how to make


This vegan schnitzel is realistic, tender and soft, with a crunchy breadcrumb coating! Perfect for a comforting dinner.

 To a food processor, add extra firm tofu, olive oil, salt, cumin, garlic powder and vegetable stock. Blend until smooth.

Add vital wheat gluten, and knead for 5-7 minutes until a dough forms.

Divide the dough into 4 equal sections, roll them out, then simmer them in a saucepan for 30 minutes.

Make the breading using breadcrumbs, paprika and chicken seasoning.

Make the batter using flour and plant based milk of your choice.

Dip the cutlets into the batter until thoroughly coated.

Dip into the breadcrumbs, covering on both sides.

Cook in a skillet for 3-4 minutes on both sides, until crispy and golden brown.

Serve with mashed potatoes or any other side dish of your choice!