Crispy Tofu Schnitzel

Ingredients

• 1 16-oz package super firm tofu (450 g, cut into thin slabs)
• 1/2 cup plant-based milk
• 2 tbsp soy sauce
• 2 tbsp nutritional yeast
• 2 tbsp cornstarch
• 2 tbsp flour
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 cup panko breadcrumbs
• to taste vegetable oil (for frying)
• to taste flaky salt
• to taste fresh lemon juice

Instructions

1. 1

   Cut tofu into thin slabs and lay them on paper towels or clean kitchen towels. Pat dry thoroughly.

2. 2

   In a large bowl, stir together plant-based milk, soy sauce, nutritional yeast, cornstarch, flour, smoked paprika, garlic powder, and onion powder until well combined.

3. 3

   Working one piece at a time, dip each tofu slab into the batter, shake off excess, then dip into a bowl containing the panko breadcrumbs. Set finished pieces on a plate. For extra crispiness, double-bread by repeating the batter and panko dip.

4. 4

   Add enough vegetable oil to a large, thick-bottomed skillet (such as cast iron) to coat the bottom. Heat over medium-high heat.

5. 5

   Working in batches, add the breaded tofu to the hot oil and cook for about 3 minutes per side, or until browned and crispy. Add more oil as needed between batches.

   3 min
6. 6

   Keep finished schnitzel warm in the oven until all pieces are cooked. Serve warm with a squeeze of fresh lemon juice and flaky salt to taste.

• 

  Butternut Squash Risotto

  30 minItalian
• 

  Oat Burgers

  35 minAmerican
• Instant Pot Risotto (Vegetarian Rustic Version)

  25 minItalian
• 

  Baked Eggplant Parmesan

  60 minMediterranean