crispiness without frying again.
- Air frying works well if you spray the tofu pieces liberally with oil and cook at 375°F (190°C) for about 10 minutes, providing a lighter cooking alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 294kcal | 15% |
| Carbohydrates | 16.5g | 6% |
| Protein | 12g | 24% |
| Fat | 20.1g | 31% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 0mg | 0% |
| Sodium | 492mg | 21% |
| Potassium | 72mg | 2% |
| Fiber | 0.8g | 3% |
| Sugar | 1.4g | 3% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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