This vegan gluten-free tofu schnitzel is coated with a seasoned panko mix and then fried until perfectly golden brown and delicious! It's so easy to make, and pairs wonderfully with some potato salad and a side of stewed red cabbage!
- 1 block extra firm tofu (350g), pressed
- 1/3 cup gluten-free flour (I used Bob's 1-1 GF Flour blend)
- 1/2 cup aquafaba*
- 1 cup GF panko, or other unseasoned GF breadcrumbs
- 1 tsp paprika
- 1 tsp dried parsley
- 3/4 tsp garlic powder
- 3/4 tsp salt, plus more
- neutral oil for frying
- lemon slices and fresh parsley for garnish
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Slice the block of tofu into eight thin pieces. You don't want them to be thick because we're not marinating them. Check out the video to see how I slice the tofu.
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Prepare the dredging station: In bowl 1 mix together the gluten free flour and a pinch of salt. In bowl 2 add the aquafaba. In bowl 3 mix together the gf panko, paprika, parsley, garlic powder, and the 3/4 tsp of salt.
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Take a piece of tofu and cover it in flour (Bowl 1), then toss it in the aquafaba (Bowl 2), and then cover with the GF Panko mix (Bowl 3). Set aside and repeat for all remaining pieces of tofu.
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Heat a cast-iron frying pan on medium-high heat. Add a thin (roughly 2cm) layer of neutral oil to coat the pan.
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When hot, add the tofu schnitzel. You may need to cook these in two batches as you do not want to crowd the pan. Fry for 3-4 minutes, flip, and fry another 2-3 minuutes - or until tofu is crispy and browned.
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When the tofu is done frying, transfer to a plate lined with paper towel. Immediately sprinkle with a little salt. Serve with slices of lemon and some fresh parsley.
*aquafaba is the liquid from a can of chickpeas.
