Tofu schnitzel has a creamy tofu middle with a crispy, crunchy panko crust. It's a versatile vegetarian main that can be served with just about anything.
Featured Review
"I LOVED this recipe!" - Adele
My family loves chicken schnitzel but when we want a vegetarian meal, this crispy tofu schnitzel is also a favorite. This recipe turns tofu into something completely new. Crispy and salty on the outside and soft in the middle, tofu schnitzel is hard to resist.
Tofu schnitzel can be served with just about anything - rice, noodles, grains like farro or quinoa, and your favorite vegetable side. Try it with Instant Pot steamed broccoli or a sheet-pan of roasted vegetables.
Sometimes, I put tofu schnitzel between a toasted bun with mayo and lettuce for a tofu "burger." So good!
Making schnitzel can seem like too much work. The dredging, the frying...But I swear it's easier than you might think. Especially if you're dealing with tofu, not raw chicken. This recipe does take a little time, but it also makes a big batch of schnitzel so you're likely to have leftovers for the next day.
Make Vegetarian Schnitzel in 3 Easy Steps
Tofu schnitzel is a surprisingly easy to make, in 3 easy steps.
- Cut tofu into rectangles and press moisture out of the tofu
- Dredge the tofu in flour, eggs and seasoned panko
- Lightly fry in a skillet with oil, 2 to 3 minutes per side, until crispy
How to Press Moisture From Tofu
Pressing the moisture out of tofu helps the tofu fry up crispier and crunchier. The easiest way to press the moisture out of a large batch of tofu is to use sheet pans (but you can also use plates.)
- Slice each block of tofu widthwise into rectangles about ¼-inch thick.
- Line one sheet pan with two layers of paper towels or a dish towel. Set the slices of tofu on the covered sheet pan in even rows.
- Cover the tofu with another double layer of paper towels or a dish towel.
- Put a second sheet pan on top to press down on the tofu. Put something heavy on the top sheet pan (like several cans of beans or tomatoes) to press the tofu down even more.
Set the tofu aside to release moisture for at least 15 minutes.
Change Up the Flavor
You can flavor tofu schnitzel with a wide variety of seasonings and spices, depending on what sounds good. In this recipe, I use smoked paprika and garlic powder to give the schnitzel delicious flavor.
You can change up the flavor by adding:
- Curry powder/Garam Masala
- Cumin, coriander or chili powder
- Dill (fresh or dried)
- Italian seasoning
- Seasoned salt (like Lawry's, Johnny's or Old Bay)
Dipping Sauces
A dipping sauce for fried tofu is optional, but always tasty! You might also want to spread one of these sauces on a bun for a tofu schnitzel "burger".
- Mayonnaise, plain or with chopped fresh herbs
- Mayonnaise, ketchup and hot sauce swirled together
- Creme fraiche + whole grain mustard
- Tonkatsu Sauce
- Kids' Katsu Sauce
Can I Bake the Tofu Schnitzel Instead of Frying?
You can, but honestly, it tastes better when it's fried. Baked tofu schnitzel is still good, but it's slightly dry when compared to pan-fried schnitzel. However, you can give baked schnitzel a try and see what you think!
- Heat oven to 425 F
- Follow the recipe below to prepare and dredge the tofu
- Place a rack (I use a cookie cooling rack) on a sheet pan, and spray with non-stick oil
- Set the pieces of tofu on the rack and bake 16 to 18 minutes, until browned
- Tip: Bits of panko that fall off the tofu will start to burn on the sheet pan, so consider covering the sheet pan with foil or parchment
Frequently Asked Questions About Making Tofu Schnitzel
Pressing the moisture out of tofu helps it fry up crispier. For this recipe, I reccomend taking the extra 15 minutes to press the tofu.
You can use firm or extra firm tofu. The firmer the tofu, the less likely it is to fall apart while you prepare and cook it.
Use Panko, because it will fry up crispier and crunchier.
I haven't tried this recipe with gluten-free panko, let me know if you do!
Yes, you can dredge the tofu in either all-purpose or whole wheat flour.
I don't recommend olive oil. Olive oil will burn and smoke if it gets too hot. Although you're not frying the tofu for very long, you do want the skillet to be really hot so that the tofu gets crispy.
There are many types of oil that do better with high heat: avocado oil, sunflower oil, canola oil, peanut oil, and coconut oil (use refined coconut oil for this recipe unless you don't mind coconut flavor).
Yes, read the blog post above for more details
You can place the fried tofu schnitzel on a sheet pan and keep it warm in a 300 F oven for up to 30 minutes before serving.
You can also just leave the schnitzel on the counter for up to 30 minutes, and serve it at room temperature.
Yes. To re-heat leftover tofu and make the outside crispy again, re-heat on a rack placed over a sheet pan for 10 to 12 minutes in a 350 F oven.
If you don't care about the outside getting crispy again, you can just re-heat it in the microwave.
More Tofu Recipes
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📖 Recipe
Crispy Tofu Schnitzel
Tofu schnitzel has a creamy tofu middle with a crispy, crunchy panko crust. It's a versatile vegetarian schnitzel that can be served with just about anything.
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
- Yield: 16 schnitzels 1x
- Category: vegetarian
- Method: lightly fry
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 12-to-15 ounce blocks firm or extra-firm tofu
- ½ cup all-purpose or whole wheat flour
- 4 eggs, whisked
- 1 ½ cups panko bread crumbs, plus more as needed
- ¾ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt, divided
- ⅓ cup sunflower, canola or avocado oil, plus more as needed for frying
Instructions
Step 1: Press Moisture out of the Tofu (see instructional photos in blog post above)
- Slice each block of tofu widthwise into rectangles that are about ½-inch thick.
- Line one sheet pan with two layers of paper towels or a dish towel.
- Set the slices of tofu on the covered sheet pan in even rows.
- Cover the tofu with another double layer of paper towels or a dish towel.
- Put a second sheet pan on top to press down on the tofu. Put something heavy on the top sheet pan (like several cans of beans or tomatoes) to press the tofu down even more.
- Set the tofu aside to release moisture for at least 15 minutes.
Step 2: Dredge the Tofu
- Prepare your dredging station with 3 wide shallow bowls
Bowl #1: Flour
Bowl #2: Whisked eggs
Bowl #3: Panko, smoked paprika, garlic powder - Lightly salt the tofu before dredging it, without about ¼ teaspoon of salt for the whole batch of tofu.
- Dredge each slice of tofu first in flour, then egg, then the panko mixture. Make sure each time to completely cover both sides of the tofu. Do this gently, so the slices of tofu don’t break in half (but don’t worry if a piece breaks apart, you can still use it!) After you dredge a slice of tofu, set it back on a sheet pan (remove towels first)
- Helpful Tip: Occasionally mix the panko as you work, because the paprika and garlic powder will settle on the bottom of the bowl. If the panko doesn't seem to be sticking, lightly press it onto the tofu slices.
- Season with salt. When the dredged tofu slices are all on the sheet pan, use the remaining ¼ teaspoon salt to season the entire pan of tofu.
Fry the Tofu
- Heat the oil in a wide (12-inch) non-stick skillet over medium-high heat.
- Set half of the tofu slices in the hot skillet. Make sure the oil is hot before adding the tofu.
- Fry the tofu for about 3 minutes, until the bottom of the tofu is nicely browned and crispy. Use a wide spatula to flip the tofu over.
- Cook for about 2 minutes more, until the other side is brown and crispy.
- Take the tofu out of the pan and set it aside.
- Add the remaining slices of tofu to the skillet. Add more oil if needed to keep a thin layer of oil in the pan. Fry the tofu on both sides just as before, until nicely browned. Turn the heat down a little if necessary to make sure the tofu doesn’t burn as it cooks.
Notes
Tofu schnitzel will stay fresh in the refrigerator for up to 5 days. However, it doesn’t stay crispy and will have a softer texture after being refrigerated. It's really at its best the first night when it's hot and crispy, and every bite is a combination of soft tofu and crunchy, salty breadcrumbs. However, you can re-heat the tofu for 10 to 12 minutes set on a rack over a sheet-pan in a 350 F oven, and it will get crispier again.
I like to cut up pieces of leftover tofu schnitzel and eat it in a lettuce salad, or cold noodle salad, or grain bowl. Sometimes I re-heat the leftover schnitzel, and sometimes I eat it cold.
If you're using 12-ounce blocks of tofu, you'll probably only need to use 3 eggs.
If you'd like to bake the tofu instead of frying it, read the instructions in the blog post above.
Adele
I LOVED this recipe. Only I added the spices to the egg mixture instead of the panko. It seems to distribute the flavor more evenly than the recipe. Also, I briefly marinated the tofu with some Coconut Amino instead of soy sauce to reduce the sodium content in this instead of adding salt. Flavor all the way through.
Jenny
I'm so glad you liked it! And thanks for the tip about adding the spices to the egg mixture, that sounds like an easier way to evenly spread out the flavor.
Cathleen
I never know what to do with tofu, so this idea is perfect! Thank you so much for the recipe, it's definitely going to be a regular from now on in my house 🙂
Jenny
Hope you like it!
Sara Welch
Such a unique and unexpected recipe! So delicious with the perfect amount of crunch; easily, a new favorite way to enjoy tofu!
Jenny
So glad you like it!
Catherine
What a wonderful meatless variation. This looks so crispy and delicious! I love finding new ways to prepare tofu..thank you!
Lindsay
This is the most beautiful looking tofu recipe I've seen! I need my tofu to always be crispy and crunchy, so this recipe will be tried asap. Thanks!
Jenny
I love the crunchy outside too!
Nathan
I've actually never had traditional schnitzel, but this tofu schnitzel looks so good that I might try this first! Love all of the options for seasonings to add, and so many sauce suggestions too!