Tofu Schnitzel (frozen silken tofu!)

Name: Tofu Schnitzel (frozen silken tofu!)
Cook time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 500 g Silken tofu; 1/2 cup Plain flour; 125 ml Vegan chicken stock; Breadcrumbs; Neutral oil; Salt; Pepper

It's time to try freezing your silken tofu! It creates a meaty texture that's perfect for a fake schnitzel. OK, so this one is a bit fiddly, but damn the texture was good 😍 Disclaimer: we’ve still not tried this one with the shelf-stable/tetra-pak silken tofu. It will probably work with the tetra-pak version, but we used the silken tofu from the Asian supermarket - it's much better value for money and often better quality! Well worth the trip.

Cook

10m

Ingredients

Method

Turn cooking mode on

Step 1

Freeze the block of silken tofu in its packaging. Defrost it in the fridge then cut the packet open, drain the liquid and pop it back in the freezer.

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For

500

Silken tofu

1/2

cup

Plain flour

125

Vegan chicken stock

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Notes

This recipe uses frozen silken tofu. If you can't get the fresh silken tofu from the Asian supermarket, look for an extra-firm silken tofu in tetra-pak packaging. Mori-nu are a brand who offer this.

You'll need to freeze it overnight, defrost, gently press and then follow the process again. We tend to freeze the tofu overnight. Set a reminder on your phone to get it out the next morning!

For nutritional information on this one - it all depends on how much oil you use. So it wouldn't be accurate to add it in here. Best thing to do is weigh the oil before and after then count the difference as that is what will be absorbed by the schnitzel.

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Silken Tofu,

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Comments

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Fanny C

a year ago

What firmness should the silken be?

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Dan & Jess

a year ago

We would recommend super film silken tofu! It will still be delicate but this is the best type to use for this recipe.

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Tofu Schnitzel (frozen silken tofu!)

It's time to try freezing your silken tofu! It creates a meaty texture that's perfect for a fake schnitzel. OK, so this one is a bit fiddly, but damn the texture was good 😍 Disclaimer: we’ve still not tried this one with the shelf-stable/tetra-pak silken tofu. It will probably work with the tetra-pak version, but we used the silken tofu from the Asian supermarket - it's much better value for money and often better quality! Well worth the trip.

Cook

10m

Ingredients

Method

Turn cooking mode on

Step 1

Freeze the block of silken tofu in its packaging. Defrost it in the fridge then cut the packet open, drain the liquid and pop it back in the freezer.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

500

Silken tofu

1/2

cup

Plain flour

125

Vegan chicken stock

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.