Tofu Schnitzel

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!

Course Entree

Cuisine German-Inspired

Prep Time 20

Cook Time 10

Total Time 30

Servings people

Calories 231kcal

Author Melissa Huggins

Equipment

12-inch Skillet
Sturdy Spatula
2 Shallow Bowls
Cutting Board + Knife
Whisk
Wire Rack

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)

US Customary - Metric

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.

Nutrition