Tofu Schnitzel
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
Allergen information: may contain gluten, milk, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
Store leftover tofu schnitzel in an airtight container in the refrigerator.
Reheat in a dry skillet or oven at 180°C (350°F) until warmed through and crispy.
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