The more I experiment in my plant-based kitchen, the more fun I am having learning which foods work well together and what I need to do to recreate some of my old favourites.
The chicken schnitzel was one of them.
During my university days, you’d find me just about every Wednesday night down at the North Gong pub getting a cheap schnitty feed. It’s a classic menu item at just about every pub and club in Australia, and the base for other delicious meals (like parmigiana or nuggets).
After I first experimented with making tofu nuggets (I am seriously regretting not writing that one down), I decided to try again with a tofu schnitzel in mind. This recipe is basically the same (I think) and you can use it to also make nuggets or burger patties – it is super versatile!
So here you go… the vegan tofu schnitzel recipe you’ve all been waiting for!
Oh, and please excuse my terrible food photography. I promise I am trying to learn how to better style and shoot my recipes – at least they look realistic!
Tofu ‘Chicken’ Schniztel
Serves two with leftovers.
- ½ teaspoon salt
- ½ teaspoon fresh thyme
- ½ teaspoon fresh oregano
- ½ teaspoon black pepper
- 2 teaspoons paprika
- 2 teaspoons garlic salt
- 1 teaspoon ground ginger
- 2 teaspoons white pepper
- 2 cups flour
- 450g firm tofu
- 1x medium brown onion
- ½ cup vegan breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon mixed herbs
- ¼ cup nutritional yeast
- ¼ cup soy sauce
- I stalk of spring onion
- ½ cup button mushrooms, diced
- 1 tablespoon nut butter
- 1 cup water
- ¼ cup vegan gravy powder
- Combine all ingredients and mix together thoroughly.
- Crumble tofu into a large mixing bowl.
- Dice onion as fine as possible and add to mixing bowl with all herbs & spices, nutritional yeast and soy sauce.
- Combine all ingredients thoroughly in mixing bowl. You’d better throw in a good pinch of salt & pepper too.
- Grab one cup’s worth of mixture and form into your preferred shape and size (mine were roughly 1cm thick).
- Prepare schnitzel seasoning, and then coat schnitzels in seasoning (be careful, they are fragile).
- Heat oil in a pan on medium heat then carefully add one schnitzel and cook for 3 minutes.
- Flip schnitzel and cook on the other side for 3 minutes.
- Repeat for the other schnitzel(s).
- Dice mushroom and spring onion and add to a small pot with nut butter on medium heat. Cook for 2 minutes.
- Add water and vegan gravy powder. Add more water if necessary, depending on your preferred gravy consistency. Stir consistently for 2 minutes then take off the heat.
Serve all together with chippies & salad or the vegetables of your choice – I enjoyed mine with sweet potato mash, broccolini and asparagus!
- This makes about 3 decent sized schnitzels, but you can make them as big or small as you like. I made 2 schnitzels and used the remaining mixture to make smaller nuggets.
- If you make the remaining mixture into nuggets or use the recipe to make nuggets, I highly recommend deep frying them for a true nugget experience!
Remember – eating just one vegan meal a day can make a really big difference. It is an easy and tasty way to help the planet, the animals, and yourself!