Vegan Schnitzel Recipe

Make the seitan

1. Add the tofu, olive oil, garlic powder, cumin, salt and vegetable stock to a blender or food processor. Blend until very smooth and no tofu lumps remain.
2. Transfer to a large mixing bowl and add the vital wheat gluten. Combine it thoroughly into the wet ingredients using a rubber spatula, then knead for 5-7 minutes using your hands. The texture should be stretchy and firm, but not so tough that it becomes impossible to work with.

Shape and cook the 'cutlets'

1. Transfer the seitan dough to a large, flat work surface. Divide it into 4 equal sections, or 6 if you want smaller schnitzel cutlets. Use a rolling pin to roll out each section into a rough oval shape around ½ inch in thickness.
2. Bring a large saucepan of water to a simmer over a medium heat and place the seitan cutlets inside. Cover, and allow to simmer for around 30 minutes, before removing them with a pair of kitchen tongs and transferring to a flat surface. Use a kitchen towel to remove any excess moisture.

Bread and fry

1. Set up your breading station. On a large, flat plate mix together the breadcrumbs, paprika and chicken seasoning. In a bowl, whisk together the plant based milk and flour until no lumps remain.
2. Cover the surface of a large non-stick skillet with olive oil and allow it to heat up for a few minutes over a medium-high heat.
3. Submerge each schnitzel 'fillet' in the batter and drip off any excess. Next, coat evenly on both sides with breadcrumbs.
4. Fry the cutlets for around 3-4 minutes on each side, until crispy and golden brown, then transfer to a flat surface covered with a kitchen towel to allow any excess oil to drip off.
5. Serve immediately, or store in the fridge in an airtight container, or wrapped with cling film, for up to 4 days.