Crispy Vegan Tofu Schnitzel
User Reviews
5
Crispy Vegan Tofu Schnitzel
Description
The recipe begins with pressing extra-firm tofu to remove excess moisture, essential for achieving a crisp coating. The tofu is then sliced into thin rectangles and marinated briefly in soy sauce to enhance flavor. A three-stage breading process is used: first dredging in cornstarch or starch alternative, then dipping in a flour-based batter blended with almond milk, soy sauce, and paprika, followed by coating in a spiced panko breadcrumb mix containing nutritional yeast and seasonings like garlic powder, paprika, salt, and pepper. The tofu slices are then fried until golden brown and crisp on the outside.
The schnitzel offers a crunchy surface and a tender, firm interior from the tofu, with umami notes from the soy sauce and nutritional yeast. The use of gluten-free ingredients is possible by substituting appropriate starches, flours, and soy sauce alternatives. Cooking oil choice influences the crispness and flavor of the final product.
This dish works as a vegan main course, served with sides like salads, potatoes, or vegetables. Leftovers can be stored refrigerated and reheated in an air fryer or oven to restore crispness, avoiding microwave reheating that can cause sogginess.
Pressing tofu thoroughly and choosing extra-firm types are crucial steps. Aquafaba can replace the batter mixture for a flourless option, maintaining the breading process. The recipe details methods for marinating, breading, and cooking to achieve the characteristic schnitzel texture without animal ingredients.
Ingredients
Tofu:
- 1 block extra-firm tofu
- 3 - 4 tablespoon soy sauce (or tamari or coconut aminos if gluten-free)
Flour Coating:
- ¼ cup cornstarch (or arrowroot powder or tapioca starch)
Batter:
- ¼ cup almond milk another neutral milk, or water (1 - 2 tablespoon more if needed, unsweetened plain
- 1 tablespoon soy sauce (or tamari or coconut aminos if gluten-free)
- ¼ cup all-purpose flour gluten-free if needed
- ½ - 1 teaspoon paprika
Breading:
- ½ - ⅔ cup panko bread crumbs regular or gluten-free
- ¼ cup nutritional yeast
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
Breading the Tofu:
- Press the tofu. Remove tofu from the package and wrap the block in layered paper towels or a clean absorbate dish towel. Lie on a flat surface and press tofu for at least 20 minutes. I place mine on a plate with 4 layers of folded paper towels on each side and leave a wood-cutting board on top to press it down. Alternatively, you can also use a tofu press.
- Prepare the tofu. Then slice the pressed tofu into rectangular slices about ¼-inch in thickness. Then add the slices to a shallow bowl or tray and top them with the soy sauce. Allow them to marinate while you prepare the rest. Flip them after a couple of minutes.
- Prepare your 3 dipping bowls. Grab three shallow but deep bowls. In the first bowl, add the cornstarch. In the second, whisk together the milk/or water, flour, and soy sauce (if the batter is too thick, add 1 to 2 more Tablespoons of milk or water). In the third plate, mix the breading ingredients together.
- Bread the tofu. Doing this one at a time, dip the tofu pieces into the batter until evenly coated. Then immediately press them into the breadcrumb mixture until all sides are fully coated.
Pan Fry Instructions:
- Prepare your pan. Add 2 - 3 tablespoon of olive oil to a large saute pan or skillet and heat to medium-high.
- Cook tofu. Once the oil is hot, carefully fry the tofu for about 3 to 4 minutes per side until golden brown and crispy. Don’t allow the tofu to overlap; you may need to cook it in batches if your pan is too small.
Air Fryer Instructions:
- Preheat air fryer to 380°F. Once ready, spray the basket generously with olive oil spray. Then, place the breaded tofu in an air fryer basket. Do not allow any overlapping. Spray to tops generously with olive oil spray.
- Air fry the tofu. Air fry at 380°F for 10 minutes until the tops are golden brown. Then, flip and air fry for another 5 - 8 minutes until crispy.
Serving:
- Top with fresh parsley and a squeeze of lemon. Serve with a salad, roasted potatoes, potato salad, sweet potato or french fries, or on its own. Enjoy!
Notes
- Press tofu thoroughly to remove moisture, ensuring the schnitzel crisps up properly and holds together.
- Do not use silken tofu; extra-firm tofu is necessary for structure.
- To make the recipe flourless, replace the batter with aquafaba and follow the dipping order: cornstarch, aquafaba, then panko.
- For gluten-free, use arrowroot starch, gluten-free flour, gluten-free panko, and tamari instead of soy sauce.
- Store leftovers in an airtight container in the fridge for up to five days.
- Reheat best in an air fryer or oven at 350°F to maintain crispness; avoid reheating in the microwave to prevent sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 12g | 24% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1005mg | 42% |
| Potassium | 298mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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