Vegan Tofu Schnitzel

This recipe's breading makes enough for 8 pieces or 2 16-ounce blocks of [tofu]. You can make 8 pieces if preferred, but for demonstration, 4 pieces were made. Use super firm [tofu] (vacuum-sealed) or pressed firm [tofu]. If pressing your own, you might need tofu (2 block) for tofu (4 slice) as pressing makes it thinner.

Optional Marinade: To marinate the [tofu] for enhanced flavor, fill a medium container with a secure lid with broth (3 cup). Slice the [tofu] into approximately inch (0.25) (.63 centimeters or 6.3 millimeters) thick pieces. Place the [tofu slices] in the container, seal, and refrigerate for at least hour (1), up to hour (8). Before breading, remove each [slice tofu] and let excess liquid drip off. Start 480m timer

If baking, preheat your oven to 425 degrees Fahrenheit (218 degrees Celsius). Line a baking tray with a silicone baking mat or parchment paper.

Set up three wide, shallow bowls for dredging. In the first bowl, place arrowroot (0.66 cup). In the second, whisk together plant milk (0.75 cup) and chickpea flour (0.5 cup) until smooth, then transfer. In the third bowl, combine breadcrumbs (0.75 cup), nutritional yeast (3 tbsp) (optional), onion powder (2 tsp), poultry seasoning (1 tsp), sea salt (1 tsp), granulated garlic (0.75 tsp), smoked paprika (0.75 tsp), and cracked black pepper (0.75 tsp). Place a plate or tray at the end for the breaded [tofu].

If frying, begin heating oil (0.5 inch) in your largest skillet (e.g., a 12” nonstick skillet) over high heat as you set up your breading station. The [tofu] should “swim” in the [oil].

Slice your [tofu] into approximately inch (0.25) thick pieces if not already done. They should be thin but sturdy enough not to fall apart.

Begin the breading process immediately after slicing. Use your hands or [food prep gloves] to handle the delicate [tofu] pieces. Cook [tofu schnitzel] as soon as they are breaded to ensure crispiness.

First, coat each [slice tofu] in the [arrowroot] by flipping it over and patting the starch onto all sides, including the edges. If the [starch] does not stick, lightly moisten the [tofu] with [water] or [broth].

Next, dip the starch-coated [tofu] into the wet [plant milk] and [chickpea flour] mixture, turning it a few times. Allow excess liquid to drip off.

Finally, place the [tofu slice] in the dry breading mixture. Use your fingers to press or sprinkle the [breadcrumbs] onto the top, then flip and coat all sides. Place the breaded [tofu] on a plate and repeat for remaining slices. Cook immediately.

Pan frying method: Once the [oil] is heated to about 350 degrees Fahrenheit (177 degrees Celsius) (test with a bread crumb), carefully add [tofu] to the pan, cooking tofu (2 slice) at a time in a skillet (12 inch) to avoid crowding. Cook each [piece tofu] for [2-3 minute] per side, flipping carefully, until light-medium browned and crispy. Transfer cooked [schnitzel] to a plate lined with [paper towels] to absorb excess [oil]. Repeat. Start 3m timer

Air frying method: Arrange breaded [schnitzel] in a single layer in your air fryer, ensuring inch (0.5) breathing room between pieces. For extra crispiness, optionally spray each side with [avocado oil spray]. Cook for [8-10 minute] at 400 degrees Fahrenheit (205 degrees Celsius), flipping halfway. If drying out, add more [oil] with a [silicone basting brush]. Start 10m timer

Oven method: Lay breaded [tofu] on a lined baking tray, leaving inch (1) space around each piece. Optionally spray with a little [avocado oil]. Bake for [15-25 minute] until both sides are medium browned and crispy. Flip halfway through cooking. Start 25m timer

Serve [vegan schnitzel] immediately with [lemon wedges], boiled baby potatoes, German-style red cabbage, and [parsley] (optional). Guests should squeeze [lemon] over the [schnitzel] just before eating.

Store leftover [tofu schnitzel] in the refrigerator for [3-4 day]. Reheat in a pan, air fryer, or oven for crispy texture. Microwaving may result in soggy breading.