Name: Crispy Tofu Schnitzel
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 3 servings
Ingredients: 14 ounces extra firm tofu (pressed for at least 15 minutes); 0.5 cup water (or vegetable stock); 0.5 teaspoon garlic powder; 1 tbsp soy sauce (or tamari); 0.5 teaspoon poultry seasoning (or all purpose seasoning); 0.5 cup non-dairy milk; 4 tbsp flour; 1 tbsp soy sauce; 1 teaspoon freshly ground black pepper; 1 teaspoon onion powder; 0.5 teaspoon garlic powder; 1 teaspoon poultry seasoning (or all purpose seasoning); 0.5 teaspoon salt; 1.25 cup breadcrumbs (or panko); 0.25 teaspoon salt; 0.5 teaspoon freshly ground black pepper; 1 tbsp oil (or more, as needed)

Instructions

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1

Press the [tofu]. Slice it into 3 slices, each 0.25 inch thick. Trim edges to resemble a chicken breast shape.
2

Make your water (0.5 cup) marinade by mixing it with garlic powder (0.5 teaspoon), soy sauce (1 tbsp), and poultry seasoning (0.5 teaspoon) in a shallow bowl until well combined.
3

Add the tofu cutlets to the marinade, flipping to coat both sides. Let them sit while preparing the batter and breadcrumb mixture.
4

In another shallow bowl, combine non-dairy milk (0.5 cup), flour (4 tbsp), soy sauce (1 tbsp), freshly ground black pepper (1 teaspoon), onion powder (1 teaspoon), garlic powder (0.5 teaspoon), poultry seasoning (1 teaspoon), and salt (0.5 teaspoon). Mix thoroughly until the flour is fully incorporated. If the batter is too thin, add an additional 1 to 2 teaspoons of [flour] until it's thick enough to coat the tofu well.
5

For the breading, combine breadcrumbs (1.25 cup), salt (0.25 teaspoon), and freshly ground black pepper (0.5 teaspoon) in a third shallow bowl. Set aside.
6

Set up your breading station: marinade bowl, then batter bowl, then breadcrumb bowl.
7

Using a fork, transfer each tofu cutlet from the marinade to the batter, flipping to coat evenly. Use a different fork to transfer the battered tofu to the breadcrumb bowl. Sprinkle [breadcrumbs] generously over the tofu with a spoon to ensure full coverage.
8

Return the breaded tofu cutlet to the batter for a second coat, drizzling extra batter with a spoon. Then, transfer it back to the breadcrumb mixture for a final, thorough coating.
9

Heat a skillet over medium heat. Add oil (1 tbsp) to the skillet, then carefully place the breaded tofu cutlets into the pan.
10

Repeat the double breading process for the remaining tofu cutlets and add them to the skillet. Cook for 5 to 8 minutes per side, or until golden brown. Drizzle with more [oil] if needed.
11

Once golden on both sides, move the cutlets to the edges of the pan to brown their shorter edges.
12

Remove the cooked cutlets and place them on a cooling rack immediately to maintain crispiness. Serve hot with sliced [lemon], [gravy], or your preferred sauce/dip. Excellent over [salad] or [pasta], or with mashed potatoes and [gravy].