Vegan Fried Chicken Schnitzel
Satisfy your comfort food cravings with this irresistible Vegan Fried Chicken Schnitzel, a plant-based twist on the classic favorite! Made with extra-firm tofu marinated in a savory blend of soy sauce, lemon juice, and spices, this recipe delivers incredible flavor with a crispy, golden panko breadcrumb coating. Perfectly seasoned with paprika, nutmeg, and nutritional yeast, these schnitzels are fried to crunchy perfection, making them an ideal centerpiece for a hearty dinner. Easy to prepare in under an hour, this vegan schnitzel pairs beautifully with creamy mashed potatoes or a fresh side salad. Whether you're embracing a plant-based lifestyle or simply exploring vegan options, this dish is guaranteed to impress!
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 3 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon ground black pepper
- 1 cup unsweetened almond milk
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 2 cups panko breadcrumbs
- 1 teaspoon paprika
- 0.25 teaspoon nutmeg
- 0.5 cup vegetable oil
Instructions
Drain the extra-firm tofu and press it to remove excess moisture. Cut the tofu into 4 equal slabs.
In a shallow dish, combine soy sauce, lemon juice, nutritional yeast, garlic powder, onion powder, and ground black pepper to create a marinade.
Place the tofu slabs into the marinade, ensuring all sides are covered. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator for more flavor.
In a bowl, mix unsweetened almond milk and cornstarch until smooth. This will be the binder.
Place all-purpose flour in a separate shallow dish.
In another shallow dish, combine panko breadcrumbs, paprika, and nutmeg for the coating.
Start with one marinated tofu slab: dip it into the flour, coating all sides, then into the almond milk and cornstarch mixture, and finally press it into the seasoned panko breadcrumbs until evenly coated. Repeat with all tofu slabs.
Heat vegetable oil in a large skillet over medium heat until hot.
Add the breaded tofu slabs to the hot oil and fry each side for about 3-4 minutes or until golden brown and crispy.
Remove from oil and place on a paper towel-lined plate to drain excess oil.
Serve immediately as a main dish alongside a salad or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
2482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.9 g | 186% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 67.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2627 mg | 114% | |
| Total Carbohydrate | 214.6 g | 78% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 11.1 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 3227 mg | 248% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 1572 mg | 33% | |
*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.
