Vegetarian Fried Chicken Schnitzel
Discover the perfect balance of crispy, golden-brown indulgence and plant-based goodness with this Vegetarian Fried Chicken Schnitzel recipe. Crafted from extra-firm tofu, which is marinated in a savory blend of soy sauce, vegetable broth, and seasonings, this dish delivers bold, meaty flavors without the chicken. Coated in a crunchy panko breadcrumb crust spiced with paprika and black pepper, the tofu slices are fried to perfection for a satisfyingly crisp exterior. Ready in just 40 minutes, this easy-to-make schnitzel is ideal for weeknight dinners or impressing guests with a vegetarian twist on a classic. Serve it with a squeeze of fresh lemon for a bright, zesty finish that enhances every bite. Perfect for vegans and vegetarians seeking hearty comfort food, it’s a must-try recipe that’s sure to please! Keywords: vegetarian schnitzel, tofu fried chicken, plant-based comfort food, crispy vegan dinner.
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 2 tablespoons soy sauce
- 1 cup vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 2 cups panko bread crumbs
- 1 cup unsweetened non-dairy milk
- 0.5 cup vegetable oil
- 4 pieces lemon wedges
Instructions
Press the tofu to remove excess moisture. Place the tofu block between two paper towels and weigh it down with a heavy object for at least 15 minutes.
Slice the pressed tofu into 1/2 inch thick slices and set aside.
In a shallow dish, mix the soy sauce, vegetable broth, garlic powder, and onion powder. Add the tofu slices to marinate for at least 15 minutes.
While the tofu is marinating, prepare three separate shallow dishes. In the first, mix the all-purpose flour and cornstarch. In the second, pour the non-dairy milk. In the third, combine the panko bread crumbs with paprika and black pepper.
Remove the tofu slices from the marinade (discard marinade). Coat each slice in the flour mixture, then dip into the non-dairy milk, and finally coat thoroughly in the panko breadcrumbs.
Heat the vegetable oil in a large skillet over medium-high heat.
Fry the coated tofu slices in batches (do not overcrowd the pan) for about 3-4 minutes per side, or until golden brown and crispy.
Transfer the fried schnitzel to a paper towel-lined plate to drain excess oil.
Serve warm with lemon wedges on the side for squeezing over the schnitzel.
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 868 mg | 38% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 4.5 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 509 mg | 39% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 442 mg | 9% | |
*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.
