Keto Vegan Schnitzel
Indulge in the ultimate guilt-free comfort food with this Keto Vegan Schnitzel recipe, a plant-based twist on a classic favorite that’s perfect for those following a low-carb lifestyle. Crafted with hearty slices of firm tofu, this schnitzel is coated in a flavorful blend of almond flour, coconut flour, nutritional yeast, and spices like garlic powder and paprika, delivering a crispy, golden exterior with every bite. Using a flaxseed "egg" and unsweetened almond milk as a vegan-friendly binding agent, this recipe is both dairy-free and egg-free while staying keto-compliant. Sautéed to perfection in avocado oil, these irresistible tofu schnitzels are ready in just 35 minutes and pair beautifully with a fresh green salad or roasted vegetables for a wholesome weeknight dinner. Perfect for those looking for a healthy, plant-based option without sacrificing taste, this Keto Vegan Schnitzel balances flavor, crunch, and nutrition in every mouthwatering bite!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 120 milliliters unsweetened almond milk
- 2 tablespoons ground flaxseed
- 4 tablespoons water
- 100 grams almond flour
- 50 grams coconut flour
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons avocado oil
Instructions
Press the tofu to remove excess liquid by wrapping it in a clean kitchen towel. Place a heavy object (like a skillet) on top and let it sit for 15 minutes.
Slice the tofu block into 4 thin, even slabs, mimicking the thickness of traditional schnitzel.
In a small bowl, mix the ground flaxseed and water to create a flax 'egg.' Let the mixture sit for 5 minutes until it becomes gelatinous.
In another small bowl, whisk together the unsweetened almond milk and the prepared flax 'egg.' Set aside.
On a large plate, combine almond flour, coconut flour, nutritional yeast, garlic powder, paprika, salt, and black pepper to create the breading mixture.
Dip each tofu slab first into the almond milk-flax mixture, ensuring it's well-coated, then dredge it in the breading mixture, pressing gently to help the coating adhere.
Heat avocado oil in a large skillet over medium heat. Once hot, carefully add the breaded tofu slabs to the pan.
Cook the schnitzels for 3-4 minutes per side, or until golden brown and crispy. Add more oil to the pan if needed to prevent sticking.
Transfer the schnitzels to a plate lined with paper towels to drain any excess oil.
Serve immediately with your favorite low-carb sides, such as a mixed greens salad or steamed vegetables. Enjoy your Keto Vegan Schnitzel!
Nutrition Facts
Calories |
1613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1395 mg | 61% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 12.6 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1105 mg | 85% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1317 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
