LunchDinnerMain Course

Tofu Schnitzel

Name: Tofu Schnitzel
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: austrian
Ingredients: 400 g extra firm tofu pressed and sliced; 0.5 cup all-purpose flour; 0.5 cup plant milk unsweetened; 1 cup bread crumbs; 1 tsp garlic powder; 1 tsp onion powder; 0.5 tsp smoked paprika; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 0.25 cup vegetable oil; 1 pcs lemon cut into wedges

Crispy pan-fried tofu cutlets coated in a seasoned breading, offering a delicious vegan take on a classic schnitzel. This recipe is simple to prepare and makes for a satisfying main course.

An original recipe by Forkin

Total time: 35 min
Serves: 2
Difficulty: Medium

Vegetarian

Allergen information: may contain gluten, milk, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 gextra firm tofu, pressed and sliced
0.5 cupall-purpose flour
0.5 cupplant milk, unsweetened
1 cupbread crumbs
1 tspgarlic powder
1 tsponion powder
0.5 tspsmoked paprika
0.5 tspsalt
0.25 tspblack pepper, freshly ground
0.25 cupvegetable oil

for serving

1 pcslemon, cut into wedges

Equipment

knife · skillet · wire rack · shallow dishes

The method

Step by step

1
Press the extra firm tofu for at least 15 minutes to remove excess water, then slice it into four equal cutlets, about 1/2 inch thick.
About 15 min
Cook’s note: Pressing the tofu helps it absorb flavor and become crispier.
2
Prepare three shallow dishes for your breading station.
3
In the first dish, place the all-purpose flour.
4
In the second dish, pour the plant milk.
5
In the third dish, combine the bread crumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper, mixing well.
About 2 min
6
Dredge each tofu slice first in the flour, ensuring it's fully coated, then dip it into the plant milk, letting any excess drip off.
About 3 min
Cook’s note: Ensure an even coating at each stage for the best crust.
7
Finally, coat the tofu in the seasoned bread crumbs, pressing gently to make sure the crumbs adhere to all sides.
About 3 min
8
Heat the vegetable oil in a large skillet over medium heat.
About 2 min
Cook’s note: The oil should be hot enough to sizzle when a crumb is dropped in.
9
Carefully place the breaded tofu cutlets into the hot oil, ensuring not to overcrowd the pan; cook in batches if necessary.
Cook’s note: Overcrowding can lower the oil temperature and lead to soggy schnitzel.
10
Fry for 3-5 minutes per side, or until golden brown and crispy.
About 8 min
Cook’s note: Adjust heat as needed to prevent burning.
11
Remove the cooked tofu schnitzels from the pan and place them on a wire rack lined with paper towels to drain excess oil.
Cook’s note: This helps keep them crispy.
12
Serve immediately with lemon wedges.

Keep it good

Storage

Store leftover tofu schnitzel in an airtight container in the refrigerator.

Reheating

Reheat in a dry skillet or oven at 180°C (350°F) until warmed through and crispy.