Vegan Schnitzel

Vegan Schnitzel. Plain tofu, unspecified texture, For cooking; drain excess, 30 g for the batter and 20 g for dusting.

Vegan on board

10 + 10 min · 2

Ingredients

• 260 g Plain tofu, unspecified texture
• 400 g For cooking; drain excess
• 50 g 30 g for the batter and 20 g for dusting
• 100 g 1 cup
• 20 g Soy sauce
• 60 g ¼ cup
• 2 g Pepper
• 4 g Table salt

Preparation

1. Drain the tofu and pat it dry. Cut it into 4 broad slices about 5 mm thick and handle gently.
2. Whisk 30 g of the flour with the water, soy sauce and pepper to make a smooth batter.
3. Put the remaining 20 g flour on a plate. On a second plate, mix the breadcrumbs with the salt.
4. Coat each tofu slice lightly in flour, then dip it in the batter. Allow the excess to drip off, then coat with breadcrumbs.
5. Set aside ready for frying and repeat until all slices are breaded.
6. Pour the sunflower oil into a suitable frying pan to a depth of about 1 cm. Heat over medium-high heat; the oil is for frying, not for pouring over the finished schnitzels.
7. To test if the oil is hot and ready for frying, drop in a few breadcrumbs. If you can immediately see and hear them bubble and sizzle up, it's ready.
8. Fry the schnitzels for about 2 minutes on each side until golden and crisp. Work in batches if needed and drain on kitchen paper.
9. Serve with salad and a slice of lemon to drizzle over.