If you’re craving some crispy comfort food but want a meat-free option, this tofu schnitzel is about to be your new go-to! Inspired by my time spent living in Germany (shoutout to my parents for being stationed there!), this recipe puts a healthy, vegan twist on the classic. While traditional schnitzel requires pounding, marinating, breading, and frying, this version is coated and cooked in just a few simple steps. Serve it with a side of lemon wedges, greens, and potatoes for an easy weeknight dish that will definitely satisfy those comfort food cravings!
You’ll have this on repeat
Zero Marinating: The batter does all the work for you! We’ve got places to be and schnitzel to eat. Skip The Pressing: We’re using super firm tofu here, meaning you don’t need to waste precious time pressing it. It’s Freezer-Friendly: Leftovers freeze well, so you can enjoy schnitzel on demand. Just reheat from frozen, and enjoy!
Here’s What You’ll Need
When I say these tofu schnitzel ingredients are simple, I’m not kidding. You probably already have most of them in your kitchen!
Super Firm Tofu: Super firm tofu has the perfect schnitzel texture. If you can’t find super firm tofu, extra firm tofu will work—just be sure to press it to remove excess moisture. Find either one in the refrigerated section near other plant-based proteins or Asian ingredients. Breading Base: We’ll make the base of the breading with cornstarch and all-purpose flour. The cornstarch keeps the batter extra light and crispy, especially as the tofu schnitzel pieces sit after cooking. Seasonings: Simple seasonings like nutritional yeast, smoked paprika, garlic powder, salt, and onion powder flavor the tofu and breading. (Find out where to buy nutritional yeast here!) Liquids: Plant-based milk helps form the batter (almond, soy, or oat milk all work well). Soy sauce gives it even more savory depth, but you can also use tamari or liquid aminos if you prefer. Panko: For the crunchiest coating, you’ll want panko. These Japanese breadcrumbs are larger and offer an extra crispy texture (though you can substitute them with regular breadcrumbs if needed). Vegetable Oil: Use any neutral vegetable oil with a high smoke point. Some of the best options include grapeseed, sunflower, and safflower oil.
Making Vegan Schnitzel Is Actually Really Easy
You’ll be amazed at how quickly this recipe comes together! It only involves 5 simple steps.
Why This Recipe Works
This vegan schnitzel recipe is a total game-changer, and here’s why:
Tofu is a lower-fat alternative to traditional meat-based schnitzel while still providing a hearty, satisfying flavor. You can experiment with seasonings to give the batter your own flair! For an herbal touch, try adding dried thyme, parsley, or oregano. For a bit of heat, sprinkle in some cayenne pepper or black pepper.
Serve It With
Okay, so you’ve just made the best vegan tofu schnitzel. Now, you need to pair it with some classic German side dishes to make it the full meal deal.
Potatoes: You can toss the potatoes in any extra batter, then roast or air fry them until crispy. Or, try it with a tangy potato salad! Kaesespaetzle: The cheesiest, gooiest, most comforting side dish…ever. Sauerkraut Salad: Made with homemade sauerkraut, this refreshing side dish makes the perfect contrast to the crispy schnitzel.
