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 240kcal

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 (*see note)
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
¾ teaspoon fine sea salt + more for seasoning tofu
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 6 even slices about ¼-inch thick. If needed, cut it into 5 slices instead. Lightly season both sides with salt and black pepper. Let the tofu sit on the cutting board 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 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: Extra-firm can be used, but it needs to be pressed. Wrap the block in a clean kitchen towel, place a plate on top, and weigh it down with a few heavy cans or a skillet. Press for 20–30 minutes, or use a tofu press. Cut it lengthwise into 4 even slices (you'll get fewer slices than you would with 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. Don’t overcrowd the pan; cook fewer pieces at a time if using a smaller skillet. Medium heat worked best for me, but stovetops and pans vary, so use medium-high if needed and adjust the heat as you cook.
Using stainless steel? Properly preheating the pan helps prevent sticking. To test it, add a few drops of water to the dry pan—they should bead up and glide across the surface. 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.
Serving Ideas: Pairs well with German-style red cabbage, cucumber salad, coleslaw, potato salad, mashed potatoes with mushroom gravy, a simple green salad, or roasted vegetables. Or turn it into a sandwich with lettuce, tomato, pickled red onions, and vegan mayo.
Yield: Makes 5–6 pieces, depending on slice thickness. Nutrition information is based on 6 pieces using super-firm tofu

Nutrition