Crispy Vegan Schnitzel Cutlet – Made from Tofu!

This crispy Tofu Schnitzel is a delicious vegan twist on a pub favorite. It’s simple to make, tastes surprisingly like chicken, and has 20g of protein per serving. You won’t be disappointed if you serve it as a main course with a side salad or use it as a base for Parmigiana or katsu curry. For a complete meal, consider pairing it with a refreshing Sprouted Lentil Salad tossed in a zesty dressing.

Why You’ll Love This Vegan Schnitzel

• Tastes surprisingly like chicken: This tofu schnitzel has a flavor and texture similar to meat schnitzel, making it a great choice for anybody 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: In Australia, where I live, you could easily make this recipe for under $7 – it’s very affordable, especially when compared to chicken!
• Meal-prep friendly: If you want to do the bulk of your cooking beforehand, prepare the schnitzels to be breaded, then freeze, thaw, and cook when ready.

Ingredients

Luckily, tofu cutlets 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

• Place the extra firm tofu on a clean, non-fluffy tea towel or paper towel.
•  We can weigh it down with a chopping board and heavy objects such as a cast iron dish or cookbooks.
•  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

• Mix panko crumbs, nutritional yeast, smoked paprika, and vegetable stock powder in a bowl.
• 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 excess crumbs, then transfer the tofu to a separate plate.

Step 5: Fry the Vegan Schnitzels

• Heat up a generous amount of sunflower oil over medium-high heat in a large, shallow frying pan.
•  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, approximately 2 minutes per side.
•  Transfer to a plate lined with paper towel to remove excess oil, then cool it slightly before serving.

Serving Suggestions

There are so many ways to enjoy tofu cutlets. Here are some meal ideas:

1. Pub dinner: serve the schnitzel with a side of mashed potatoes, gravy, and steamed vegetables for a classic meal.
2. Parmigiana: top with passata or marinara sauce and vegan cheese, then broil/grill to make Parmigiana.
3. Burger: pile it high on a vegan burger bun with lettuce, tomato, and pickles for a tasty sandwich.
4. Stir Fry: serve on top of a bed of rice and with a side of stir-fried veggies for a filling meal.
5. Salad: slice and serve on top of a leafy salad for a crunchy and protein-packed option. I think this would make a great ceaser salad with a creamy mayo or ranch dressing.
6. Snack: slice up the schnitzel into bite size strips or squares and serve it with your favourite dipping sauce (sriracha mayo is always my go to). It’s kind of like chicken tenders or nuggets. Great for kids.
7.  Katsu Curry: whip up a Japanese curry sauce and serve the sliced schnitzel over the top with a bed of white rice. So cosy!

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: It can be omitted from the recipe if you can’t find it. It’s normally available online, at health food stores or in the health food aisle of major supermarkets.

Storage Instructions for Vegan Schnitzel Cutlets

Refrigerator

Store Tofu Schnitzel in the refrigerator for up to 3 days. Place the cooked schnitzels in an airtight container and keep them in the refrigerator. You can reheat them in an air fryer or oven to get that crispy texture on the crumb, or if you’re not fussed, microwave them to reheat.

Freezer

These tofu schnitzels are also great for meal prep! You can freeze them after breading but before cooking. 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, thaw and cook following the regular cooking instructions from point 7 onwards in the recipe card below.

FAQs

Video – Watch Me Make This Recipe

This tofu schnitzel is one of my most popular recipes and is so versatile. Chop it up and throw it onto a salad, in a sandwich, serve it over curry sauce (think Japanese katsu) or top it with cheese and napoli sauce to make it into a parmigiana. It’s filling, cosy and tastes surprisingly like chicken.

If you make this schnitty, I would love to see how it turns out! You can post a photo to Instagram and tag me @glowdiaries___ and I will reshare your posts to stories. I have all your creations proudly displayed under this highlight 🙂

Print

Vegan Schnitzel Cutlet

This crispy tofu schnitzel is simple to make and tastes surprisingly like chicken! Perfect as a base for parmigiana, katsu curry or served on its own with a leafy salad and generous squeeze of lemon.

Course Main Course

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 394kcal

Cost $7

Ingredients

Tofu Schnitzel

• 450 g extra firm tofu pressed
• 1/4 cup soy sauce
• 400 g canned chickpeas reserve aquafaba
• 1/4 cup cornstarch
• sunflower oil for shallow frying

Crumb mix

• 100 g panko crumbs
• 1/4 cup nutritional yeast
• 1 tsp smoked paprika
• 1 tsp vegetable stock powder
• 1 tsp ground sage
• 1 tsp thyme

Instructions

• If you have time, press the tofu for 10-20 minutes. To do this, place the tofu on paper towel or a clean, non-fluffy tea towel and weigh it down with a chopping board and some heavy objects (a heavy cast iron dish or cook books work nicely).
• Slice the tofu into 4 large pieces. Place them in a tray with soy sauce to marinate while you prep the crumb. Flip them over after a few minutes so they absorb evenly.
• Combine all crumb ingredients in a bowl and stir to combine. Transfer onto a dinner plate.
• Drain chickpeas and reserve the aquafaba. The chickpeas themselves are not needed for this recipe, so pop those into an airtight container in the fridge and keep for another recipe (suggestions in notes). Carefully pour the aquafaba onto a dinner plate.
• Place the cornstarch onto a dinner plate. You will now have 3 dinner plates – 1 aquafaba, 1 crumb mix and 1 cornstarch.
• Coat each schnitzel in a thin layer of cornstarch on both sides, then dip into aquafaba to form a gelatinous egg-white like layer. Next, coat the schnitzel in the crumb mixture on both sides. Sprinkle extra crumb mix over the top and and press down to get it to stick well onto the tofu. Give it a light shake so any excess crumb falls off, then transfer to another plate. *Note you can freeze the schnitzels at this point if you would like to keep them for another day.
• Add a generous lug of oil to a large shallow frying pan over medium-high heat. To test if the oil is hot enough for frying, add a breadcrumb to the pan and if it sizzles immediately, it's ready! Fry the schnitzels until golden brown on both sides – it takes about 2 minutes each side.
• Transfer schnitzels onto a plate lined with paper towel to remove any excess oil and allow to cool slightly before serving.
• Serve with a leafy green salad, a wedge of lemon and mayonnaise or aioli.

Video

Notes

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.

 

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Nutrition

Calories: 394kcal | Carbohydrates: 43g | Protein: 20g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 0.1mg | Sodium: 1473mg | Potassium: 469mg | Fiber: 7g | Sugar: 3g | Vitamin A: 287IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 5mg