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This Tofu Schnitzel has a crispy, golden crust with a tender center and loads of savory flavor. The tofu is dipped in a seasoned batter, coated with panko, then pan-fried until beautifully crisp. It's an easy one to make, too!
If you're looking for a new way to enjoy tofu, this Tofu Schnitzel is definitely worth a try. It's inspired by traditional schnitzel, but here a simple block of tofu takes center stage.
The batter brings plenty of flavor on its own. Dijon adds a little tang, while white miso and nutritional yeast give it a nice umami boost.
A squeeze of fresh lemon is a must, too! For a hearty dinner, pair it with mashed potatoes and mushroom gravy, or serve it with vegan coleslaw or vegan potato salad. For something different, pile it onto a sandwich with quick pickled red onions, lettuce, tomato, and vegan mayo.
Why You'll Love This Vegan Schnitzel
- That crispy coating: Panko gives the tofu a light, crunchy crust that gets beautifully golden in the skillet.
- No complicated prep: Super-firm tofu doesn't need to be pressed-just slice, bread, and fry.
- Easy to serve: Add a couple of simple sides, and you've got dinner.
Ingredients, Notes, and Substitutions
- Super-firm tofu: This is my top choice because it's sturdy, easy to slice, and doesn't need pressing. Look for the vacuum-packed variety. Water-packed extra-firm tofu will also work, but press it first so the batter adheres properly.
- Soy milk: I use unsweetened soy milk, but any unsweetened, unflavored plant milk will work.
- White miso: Adds savory depth to the batter. Chickpea miso is a good soy-free option.
- Dijon mustard: Adds a subtle tang and extra flavor to the batter.
- Panko breadcrumbs: They create that light, crispy coating. Regular breadcrumbs will work, but the crust will be finer and a little less crunchy.
- Cooking oil: Choose a neutral-flavored oil suitable for pan-frying, such as avocado oil.
How to make Tofu Schnitzel
- Slice and season the tofu. Make the batter and breading station.
- Coat each tofu slice in the batter, then the panko.
- Pan-fry until golden and crispy.
FAQs
Tofu schnitzel is best served right after frying when the coating is at its crispiest. Store leftovers in an airtight container in the refrigerator for up to 3 days, then reheat them in a skillet, oven, or air fryer to help crisp the coating again.
No. Vacuum-packed super-firm tofu contains very little excess water, so there's no need to press it. Just pat it dry before slicing.
Make sure your skillet is fully preheated before adding the oil, then let the oil get hot before adding the tofu. Avoid overcrowding the pan, and adjust the heat as needed to maintain a steady sizzle.
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Recipe
Tofu Schnitzel
Ingredients
- 1 16-ounce block super-firm tofu (vacuum sealed)
- ½ cup soy milk , unsweetened (or any plant milk)
- 1 tablespoon white miso
- 1 tablespoon Dijon mustard
- ⅓ cup all-purpose flour
- 2 tablespoons nutritional yeast
- 1 teaspoon fine sea salt , divided
- ¼ teaspoon black pepper + more for tofu
- 1 teaspoon sweet paprika
- ½ teaspoon granulated garlic
- ½ teaspoon granulated onion
- 1 ½ cups panko breadcrumbs
- 4-6 tablespoons neutral cooking oil (avocado, canola, grapeseed, etc.)
- Lemon wedges and chopped fresh parsley for serving (optional)
Recommended Equipment
- 12-inch Skillet
- Sturdy Spatula
- 2 Shallow Bowls
- Cutting Board + Knife
- Whisk
- Wire Rack
Instructions
- Prepare the tofu: Pat the tofu dry, then carefully cut it lengthwise into 5-6 thin, even slices about ¼-inch thick using a sturdy knife and cutting board. Season both sides with ¼ teaspoon of salt and a light sprinkle of black pepper. Let sit while you make the batter.
- Set up the breading station: In a shallow bowl, whisk together the soy milk, miso, and Dijon mustard. Add the flour, nutritional yeast, ¾ teaspoon salt, pepper, paprika, garlic, and onion, then whisk until smooth. Add the panko to a second shallow bowl.
- Coat the tofu: Working with one piece at a time, dip the tofu into the batter, letting the excess drip off, then coat it in the panko. Gently press the crumbs onto the tofu so they adhere. Return to the breaded tofu to the cutting board and repeat with the remaining pieces. The thin slices can be fragile, so handle them gently during this step.
- Fry the tofu: Heat a large skillet over medium heat for 1-2 minutes, then add 2-3 tablespoons of oil. Once the oil is hot and shimmering, add the tofu in a single layer (about 3 pieces in a 12-inch skillet). Fry for about 1-2 minutes per side, until golden brown and crisp, adjusting the heat as needed to maintain a steady sizzle and even browning. Transfer to a wire rack. Between batches, wipe out any browned crumbs, add more oil as needed, and let it heat before adding the remaining tofu.
- Serve hot with lemon wedges and chopped parsley, if desired.
Notes
- Tofu: Water-packed extra-firm tofu can also be used. Wrap the block in paper towels or a clean kitchen towel, place a plate or cutting board on top, and weigh it down with a few heavy cans or a skillet. Press for 20-30 minutes, or use a tofu press. Then carefully cut it lengthwise into 4 even slices. The pieces will be slightly thicker than super-firm tofu.
- For an evenly golden crust: Make sure the pan is fully preheated before adding the oil, then wait until the oil is hot and shimmering before adding the tofu. This helps the coating crisp right away and brown more evenly.
- Using stainless steel? To check that the dry pan is properly preheated, add a few drops of water. They should bead up and glide across the surface. Wipe away the water completely, then add the oil and heat until shimmering before adding the tofu.
- Incorporating miso: If your miso is stiff from refrigeration, mash it into the Dijon with a fork first, then gradually whisk in the milk until smooth.
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