Crunchy schnitzel with a tasty and tender interior is a true delight. This recipe for vegan schnitzel is made with tofu and it hits all the right spots. Bite into these crispy, golden-brown tofu cutlets experience bursts of savoury flavour and a satisfying crunch from the breadcrumb coating.
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This vegan schnitzel is the closest I’ve come to eating the Wiener schnitzel I remember from my au pair days in Switzerland. That was made from veal, which I didn’t at all approve of at the time, but it was what the household I lived in used to eat, so I did too. It was delicious though.
Dive Right In
- What Is Schnitzel?
- Why Make Vegan Schnitzel?
- Vegan Schnitzel With Tofu?
- Ingredients
- How To Make Vegan Tofu Schnitzel
- How Long Will Vegan Schnitzel Keep?
- How To Make Breadcrumbs
- Other Tofu Recipes You Might Like
- Keep In Touch
- The Recipe
What Is Schnitzel?
Schnitzel is a popular dish in Austria, Germany, Switzerland and other parts of Europe. It consists of a thin slice of meat which is pounded flat, coated in breadcrumbs and then pan fried until crispy and golden brown.
The term schnitzel is derived from the German verb schnitten,” which means “to cut.” It translates into English as cutlets. In other words, slices of meat that are cut away from the bone.
Schnitzel probably originated in Italy, but it’s now become synonymous with Austria. Wiener schnitzel (Viennese schnitzel) is the best known around the world and is now Austria’s national dish. It’s made with veal and is traditionally served with a slice of lemon and some sort of potato.
German schnitzel, schweineschnitzel, is made with pork. In North America schnitzel is typically made with chicken, hühnerschnitzel.
In Germany, schnitzel is often served with mushroom sauce or gravy. If served this way, it’s called jägerschnitzel (hunter’s schnitzel). The idea was that hunters would gather mushrooms in the forest and bring those back along with their kill.
Schnitzel with mushrooms is our favourite take on this classic dish. However, in our case, there’s no hunting of animals required.
Why Make Vegan Schnitzel?
The main reason for making vegan schnitzel is why wouldn’t you? It’s delicious. It’s also nutritious, especially if you use my recipe. Whether you’re following a vegan or vegetarian diet, looking to reduce your environmental impact or simply seeking culinary variety in your meals, it’s well worth a try.
Here are a few more reasons to make tofu schnitzel:
- Budget Friendly – Tofu is generally more cost effective than meat. This makes tofu schnitzel an economical option if you’re looking to save money on your grocery bills.
- Culinary Creativity – It’s easy to experiment with the flavours and seasonings in vegan schnitzel. You can tailor the breading, marinade and seasoning to suit your own inclinations. This makes it a versatile and fun dish to prepare.
- Health Benefits – Tofu is a good source of plant-based protein and contains essential minerals such as calcium, manganese, selenium, zinc, iron and magnesium. What’s more, it’s naturally low in calories. This recipe also uses wholemeal (whole-wheat) breadcrumbs and chickpea flour. These provide fibre and additional nutrients .
- Texture and Taste – When prepared well, tofu schnitzel has a crispy, golden-brown crust and a tender interior which offers a satisfying textural contrast. It also tastes delicious.
- Variety in Meals – Adding tofu schnitzel to your diet provides variety and diversity. It’s a good way to enjoy different flavours and textures in your meals.
- Vegetarian or Vegan Diet – Tofu schnitzel is a good option if you’re following a vegan or vegetarian diet. Likewise, it’s a useful recipe if you wish to reduce your meat and dairy intake. It provides a satisfying and tasty alternative to traditional meat-based schnitzel.
Vegan Schnitzel With Tofu
Once you’ve made vegan schnitzel you’ll want to do it again and again. There’s something so satisfying about biting into a crunchy outer coating and then finding a delicious tender filling.
Although it’s slightly faffy to make and it can get a little messy, tofu schnitzel is well worth the effort. The upside is, it doesn’t really take long to prepare.
As you’d expect from a whole food recipe site, I use wholemeal (whole-wheat) breadcrumbs. This means the schnitzel doesn’t look as golden as you might expect it to. However, it really does deliver on taste and texture.
Instead of the egg you’d use in a traditional schnitzel, I use a light batter made from chickpea flour. This works in exactly the same way as egg to provide a sticky coating so the breadcrumbs have something to cling on to. And just like egg, it also provides additional protein.
You could theoretically use tempeh or even seitan to make vegan schnitzel instead of tofu. However, I’ve not tried it but I suspect the texture just wouldn’t be as good.
You can serve the schnitzel simply with just a squeeze of lemon and some chopped parsley. This is a common way to eat it in Austria. For a more substantial meal, accompany it with sides of green salad and potatoes. Chips are always good.
Ingredients
You don’t need many ingredients for this recipe, but it’s important that you use the right ones.
Tofu
There are various types of tofu. For this recipe you need extra firm tofu. If you buy firm tofu, rather than extra firm, you’ll need to press it first. Silken tofu is not suitable.
To avoid tofu that’s made from genetically modified soy beans, it’s best to go for an organic brand.
Soy Sauce
Soy sauce gives a wonderful umami flavour to the tofu. It’s an absolute must. I use tamari and highly recommend it. I’ve written many times why I think tamari* is the queen of soy sauces, so, I won’t go on about it again here.
Suffice it to say, it’s rich in flavour, contains less salt than others and is gluten-free.
Flour
I like to use chickpea flour for the “egg” replacement. This gives extra protein as well as flavour. It also has the advantage of being gluten-free, if that’s an issue. It’s fine to use other gluten-free flour or wheat flour if you prefer, but you may need to use less water as chickpea flour really soaks up liquids.
You’ll also need some plain flour for the initial coating. You can use plain flour for this, rice flour or a gluten-free blend. I don’t use wholemeal flour (whole-wheat flour) for this bit as it’s not quite fine enough. And in any case, you don’t need much of it.
Breadcrumbs
Breadcrumbs are the key to making these vegan schnitzels perfectly crunchy. You need fine crumbs, so they’re more likely to stick and dry ones for optimum crispness. I make my own with wholemeal (whole-wheat) bread because a) that’s generally what I have in the house and b) it’s a lot healthier than white bread.
See the section on how to make breadcrumbs.
Seasoning
Apart from salt and pepper, there are various seasonings you can use to up the flavour game of vegan schnitzel. I use mustard and horseradish, which I think gives the most authentic flavour. They’re more akin to northern European flavours than southern seasonings are. If you don’t like the sound of this though, try a teaspoon of paprika or smoked paprika instead.
As it happened I didn’t have any horseradish when I made the schnitzel you can see here, so I used wasabi instead. It has a very similar flavour profile to horseradish and is just as good in this recipe.
How To Make Vegan Tofu Schnitzel
I pan fry my vegan schnitzel. However, I’ve also given instructions on how to “fry” them in an air fryer. You won’t need nearly as much oil if cooked this way, but they won’t be quite so crispy.
You’ll need four flattish bowls for this recipe, one to marinade the tofu in, one for the flour, one for the batter and one for the breadcrumbs.
Step 1. Press Tofu
If the tofu is firm rather than extra firm, you’ll need to press it first. Even extra firm tofu can usually do with pressing some of the water out.
Put the tofu block into a bowl, then place a clean wooden board on top of it. Weigh it down with something moderately heavy such as a frying pan or a couple of tins. But be careful not to use anything too heavy or you might weaken the structure of the tofu and destroy the shape of the block.
You’ll need to leave firm tofu for about twenty minutes to allow the water to drain out. However, two to three minutes is enough for extra firm, assuming it needs it at all. Pour the water away and pat dry with a piece of kitchen towel.
Step 2. Prepare Batter
Whilst the tofu’s draining, make the batter so it has a chance to rest for as long as possible.
In a small to medium sized bowl, whisk the water into the chickpea flour. Keep going until no lumps remain. Add the salt, pepper, mustard and wasabi (or horseradish) and whisk those in. The consistency should be like double cream. If it’s too thick, add a bit more water.
Step 3. Marinade Tofu
Carefully slice the tofu block lengthways into four thin rectangles.
Place one slice in a large flat bowl or on a lipped plate. Spread a teaspoon of tamari over the top, then place the second slice over it. Repeat with the other slices to form a stack. Tip any remaining tamari on top of the final slice. There should be enough for it to drip down the sides.
Leave to marinade for five minutes, by which time the tofu should have soaked it all up.
Step 4. Prepare To Dip
You’ll need three flattish bowls, or high-sided trays for the dips. Place the breadcrumbs in one bowl and the flour in another. Whisk the batter one final time and transfer it to the third bowl.
Line the bowls up in a row, with the flour first, batter second and breadcrumbs third.
Place a non-stick frying pan over a moderately hot heat. I use ‘6’ on my induction hob and my cast iron skillet*.
When the pan is hot, take a slice of marinated tofu and dip it into the flour. I use a spatula to do this, but fingers work equally well. Either way it will get messy.
Flip the slice over so that both sides are lightly coated. Shake off any excess. Next dip the slice into the batter so that both sides are coated.
Let any excess batter drip off, then transfer the slice to the bowl of breadcrumbs. Turn the slice over so that the whole thing is completely covered.
Step 5. Fry Tofu
Add a tablespoon of oil to the hot pan, then transfer the triple dipped tofu slice to it. Fry for about four minutes until crisp and golden brown. Flip the schnitzel over and fry on the other side.
Depending on the size of your pan, you’ll probably need to do this in two batches. I get two in my pan at any one time.
Transfer to a plate lined with kitchen paper whilst you fry the next batch. The paper will absorb any excess oil. You’ll need to add another tablespoon of oil to the pan first.
To make these in an air-fryer instead of a pan, you’ll need to spray the breaded slices lightly with oil, then “fry” for twenty minutes at 200℃ (400℉). Turn the slices over half way through. Again, you may need to do this in batches.
Top Tip
If you wipe the frying pan out between batches, you won’t get burnt bits on your vegan schnitzel. Use a piece of kitchen towel to remove any breadcrumbs that have fallen into the pan, but be careful as the pan will be very hot. Add a tablespoon of fresh oil and fry the second batch.
I don’t have the patience for this, so most of mine look a little rustic, but they taste amazing … and we don’t mind.
Step 6. Serve Schnitzel
Eat whilst hot and crispy. Serve with a slice of lemon and a little parsley. A green salad and potatoes are also a good option.
How Long Will Vegan Schnitzel Keep?
Once cooked vegan tofu schnitzel will keep in an air-tight container in the fridge for three to four days. To reheat, use an air-fryer or hot oven rather than a frying pan. You’ll get crisper results this way and you won’t need to add any additional oil.
Reheat at 180℃ (350℉) in an air fryer for about six minutes or at 200℃ (400℉) in the oven for about ten minutes.
How To Make Breadcrumbs
To make your own breadcrumbs, you’ll need slightly stale bread, a food processor or similar and an air fryer or oven. Blitz slices of bread in a food processor until you get crumbs. Transfer the crumbs to an oven proof dish or baking tray and bake at a gentle heat for around ten to fifteen minutes.
Make sure you give an occasional stir, so that the breadcrumbs dry out evenly. And don’t let them start to brown. You’ll need a temperature of 100℃ (212℉) for an air fryer or fan oven and 120℃ (250℉) for a conventional oven.
For fine breadcrumbs you may need to blitz them again once dried.
Other Tofu Recipes You Might Like
- Air fryer tofu with stick sesame sauce
- Buddha’s delight (Chinese stir-fry)
- Maple tofu skewers
- Simple laksa noodle soup with tofu
- Turkish green beans with dukkah roasted tofu
- Wild garlic tofu patties
Keep in Touch
Thank you for visiting Tin and Thyme. If you make this vegan schnitzel, I’d love to hear about it in the comments below. Do you have any recommendations or advice for breading?
Please rate the recipe. If you post pictures of your creations on social media, use the hashtag #tinandthyme so I can see them.
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If you’d like more chickpea flour recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Vegan Schnitzel. PIN IT.
Vegan Schnitzel: Made With Tofu
Equipment
- cast iron skillet (25 cm, 10 inch)* optional
Ingredients
- 50 g chickpea flour
- 75 ml water
- ¼ tsp sea or rock salt
- 2 tsp wholegrain mustard
- 1 tsp wasabi paste or horseradish sauce
- good grinding of black pepper
- 300 g extra firm tofu pressed
- 2 tbsp tamari (affiliate link) or your favourite soy sauce
- 30 g plain flour
- 100 g wholemeal breadcrumbs dry
- 2-3 tbsp sunflower oil or other neutral tasting oil
Instructions
- First off, make your batter so it has a chance to rest. Whisk the water into the chickpea flour. Add the salt, pepper, mustard and wasabi or horseradish and whisk those in. The consistency should be like double cream. If it’s too thick, add a bit more water.50 g chickpea flour, 75 ml water, ¼ tsp sea or rock salt, 2 tsp wholegrain mustard, 1 tsp wasabi paste, good grinding of black pepper
- Slice tofu block into four thin rectangles.300 g extra firm tofu
- Place one slice in a large flat bowl or on a lipped plate. Spread a teaspoon of tamari over the top, then place the second slice over it. Repeat with the other slices. Tip any remaining tamari over the top of the final slice. There should be enough for it to drip down the sides. Leave to marinade for five minutes, by which time the tofu should have soaked it all up.2 tbsp tamari (affiliate link)
- Prepare the dips. You'll need three flattish bowls, or small high-sided trays. Place the breadcrumbs in one bowl and the flour in another. Whisk the batter one final time and transfer it to the third bowl.
- Line the bowls up in a row, with the flour first, batter second and breadcrumbs third.30 g plain flour, 100 g wholemeal breadcrumbs
- Place a non-stick frying pan over a moderately hot heat. I use ‘6’ on my induction hob.
- When the pan is hot, take a slice of marinated tofu and dip it into the flour. Flip it over so that both sides are lightly coated. Next dip the slice into the batter so that both sides are coated. Let any excess batter drip off, then transfer the slice to the bowl of breadcrumbs. Turn the slice over so that the whole thing is completely covered.
- Add a tbsp of oil to the hot pan, then place the triple dipped tofu slice into the pan. Fry for about four minutes until crisp and golden brown. Flip the schnitzel over and fry on the other side. Depending on the size of your pan, you’ll probably need to do this in two batches. I get two in my pan at any one time.2-3 tbsp sunflower oil
- Transfer to a plate lined with kitchen paper whilst you fry the next batch. You’ll need to add another tbsp of oil. The paper will absorb any excess oil.
- Eat whilst hot and crispy. Serve with a slice of lemon and a little parsley. A green salad and potatoes are also a good option.
Notes
Nutrition Estimate
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Sandy says
H,i these look great and thank you for your wonderful recipes. A couple of questions please….would grated horesradish in vegan yogurt work for the schnitzels and were the mushrooms your creamy garlic recipe? They look an absolute must to accompany them. Many thanks
Choclette says
Hi Sandy and thank you for your lovely comment. I’ve never tried horseradish in yoghurt before, but it actually sounds like a really good idea and something that could work well with the schnitzels. As for the mushrooms, I use them a lot to make sauces, but can’t remember quite what I did that time. It wasn’t the “creamy garlic” mushroom per se, but undoubtedly they contained garlic and I usually pep them up with a little tamari. And it very much looks as though I used cream. Sorry not to be more explicit. I hope you enjoy the schnitzels – and accompaniments.
Katie says
This vegan schnitzel is incredible! Super easy to make and perfect for the holidays. The flavor is incredible and it had the perfect texture.
Choclette says
The texture is indeed fab. So glad you enjoyed my vegan schnitzel too Katie.
nancy says
crispy tofu? count me in! This was really tasty and i couldn’t get enough of this healthy recipe!
Choclette says
Tofu schnitzel is very moreish, that’s for sure. Glad you enjoyed it too and thanks for commenting.
Tavo says
Your Vegan Schnitzel recipe is a home run! The tofu was perfectly crispy on the outside and tender on the inside, just like a schnitzel should be. I also appreciated the practical tips you included for storage and reheating; they were super helpful. Thanks for sharing such a delicious and straightforward recipe!
Choclette says
Thanks so much for your feedback and I’m glad you enjoyed the recipe and found the vegan schnitzel tips useful.
Erin says
This vegan tofu schnitzel is so crispy and delicious! Thanks for the great recipe!
Choclette says
It’s the contrast between crispy coating and tender tofu that I love so much about this recipe.
Karlie says
I’m always on the hunt for a “star of the plate” style dish as a vegan. This was perfect! I served with mashed potatoes and some charred broccolini on the side.
Choclette says
Ooh charred broccolini sounds good Karlie. Thanks for letting us know you enjoyed my vegan schnitzel.
Mary says
I have never knowingly eaten Tofu although it has probably been in Chinese foods and I have eaten it with gay abandon.
I have seen it in the Supermarket but get confused by what’s on offer and never buy it.
I shall go with recipe in hand and try this one. I’m sure we shall really enjoy it.
We have cut down the servings of meat we have to almost nothing and I’m sure we would enjoy Tofu as it soaks up any flavouring it gets introduced to.
Thanks Choclette for setting me on my ‘Tofu path’. :))
Choclette says
I very much hope it’s a straightforward path for you Mary. As you say tofu is a great vehicle for soaking up flavours. Once you’ve got used to it, try tempeh. That’s an even healthier option and our favourite, but it’s not quite as versatile as tofu.
Galina says
I’ve never thought of using tofu in schnitzel. My younger son loves tofu (he is not a vegetarian/vegan), and I cook tofu every week, but more or less variations of the same two recipes. I’m going to try this recipe for my guys, thank you for the super idea!
Choclette says
Glad to have inspired you Galina. If you’re not worried about the vegan bit, you can always use an egg instead of the chickpea flour batter. Though I really like it with the chickpea flour. Hope your boys enjoy it.