Vegan Schnitzel Recipe (Made With Tofu)

If available, use a tofu press, otherwise, drain the tofu and wrap it in a clean kitchen towel. Place the wrapped tofu on a wire rack over a baking pan. Set a second baking pan on top and add a medium-weight object to press gently without crushing. Let drain for 60 minutes, then flip and press for another 60 minutes.
Transfer the pressed tofu to a container and freeze for at least 4 hours or overnight. Once frozen, remove from the container, rewrap in a fresh kitchen towel, and press again on a wire rack for 2 hours as it thaws.
In a shallow bowl, whisk together the plant-based milk, Dijon mustard, mushroom powder, and tamari until smooth. In a separate bowl, add the cornstarch. In a third bowl, combine the breadcrumbs, nutritional yeast, black pepper, and thyme.
Cut the tofu in halves forming 4 thin cutlets. If desired, you can use the tip of a knife to round out two opposing corners of the tofu to give it a more natural breast-like shape.
Dredge each tofu slice in the cornstarch, making sure to thoroughly coat all sides. Dip into the curdled milk mixture, allowing any excess to drip off. Coat thoroughly with the breadcrumb mixture, pressing gently to help it adhere.
To pan-fry, heat the cooking oil in a large skillet over medium-high heat. Cook the schnitzels for 3-4 minutes per side until golden brown and crisp. Transfer to a wire rack to drip dry.

For air-frying, 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, flipping halfway through, until golden and crisp.
For baking, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat the schnitzels with cooking spray. Arrange them on the sheet in a single layer and bake for 18-20 minutes, flipping halfway through, until crisp and golden brown.