Vegan Schnitzel Recipe Recipe

1Add the tofu, olive oil, garlic powder, cumin, salt and vegetable stock to a blender or food processor. Blend until very smooth and no tofu lumps remain.

2Transfer to a large mixing bowl and add the vital wheat gluten. Combine it thoroughly into the wet ingredients using a rubber spatula, then knead for 5-7 minutes using your hands. The texture should be stretchy and firm, but not so tough that it becomes impossible to work with.

3Transfer the seitan dough to a large, flat work surface. Divide it into 4 equal sections, or 6 if you want smaller schnitzel cutlets. Use a rolling pin to roll out each section into a rough oval shape around 1/2 inch in thickness.

4Bring a large saucepan of water to a simmer over a medium heat and place the seitan cutlets inside. Cover, and allow to simmer for around 30 minutes, before removing them with a pair of kitchen tongs and transferring to a flat surface. Use a kitchen towel to remove any excess moisture.

5Set up your breading station. On a large, flat plate mix together the breadcrumbs, paprika and chicken seasoning. In a bowl, whisk together the plant based milk and flour until no lumps remain.

6Cover the surface of a large non-stick skillet with olive oil and allow it to heat up for a few minutes over a medium-high heat.

7Submerge each schnitzel 'fillet' in the batter and drip off any excess. Next, coat evenly on both sides with breadcrumbs.

8Fry the cutlets for around 3-4 minutes on each side, until crispy and golden brown, then transfer to a flat surface covered with a kitchen towel to allow any excess oil to drip off.

9Serve immediately, or store in the fridge in an airtight container, or wrapped with cling film, for up to 4 days.