Description
A delightful crispy vegan schnitzel cutlet made from tofu, infused with vibrant flavors and a satisfying crunch.
Ingredients
Scale
- 1 block extra-firm tofu (pressed; approx. 16 oz / 450 g)
- ¼ cup soy sauce (approx. 60 ml)
- 15 oz chickpeas (1 can; 400 g, drained—reserve aquafaba; discard beans or save for another recipe)
- ¼ cup cornstarch (approx. 30 g)
- Sunflower oil (as needed; for shallow frying)
- 2 cups Japanese panko breadcrumbs (approx. 100 g)
- ¼ cup nutritional yeast (approx. 15 g)
- 1 tsp smoked paprika (approx. 2 g)
- 1 tsp vegetable bouillon powder
- 1 tsp ground sage (approx. 1 g)
- 1 tsp dried thyme (approx. 1 g)
Instructions
- Press and marinate the tofu by wrapping it in a clean kitchen towel and placing a heavy object on top for about 30 minutes to remove excess moisture.
- Slice the pressed tofu into cutlets.
- Prepare the marinade by mixing the soy sauce, nutritional yeast, bouillon powder, smoked paprika, sage, and thyme in a bowl.
- Soak the tofu cutlets in the marinade for at least 15 minutes to absorb the flavors.
- Coat each cutlet in cornstarch, ensuring an even covering.
- Dredge the tofu cutlets in panko breadcrumbs, pressing lightly to ensure they adhere.
- Heat sunflower oil in a frying pan over medium heat and fry the cutlets for about 3-4 minutes per side until golden brown.
- Transfer to a paper towel-lined plate to absorb excess oil, then serve immediately or keep warm in the oven.
Notes
For extra crunch, double coat the cutlets or experiment with seasonings. Air frying is a healthier alternative; adjust cooking times based on your air fryer model.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cutlet
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 0mg
Keywords: tofu, vegan schnitzel, crispy cutlet, plant-based, comfort food
