Description
This Crispy Vegan Schnitzel Cutlet recipe features extra-firm tofu marinated in soy sauce, coated in a flavorful panko mixture, and shallow-fried to golden perfection. The schnitzels are seasoned with smoked paprika, nutritional yeast, and herbs like sage and thyme, making a delightful plant-based alternative that’s perfect for a quick, crispy, and savory meal.
Ingredients
Scale
Tofu and Marinade
- 1 block extra‑firm tofu (pressed; approx. 16 oz / 450 g)
- ¼ cup soy sauce (approx. 60 ml)
Breading Mixture
- 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)
For Frying
- Sunflower oil (as needed; for shallow frying, about ¼ inch deep in skillet)
Instructions
- Press & Marinate Tofu: Press the 16 oz block of extra-firm tofu between paper towels under a heavy cutting board for about 10 minutes to remove excess moisture. Then 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, and gently flip each piece so both sides absorb the marinade evenly.
- Prepare Breading Stations: Set up 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 breadcrumbs, ¼ cup nutritional yeast, 1 tsp smoked paprika, 1 tsp vegetable bouillon powder, 1 tsp ground sage, and 1 tsp dried thyme.
- Coat the Tofu: Working one tofu slab at a time, dust it thoroughly in the cornstarch, shaking off any excess. Dip the tofu into the aquafaba, allowing extra to drip off, then press firmly into the panko mixture on both sides until evenly coated.
- Fry the Schnitzels: Heat sunflower oil in a large skillet until it’s about ¼ inch deep and shimmering over medium-high heat. To test readiness, drop a few panko crumbs into the oil—they should sizzle immediately. Carefully place each coated tofu cutlet in the oil and fry for 2 minutes per side, or until both sides turn deep golden brown. Transfer schnitzels to a paper-towel-lined plate to drain excess oil.
- Serve and Enjoy: Serve the crispy tofu schnitzels hot with a simple green salad and lemon wedges for squeezing. Offer vegan mayonnaise or aioli on the side for dipping, and enjoy immediately for the best crunch.
Notes
- Pressing tofu thoroughly before marinating helps achieve a firmer texture and better flavor absorption.
- Using aquafaba as an egg replacement helps the coating adhere without animal products.
- Do not overcrowd the skillet while frying to maintain oil temperature and crispiness.
- Serve immediately for the best texture; leftovers can be reheated in a toaster oven or skillet to retain crispiness.
- Vegetable bouillon powder adds umami flavor—adjust seasoning as per taste preferences.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Vegan, Plant-Based
Keywords: Vegan schnitzel, tofu cutlet, crispy tofu, plant-based schnitzel, vegan frying recipe, tofu breaded cutlets
