Crispy Vegan Tofu Schnitzel
This ultra-crispy vegan tofu schnitzel is perfectly spiced, with a soft middle and crunchy panko crust. You can air fry or pan fry it in under 20 minutes. A fun plant-based twist on a German classic!
Ingredients
Tofu:
- 1 block of extra-firm tofu
- 3 - 4 tbsp soy sauce, (or tamari or coconut aminos if gluten-free)
Flour Coating:
- ¼ cup cornstarch, (or arrowroot powder or tapioca starch)
Batter:
- ¼ cup unsweetened plain almond milk, another neutral milk, or water (1 - 2 TBSP more if needed)
- 1 tbsp soy sauce, (or tamari or coconut aminos if gluten-free)
- ¼ cup all-purpose flour, gluten-free if needed
- ½ - 1 tsp paprika
Breading:
- ½ - ⅔ cup panko bread crumbs, regular or gluten-free
- ¼ cup nutritional yeast
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
Instructions
Breading the Tofu:
- Press the tofu. Remove tofu from the package and wrap the block in layered paper towels or a clean absorbate dish towel. Lie on a flat surface and press tofu for at least 20 minutes. I place mine on a plate with 4 layers of folded paper towels on each side and leave a wood-cutting board on top to press it down. Alternatively, you can also use a tofu press.
- Prepare the tofu. Then slice the pressed tofu into rectangular slices about ¼-inch in thickness. Then add the slices to a shallow bowl or tray and top them with the soy sauce. Allow them to marinate while you prepare the rest. Flip them after a couple of minutes.
- Prepare your 3 dipping bowls. Grab three shallow but deep bowls. In the first bowl, add the cornstarch. In the second, whisk together the milk/or water, flour, and soy sauce (if the batter is too thick, add 1 to 2 more Tablespoons of milk or water). In the third plate, mix the breading ingredients together.
- Bread the tofu. Doing this one at a time, dip the tofu pieces into the batter until evenly coated. Then immediately press them into the breadcrumb mixture until all sides are fully coated.
Pan Fry Instructions:
- Prepare your pan. Add 2 - 3 tbsp of olive oil to a large saute pan or skillet and heat to medium-high.
- Cook tofu. Once the oil is hot, carefully fry the tofu for about 3 to 4 minutes per side until golden brown and crispy. Don’t allow the tofu to overlap; you may need to cook it in batches if your pan is too small.
Air Fryer Instructions:
- Preheat air fryer to 380°F. Once ready, spray the basket generously with olive oil spray. Then, place the breaded tofu in an air fryer basket. Do not allow any overlapping. Spray to tops generously with olive oil spray.
- Air fry the tofu. Air fry at 380°F for 10 minutes until the tops are golden brown. Then, flip and air fry for another 5 - 8 minutes until crispy.
Serving:
- Top with fresh parsley and a squeeze of lemon. Serve with a salad, roasted potatoes, potato salad, sweet potato or french fries, or on its own. Enjoy!
Notes
Press the tofu. This is my #1 tip for this vegan tofu schnitzel recipe. You must remove all the extra liquid from the tofu before seasoning, coating, and frying it. If you skip this step, the schnitzel will be soft and can fall apart.
Tofu: Don’t use silken tofu for vegan schnitzel. Silken tofu is very soft and will fall apart when you coat and cook the tofu.
Make it Flourless: If you want to make this recipe flourless, you can replace the batter with aquafaba (the leftover liquid from canned chickpeas). In step 3, fill the second bowl with the aquafaba from one can of chickpeas. In step 4, dip the tofu in the cornstarch, then aquafaba, then panko.
Gluten-free: Simply use arrowroot powder or gluten-free cornstarch and use gluten-free flour in the batter and gluten-free panko or breadcrumbs for the coating. Make sure to use Tamari instead of soy sauce too.
Storing: Store leftover tofu schnitzel in an airtight container in the fridge for up to 5 days.
Reheating: For best results, reheat vegan tofu schnitzel in the air fryer at 350°F for 5 – 8 minutes. This ensures it is extra crispy. You can also reheat it in the toaster oven or oven at 350°F for 8 – 10 minutes. I recommend avoiding the microwave (it will be soggy).
Nutrition
Calories: 167kcal | Carbohydrates: 23g | Protein: 12g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1005mg | Potassium: 298mg | Fiber: 2g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 2mg
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