Vegan Tofu Schnitzel Recipe for a Meatless Satisfying Meal

Looking for an easy recipe that’s both tasty and plant-based? This vegan tofu schnitzel is the perfect twist on a classic favorite. It is crispy, flavorful, and satisfying without any animal products. Whether you’re new to vegan cooking or just want to try something fresh and simple, this recipe will show you how to turn tofu into a delicious schnitzel that everyone will love. Grab your ingredients and get ready to enjoy a comforting meal that’s as kind to the planet as it is to your taste buds!

This recipe can be made gluten free. See notes below.

Vegan tofu schnitzel served with German coleslaw and a side of vegan mashed potatoes

Ingredients

1 block of extra or super firm tofu (see notes) cut into 4 "steaks"

1 cup of whole wheat, all purpose, all purpose gluten free, or oat flour (pick 1)

1 cup of aquafaba, just egg, or olive oil (pick 1)

1 cup of vegan bread crumbs (can sub for vegan gluten free if desired)

Canola oil (amount will differ based on the pan used)

2x of each set of spices (place and mix each set into breadcrumbs and flour):

1 tsp of smoked paprika

1 tsp of garlic powder

1 tsp of sea salt

Pinch of black pepper

Instructions

1. Pour the oil into the pan until there is enough to go half way up the tofu and heat it on medium or medium high (5-7).

2. While the oil is heating, set up the flour, "egg", bread crumb (FEB) station by placing the flour, egg replacer, and bread crumbs into a flat dish for each ingredient.

   1. There should be 3 separate dishes for each ingredients.

3. Add one set of spice mix into the bread crumbs and mix thoroughly with a fork or whisk.

4. Add one set of spice mix into flour and mix thoroughly with a fork or whisk.

5. Cut the tofu into quarters by placing the tofu on it's side and cutting into quarter steaks.

6. Pat the tofu dry using a paper towel or clean kitchen towel.

7. Next coat each tofu steak in flour covering all sides.

8. Then coat each tofu steak in the egg replacer covering all sides.

9. Then coat each tofu steak in bread crumbs covering all sides.

10. Once the oil is ready, using tongs place each breaded tofu into the pan. If you have a small pan, you will need to put 1-2 steaks in at a time.

11. Once the side that is down in the pan, flip once it is golden brown.

12. When both sides are golden brown, place onto a kitchen or paper towel lined plate and pat the other side dry. These can also be transferred to a cooling rack instead.

Notes

Pressing the tofu

For this recipe, if using extra firm tofu that is a US product, you will need to press the tofu. Extra firm outside of the US is the same as super firm tofu and does not need to be pressed.

Serving recommendation

I recommend serving the tofu schnitzel with a side of mashed potatoes and German vinegar slaw. It is a very satisfying meal when served this way. I make this meal in rotation all fall.

Safety

Be careful when working with hot oil. Never use your fingers or hand to put anything in or move around.

Whenever loading anything to hot oil, it is recommended to wear a thick apron and load it so the splash decorates your back splash instead of your front.

Whenever cooking with hot oil, please be mindful of where your fire extinguisher is whenever working with hot oil. If you don't have a fire extinguisher, keep some flour near you at all times to dump on a flame if needed.

Storage

Leftovers can be stored in the freezer. They can be put on a parchment or silicone mat lined baking sheet and put into the freezer. Once frozen (2-4 hour later), you can move them to another container. Gallon ziploc bags seem to work the best.

To reheat, they can be put in the air fryer (air fry setting) on 200 Celsius or 400-425 Fahrenheit for 5-8 minutes. They are done when they are warm and crispy.