tofu schnitzel

Slices of firm tofu, coated in a flavourful batter and dipped in seasoned breadcrumbs, then fried or baked to crispy golden perfection.

Breaded Tofu

firm tofu

tbsp flour (plain / all purpose)

flour (plain / all purpose)

soy sauce

mustard

maple syrup

garlic powder

water

panko breadcrumbs

yeast

tsp salt

tsp black pepper (ground)

thyme

vegetable oil (for frying)

Tofu

Drain the tofu and press it if necessary to remove excess moisture. Cut the tofu into rectangular slices approximately ½ cm or a ¼ inch thick. 

Batter

Prepare the batter by whisking together the flour, water, soy sauce, vegan dijon mustard, maple syrup and garlic powder until completely smooth.

Breadcrumbs

To prepare the breadcrumb coating, stir together the panko breadcrumbs, nutritional yeast, thyme, salt and pepper.

Setup

Set up your breading station with three shallow bowls or plates containing the plain flour, the batter, and the seasoned breadcrumbs, plus a plate or board to set down the coated tofu.

Preparation

Dusting

Evenly coat a slice of tofu with plain flour, and knock off any excess.

Next, dip the slice in the batter. Use a fork to evenly coat it and briefly let drip off excess batter.

Coating

Using the fork, transfer the battered tofu slice to the bowl of breadcrumbs. Using a second, dry and clean fork, completely cover the slice in breadcrumbs on both sides and around the edges. You can use gentle pressure of your hands to press the coating onto the tofu. Carefully shake off excess breadcrumbs and set the slice down on a prepared plate. Repeat the breading with the rest of the tofu.

Breading

Frying

Pan Frying: Cover the base of a frying pan in vegetable oil and heat it up on medium-high to high heat. Fry the breaded tofu for 2-3 minutes on each side until golden brown. Adjust the heat if necessary. Once the tofu is done on both sides, set it down on a plate lined with a double layer of kitchen roll to soak up excess frying oil. If you are frying the breaded tofu in batches, top up with extra oil in between to keep the pan base covered.

Bake

Oven Cooking (alternative method): Preheat the oven to 200°C (390°F). Spread some cooking oil on a baking sheet and place the coated tofu on top. Gently rub the tofu in the oil, then turn the slices over and repeat. Bake for 15-20 minutes, turning the tofu over halfway through, until it has reached the desired colour and crunchiness.

Cooking

Ready to meet your new favorite dinner? Hint hint: It&#039;s tofu schnitzel! As a food scientist (aka professional flavor geek), I&#039;ve perfected this crispy, golden-brown masterpiece. Even if you’re a tofu skeptic, this vegan schnitzel will have you rethinking how versatile tofu can be!

Crispy Tofu Schnitzel (No Pressing or Marinating)

16-oz package super firm tofu (450 g)

plant-based milk (120 mL)

Tbsp soy sauce (30 mL)

cornstarch

Tbsp flour

tsp smoked paprika

½ tsp each garlic and onion powder

To fry: vegetable oil

To serve: flaky salt, fresh lemon juice

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.

I am German and had been thinking about Schnitzel and was excited when I discovered your recipe for a vegan Schnitzel. I made it with extra firm tofu (pressed well) since I didn't have any super firm and it turned out great. 

Thank you for this recipe - it will go in regular rotation!

https://www.youtube.com/watch?v=m6eUc_6Ols8

Ready to meet your new favorite dinner? Hint hint: It's tofu schnitzel! As a food scientist (aka professional flavor geek), I've perfected this crispy, golden-brown masterpiece. Even if you’re a tofu skeptic, this vegan schnitzel will have you rethinking how versatile tofu can be!

Grab the full written recipe here:

My debut vegetarian cookbook is now available! This hardcover spiral-bound cookbook includes over 100 easy vegetarian recipes, and I can't wait for you to cook from it:

Instagram:
TikTok:
Facebook:
Pinterest:

Top 2 tofu schnitzel recipes from across the web

The most viewed tofu schnitzel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Breaded Tofu

Crispy Tofu Schnitzel (No Pressing ...

Top 2 tofu schnitzel recipes from across the web

The most viewed tofu schnitzel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Breaded Tofu

Crispy Tofu Schnitzel (No Pressing ...

The most viewed tofu schnitzel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine