A delicious plant-based schnitzel using extra firm tofu and a variety of seasonings and ingredients including chickpea flour, garlic, and fresh herbs. This European twist on a classic will showcase how versatile tofu can be in different cuisines.
1: Begin by prepping the tofu by pressing it to remove excess water.
2: Cut the tofu into schnitzel-sized pieces.
3: Set up your breading station with plain flour, chickpea flour, and breadcrumbs.
4: Season the flour with onion powder, dried oregano, and garlic.
5: Dredge the tofu pieces in flour, then chickpea flour, and finally coat with breadcrumbs.
6: In a pan, heat olive oil and veg oil over medium heat.
7: Fry the breaded tofu until golden brown on both sides.
8: Meanwhile, slice the potatoes into wedges, and toss with olive oil and seasonings, then roast until crispy.
9: Serve the schnitzel with potato wedges and garnish with fresh herbs.
