Vegan Chicken Schnitzel Burger
Get ready to sink your teeth into the ultimate **Vegan Chicken Schnitzel Burger**, a plant-based twist on the classic schnitzel sandwich! Featuring crispy, golden-brown tofu slabs seasoned with a flavorful blend of smoked paprika, garlic, and nutritional yeast, this burger delivers all the crunch and savory goodness you crave—without the chicken. A quick dip in homemade vegan buttermilk ensures perfect breading that fries up beautifully in just a few minutes. Layered with fresh lettuce, juicy tomatoes, tangy pickles, and creamy vegan mayo, all enclosed in a lightly toasted bun, this burger is as satisfying as it is wholesome. Perfect for weeknight dinners, weekend barbecues, or anytime you're craving a decadent yet meat-free comfort food experience. Whether you're vegan or just curious, this recipe will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 400 grams Extra firm tofu
- 120 milliliters Soy milk
- 1 tablespoon Lemon juice
- 60 grams All-purpose flour
- 30 grams Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 120 grams Breadcrumbs
- 60 milliliters Vegetable oil
- 4 Vegan burger buns
- 4 Lettuce leaves
- 1 Tomato, sliced
- 60 grams Vegan mayonnaise
- 4 Vegan cheese slices
- 50 grams Pickles, sliced
Instructions
Press the tofu to remove excess moisture. Slice the tofu block horizontally into four equal slabs.
In a shallow bowl, mix the soy milk and lemon juice. Allow it to stand for about 5 minutes to curdle, forming a vegan buttermilk.
In another shallow bowl, combine the flour, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Place the breadcrumbs in a third shallow bowl.
Dip each tofu slab first in the flour mixture, then in the soy milk mixture, and finally coat with the breadcrumbs, ensuring each piece is well covered.
Heat the vegetable oil in a large pan over medium heat. Once hot, add the tofu schnitzels and fry for about 3-4 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
Lightly toast the burger buns on a dry pan or in an oven.
Assemble the burgers: Spread vegan mayonnaise on the bottom half of each bun, place a lettuce leaf, then a tofu schnitzel, a slice of vegan cheese, a tomato slice, and pickles. Top with the other half of the bun.
Serve immediately and enjoy your Vegan Chicken Schnitzel Burger!
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1462 mg | 64% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 8.5 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 638 mg | 49% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 676 mg | 14% | |
*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.
