Vegan Pork Schnitzel
Indulge in a plant-based twist on a classic comfort dish with this Vegan Pork Schnitzel! Crafted from extra firm tofu, this recipe perfectly mimics the rich and satisfying texture of pork while delivering a flavorful punch through a smoky marinade featuring soy sauce, smoked paprika, and nutritional yeast. A crispy breadcrumb coating, made with seasoned crumbs and almond milk, creates the perfect golden crust when pan-fried to perfection. Ready in just 35 minutes, this vegan schnitzel is ideal for weeknight dinners or impressing guests with its combination of crisp, savory layers and refreshing lemon wedges for garnish. Pair it with a simple side salad or buttery mashed potatoes for a delightfully wholesome meal that's cruelty-free and irresistibly delicious.
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Recipe Information
Ingredients
- 16 ounces Extra firm tofu
- 3 tablespoons Soy sauce
- 4 tablespoons Nutritional yeast
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 cup All-purpose flour
- 1 cup Unsweetened almond milk
- 2 cups Breadcrumbs
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Vegetable oil
- 4 pieces Lemon wedges
- 2 tablespoons Fresh parsley (chopped)
Instructions
Drain the tofu and press it between paper towels to remove excess moisture. Cut the tofu into 4 equal slices, about 1/2-inch thick.
In a shallow dish, combine soy sauce, 2 tablespoons of nutritional yeast, smoked paprika, garlic powder, and onion powder. Mix well to form a marinade.
Place tofu slices in the marinade and let them soak for at least 10 minutes, turning occasionally to ensure even absorption.
Set up a breading station with three shallow dishes. In the first dish, add flour. In the second dish, pour the almond milk. In the third dish, combine remaining nutritional yeast, breadcrumbs, salt, and black pepper.
Dip each marinated tofu slice into the flour first, ensuring it's coated on all sides. Then, dip it into the almond milk. Finally, coat it with the breadcrumb mixture, pressing gently to adhere the breadcrumbs.
Heat vegetable oil in a large skillet over medium-high heat. Once hot, add breaded tofu slices and cook for 3-4 minutes on each side, or until golden brown and crispy.
Remove tofu schnitzels from the skillet and place on a plate lined with paper towels to drain excess oil.
Garnish with chopped fresh parsley and serve immediately with lemon wedges on the side.
Nutrition Facts
Calories |
2996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.1 g | 205% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 67.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6538 mg | 284% | |
| Total Carbohydrate | 287.8 g | 105% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 19.3 g | ||
| Protein | 133.0 g | 266% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 3704 mg | 285% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 2068 mg | 44% | |
*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.
