Tofu Schnitzel
Prep. Time
45 minutes
Cook Time
15 minutes
Servings
10-12 schnitzels
Difficulty
Easy
Nut-Free, dairy-free, egg-free
I recently went with my family to dinner at our friends house, and I brought these tofu schnitzels with me, knowing my kids will have limited options there. It was such a success, that even omnivore kiddos munched on these!! This recipe takes tofu from bland to absolutely delicious. The secret to this crispy goodness is pressing the tofu to get rid of all the extra water (just like squeezing out the juice from a sponge!). Then, we coat each slice in a yummy crunchy coating, ready to fry up into perfect little bites that’ll have everyone asking for more. It’s a great way to enjoy tofu, and it’s so easy to make that even the little chefs can help out! Plus, you’ll end up with a golden, crispy treat that goes great with all sorts of sides, from mashed potatoes to a fresh salad. It’s the kind of dish that feels like a treat but is healthy enough for any day of the week.
Ingredients
*You'll need a tofu-presser for the ideal result*
1 pack of super-firm tofu (if unavailable, an extra-firm will work too, but with this less-condensed form, a presser is even more crucial).
Plate 1: 10 tbsps chickpea flour + 1/2 cup filtered water + 1tsp consomme (mix well until it reaches a consistency of a yogurt)
Plate 2: Mix 7oz (200g) breadcrumbs + 2 tsps garlic salt
Instructions
Preparing the Tofu
This step makes all the difference in the texture at the end - using a tofu presser, you extract the fluids out of the tofu, and make it more condensed. Simply place the tofu in the presser and let it do its trick for 2-3 hours (place it back in the fridge for the time being).
Prepare 2 plates for the coating - 1 with the chickpea flour mix, and 2 with the breadcrumbs mix (see the ingredients for the full description of each plate).
Once the tofu has been dried out, remove it from the presser, and tap it with a paper towel to dry the exteriors of it too.
Preheat a nonstick large pan to medium heat.
Slice the tofu evenly to 1/4''-thick slices, and stack them for now.
Coating the Tofu Slices
One at a time, dip the tofu slices in the first plate. Flip, to make sure the tofu is covered on both sides, and transfer the tofu to the second plate. Here too, make sure the tofu is covered on both sides with breadcrumbs.
If you don't intend to serve it shortly after preparing it, stop after coating the slices. Place the coated tofu slices in a sealed glass container and refrigerate for up to 2 days.
Frying before serving: lightly grease the pan, and when hot, place the tofu schnitzel in the pan.
Cover with the lid, and fry on each side for 2-3 minutes, or until a golden crust is formed.
Serve hot!
Notes
A tofu presser allows to extract most liquids from the tofu. The more firm the tofu is, the less fragile it will be when placed under pressure in the presser.
The condensed form received after using the presser, really affects the texture of the tofu for the best. I can only share that before the presser era, I used to tap or even wrap the tofu block with paper towel, to absorb as much water as possible, but it is hardly enough. Back then, my kids didn't like the how it turned out, whereas now, I'm lucky if they leave me anything...
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