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This vegan torta de milanesa is crunchy AF, and maybe a wee bit messy (I mean, all the best sandwiches are, right?). This bad boyo's packed to the gosh darn gills with creamy chipotle sauce, and all the fresh fixings your heart desires.
Recipe tips tailored to what matters most to you:
Use gluten-free breadcrumbs, flour and bread instead. Same crunchy result, nobody at the table will know.
Grab canned La Morena or La Costena chipotles in adobo instead of making your own, way faster.
Regular breadcrumbs work fine instead of panko, just a little less complex texture, and usually cheaper too.
Air-fry these instead of pan-frying, light oil spray and even spacing gets you the same crisp coating with way less oil.
Can't find unsweetened vegan yogurt? Vegan sour cream recipe or blended silken tofu works in the sauce instead.
Don't half-press and hope for the best, my brave little breading warrior. Any leftover moisture will steam the coating from the inside and rob you of that hyper-crunchtastic milanesa moment.
If you want to cut back on cleanup, fry in a Dutch oven instead of a frying pan. The higher sides contain oil splatter way better, which keeps your stovetop cleaner and saves you from spending the next 20 minutes wiping grease off places grease should never be.
If the oil isn't hot enough, the tofu absorbs grease and turns sad. If it's too hot, the coating browns before the inside heats through. Medium-high heat and patience win every time.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
Traditionally, a torta de milanesa keeps things kinda basic with fried chicken cutlets. But I never met a chicken I didn't want to kiss and go roller skating with. So killing and frying those poor birds? GTFO. Those are my homies.
Instead, we are rocking this out with crisp golden brown breaded tofu cutlets, warm bread, lettuce, tomato, avocado, and pickled jalapeños. Chipotle (uh, not the slop bowl chain) shows up in the breading and the sauce, which gives you just a hint of heat and smokiness without hijacking the whole pony parade. Dang, this is balance. Not just in flavor, but in texture, raw vs. cooked components, and in color too. This might be the perfect example of why sandwiches make me super-happy.
When I first started my kinda super-popular food truck back in 2010, I was serving all kinds of fancy entrees, and it was not even the least bit practical for people to eat on a paper plate in their lap on a park bench. That's why my vegan banh mi, vegan sabich, and vegan shawarma were born out of my desire to make complex, over the top meals, with lots of fun components, that could be eaten safely on a work lunch break.
This very sandwich is kinda like that. Consider it a hyper dope meal, just served up on a steamy soft bolillo roll instead of on a plate.
Kept telling my sister this is fully vegan, she won't even believe me lol.
Jump to:
- Recipe tips tailored to what matters most to you:
- 🥰 Why you'll adore this Vegan torta de milanesa recipe
- 🥪 Vegan chicken milanesa torta ingredients
- ☝️Variations
- 📖 How to make vegan chicken milanesa tortas
- 💡Serving Ideas
- 👉Top tips
- 🤷♀️ Recipe FAQs
- ✌️You'll love these vegan Mexican recipes too:
- Vegan Torta de Milanesa Recipe
🥰 Why you'll adore this Vegan torta de milanesa recipe
✊ Vegan AF: Like all of my vegan Mexican recipes, this sammy pulls off full crunchy cutlet energy without borrowing anything from animals or invading their personal schedules.
✨ Easily Gluten-Free: Use GF breadcrumbs, flour, and bread and nobody at the table needs to know or care.
⏱️ Stupidly Easy: If this looks like it should require a clipboard and a pep talk, relax. You can pan-fry it or toss it in the air fryer if frying stresses you out, and you'll still be shocked at how fast and low-effort this whole thing is.
Tested and Approved Worldwide: Hundreds of testers get their grubby little paws on my vegan recipes before you ever see them. Rest assured that this recipe has been perfected with tons of feedback from my crew.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🥪 Vegan chicken milanesa torta ingredients
Firm Tofu
Firm tofu holds up to thin slicing, doesn't fall apart while it fries, and gives you a great sink your teeth into chickenyness.
Or you can rock this the way I do with my vegan schnitzel, and tofu katsu, by pressing freezing and pressing while thawing soft tofu (not silken). If you do it that way, you'll need to handle it carefully, and use 2X the tofu because it reduces in size a lot with all that pressing. But seriously, the chicken-like texture it gets from that treatment is insane and something I teach in my free tofu class.
Chipotle Peppers in Adobo
La Morena and La Costeña are what's up, or you can make my chipotle peppers in adobo recipe if you wanna make it yourself from scratch.
Panko Bread Crumbs
Panko bread crumbs are made without actually baking bread, which is why there's not crust ground up to give it a darker and uneven crumb. It's the secret to making insanely crispy. Any extra crumbs are perfect for breading vegan elote, or for binding things like my mushroom Wellington or vegan Swedish meatballs.
Normal breadcrumbs will get the job done, but the outside won't have quite the same flaky, textured situation that makes this recipe extra lovely.
Vegan Yogurt
Unsweetened vegan yogurt gets used in the chipotle sauce in this recipe. Kite Hill's unsweetened almond milk yogurt is my fave because it's thick, tangy, and actually tastes like dairy yogurt quite a bit. Vegan sour cream or blended silken tofu can be used if you can't find vegan yogurt without sweetener in it.
Bolillo or Telera Rolls
These rolls, which are available at most Mexican grocery stores, have a soft interior and light crust that can handle saucy fillings without falling apart. Make sure to check ingredients as some are made with lard. A soft hoagie or French roll is the best backup option.
Pickled Jalapeños
Pickled jalapeños bring heat and acidity that wake up every bite. Pickled banana peppers or cherry peppers are also bangin' on this, or you could 100% just use thin fresh slices of jalapeños if you can't get pickled ones.
Vegan Mayo
Vegenaise by Follow Your Heart is my reliable go-to, but if you're a DIY bloke or blokestress, my vegan kewpie mayo recipe will absolutely show you how it's done.
Vegan Cotija Cheese (Optional)
This is optional but extremely fun. Vegan cotija adds that salty crumble texture and my recipe works perfectly here. If you make it and don't know what the heck else to do with it, vegan tostadas, vegan burrito bowls, and chilaquiles verdes are all made more awesome with the stuff.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
☝️Variations
Torta adobada
My vegan torta adobada recipe is packed with juicy pulled jackfruit simmered in homemade adobo sauce. It's got more of the texture you'd expect from a pulled pork sandwich.
Torta de chorizo
With lime kissed refried beans and tofu chorizo, this vegan chorizo torta is almost like a bomb sloppy joe (but, like, not gross like a sloppy joe is...)
Torta de carnitas
Dripping with lime crema and stacked to the friggin' roof with vegan carne asada, this steak-like vegan torta de carnitas if off the hibbity hooooo.
Vegan Chicken Mole Torta
Smothered in gloriously rich my mole poblano, my vegan chicken mole torta might just take the cake for being the meatiest meat-free torta of them all!
📖 How to make vegan chicken milanesa tortas
If your brain is screaming "JUST TELL ME WHAT TO DO," the recipe card below is your safe space. If you want the full walkthrough so nothing weird happens, this step-by-step section is where the good stuff lives.
Step One
Meet the Press:
Press the tofu for 10 minutes to remove excess moisture.
Step Two
Slice Slice Baby
Cut the pressed tofu horizontally into 4 thin cutlets, trimming the corners slightly if desired to create more natural-looking medallions.
Step Three
Bready Kreuger:
Set up a breading station with 3 shallow bowls. Place the flour in the first bowl. In the second bowl, whisk together the plant-based milk, chipotle peppers, garlic powder, smoked paprika, and the additional flour until smooth. In the third bowl, combine the panko and salt.
Step Four
The Dredge Of Tomorrow:
Dredge each tofu slice in the flour and shake off any excess. Dip into the chipotle milk mixture, letting the extra drip off, then press firmly into the panko until evenly coated. Place the breaded tofu on a tray and repeat with the remaining slices.
Step Five
Torta Recall:
Heat the oil in a wide skillet over medium heat. After 2 minutes, when the oil is hot, add the breaded tofu in a single layer without crowding (in a 9-inch skillet you'll be able to cook two cutlets at a time) and cook for 3-4 minutes per side until golden brown and crisp. Transfer to a wire rack to drain and repeat as needed.
Alternatively, preheat the air fryer to 375°F (190°C), lightly coat the breaded tofu with cooking spray, arrange in a single layer, and cook for 12 minutes, flipping once halfway through, until crisp and evenly browned.
Step Six
Chipotlebraham Lincoln:
Stir together the chipotle peppers, lime juice, yogurt, and salt until smooth. Set aside.
Step Seven
The Walking Bread:
Slice the rolls horizontally, leaving one side attached if desired. Warm them briefly over medium heat in a dry skillet or in a 350°F (175°C) oven until just heated through.
Step Eight
Teenage Mutant Ninja Tortas:
Spread mayo on the cut sides of each roll. Layer lettuce on the bottom half, followed by a tofu milanesa, tomato slices, avocado, pickled jalapeños, vegan cotija if using, and a generous spoonful of the chipotle sauce. Garnish with cilantro sprigs, close the sandwiches, and serve immediately.
💡Serving Ideas
A plate of vegan picadillo and Mexican rice next to your torta turns the whole situation into a premium quality hullabaloo.
Some folks like to smear some vegan refried beans and tofu chorizo into their torta, so consider those some easy fun ways to level this up.
Call me a simpleton, but I sure do ;ove me a good cup of soup to go with a torta. Sopa de lentejas, vegan pozole verde, or pozole rojo might be just the thingy you are dying to rock with this too.
Serve it all up with some warm tortilla chips with spicy jalapeño salsa, mango salsa, salsa ranchera, or chile de árbol salsa.
👉Top tips
- Press the Tofu Until It's Actually Dry: Don't half-press and hope for the best, my brave little breading warrior. Any leftover moisture will steam the coating from the inside and rob you of that hyper-crunchtastic milanesa moment.
- Don't Be A Worldwide Slob: If you want to cut back on cleanup, fry in a Dutch oven instead of a frying pan. The higher sides contain oil splatter way better, which keeps your stovetop cleaner and saves you from spending the next 20 minutes wiping grease off places grease should never be.
- Mind the Oil Temperature Like a Red Bulled-Out Hawk: If the oil isn't hot enough, the tofu absorbs grease and turns sad. If it's too hot, the coating browns before the inside heats through. Medium-high heat and patience win every time.
🤷♀️ Recipe FAQs
Torta de milanesa is basically what happens when Italian immigrants showed up in Mexico City in the late 1800s and everyone collectively decided that breaded, fried cutlets belonged on soft rolls with avocado, pickled jalapeños, and sometimes beans.
The "milanesa" part comes straight from Milan (Milano in Italian), where they've been pounding and breading veal cutlets into oblivion (not nice to do to baby cows IMHO) since forever.
Mexicans took that whole vibe, said "nice idea gringos, but let's make it ours," and started frying up thin cutlets of beef, pork, or chicken, then stacking them into bolillo or telera rolls with refried beans (you can use my vegan refried beans recipe if you, too, want to do that), tomato, onion, lettuce, avocado, queso fresco or Oaxaca cheese, and whatever salsa or spicy mayo situation felt right that day.
It's essentially Mexico's answer to a chicken-fried steak sandwich, except with more flavor and better texture contrast. It's street food that feels like a full meal, and it's been holding down lunch spots and late-night taco stands across Mexico for well over a century.
It has a gentle to medium heat from chipotle, balanced by creamy sauce and fresh toppings. You can easily scale the spice up or down by adjusting the chipotle amount.
Yeppers. Air-frying works very well for this recipe and still delivers a crisp coating. Light oil spray and even spacing for good airflow are key for good browning.
✌️You'll love these vegan Mexican recipes too:
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Vegan Torta de Milanesa Recipe
Equipment
- tofu press (optional)
- Air Fryer (optional)
Ingredients
For The Milanesas:
- 16 oz. Firm tofu
- ⅔ cups all-purpose flour
- 2 tablespoons chipotle peppers in adobo sauce minced
- ½ cup unsweetened plant based milk
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 1 ¼ cup panko breadcrumbs
- ¼ teaspoon salt or to taste
- ⅓ cup oil for frying or cooking spray to air-fry
For the Milanesa Sauce:
- 2 tablespoons chipotle peppers in adobo sauce minced
- 1 tablespoon lime juice
- ¼ cup unsweetened vegan yogurt
- ¼ teaspoon salt or to taste
For the Tortas:
- 4 bolillo or telera rolls 6-7 inches long
- ½ cup pickled jalapeños
- 1 ripe avocado sliced
- ½ cup vegan mayo
- 8 leaves Boston Bibb lettuce or iceberg
- 1 medium tomato sliced thinly
- ½ cup vegan cotija cheese optional
- Cilantro sprigs to garnish
Instructions
- Press the tofu for 10 minutes to remove extra moisture.
- Slice the pressed tofu horizontally into 4 thin cutlets (about ½ inch depending on the shape of your block), optionally trimming the corners slightly to form natural looking medallions.
- Prepare a breading station. In the first shallow bowl, place the flour. In the second bowl, whisk together the plant-based milk, chipotle peppers, garlic powder, smoked paprika, and the additional flour until smooth. In the third bowl, place the panko and salt and stir to combine.
- Coat each tofu slice in the flour, shaking off excess. Dip into the chipotle milk mixture, allowing excess to drip off, then press firmly into the panko until evenly coated. Place the breaded tofu on a tray and repeat with the remaining slices.
- Heat the oil in a wide skillet over medium heat. After 2 minutes, when the oil is hot, carefully add the breaded tofu in a single layer without crowding. Cook for 3-4 minutes per side until golden brown and crisp. Transfer to a wire rack to drip dry and repeat as needed with the remaining tofu. Otherwise, to air-fry, preheat the air fryer to 375°F (190°C). Lightly coat the breaded tofu with cooking spray, arrange in a single layer, and cook for 12 minutes, flipping once halfway through, until crisp and evenly browned.
- Prepare the sauce by stirring together the chipotle peppers, lime juice, yogurt, and salt until smooth. Set aside.
- Slice the rolls horizontally, leaving one side attached if desired. Warm them briefly over medium heat in a dry skillet or in a 350°F (175°C) oven until just heated through.
- Spread the mayo on the cut sides of each roll. Layer the lettuce on the bottom half, followed by a tofu milanesa, tomato slices, avocado, pickled jalapeños, vegan cotija if using, and a spoonful of the chipotle sauce. Garnish with cilantro sprigs, close the sandwiches, and serve immediately.
Notes
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Marj says
Kept telling my sister this is fully vegan, she won't even believe me lol.