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Golden brown crispy tofu schnitzel on a plate with lemon wedges and fresh parsley
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Crispy Vegan Tofu Schnitzel

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 320kcal

Ingredients

  • 14 oz extra -firm tofu, pressed and sliced into 1/2-inch slabs
  • 1/2 cup all -purpose flour
  • 1/2 cup unsweetened soy milk
  • 1 tablespoon Dijon mustard
  • 1 cup Panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sal t
  • 1/4 teaspoon ground black pepper
  • 1/4 cup neutral vegetable oil
  • 1 lemon , cut into wedges
  • 2 tablespoons fresh parsley, chopped

Instructions

  • Press the tofu for at least 15 minutes to remove excess moisture then cut into four equal rectangular slabs.
  • Prepare a breading station with three shallow bowls: one containing flour, one containing the soy milk whisked with Dijon mustard, and one containing breadcrumbs mixed with garlic powder, onion powder, paprika, salt, and pepper.
  • Dredge each tofu slab in the flour, shaking off any excess.
  • Submerge the floured tofu into the milk and mustard mixture until thoroughly moistened.
  • Press the tofu into the seasoned breadcrumbs, ensuring all sides are evenly and firmly coated.
  • Heat the vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
  • Carefully place tofu slabs in the oil and fry for 3 to 5 minutes per side until deep golden brown and crispy.
  • Transfer to a wire rack or paper-towel-lined plate to drain.
  • Serve immediately garnished with fresh parsley and lemon wedges.