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!

5 from 30 votes

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Prep Time 10

Cook Time 10

Total Time 20

Serving servings

Ingredients

Tofu:

1 block of extra-firm tofu
3 - 4 tablespoon 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 tablespoon more if needed)
1 tablespoon soy sauce, (or tamari or coconut aminos if gluten-free)
¼ cup all-purpose flour, gluten-free if needed
½ - 1 teaspoon paprika

Breading:

½ - ⅔ cup panko bread crumbs, regular or gluten-free
¼ cup nutritional yeast
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon 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 absorbent dish towel. Lie on a flat surface and press for at least 20 minutes. I place mine on a plate with 4 layers of folded paper towels on each side and a wood cutting board on top to press it down. You can also use a tofu press.
Slice and marinate. Slice the pressed tofu into rectangular pieces about ¼-inch thick. Add them to a shallow bowl or tray and top with the soy sauce. Let them marinate while you prepare the rest, flipping after a couple of minutes.
Set up your 3 bowls. In the first, add the cornstarch. In the second, whisk together the milk, flour, soy sauce, and paprika (if the batter is too thick, add 1 to 2 more tablespoons of milk or water). In the third, mix the panko, nutritional yeast, paprika, garlic powder, salt, and pepper.
Dredge in cornstarch. Working one piece at a time, coat the tofu in the cornstarch on all sides. This dries the surface so the batter grips instead of sliding off.
Batter and bread. Dip the cornstarch-coated tofu into the batter until evenly coated, then immediately press it into the panko mixture until all sides are covered.

Pan Fry Instructions:

Prepare your pan. Add 2 to 3 tablespoons of olive oil to a large sauté pan or skillet and heat to medium-high.
Cook the tofu. Once the oil is hot, fry for 3 to 4 minutes per side until golden brown and crispy. Don't let the pieces overlap; you may need to cook in batches if your pan is small.

Air Fryer Instructions:

Preheat air fryer to 380°F. Spray the basket generously with olive oil spray, then place the breaded tofu in a single layer with no overlapping. Spray the tops generously.
Air fry. Cook at 380°F for 10 minutes until the tops are golden brown. Flip and air fry another 5 to 8 minutes until crispy, 15 to 18 minutes total.

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. Remove all the extra liquid before coating and frying. If you skip this, the schnitzel will be soft and can fall apart.

Tofu: Don't use silken. It's too soft and will fall apart when you coat and cook it.

Batter: Should be pourable, closer to thin pancake batter than paste. Add 1 to 2 more tablespoons of milk if it's too thick.

Rest on a rack, not a plate. A plate traps steam underneath and softens the coating.

Gluten-free: Use tamari, 1:1 gluten-free flour, and gluten-free panko. Cornstarch is naturally gluten-free.

Flourless: Replace the batter with aquafaba. Dip in cornstarch, then aquafaba, then panko.

Storing: Airtight container in the fridge up to 5 days.

Reheating: Air fryer at 350°F for 5 to 8 minutes. Skip the microwave.

Freezing: Freeze breaded and uncooked in a single layer, then bag for up to 3 months. Cook from frozen, adding a few minutes per side.

Nutrition

Course Lunch & Dinner

Cuisine German

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