That is an excellent easy but very delicious tofu schnitzel recipe with an incredible, crispy coating on flavorful, marinated tofu, is an ideal weeknight meal! The secret’s double coating! Nutfree, with gluten-free and soyfree options
Table of Contents
We press the tofu after which make a flavorful marinade. Then, we make a fast, one bowl batter. We put the marinated tofu within the batter, after which coat it with breadcrumbs and repeat for one more coating then pan fry.
The outcomes are so super crispy, you’re going to just find it irresistible.
You too can bake this tofu schnitzel after which serve it with some lemon slices and a sauce of selection, or with some gravy like my easy one pan gravy or my mushroom gravy. Or serve over salad or over creamy pasta. It’s super versatile! You too can make them into sandwiches through the use of bread or burger buns and layering them with greens or lettuce, vegan mayo, and other toppings of selection.
The important thing to the crust sticking to the tofu and staying crisp is doubling the coating! The batter sticks rather well and makes a very delicious, crispy crust. It mainly tastes like a crispy fried chicken patty!!
Why You’ll Love Tofu Schnitzel
- ultra crispy, double-breaded tofu with no deep frying needed!
- one-bowl, flavorful marinade
- nut-free with easy gluten-free and soy-free options
More Crispy Tofu Recipes
Recipe Card
Vegan Tofu Schnitzel
That is an excellent easy but very delicious tofu schnitzel recipe with an incredible, crispy coating on flavorful, marinated tofu, is an ideal weeknight meal! The important thing for the delicious crisp crust that stays is double coating! Nutfree, with gluten-free and soyfree options
Servings: 3
Calories: 347kcal
Ingredients
For the Tofu
- 14 ounces (396.89 g) extra firm tofu pressed for not less than quarter-hour
For the Marinade
- 1/2 cup water or stock
- 1/2 teaspoon garlic powder
- 1 tablespoon soy sauce or tamari
- 1/2 teaspoon poultry seasoning or use concentrated bouillon
For the Batter
- 1/2 cup (118.29 ml) non-dairy milk
- 4 tablespoons flour
- 1 tablespoon soy sauce
- 1 teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon poultry seasoning or all purpose seasoning
- 1/2 teaspoon salt
For the Breadcrumbs
- 1 1/4 cup (135 g) breadcrumbs or panko
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
To Fry the Tofu Cutlets
- 1 tablespoon oil or more, as needed
Instructions
Prep and marinate the tofu.
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Press the tofu for those who have not already. Then, slice it into 3 slices which can be each 1⁄4” thick. I often also remove chop some from the perimeters, in order that slices resemble chicken breast shape.
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Make your marinade by mixing the entire marinade ingredients together in a shallow bowl until well combined.
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Add the tofu cutlets to the marinade, and flip and coat each side. Let this sit whilst you prepare your batter and the breadcrumb mixture.
Prepare the batter and breading.
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Add the entire batter ingredients to a different shallow bowl, and blend rather well. It’ll take a minute for the flour to combine in. If the mixture is just too thin, you’ll be able to mix in one other 1 to 2 teaspoons of flour. You wish the batter to be thick enough that it may possibly coat the tofu cutlets and never completely fall off.
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For the breading, mix the breadcrumbs, salt, and black pepper in a shallow bowl and put aside.
Bread and fry the tofu.
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Now, make your breading station by arranging your three bowls so you’ll be able to easily transfer the tofu from the marinade bowl to the batter bowl after which to the breadcrumb mixture.
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Use a fork to transfer each tofu cutlet into the batter from the marinade after which flip to coat well with the batter. Use a unique fork to transfer the tofu cutlet to the breadcrumb bowl, and using a spoon, sprinkle breadcrumbs throughout, in order that the breadcrumbs stick everywhere in the tofu cutlet.
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Transfer this tofu cutlet back to the batter to coat it again, and use a spoon to drizzle among the batter everywhere in the tofu. Then, transfer back to the breadcrumb mixture to coat it with more of the breadcrumbs.
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Heat a skillet over medium heat. Add a tablespoon of oil to the skillet, after which transfer the breaded tofu cutlet to the skillet.
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Repeat the double breading process for the remaining tofu cutlets, and add them to the skillet, as well. Cook until the cutlets are golden on one side. Then, use a spatula to flip them and proceed to cook until they’re golden on the opposite side, as well. This can take anywhere from 5 to eight minutes, depending in your skillet and the pan and the stove. Drizzle some more oil if needed.
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Once the cutlets are cooked and golden on each side, you furthermore mght need to move the cutlets around to the perimeters of the pan, in order that they will get golden on the shorter edges, as well.
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Remove the cutlets from the pan, and put them on a cooling rack, in order that they do not sweat and soften that nice, crispy breading. Serve these immediately with sliced lemon and gravy or a sauce or dip of your selection. You too can serve this over salad or pasta or with mashed potatoes and gravy.
Notes
To make this soy-free, use my chickpea flour tofu or store-bought, soy-free tofu, like chickpea tofu or pumpkin seed tofu.
Nutrition
Nutrition Facts
Vegan Tofu Schnitzel
Amount Per Serving
Calories 347
Calories from Fat 90
% Day by day Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 698mg30%
Potassium 378mg11%
Carbohydrates 45g15%
Fiber 3g13%
Sugar 4g4%
Protein 18g36%
Vitamin A 32IU1%
Vitamin C 0.3mg0%
Calcium 197mg20%
Iron 5mg28%
* Percent Day by day Values are based on a 2000 calorie food plan.
Ingredients and Substitutions
- tofu – Use extra firm tofu, and make sure to press well so it’s super firm before you utilize it. You should use chickpea or pumpkin seed tofu for a soy-free option.
- marinade ingredients – The marinade is solely water, garlic powder, soy sauce, and poultry seasoning. Really easy!
- batter ingredients – The batter can also be super easy, created from non-dairy milk, flour, soy sauce, pepper, onion powder, garlic powder, poultry seasoning, and salt. You should use gluten-free flour and tamari to make this gluten-free.
- breadcrumbs – The breadcrumb mixture is just breadcrumbs or panko mixed with salt and pepper. Use gluten-free breadcrumbs for a gluten-free option.
- oil – To pan fry the tofu schnitzel.
Suggestions
- While the tofu presses and marinates, mix up the batter and breadcrumbs, so that you’re able to go. You too can use this pressing/marinating time to make the gravy or some other sides you ought to serve.
- Mix the flour into the batter rather well – it won’t need to mix in straight away, but don’t surrender! To thicken the batter more, add one other teaspoon or two of additional flour. You wish it to succeed in a thickness that can adhere rather well to the tofu and hold onto the breading.
- After browning the tofu on the tops and bottoms, brown the edges by pushing the tofu schnitzel to the recent sides of the pan.
Make Vegan Tofu Schnitzel
First, prep and marinate the tofu.
Press the tofu for those who haven’t already. Then, slice it into 3 slices which can be each 1⁄4” thick. I often also remove some from the perimeters, in order that it resembles something like a chicken breast shape.
Make your marinade by mixing the entire marinade ingredients together in a shallow bowl until well combined.
Add the tofu cutlets to the marinade, and coat each side. Let this sit whilst you prepare your batter and the breadcrumb mixture.
Add the entire batter ingredients to a different shallow bowl, and blend rather well. It’ll take a minute for the flour to combine in. If the mixture is just too thin, you’ll be able to mix in one other 1 to 2 teaspoons of flour. You wish the batter to be thick enough that it may possibly coat the tofu cutlets and never completely fall off.
For the breading, mix the breadcrumbs, salt, and black pepper in a shallow bowl and put aside.
Now, you’re able to bread and fry the tofu.
Make your breading station by arranging your three bowls so you’ll be able to easily transfer the tofu from the marinade bowl to the batter bowl after which to the breadcrumb mixture.
Use a fork to transfer each tofu cutlet into the batter from the marinade after which flip to coat well with the batter. Use a unique fork to transfer the tofu cutlet to the breadcrumb bowl, and using a spoon, sprinkle breadcrumbs throughout, in order that the breadcrumbs stick everywhere in the tofu cutlet.
Transfer this tofu cutlet back to the batter to coat it again, and use a spoon to drizzle among the batter everywhere in the tofu. Then, transfer back to the breadcrumb mixture to coat it with more of the breadcrumbs.
Heat a skillet over medium heat. Add a tablespoon of oil to the skillet, after which transfer the breaded tofu cutlet to the skillet.
Repeat the double breading process for the remaining tofu cutlets, and add them to the skillet, as well. Cook until the cutlets are golden on one side. Then, use a spatula to flip them and proceed to cook until they’re golden on the opposite side, as well. This can take anywhere from 5 to eight minutes, depending in your skillet and the pan and the stove.
Once the cutlets are cooked and golden on each side, you furthermore mght need to move the cutlets around to the perimeters of the pan, in order that they will get golden on the shorter edges, as well,
Remove the cutlets from the pan, and put them on a cooling rack, in order that they don’t sweat and soften that nice, crispy breading. Serve these immediately with sliced lemon and gravy or a sauce or dip of your selection. You too can serve this over salad or with mashed potatoes and gravy.
Steadily Asked Questions
This recipe is of course nut-free.
To make this gluten-free, use gluten-free flour and breadcrumbs, and use tamari as a substitute of soy sauce.
To make it soy-free, use my chickpea flour tofu or store-bought, soy-free tofu, like chickpea tofu or pumpkin seed tofu and use coconut aminos as a substitute of soy sauce
Top your tofu schnitzel with lemon juice and/or your favorite vegan gravy. It’s also nice over pasta or with a green salad on the side together with mashed potatoes.
