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. 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!

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 300kcal

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.

Nutrition

Calories: 300kcal | Carbohydrates: 43g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 1343mg | Potassium: 464mg | Fiber: 7g | Sugar: 3g | Vitamin A: 261IU | Vitamin C: 0.1mg | Calcium: 120mg | Iron: 4mg