Vegan tofu schnitzel

I normally get the vegan schnitzel by Anamma, I think it’s really good and so it inspired me to make my own. I instantly knew that tofu would be perfect for it. And it did turn out really good, flavourful and crispy!

Cooking time: 30 mins | 4 servings

Ingredients:

• 460 g firm tofu

First layer for the breading

• 1 dl flour

The second layer for the breading

• 2 dl flour
• 1.5 dl water
• 2 tbsps vegetable stock
• 1 tbsp soy sauce
• 1 tbsp sriracha
• 1.5 tsp salt
• 1/2 tsp pepper

Third layer for the breading

• 1/2-1 packs of bread crumbs
• A lot of oil for frying

Couscous salad

• 4 servings of couscous
• 1 jar of sun-dried tomatoes
• 250 g cherry tomatoes
• 1 clove of garlic
• Lemon or lemon juice to serve

Instructions:

1. Slice the tofu thin slices.
2. Put the flour for the first layer in a bowl.
3. In another bowl, mix the ingredients for the second layer until smooth.
4. Put bread crumbs in a bowl.
5. Cover the tofu with flour. Then move to the second bowl with the second layer. Use a knife to spread it onto the tofu. Lastly, put it in the bread crumbs and lightly push with your hands so that it really sticks.
6. Fry the schnitzel in a lot of oil for about 2 minutes on both sides. Then leave to dry on a piece of kitchen roll. Repeat with all the slices.
7. Cook the couscous according to the instructions. Chop the sun-dried and cherry tomatoes and stir together with the couscous. Add pressed garlic.
8. Serve the schnitzels with lemon and couscous salad, and of course some sea salt. Much tastier than normal salt.