Crumbed Tofu Schnitzels
Tofu schnitzels bring back so many memories for me. Aside from pasta and lasagna, growing up in an Italian family, chicken schnitzel and roast potatoes were my absolute favourite comfort food. These dishes remind me of family gatherings where we would share laughter and good food around the table. When I went plant-based 17 years ago, it took me a while to recreate the familiar flavours from my childhood. I started by cooking vegan dishes I already knew, sticking mostly to salads and vegetables. Until I discovered tofu—and let me tell you, it’s one of the most flexible plant-based ingredients out there. You can marinate it, grill it, or even turn it into delicious schnitzels! If you’re vegetarian or vegan, tofu is a must-have in your kitchen! Not only is it packed with protein, but it also takes on the flavours you pair it with, making it perfect for a wide range of dishes.
Crumbed Tofu Schnitzels
Ingredients
- 400 grams firm tofu
- 2 tablespoons GF soy
- 1 teaspoon smoked paprika
- 1 tablespoon lemon juice
- Cracked pepper to taste
- 1/4 cup tapioca flour
- 1/4 cup plant-based milk
- 1/4 cup gluten free flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 cup panko breadcrumbs
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon mixed herbs
- Cracked pepper to taste
Tofu Marinade
Flour Coating
Batter
Crumbing
Method
- Press tofu to remove excess liquid. Then slice into rectangle pieces about 1.5cm thick.
- Mix marinade ingredients in a large shallow dish then place tofu slices in the marinade and let sit about 30 minutes to absorb the flavour (rotate tofu half way through)
- Once marinated, dip each tofu slice into the flour coating, then the batter and finally the crumbing mix.
- Shallow fry on each side until golden brown or oven bake. Serve with lemon wedges.
- Prepare a fresh tomato and basil sauce as the base, place the schnitzel on top, and finish with a drizzle of pesto.
Recipe Notes
EQUIPMENT
- Bowls to use for the ‘vegan egg’ and breadcrumbs
- A baking tray if baking or a pan for shallow frying
Tofu schnitzels have become one of my favourite dishes because they’re a healthy, plant-based version of something I used to love. Tofu schnitzels are a tasty, healthy, and flexible meal idea. They’re high in protein, easy to prepare, and great for meal prep. Whether you’re new to plant-based eating or have been doing it for years, tofu schnitzels are a delicious and satisfying option.
The key to making tofu schnitzels delicious is all in how you season and prepare them. Since tofu on its own is pretty bland, don’t hesitate to try different marinades. You can try a Mediterranean mix with lemon, olive oil, and garlic, or add some heat with paprika, cumin, and chilli powder. The great thing about tofu is that it soaks up any flavours you give it.
When you make the marinade, you can be creative! I like to use soy sauce, garlic, lemon juice, and a bit of smoked paprika for a tasty flavour. But you can adjust it to suit your tastes – maybe add some herbs or a bit of spice if you like a kick. It’s important to let the tofu soak in the marinade for as long as possible. Overnight is ideal, but even a couple of hours will make a difference.
As for the breadcrumb coating, I love using panko breadcrumbs because they give the schnitzels that perfect crispy texture. You can also mix in some nutritional yeast to add a cheesy flavour, or some finely chopped herbs for extra flavour. The vegan egg wash is simple – just a mix of plant-based milk and a bit of flour to help the breadcrumbs stick. Once you’ve got everything prepped, it’s just a matter of assembling and cooking.
One useful tip is to make a big batch of tofu schnitzels while you’re at it. Since you’re already putting in the effort, why not make extra? You can freeze them by layering the schnitzels in a glass container with grease-proof paper in between. Then, whenever you want, just take some out and cook them in the oven, air fryer, or fry them in a little olive oil. You can also cook them first and freeze them ready to be reheated later, either in the oven or a sandwich press straight from the freezer. It makes meal prep super easy.
Tofu schnitzels are also a great option if you’re entertaining. They’re satisfying enough to please both vegans and non-vegans alike. And since you can prepare them in advance, it takes the stress out of meal prep when you have guests. Just pop them in the oven when you’re ready to serve, and you’ve got a delicious, crispy dish that everyone will love. Whether you’re enjoying them as a quick midweek meal or serving them at a dinner party, tofu schnitzels are a guaranteed hit!
Frequently Asked Questions
Can you freeze tofu schnitzels?
Yes, absolutely! Freezing them after preparing is a great way to have a quick meal on hand. Just pop them in the oven, air fryer, or sandwich press straight from the freezer.
What type of tofu works best?
Firm tofu is the best choice for schnitzels, as it holds its shape and absorbs the marinade well. Avoid using medium, soft, or silken tofu.
What’s the best way to make breadcrumbs?
If you prefer to make gluten-free breadcrumbs, it’s really simple. Just toast some gluten-free bread, let it cool down, and then blend it with your favourite herbs and spices. This will give your tofu schnitzels a nice crispy coating that adds extra flavour to the dish.
How do I get the breadcrumbs to stick to the tofu?
Use a vegan "egg" wash made from a mix of plant-based milk and flour, or use yogurt. Dip the marinated tofu in the wash, then coat it in breadcrumbs to help them stick properly.
How do I prevent the tofu schnitzels from becoming soggy?
After marinating, pat the tofu dry before dipping it in the vegan egg wash and breadcrumbs. This helps create a crispy outer layer. Also, make sure your pan or air fryer is hot enough before cooking.
Can I bake tofu schnitzels instead of frying them?
Yes, baking is a healthier option. Simply place the schnitzels on a baking sheet lined with parchment paper, drizzle with a little oil, and bake at 200°C (400°F) for 20-25 minutes, flipping halfway through.
