Vegan Schnitzel Recipe (Made With Tofu)

Name: Vegan Schnitzel Recipe (Made With Tofu)
Prep time: 12 min
Cook time: 12 min
Total time: 504 min
Ingredients: 2 14 oz. soft tofu; ½ cup unsweetened plant based milk; 2 teaspoons dijon mustard; 1 teaspoon mushroom powder; 1 tablespoon tamari; ⅓ cup cornstarch; ¾ cup breadcrumbs (or gluten free breadcrumbs); ¼ cup nutritional yeast; ½ teaspoon ground black pepper; ½ teaspoon thyme; 1 cup cooking oil (canola or cooking spray if air-frying)

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My recipe testers declare this vegan schnitzel recipe is so good it could waltz right into an Austrian beer hall and hold its own. It’s crispy AF on the outside, tender and juicy in the middle, and requires zero piggies or poultry to deliver that classic schnitzel experience. Whether you’re frying, baking, or air-frying, this is quick, easy, and made with stuff you can actually find at a regular grocery store.

A plate with breaded vegan schnitzel covered in brown sauce, a lemon slice, chopped greens, roasted potatoes, and shredded cabbage.

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Schnitzel goes way back—like horse-drawn carriages and powdered wigs back. It’s been a crispy favorite in Austrian, German, and even Japanese kitchens (looking at you, tofu katsu). Traditionally, it’s made by mercilessly pounding some poor cut of meat, breading it, and frying it to golden oblivion.

But this version swaps the meat for tofu, which, after a little tough love (pressing and freezing, trust the process), delivers that signature crunch without the, uh, ethical dilemma. The result? Juicy, crispy, and 100% dunkable into mushroom gravy, vegan brown gravy, or whatever other vegan sauce recipes makes your heart sing.

If you’re into plant-based meats that actually bring the texture and flavor, this one’s right up there with my seitan fried chicken and vegan drumsticks—because let’s be real, crispy golden things just make life better.

So, what’s next? You, in your kitchen, absolutely nailing this recipe. Let’s get frying.

Jump to:

🥰 Why you’ll adore this vegan schnitzel recipe
🔥 Vegan Schnitzel Ingredients
📖 How to make vegan schnitzel
💡 Serving Ideas
👉 Top tips
🤷‍♀️ Recipe FAQs
✌️ You'll love these vegan meat recipes too:
Vegan Schnitzel Recipe (Made With Tofu)

🥰 Why you’ll adore this vegan schnitzel recipe

✅ Tested and Approved Worldwide: Like all my vegan recipes, this schnitzel has been tested by a global squad of hundreds of home cooks at every skill level, ensuring it's easy, foolproof, and totally worth making again and again.

🔬 Freezing & Pressing = Unbeatable Texture: Freezing and pressing transforms soft tofu into a firm, meaty cutlet that fries up crisp and juicy—no mush, no crumble. Same technique I use for vegan karaage. Works every time.

✊ Vegan AF: Like all of my vegan Jewish recipes, this one has no eggs, no dairy, no meat. So you get that crispy, golden, satisfying crunch without harming a single lovable critter.

🔥 Vegan Schnitzel Ingredients

Soft Tofu

Not to be confused with silken tofu (which would turn this into deep-fried pudding), soft tofu is just regular tofu that hasn’t been pressed much during production, making it waterier than firm tofu. That extra moisture is exactly why it works so well here—freezing and pressing it later creates a layered, meaty texture that holds up to breading and frying.

If soft tofu is MIA at your grocery store, firm or extra firm tofu will do the trick—but it will become more spongy than flaky when frozen, which is honestly sorta lame in my opinion.

Mushroom Powder

Mushroom powder is the secret to that deep, umami-packed, why-is-this-so-good flavor—giving the schnitzel a next-level savory boost. It’s the same trick I use in my brown gravy and mushroom gravy to build rich, meaty depth without actual meat.

If you don’t have mushroom powder on hand, you can make your own by blitzing dried shiitakes and porcini mushrooms in a blender—or just swap poultry seasoning instead.

Breadcrumbs

The final, crispy coating that turns this tofu schnitzel into a golden, crunchy masterpiece. Regular breadcrumbs get the job done, but if you’re after that extra crunch factor, panko is the move. Want to keep it gluten-free? Grab some gluten-free panko, and you’re all set.

Nutritional Yeast

Not just for flavor, nutritional yeast adds a subtle cheesiness and extra depth to the breading while sneaking in some B vitamins. If you’ve got leftovers, throw it into vegan nacho cheese, vegan sausage gravy, or vegan parmesan cheese for more savory goodness. You can skip it, but the schnitzel won’t have quite the same super-dope flavor.

*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.

📖 How to make vegan schnitzel

Get it crispy, golden, and just right on your first go. Follow the step-by-step instructions with helpful images for a flawless fry, or scroll down for the printable recipe card.

TOfu being pressed with cream-colored towels with red stripes, partially visible in a rustic wooden cabinet.

Step One

Press-idential Treatment:

If you have a tofu press, use it to remove excess moisture. Otherwise, drain the tofu and wrap it in paper towels or a clean kitchen towel. Set it on a wire rack over a baking pan, place another pan on top, and add something medium-heavy, ensuring it presses without crushing. Let it sit for 60 minutes, then flip and repeat for another 60 minutes.

Tofu being pressed under a striped cloth in a baking tray, with a turquoise object above.

Step Two

Thaw and Order:

Transfer the pressed tofu to a container and freeze for at least 4 hours (overnight is even better). Once frozen solid, remove it, rewrap it in a fresh kitchen towel, and let it thaw on a wire rack with a weight on it for 2 hours to press out any remaining moisture.

Three bowls on a table: one with a brown liquid mixture, one with cornstarch, and one with breadcrumbs. A piece of tofu is partially visible.

Step Three

Breading A Rainbow:

Set up the breading station. In a shallow dish, whisk the non-dairy milk, Dijon mustard, mushroom powder, and tamari together until fully combined. In a separate bowl, add the cornstarch. In a third bowl, mix the remaining dry ingredients—bread crumbs, nutritional yeast, black pepper, and thyme.

Four slices of tofu on a wooden board placed on a rustic wooden surface.

Step Four

What What in the Cut:

Cut the tofu into halves, creating 4 thin cutlets. If you’d like, use a knife to round off two opposite corners to give them a more natural, traditional schnitzel shape.

Vegan schnitzel cutlets are shown in four preparation stages: coated with flour, dipped in a brown liquid, covered with breadcrumbs, and placed on a baking sheet.

Step Five

Bread Zeppelin:

Dredge the tofu slices in the cornstarch, coating all sides evenly. Dip it into the wet mixture, letting the excess drip off, then press it firmly into the breadcrumb mixture to coat completely.

Breaded vegan schnitzel cooling on a wire rack, with a frying pan in the background.

Step Six

The Pan with the Plan:

To pan-fry, heat the cooking oil in a large skillet over medium-high heat. Cook the schnitzels for 2-3 minutes per side over medium-high heat until they turn golden brown and crisp, then transfer them to a wire rack to drain any excess oil.

Breaded and fried pieces of vegan schnitzel on a wire rack over a baking sheet.

Step Seven

Schnitz Happens:

If you’d rather air-fry, preheat the air fryer to 375°F (190°C). Lightly coat both sides of the schnitzels with cooking spray, arrange them in a single layer in the air fryer basket, and cook for 10-12 minutes at 375°F (190°C), flipping halfway through, until crispy and golden brown.

A plate with breaded vegan schnitzel, a lemon slice, kale, roasted baby potatoes, and sauerkraut is being held in two hands.

Step Eight

Baking and Entry:

If you prefer to bake your schnitzels, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper, lightly spray the schnitzels with cooking oil, and arrange them in a single layer. Bake for 18-20 minutes at 400°F (200°C), flipping halfway through, until the coating is golden and crisp.

💡 Serving Ideas

This classic German dish is typically served with mustard, a slice of lemon and a side of warm potato salad or braised red cabbage. If you’re going for the full European nonna-approved experience, a bowl of warm and brothy vegan matzo ball soup kicks things off just right. Followed up with vegan potato kugel—because crispy, golden layers of potatoes never hurt anyone. If you need something bright to balance the richness, a ladleful of vegan borscht adds the perfect tangy contrast.

Or, take things in a New York deli direction and plate up your schnitzel with a hearty serving of kasha varnishkes, nutty buckwheat and pasta that’s simple but deeply satisfying. A side of vegan pierogies keeps the doughy, crispy, golden theme going. And of course, no proper meal ends without something sweet—vegan sufganiyot or vegan rugelach brings the jammy goods.

A hand picks up a vegan knish on a wooden board. Nearby plates include vegan Rueben sandwiches, roasted potatoes, red cabbage, vegan corned beef, sauerkraut, and leafy greens, all on a purple surface. — Full vegan Jewish deli spread including a vegan reuben made with vegan corned beef, plus a nice golden tray of vegan knishes!

👉 Top tips

Press Tofu Thoroughly: Getting rid of extra moisture is key to nailing the right texture. A tofu press makes life easier, but stacking a heavy object on top works too—just make sure it’s getting a steady, even press. The thinner and flakier (from pressing and freezing) the tofu, the better the schnitzel.
Freeze and Thaw for Texture: Freezing tofu and then allowing it to thaw alters its internal structure, creating a chewier, more meat-like consistency. Trust me, it’s worth the extra time rather than just making breaded fried tofu.
Get the Oil Temperature Right: For the crispiest schnitzel, your oil needs to stay around 350°F (177°C)—too cool, and you get sad, greasy schnitzel; too hot, and it burns before it’s even cooked through. A frying thermometer keeps things in the crispy sweet spot.

🤷‍♀️ Recipe FAQs

Where does schnitzel come from, and how did it go vegan?

Schnitzel goes way back—think old-school Austria, fancy mustaches, and way too many buttons on jackets. Traditionally, it’s a thinly pounded meat cutlet, breaded and fried until golden and crispy.

But here’s the real truth: it was never about the meat. It was always about that crunch. Now, we’re doing it plant-based, swapping out the moo for tofu, seitan (aka vital wheat gluten), or even a well-seasoned slice of eggplant—all delivering that signature crispy-on-the-outside, juicy-on-the-inside magic. Same schnitzel vibes, zero farm animals involved.

Can I freeze homemade vegan schnitzel for later use?

Yes! But only before cooking. Once breaded, lay them on a baking sheet and freeze until solid, then transfer to an airtight container or freezer bag. When you’re ready to cook, fry, bake, or air-fry straight from frozen—just add a few extra minutes to the cooking time.

But if you try to freeze already fried schnitzel? Let’s just say it’ll reheat about as well as soggy cardboard. Eat it fresh or don’t do this to yourself.

What sauces pair well with vegan schnitzel?

A classic squeeze of lemon juice is always a winner. But vegan mushroom gravy, mustard sauce, or even a zhoug sauce and tarator will take things to the next level. And if you’re leaning full Austrian? Bourbon cranberry sauce is traditional, and trust me, it slaps.

How should I store and reheat vegan schnitzel?

❄️ Refrigerating:
Let your delicious vegan schnitzel cool completely before storing. Place it in an airtight container with a clean kitchen towel or parchment paper between layers to prevent them from sticking together. Store in the refrigerator for up to 3 days.

🧊 Freezing:
For longer storage, freeze the breaded but uncooked schnitzels on a parchment-lined tray until solid, then transfer them to an airtight container. Cook them straight from frozen, adding a couple of extra minutes to the cooking time. If freezing cooked schnitzels, allow them to cool first, then freeze in a single layer before stacking in a container. They will keep well for up to 3 months.

🫠 Thawing:
If you’ve frozen cooked schnitzel, let it thaw in the refrigerator for several hours or overnight before reheating. Uncooked schnitzels can go straight from the freezer to the pan, oven, or air fryer—no thawing needed.

🔥 Stovetop Reheating:
For the crispiest results, heat a skillet over medium heat and add a light layer of oil. Cook the schnitzel for about 3-4 minutes per side over medium heat until heated through and crispy again.

🔥 Oven Reheating:
Preheat the oven to 375°F (190°C). Place the schnitzel on a parchment-lined baking sheet and heat for about 10 minutes, flipping halfway through, until crisp and warmed through.

⚡️ Air Fryer Reheating:
Set the air fryer to 350°F (175°C) and place the schnitzel in a single layer in the basket. Cook for 5-7 minutes, flipping halfway through, until hot and crispy.