Tofu Schnitzel

Laura Sharrad and Liz from Vegan Diaries


  • Tofu
  • Soy sauce
  • Chickpeas (aquafaba only)
  • Cornstarch
  • Panko crumbs
  • Nutritional yeast
  • Smoked paprika
  • Vegetable stock powder
  • Sunflower oil (or any oil suitable for frying)

To serve:

  • Salad
  • Lemon
  • Mayonnaise or aioli


Step 1: Press the tofu

  • Take the extra firm tofu and place it on a clean, non-fluffy tea towel or paper towel.
  • Weight it down with a chopping board and heavy objects such as a cast iron dish or cookbooks.
  • Let it sit for 10-20 minutes to press out excess moisture.

Step 2: Marinade the tofu

  • Cut the pressed tofu into 4 large pieces.
  • Place them in a tray and cover with soy sauce.
  • Let it marinate for a few minutes, flipping the tofu occasionally to ensure even absorption.

Step 3: Prepare the crumb coating

  • In a bowl, mix together panko crumbs, nutritional yeast, smoked paprika, and vegetable stock powder.
  • Transfer the mixture to a dinner plate.

Step 4: Coat the tofu cutlet in crumb coating

  • Drain the chickpeas and reserve the aquafaba.
  • Place the cornstarch on a separate dinner plate.
  • Have a third dinner plate ready for the crumb mixture.
  • Dip each marinated tofu piece in cornstarch on both sides, then in aquafaba to form a sticky layer.
  • Coat the tofu in the crumb mixture, pressing down to ensure it sticks well.
  • Shake off any excess crumb, then transfer the tofu to a separate plate.

Step 5: Fry the vegan schnitzel

  • In a large shallow frying pan, heat up a generous amount of sunflower oil over medium-high heat.
  • Check if the oil is hot enough by adding a breadcrumb – if it sizzles immediately, it’s ready!
  • Fry the tofu schnitzels until golden brown on both sides, approximately 2 minutes per side.
  • Transfer to a plate lined with paper towel to remove excess oil, then let it cool slightly before serving.


  • Serve with a side of mashed potatoes, gravy and steamed vegetables for a classic meal.
  • Top with passata or marinara sauce and vegan cheese, then broil/grill to make Parmigiana.
  • Pile it high on a vegan burger bun with lettuce, tomato, and pickles for a tasty sandwich.
  • Serve on top of a bed of rice and with a side of stir-fried veggies for a filling meal.
  • Slice and serve on top of a salad for a crunchy and protein-packed option.
  • Enjoy as is as a satisfying snack or appetizer with your favourite dipping sauce.
  • Whip up a Japanese curry sauce and make Katsu curry.
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