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Crispy Tofu Schnitzels With Slaw + Mayo
Top tip: freeze and thaw your tofu for the best texture. This simple will give these schnitzels a meaty texture and help them absorb more flavour. Here I marinate it with soy and lemon, then coat in a sesame crumb. This recipe is sponsored by Kikkoman.
Ingredients
For the schnitzels:
- block of firm tofu, frozen + thawed
- soy sauce, we use Kikkoman
- lemon, juice only
- plain flour
- dried mixed herbs
- unsweetened plant-based milk
- panko breadcrumbs
- all-purpose seasoning, see tips
- sesame seeds, we use white + black
For the tofu mayo:
- olive oil
- onion, peeled + roughly chopped
- garlic clove, peeled + chopped
- silken tofu
- wholegrain mustard
- soy sauce, we use Kikkoman
- lemon, juice only
For the slaw:
- sweetheart cabbage, rinsed + dried
- lemon, juice only
- maple syrup
- caraway seeds
- salt + pepper
Method
- 1
Squeeze as much water as possible from the thawed tofu, then slice it lengthways into 3 even rectangles.
- 2
Place the tofu in a shallow dish and pour over the soy sauce and lemon juice. Turn to coat and leave to marinate for 10 minutes.
- 3
Add one third of the flour to a plate.
- 4
In a shallow bowl, whisk the remaining flour with the mixed herbs and milk until smooth and cream-like. Adjust with a little extra flour or milk if needed.
- 5
In another bowl, combine the panko, all-purpose seasoning and sesame seeds.
- 6
Carefully coat each piece of tofu in the plain flour, then the batter and finally the breadcrumbs, pressing gently so it sticks. If it splits slightly, don’t worry - it will crisp up and hold together as it cooks.
- 7
Place in an air fryer, drizzle lightly with oil and cook for 20 minutes at 180°C, turning halfway and adding a little more oil if needed, until golden and crisp. Cook in batches if necessary.
- 8
Meanwhile, heat a drizzle of olive oil in a saucepan. Cook the onion for around 8 minutes until softened, then add the garlic and cook for 2 minutes more.
- 9
Transfer the onion and garlic to a jug with the silken tofu, mustard, soy sauce and lemon juice. Blend until smooth using a hand blender, or use a standard blender.
- 10
For the slaw, finely slice the cabbage and add to a bowl with the lemon juice, maple syrup, caraway seeds and a pinch of salt and pepper. Toss well.
- 11
Slice the crispy tofu and serve with the tofu mayo, slaw and an extra squeeze of lemon if you like.
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Community reviews
Rated 4.5 out of 5 from 4 reviews
- emma
“deceptively easy, and super delicious :))”
- Louise
“Loved this 🙂”