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Vegan Schnitzel Recipe (Made With Tofu)

Austrian grandmas might clutch their pearls, but this vegan schnitzel slaps without the part where a farm animal has a bad day. Tofu gets put through a Rocky-style training montage (press, freeze, slice, bread, fry) and emerges as a firm, meaty cutlet with a gloriously crunchy crust.

Prep Time
12 mins
Cook Time
12 mins
Pressing, Freezing & Thawing Time
8 hrs
Total Time
8 hrs 24 mins
Servings: 4 servings
Calories: 343 kcal
Course: Main Course
Cuisine: Israeli

Ingredients

  • 2 14 oz. soft tofu
  • ½ cup unsweetened plant based milk
  • 2 teaspoons Dijon mustard
  • 1 teaspoon mushroom powder
  • 1 tablespoon tamari
  • ⅓ cup cornstarch
  • ¾ cup breadcrumbs or gluten free breadcrumbs
  • ¼ cup nutritional yeast
  • ½ teaspoon ground black pepper
  • ½ teaspoon thyme
  • 1 cup cooking oil canola or cooking spray if air-frying

Instructions

    Cup of Yum
  1. If available, use a tofu press, otherwise, drain the tofu and wrap it in a clean kitchen towel. Place the wrapped tofu on a wire rack over a baking pan. Set a second baking pan on top and add a medium-weight object to press gently without crushing. Let drain for 60 minutes, then flip and press for another 60 minutes.
  2. Transfer the pressed tofu to a container and freeze for at least 4 hours or overnight. Once frozen, remove from the container, rewrap in a fresh kitchen towel, and press again on a wire rack for 2 hours as it thaws.
  3. In a shallow bowl, whisk together the plant-based milk, Dijon mustard, mushroom powder, and tamari until smooth. In a separate bowl, add the cornstarch. In a third bowl, combine the breadcrumbs, nutritional yeast, black pepper, and thyme.
  4. Cut the tofu in halves forming 4 thin cutlets. If desired, you can use the tip of a knife to round out two opposing corners of the tofu to give it a more natural breast-like shape.
  5. Dredge each tofu slice in the cornstarch, making sure to thoroughly coat all sides. Dip into the curdled milk mixture, allowing any excess to drip off. Coat thoroughly with the breadcrumb mixture, pressing gently to help it adhere.
  6. To pan-fry, heat the cooking oil in a large skillet over medium-high heat. Cook the schnitzels for 3-4 minutes per side until golden brown and crisp. Transfer to a wire rack to drip dry.
Alternately you can bake or air fry your vegan schnitzel.
    Cup of Yum
  1. For air-frying, preheat the air fryer to 375°F (190°C). Lightly coat both sides of the schnitzels with cooking spray. Arrange them in a single layer in the air fryer basket and cook for 10-12 minutes, flipping halfway through, until golden and crisp.
  2. For baking, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat the schnitzels with cooking spray. Arrange them on the sheet in a single layer and bake for 18-20 minutes, flipping halfway through, until crisp and golden brown.

Notes

  • 💪 Weight for It:
  • Removing moisture is key for the right texture. A tofu press gives best results, but a heavy object does the job—just keep the pressure even.
  • Removing moisture is key for the right texture. A tofu press gives best results, but a heavy object does the job—just keep the pressure even.
  • ❄️ Frozen Assets:
  • Freezing and thawing tofu makes it chewier and more meat-like. Skip this step, and you’re just making breaded fried tofu.
  • Freezing and thawing tofu makes it chewier and more meat-like. Skip this step, and you’re just making breaded fried tofu.
  • 🔥 I Believe I Can Fry:
  • Keep oil at 350°F (177°C) for the crispiest schnitzel. Too cool = greasy, too hot = burnt. A thermometer helps keep it in the crispy zone.
  • Keep oil at 350°F (177°C) for the crispiest schnitzel. Too cool = greasy, too hot = burnt. A thermometer helps keep it in the crispy zone.

Nutrition Information

Calories 343kcal (17%) Carbohydrates 36g (12%) Protein 25g (50%) Fat 11g (17%) Saturated Fat 1g (5%) Polyunsaturated Fat 6g Monounsaturated Fat 3g Sodium 497mg (21%) Potassium 185mg (5%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 78IU (2%) Vitamin C 0.4mg (0%) Calcium 340mg (34%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 343

% Daily Value*

Calories 343kcal 17%
Carbohydrates 36g 12%
Protein 25g 50%
Fat 11g 17%
Saturated Fat 1g 5%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 3g 15%
Sodium 497mg 21%
Potassium 185mg 4%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 78IU 2%
Vitamin C 0.4mg 0%
Calcium 340mg 34%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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