Vegan Schnitzel

This delicious vegan schnitzel recipe made with tofu and homemade breadcrumbs will BLOW. YOUR. MIND. The best part? It couldn’t be easier!

Imagine a hearty, protein-packed “slab” of tofu coated in flavorful batter and crispy, homemade breadcrumbs… I am salivating even thinking about this recipe.

This recipe is inspired by a dish popular in Austria and Germany. Schnitzel consists of a thin, cutlet of meat, coated with flour, eggs, and breadcrumbs before being fried until golden and crispy. Except we’re going to turn this dish on its head and make it fully plant-based!

Why You’ll Love This Recipe

• For anyone who is familiar with German and Austrian cuisine, schnitzel is often a comfort food stemming all the way from childhood. Having a plant-based version of your favorite dish is a great way to satisfy your cravings and connect to your roots.
• Following the principles of the WFPB lifestyle, this vegan schnitzel recipe only uses a few select, whole-food ingredients to create incredible texture and flavor.
• Anyone can make this! This is one of the easiest plant-based substitute recipes for dish that traditionally features animal products.
• A whole batch of vegan schnitzels comes together in about half an hour. How amazing is that?!
• There are so many ways to serve this dish, depending on your preference, size of the meal, or even time of the year.

How to Make This Recipe

Like any other oven-baked recipe, we start by preheating the oven. Turn it on to 400F and line a baking sheet with parchment paper. This allows for the cooking time to be more accurate and thorough since there is no temperature fluctuation once the schnitzels are in the oven.

Meanwhile, cut your extra firm tofu block into four thick slices, approximately 1/4 inch or 5-6 mm in thickness. Ideally, all of your slices should be even in thickness.

Next, set up a station with two shallow bowls. In one bowl, add plant-based milk, chickpea flour, garlic powder, paprika, and salt. Mix everything together until you have a smooth wet batter. Fill the other bowl with seasoned bread crumbs.

Working with one tofu “slab” at a time, dip them first into the wet batter, and then coat each one with breadcrumbs. Transfer to the lined baking sheet, spaced adequally apart.

Spray your vegan schnitzel cutlets with a generous amount of oil for a crispy breaded “skin”, and cook them in the oven for 20 minutes. Be sure to check on them halfway through and flip them to the other side.

Hack It!

• The cooking spray is optional. I recommend using it to create an extra crispy outside layer for your plant-based schnitzels, but you can forego this step if you don’t use oil.
• Use gluten-free breadcrumbs, cornmeal, or oat flour as a gluten- and wheat-free option.
• You can use any non-dairy milk. If you have an allergy to soy or nuts, opt for a plant-based milk option that will not trigger a reaction.

How to Serve Vegan Schnitzel

• Vegan schnitzel pairs well with various potato dishes. In fact, it is often traditionally served with potato salad. You can also enjoy it with a hot potato side dish like lemon Greek potatoes and broccoli, or mashed potatoes.
• If you’re not a fan of potatoes, you can swap them for veggie sides like these crispy baked carrot fries, broccoli stem fries, air fryer zucchini, or smashed Brussels sprouts.
• Another great way to complement this crispy vegan schnitzel is salad. I love pairing it with lemon dill salad, but you could also enjoy it with a hearty pasta salad or a nourish bowl.
• You can enjoy vegan schnitzel with a drizzle of freshly squeezed lemon juice, or pair it with something more substantial like gravy, vegan tzatziki, or everything green sauce.

Best Tips for Vegan Schnitzel

• If you’re making your own breadcrumbs, it’s best to make them in advance and allow them to fully cool down before using them for this recipe.
• Chickpea flour tends to form clumps. One way to avoid clumpy batter is to sift or whisk the flour before using it. Another quick way to ensure a nice, smooth batter is to mix it together using a blender!
• For an even “meatier” texture, you can freeze and thaw your block of tofu. If you do it in its original packaging, the liquid that the tofu is stored in freezes, forming pockets between the layers of soybean curd. When you thaw out your tofu and squeeze the excess liquid, the texture is very similar to chicken.
• If you’re searching everywhere for chickpea flour and can’t seem to find it, it is useful to know that it has many other names. For instance, it may be labeled as gram flour or besan flour.

Soy Free Substitutes

Unfortunately, not everyone can eat tofu. And some people simply don’t like it! But don’t worry, I’ve got your back. You can use the same instructions with a soy-free substitute.

• Seitan. Seitan, made from vital wheat gluten, is a popular meat substitute among vegans. It has a chewy and meaty texture that can work well in a schnitzel. You can shape seitan into cutlets, bread and fry them just like you would with tofu.
• Mushrooms. Large portobello mushroom caps, oyster mushrooms or sliced puffball can be a great option for a vegan schnitzel. Clean and trim the mushrooms, marinate them in a flavorful mixture, then coat them in breadcrumbs and pan-fry or bake until crispy. Mushrooms provide a meaty texture and have a rich, earthy flavor.
• Eggplant. Slices of eggplant can be a delicious substitute for a vegan schnitzel. Dip the eggplant slices in a batter as instructed, coat them in seasoned breadcrumbs, and then bake until golden and crispy. Eggplant offers a soft and tender texture.
• Cauliflower. Cauliflower can be transformed into a vegan schnitzel by cutting it into thick slices or florets. Dip the cauliflower in a batter or plant-based milk, coat it with breadcrumbs or a breadcrumb mixture, and then cook until crispy. Cauliflower retains a slightly firm texture and absorbs flavors very well.
• Soy-free tofu. Did you know that you can make or purchase tofu made from lentils, chickpeas, or even pumpkin seeds? Many legumes and seeds offer themselves up as a great substitute for soy beans, and the resulting tofu makes a great vegan schnitzel.

Other Recipes You’ll Love

• Battered Oyster Mushrooms
• Vegan KFC Chicken Tenders
• Breaded Veggie Nuggets
• Dill Pickle Tofu Sandwich
• Puffball Mushroom Chicken

For more awe-inspiring plant-based recipes, head over to PlantYou Planner. It’s a digital meal planner app that allows you to create your own weekly menu from a database of over 600 vegan recipes. Alternatively, you can enjoy set meal plans curated by our team. The planner allows you to toggle the number of servings, making it an invaluable tool for a household of any size. In addition, you can take advantage of the shopping list, generated based on the dishes you select for the week!

I am also happy to say that the PlantYou Cookbook has seen incredible support from the plant-based community! Creating this book with 140+ diverse vegan recipes would not be possible without your support, and I am incredibly grateful to my PlantYou family! If you haven’t got a copy yet, I promise you will not regret it.