Crispy Vegan Schnitzel Cutlet - Made from Tofu!

Sliced tofu schnitzel on white plate with parsley leaves as garnish.

Crispy Vegan Schnitzel Cutlet - Made from Tofu!

Crispy tofu schnitzel that tastes like chicken! It’s perfect for chicken parmesan, katsu curry, or served alone with a green salad and a squeeze of lemon.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings serves

Calories 394kcal

Ingredients

Tofu Schnitzel

1 block extra‑firm tofu pressed; approx. 16 oz (450 g)
¼ cup soy sauce approx. 60 ml
15  oz chickpeas 1 can; (400 g), drained—reserve aquafaba; discard beans or save for another recipe
¼ cup cornstarch approx. 30 g
sunflower oil as needed; for shallow frying

Crumb mix

2 cups Japanese panko breadcrumbs approx. 100 g
¼ cup nutritional yeast approx. 15 g
1 tsp smoked paprika approx. 2 g
1 tsp vegetable bouillon powder
1 tsp ground sage approx. 1 g
1 tsp dried thyme approx. 1 g

Instructions

Press & Marinate Tofu

Press a 16 oz block of extra‑firm tofu between paper towels under a heavy cutting board for about 10 minutes to remove excess moisture.
Slice the block into four even slabs and arrange them in a shallow dish. Pour ¼ cup soy sauce over the tofu, let it sit for 3 minutes, then gently flip each piece so both sides absorb the marinade evenly.

Coat the Tofu

Use three shallow plates: one with ¼ cup cornstarch, one with the reserved aquafaba from a 15 oz can of drained chickpeas, and one with the panko mixture (combine 2 cups panko, ¼ cup nutritional yeast, 1 tsp smoked paprika, 1 tsp vegetable bouillon powder, 1 tsp ground sage, and 1 tsp dried thyme).
Working one tofu slab at a time, dust it thoroughly in the cornstarch and shake off any excess. Dip the tofu into the aquafaba, letting any extra drip off, then press firmly into the panko mixture on both sides until evenly coated.

Fry

Heat sunflower oil in a large skillet until it’s about ¼ inch deep and shimmering over medium‑high heat (it’s ready when a few panko crumbs sizzle on contact). Carefully place each coated tofu cutlet in the oil and fry for 2 minutes per side, or until both sides are deep golden brown. Transfer the schnitzels to a paper‑towel‑lined plate to drain any excess oil.

Serve and Enjoy

Serve the crispy tofu schnitzel hot, alongside a simple green salad and lemon wedges for squeezing. Offer vegan mayonnaise or aioli on the side for dipping, and enjoy immediately for best crunch.

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