Who said vegans had to miss out on schnitzels? These are an absolute favourite in our house due to their unbelievable crunch and texture. Perfect to add in a burger or sliced into strips to put in a salad! Tofu is a great source of protein and is super versatile, so please do not underestimate it!
Makes 4 schnitzels
Ingredients:
250g firm tofu
1/2 cup cornflour
1/4 cup chickpea flour
3/4 cup Panko bread crumbs
1/2 tsp onion powder
1/4 tsp garlic powder
large pinch of salt
roughly chopped fresh parsley (a few sprigs)
oil for shallow frying (we used rice bran oil)
Method:
Start by slicing the block of tofu into your desired shaped schnitzels (we sliced them a little less than 1cm thick).
Once you have your slices you will need to press them down with paper towel to soak up excess tofu water (this will make the the schnitzels less soggy).
Next, get three bowls (one for corn flour, one for 'egg' mixture and one for breadcrumbs).
To make the 'egg' mixture, add enough water to the chickpea flour till it resembles a runny batter, whisking with a fork. Then add the onion powder, garlic powder, salt and parsley.
Add oil to a shallow frying pan (should be at least 1cm of oil) and heat on the stove while you prepare the tofu.
Coat the tofu in cornflour, followed by the egg mixture. Repeat this again before coating in breadcrumbs and set aside on a plate until you've made all the schnitzels.
Test to see of the oil is hot enough by sprinkling a few breadcrumbs (if they sizzle quickly then it is ready).
Lower the heat to medium, then carefully add your schnitzels to the pan (two at a time).
After a minute or two, check to see if the tofu is golden brown using tongs, then turn them over. Cook till crispy and golden and repeat for the other two schnitzels.
Once fried, remove from the pan and lay on some paper towel to absorb excess oil and sprinkle with sea salt (this will also make them crispy).
Serve your schnitzels with baked fries, or enjoy inside a burger!
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