Vegan Tofu Schnitzel

Vegan Tofu Schnitzel

Ingredients

• 400 g firm tofu (instead of chicken breasts)
• 500 ml water (for brining)
• 2 tablespoons kosher salt
• 2 teaspoons sugar
• 150 g panko breadcrumbs
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon fine sea salt (or table salt)
• ¾ teaspoon garlic powder
• ¾ teaspoon paprika
• 2 tablespoons sesame seeds
• 100 g all-purpose flour
• 2 tablespoons ground flaxseed mixed with 6 tablespoons water (as egg substitute)
• Olive oil spray (for cooking)
• Lemon wedges, for serving (optional)

Instructions

1. Prepare the Tofu: Press the tofu to remove excess moisture, then slice it into flat fillets.
2. Brine the Tofu: In a medium bowl, combine the water, kosher salt, and sugar. Stir until dissolved. Add the tofu slices and let sit for 30 minutes. Remove and pat dry with paper towels.
3. Prepare the Breading Station: In a large shallow bowl, mix the panko, pepper, fine sea salt, garlic powder, paprika, and sesame seeds. Place the flour in another shallow bowl. Prepare the flax mixture in a third bowl and let it sit until it thickens.
4. Bread the Tofu: Dredge each tofu slice in flour, dip in the flax mixture, then coat with the panko mixture. Set aside on a plate.
5. Cook the Tofu: Heat a non-stick skillet over medium heat and spray lightly with olive oil. Add the breaded tofu slices and cook until golden brown, about 3-4 minutes on each side. Add more oil spray as needed.
6. Serve: Transfer the cooked tofu to a serving platter and serve with lemon wedges, if desired.