Gluten-Free Vegan Schnitzel

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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 perfection. Because I wanted to create a gluten-free vegan schnitzel I had my work cut out for me. First I replaced the meat with tofu, then I replaced the eggs with vegan eggs and the breadcrumbs which are most crucial because they make schnitzels crispy I used toasted chickpea breadcrumbs which I seasoned with garlic and oregano. To make this truly an authentic schnitzel meal I add stewed red cabbage, or cucumber salad or vegan potato salad. Doesn’t this all sound delicious? Enjoy!

Ingredients

  • 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
  • Himalayan salt to taste
  • About 1 cup of oil for frying, or as needed (I used unscented coconut oil)
  • 1 lemon sliced into wedges
  • Instructions

  • 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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