This vegan tofu schnitzel is baked to ultra-crispy perfection. The mushroom gravy helps the dish imitate Jägerschnitzel.
Schnitzel is a classic comfort food served pretty much all over Europe. A thin piece of meat that’s generously breaded, then fried until golden and crispy, you can find variations of it everywhere from Austria and Germany, to Italy and Poland.
Rene and I recently had dinner at the famed Zum Stammtisch, which is located not in Europe, but in Queens. (A tad easier for us to get to.) We each ordered a schnitzel with mushroom sauce and potatoes. Between the giant plates, even bigger beers, and the servers dressed in Dirndls, we truly felt like we were in a German beer hall.
On the drive home, I [naturally] wondered if I could make a plant-based version. Because we all know that schnitzel is not about the meat but about the breading.
The next day I got to work developing a vegan schnitzel recipe using tofu, and I’m so excited to finally share it with you. This baked tofu schnitzel is egg-free, can be made gluten-free, and is shockingly crispy!
Tofu Schnitzel at a Glance
This vegan schnitzel is super crunchy on the outside and chewy on the inside. It’s made using super firm tofu that goes through several phases.
First, it’s briefly marinated in a mix of lemon juice, miso, and mustard. The marinade seasons the tofu itself, making it savory and a bit tangy. Next, the tofu slabs are coated in a flour batter, followed by a panko breadcrumb coating. Finally, the slabs are sprayed with avocado oil cooking spray (this is key!), and baked until crispy.
The mushroom gravy is optional, but it imitates classic “Jägerschnitzel” nicely.
Key Ingredients + Substitutions
- Super Firm Tofu: This is the firmest style of tofu you can buy. It contains the least moisture and does not require pressing. If you can’t find it, use “extra firm” instead and press it first (instructions in the recipe card below).
- Miso: This Japanese soybean paste adds a ton of flavor to the tofu. Don’t skip it! (Look for it in the refrigerated aisle of the supermarket, next to items like tofu and kimchi.)
- All-Purpose Flour: Thickens the batter. For a gluten-free version, sub with an all-purpose GF blend like Bob’s Red Mill.
- Plant-Based Milk: I use oat milk; soy and cashew are also great options.
- Panko Breadcrumbs: These fluffy Japanese-style crumbs make this schnitzel super crunchy. If you don’t have them, regular unseasoned breadcrumbs will do. For a gluten-free version, use GF panko.
- Nutritional Yeast: Adds a ton of savory flavor to the breading.
- Avocado Oil Spray: Generously spraying the tofu cutlets with avocado oil is key to making them crispy. I recommend avocado oil versus other cooking sprays, because it typically doesn’t have any additives. (You will not have the same results if you simply drizzle on avocado oil because it won’t be in an even layer.)
How to Make Tofu Schnitzel
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Marinate the Tofu
In a large shallow dish, stir together miso, mustard, and lemon juice. Using your fingers, coat the tofu in the seasoning and set aside for 15 minutes.
Step 2: Prep the Breading Mix
In a shallow bowl, combine panko breadcrumbs, nutritional yeast, spices, salt, and pepper.
Step 3: Prep the Batter
In a separate bowl, combine flour, milk, salt, and pepper. Whisk into a smooth, lump-free batter.
Step 4: Dredge the Tofu
Working with one piece at a time, coat the tofu first in the batter, then in the breading, making sure to really press the breading in with your fingers.
Step 5: Bake the Tofu
Place the breaded tofu on a baking sheet and spray with avocado oil. Bake for 15 minutes, then flip, and bake on the other side for another 15 minutes.
Step 6: Start the Mushroom Sauce (Optional)
If you’d like to make the sauce, cook it while the tofu is baking. Start by sautéing onions and cremini mushrooms until they’re soft.
Step 7: Finish the Sauce
Add flour and white wine to the skillet, followed by broth. Simmer until the sauce is thick and glossy, about 3 minutes.
Step 8: Serve the Tofu Schnitzel
For optimal crispness, serve this tofu right away, while it is still warm from the oven.
Recipe Tips
- Tofu schnitzel is best served right away, or at least within a few hours of being made. It will lose its crispness (and with it, most of its appeal) upon refrigeration.
- If you’re in a rush, you may be tempted to skip the miso marinate. Don’t do it. The marinade is key to flavoring the tofu itself.
- For the best flavor, don’t forget to add salt in every step – to the marinade, the batter, and the breading too.
- Want to make “tofu chicken fingers”? Cut the tofu into long batons instead and proceed with the recipe. Serve with ketchup or chipotle mayo!
Serving Suggestions
If you’re making the mushroom sauce, this schnitzel goes great with plain boiled potatoes. For a fancier potato, go for French “melting potatoes”. Need a side salad? Go for purple cabbage slaw or vinegret (Ukrainian beet salad). This would also be great with haluski (cabbage pasta).
More Tofu Recipes…
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
Tofu Schnitzel
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour
- Yield: 10 tofu slices (about 5 servings) 1x
- Category: Main Course
- Method: Baking
- Cuisine: European
- Diet: Vegan
Ingredients
For the Tofu Marinade + Batter
- 1 tablespoon white miso (“shiro” miso)
- 1 tablespoon brown or Dijon mustard
- 1 tablespoon lemon juice
- Fine sea salt
- One 16-ounce block super firm tofu* (see note below)
- 1/3 cup plant-based milk
- 1/2 cup all-purpose flour
- Freshly ground black pepper
- Avocado oil spray
For the Breading
- 1 1/4 cups panko breadcrumbs
- 2 tablespoons nutritional yeast
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper
For the Mushroom Sauce
- 2 tablespoons extra virgin olive oil
- 1/2 medium onion, finely diced
- 8 ounces cremini mushrooms, trimmed and sliced
- 1 teaspoon garlic powder
- Fine sea salt and freshly ground black pepper
- 4 teaspoons all-purpose flour
- 1/4 cup dry white wine (like chardonnay or sauvignon blanc)*
- 1 1/4 cups vegetable or mushroom broth
- Potatoes or noodles, for serving (optional)
Instructions
Tofu
- Marinate the tofu. In a shallow dish, combine the miso, mustard, and lemon juice with a pinch of salt. Using a fork, stir together into a paste.
- Cut the tofu into 10 slabs. Working with one slab at a time, massage the marinade on the tofu, lightly coating it on both sides. Let the tofu marinate for 15 minutes.
- Preheat the oven to 425ºF.
- Meanwhile, prep the breading. In a shallow dish, combine the panko, nutritional yeast, garlic, oregano, salt, and pepper, and mix with your fingers to combine.
- Make the batter. In a separate shallow dish, combine the flour and milk with 1/2 teaspoon salt and plenty of pepper. Whisk with a fork until smooth.
- Cover a baking sheet with parchment paper and spray it generously with oil.
- Working with one piece of tofu at a time, dip it in the batter on both sides, and let the excess drip off. Then transfer to the breading and coat generously on both sides, really pressing the breading in with your hands. Transfer to the prepared baking sheet and continue with the rest.
- Spray the breaded tofu with oil.
- Bake for 15 minutes, until a golden crust forms on the bottom. Then gently flip and bake for another 15 minutes.
Mushroom Sauce
- While the tofu is baking, make the sauce. Heat the oil in a large skillet over medium heat. Add the onions, mushrooms, garlic, and pinches of salt and pepper. Cook until the vegetables are soft and starting to brown, about 7 minutes.
- Add the flour and stir to incorporate. Cook for 1 minute.
- Add the wine and let it simmer to evaporate the alcohol, about 2 minutes.
- Lastly, stir in the broth. Bring to a simmer and cook for a few minutes, just until the sauce thickens. Taste and adjust the seasonings if needed.
- Serve the tofu hot, alongside mushroom sauce.
Notes
- If using “extra firm” tofu instead of “super firm”, press it before cooking to remove excess moisture. Use a tofu press or: place the tofu on a plate, then top with another plate or cutting board, and weigh down with something heavy, like a couple of cans, to squeeze out excess water. Let stand for 15 minutes, periodically draining off the water that pools at the bottom of the plate.
- If you don’t drink wine and won’t have use for the rest of the bottle, skip the wine step and simply finish the sauce with a squeeze of lemon juice at the end instead.
Nutrition
- Serving Size: 2 tofu pieces (without sauce)
- Calories: 260
- Sodium: 236 mg
- Fat: 11.3 g
- Carbohydrates: 24 g
- Fiber: 3.3 g
- Protein: 18.4 g
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