Crispy Vegan Schnitzel Cutlet – Made from Tofu!

Crispy Vegan Schnitzel Cutlet Made with Tofu – A Twist on a Classic German Dish

Are you tired of the same old plant-based dishes? Look no further! This crispy tofu schnitzel is a delicious vegan twist on a classic dish. It’s simple to make, has a satisfying crunch, and tastes surprisingly like chicken. Whether you serve it as a main course with a side salad, or use it as a base for parmigiana or katsu curry, you won’t be disappointed.

Why You’ll Love This Vegan Schnitzel

• Tastes surprisingly like chicken: This tofu schnitzel has a similar flavor and texture to meat schnitzel, making it a great choice for those who are transitioning to a vegetarian or vegan diet.
• Versatile: Serve it on its own, with a side salad and lemon, or as a base for parmigiana, katsu curry, or your favorite sauce.
• Quick and easy to make: You only need 25 minutes to prepare this delicious meal.
• Budget-friendly: With a cost of only $7, this recipe is an affordable option for dinner or lunch.
• Meal-prep friendly: If you want to do the bulk of your cooking ahead of time, prepare the schnitzels so they are breaded then freeze, thaw and cook when you’re ready.

What You’ll Need To Make This Vegan Schnitzel

Luckily tofu schnittys don’t require too many ingredients, and many of these are pantry items. Here is your shopping list:

• Tofu
• Soy sauce
• Chickpeas (aquafaba only)
• Cornstarch
• Panko crumbs
• Nutritional yeast
• Smoked paprika
• Vegetable stock powder
• Sunflower oil (or any oil suitable for frying)

To serve:

• Salad
• Lemon
• Mayonnaise or aioli

How To Make Vegan Schnitzel

Step 1: Press the Tofu

• Take the extra firm tofu and place it on a clean, non-fluffy tea towel or paper towel.
• Weight it down with a chopping board and heavy objects such as a cast iron dish or cook books.
• Let it sit for 10-20 minutes to press out excess moisture.

Step 2: Marinate the Tofu

• Cut the pressed tofu into 4 large pieces.
• Place them in a tray and cover with soy sauce.
• Let it marinate for a few minutes, flipping the tofu occasionally to ensure even absorption.

Step 3: Prepare the Crumb Coating

• In a bowl, mix together panko crumbs, nutritional yeast, smoked paprika, and vegetable stock powder.
• Transfer the mixture to a dinner plate.

Step 4: Coat the Tofu Cutlet in Crumb Coating

• Drain the chickpeas and reserve the aquafaba.
• Place the cornstarch on a separate dinner plate.
• Have a third dinner plate ready for the crumb mixture.
• Dip each marinated tofu piece in cornstarch on both sides, then in aquafaba to form a sticky layer.
• Coat the tofu in the crumb mixture, pressing down to ensure it sticks well.
• Shake off any excess crumb, then transfer the tofu to a separate plate.

Step 5: Fry the Vegan Schnitzels

• In a large shallow frying pan, heat up a generous amount of sunflower oil over medium-high heat.
• Check if the oil is hot enough by adding a breadcrumb – if it sizzles immediately, it’s ready!
• Fry the tofu schnitzels until golden brown on both sides, approximately 2 minutes per side.
• Transfer to a plate lined with paper towel to remove excess oil, then let it cool slightly before serving.

Serving Suggestions

1. Serve with a side of mashed potatoes, gravy and steamed vegetables for a classic meal.
2. Top with passata or marinara sauce and vegan cheese, then broil/grill to make Parmigiana.
3. Pile it high on a vegan burger bun with lettuce, tomato, and pickles for a tasty sandwich.
4. Serve on top of a bed of rice and with a side of stir-fried veggies for a filling meal.
5. Slice and serve on top of a salad for a crunchy and protein-packed option.
6. Enjoy as is as a satisfying snack or appetizer with your favorite dipping sauce.
7. Whip up a Japanese curry sauce and make Katsu curry.

Substitutions

• Panko crumbs: If you don’t have Panko crumbs, you can use regular breadcrumbs as an alternative.
• Soy Sauce: If you prefer not to use soy sauce, you can opt for Tamari or Coconut aminos as a substitute.
• Nutritional Yeast: If you can’t find nutritional yeast, it can be omitted from the recipe.

Storage Instructions for Vegan Schnitzel Cutlets

Tofu Schnitzel can be stored in the refrigerator for up to 3 days. To store it, simply place the cooked schnitzels in an airtight container and keep them in the refrigerator. You can reheat in an airfryer or oven to get that crispy texture on the crumb, or if you’re not fussed, simply microwave them to reheat.

These tofu schnittys are also great for meal prep! Freeze them after they have been breaded but before they have been cooked. Place the crumbed schnitzels on a baking sheet lined with parchment paper and freeze them for 1-2 hours. Once they have frozen, transfer them to an airtight freezer bag or container. Freezing this way stops them from sticking together. When you’re ready to eat them, simply thaw and cook following the regular cooking instructions from point 7 onwards in the recipe card below.

FAQs

Tofu schnitzel is a delicious and versatile dish that everyone should try at least once! Whether you’re a vegan or just looking to switch things up, this schnitzel will not disappoint. From the crunchy exterior to the tender and savory interior, you’ll be amazed at how flavorful and satisfying this dish can be.

Also, if you’re looking to use up those leftover chickpeas, why not try this easy Chickpea Pumpkin Salad for lunch, or my viral Thai-Inspired Chickpea Peanut Curry or Tahini Chickpeas.

So, grab some tofu, grab your frypan and get ready to impress your friends and family with this amazing recipe. Don’t forget to share your results in the comments below and let me know how you served it. Happy cooking!