Tofu Schnitzel

Ingredients

  • 1 block firm or extra-firm tofu (pressed)
  • 1 cup all-purpose flour
  • 1 cup breadcrumbs (panko works best for extra crispiness)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup plant-based milk (unsweetened)
  • 2 tbsp soy sauce
  • 2 tbsp nutritional yeast (optional)
  • Oil for frying (canola or sunflower oil works well)

Instructions

  • Press the tofu: Remove excess moisture by pressing the tofu block for at least 15-20 minutes. Once pressed, slice the tofu into ¼ inch thick cutlets.
  • ** Marinate the tofu: ** In a shallow bowl, mix the soy sauce and plant-based milk. Marinate the tofu slices for about 10-15 minutes, ensuring both sides absorb the flavors.
  • ** Prepare the breading station: ** Bowl 1: Place the flour mixed with garlic powder, smoked paprika, salt, and pepper. Bowl 2: Pour the remaining plant-based milk or soy sauce marinade. Bowl 3: Mix the breadcrumbs and nutritional yeast (optional for extra flavor and a cheesy taste).
  • Bread the tofu: Take each tofu slice, coat it in the flour mixture, dip it in the milk mixture, and finally press it into the breadcrumbs, making sure the tofu is fully coated.
  • Fry the tofu schnitzel: Medium heat, heat oil, fry for 3,4 mins

Gravy Schnitzel

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cups mushrooms, sliced (white button or cremini work well)
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups vegetable or beef broth (depending on preference)
  • 1/2 teaspoon soy sauce (optional, for added depth)
  • 1/2 teaspoon thyme or rosemary (optional)
  • Salt and pepper to taste
  • 1/4 cup heavy cream (optional, for a creamier gravy)

Instructions

  • Heat the butter and olive oil in a large skillet over medium heat.
  • Add the onions and sauté for 2-3 minutes until softened.
  • Add the mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
  • Sprinkle the flour over the mushrooms and stir, cooking for another minute to get rid of the raw flour taste.
  • Slowly add the broth, stirring constantly, to create a smooth gravy.
  • Add soy sauce (if using) and season with thyme/rosemary, salt, and pepper. Let the gravy simmer for 5-10 minutes, until it thickens to your desired consistency.
  • If you prefer a creamier texture, stir in the heavy cream at the end.

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