Gluten-Free Vegan Schnitzel

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Gluten-Free Vegan Schnitzel so good, you will add it to your weekly repertoire of recipes – There is nothing more satisfying than a crispy schnitzel, yes a little indulgent, but oh sooo good! Schnitzels originate from Austria, and they are ordinarily made with veal, pork or chicken coated with flour, eggs, and breadcrumbs then fried to crispy perfection. 


vegan schnitzel, gluten free

Gluten-Free vegan schnitzel that is sooo good!

I wanted to create a gluten-free vegan schnitzel, for my friends who follow a plant-based diet. Let me tell you, I had my work cut out for me! Growing up in eastern Europe schnitzels were one of my favourite meals. Let’s be honest, a crispy coating on anything makes everything taste better.

The details,

To make the schnitzels first I had to replace the meat. I decided to use extra-firm tofu. As we all know tofu doesn’t have too much flavour, so I had to add extra seasoning to the crumbs. I used oregano and garlic, this will add so much flavour making the tofu well seasoned. Then, I replaced vegan eggs for the eggs, this was simple. The secret to a delicious schnitzel is the crispy coating. Sure I could have used regular gluten-free bread crumbs and I have tried to do so, but the coating wasn’t quite crispy enough. So, I used toasted chickpea breadcrumbs. They made the coating super crispy, gluten-free and added fiber and protein to this vegan Austrian dish. Once the schnitzels are coated they are briefly fried, long enough for the coating to be crispy and the tofu to be heated through. The gluten-free vegan schnitzel turned out amazing! 

To make this truly an authentic schnitzel dinner you must serve it with stewed red cabbage, or cucumber salad or vegan potato salad. Doesn’t this all sound delicious? Enjoy!


  • 1 block (350 g) GF extra firm tofu, cut into 4 equal slices
  • 1 1/2 cup GF vegan breadcrumbs (I used toasted chickpeas breadcrumbs)
  • 1 tsp. GF oregano
  • 1/2 tsp. GF garlic powder
  • 1/4 tsp. GF ground black pepper
  • 1/2 cup rice flour
  • 2 vegan eggs, I used Bobs Red Mill Egg Replacer or flax egg
  • Himalayan salt to taste
  • About 1 cup of oil for frying, or as needed (I used unscented coconut oil)
  • 1 lemon sliced into wedges
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  • Pat dry tofu slices with paper towels and season with salt
  • In a large bowl combine breadcrumbs, oregano, garlic powder, black pepper and 1/4 teaspoon of salt
  • Coat tofu slices with rice flour, then dip into eggs to coat and then coat firmly with breadcrumbs
  • Pour about 1/2 inch of oil into a deep skillet. Heat oil over medium heat to about 350 F
  • Place schnitzels into the hot oil and fry for about 3 minutes per side until golden, adding more oil if needed. Drain on paper towels
  • Serve hot with lemon wedges
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