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.
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
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.For a gluten-free version, ensure you use gluten-free breadcrumbs and a gluten-free flour .You may need a little additional oil to fry the second sides.You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.