Dinner

Crispy Vegan Tofu Schnitzel Recipe

Name: Crispy Vegan Tofu Schnitzel Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Vegan
Ingredients: 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); 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); Sunflower oil (as needed; for shallow frying, about ¼ inch deep in skillet)

ByNaomi Fletcher November 10, 2025November 10, 2025

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Introduction

This crispy vegan schnitzel cutlet made from tofu is a delicious plant-based twist on a classic dish. With a crunchy panko coating and flavorful spices, it’s perfect for a satisfying dinner in under 30 minutes. Serve it hot with your favorite sides for a delightful meal.

The image shows pieces of golden-brown breaded fried chicken cut into 5 slices, arranged in a somewhat fan shape on a white plate. The crunchy coating looks textured and crispy with a warm orange-brown color, and the inside chicken appears white and tender. Small bits of chopped green parsley are sprinkled on top, adding freshness and color contrast. In the blurred background, another white plate with two larger pieces of the same fried chicken is visible on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Press a 16 oz block of extra-firm tofu between paper towels under a heavy cutting board for about 10 minutes to remove excess moisture.
Step 2: Slice the block into four even slabs and arrange them in a shallow dish. Pour ¼ cup soy sauce over the tofu, let it sit for 3 minutes, then gently flip each piece so both sides absorb the marinade evenly.
Step 3: Prepare three shallow plates: one with ¼ cup cornstarch, one with the reserved aquafaba from the drained chickpeas, and one with the panko mixture made by combining 2 cups panko, ¼ cup nutritional yeast, 1 tsp smoked paprika, 1 tsp vegetable bouillon powder, 1 tsp ground sage, and 1 tsp dried thyme.
Step 4: Working with one tofu slab at a time, dust it thoroughly in the cornstarch and shake off excess. Dip the tofu into the aquafaba, letting any extra drip off, then press firmly into the panko mixture on both sides until evenly coated.
Step 5: Heat sunflower oil in a large skillet to about ¼ inch deep and shimmering over medium-high heat. Test readiness by dropping a few panko crumbs in—the oil should sizzle.
Step 6: Carefully place each coated tofu cutlet in the hot oil and fry for 2 minutes per side, or until both sides are deep golden brown. Transfer schnitzels to a paper-towel-lined plate to drain excess oil.
Step 7: Serve the crispy tofu schnitzel hot, accompanied by a green salad, lemon wedges, and vegan mayonnaise or aioli for dipping. Enjoy immediately for the best crunch.

Tips & Variations

Pressing the tofu thoroughly ensures a firmer texture and better crispiness.
For extra flavor, marinate the tofu longer in soy sauce or add garlic powder to the panko mixture.
Use gluten-free panko and cornstarch to make this recipe gluten-free.

Storage

Store leftover schnitzel cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain crispiness, avoiding the microwave which can make them soggy.

How to Serve

Four golden-brown crispy square pieces of fried food are stacked slightly overlapping on a white plate. Each piece has a crunchy textured coating with some darker spots showing a well-cooked surface. Small green herb leaves are scattered over and around the squares, adding a fresh touch. The plate rests on a white marbled surface with a black and white striped cloth partially visible at the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tofu instead of extra-firm?

Extra-firm tofu works best because it holds its shape during frying. Regular tofu contains more moisture and may fall apart or become soggy.

What can I use instead of chickpea aquafaba?

You can substitute with other plant-based liquids like aquafaba from other beans or a flaxseed egg (1 tbsp ground flaxseed mixed with 3 tbsp water) to help the coating stick.