High-Protein Vegan Tofu Schnitzel (Your Thanksgiving Protein Main)

Crispy, golden, and deeply satisfying, this high-protein vegan tofu schnitzel is the kind of center piece that makes everyone scoot their stuffing over to make room. Because we bread with seasoned panko and pan-fry to shattering crunch, each bite delivers nostalgic comfort while still feeling fresh and light. Meanwhile, the extra-firm tofu brings impressive protein and a tender interior, so your holiday plate stays balanced, delicious, and totally festive.

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Why You’ll Love This High-Protein Vegan Tofu Schnitzel

• Protein-forward + holiday-worthy: Extra-firm tofu packs a serious protein punch; yet the crust stays airy and crisp.
• Simple method, big payoff: A quick three-bowl dredge yields reliable restaurant-style crunch.
• Flexible for dietary needs: Use gluten-free panko and flour, and it’s still just as crispy.
• Make-ahead friendly: You can bread in advance; then you’ll pan-fry right before serving for peak texture.
• Pairs with all the classics: Consequently, it’s perfect with gravy, cranberry sauce, roasted veg, and mashed potatoes.

What You Need To Make This High-Protein Vegan Tofu Schnitzel

• Extra-firm tofu: 700 g (about 24.7 oz / 1.5 lb), well-drained and patted dry
• Panko bread crumbs: ¾ cup / 40 g (GF if needed)
• Poultry seasoning: 1 tbsp / 6 g (see notes)
• Garlic powder: 1 tsp / 3 g
• Fine salt: 1 tsp / 4 g
• Black pepper: 1 tsp / 2 g
• All-purpose flour: ⅓ cup / 45 g (GF blend works, too)
• Tapioca flour (or cornstarch): 2 tbsp / 6 g
• Water: 2 tbsp / 30 mL
• Oil or vegan butter for pan-frying: as needed (not included in macros)

Note on “poultry” seasoning: It’s a classic herb blend (typically sage, thyme, marjoram, rosemary, and black pepper). Therefore, it’s totally vegan—and delightfully Thanksgiving-y.

Ingredient Substitutions 

• Breadcrumbs: Use crushed GF cornflakes or rice crumbs if panko isn’t available.
• Flours: Arrowroot or potato starch can replace tapioca; likewise, a 1:1 GF flour blend subs well for AP.
• Seasoning: If you don’t have poultry seasoning, mix 1 tsp total of dried sage + thyme + marjoram (equal parts).
• Fats: Neutral high-heat oil (canola, avocado, grapeseed) browns beautifully; however, half oil/half vegan butter adds rich flavor.

Make My Entire Vegan Thanksgiving Spread

• Vegan Stuffing Cups (Thanksgiving Dressing), with a low carb option!
• Cranberry Cherry Sauce 
• Cozy Vegan Mashed Potatoes and Gravy
• Broccoli Steaks
• Chocolate Pecan Pudding

High-Protein Vegan Tofu Schnitzel: Recipe Card

• Yield: 4 servings (main course)
• Prep Time: 15 minutes
• Cook Time: 15–20 minutes (in batches)
• Total Time: 30–35 minutes

Approximate Macros (per serving, without frying oil):

• Calories: ~346 kcal
• Protein: ~32 g
• Carbohydrates: ~24 g
• Fat: ~16 g

How we calculated it: Based on 700 g tofu, 40 g panko, 45 g all-purpose flour, 6 g tapioca, and seasonings. Oil for frying varies; therefore, it isn’t included.

Ingredients List for High-Protein Vegan Tofu Schnitzel

• 700 g / 24.7 oz extra-firm tofu, drained and patted dry
• ¾ cup / 40 g panko bread crumbs (GF if needed)
• 1 tbsp / 6 g poultry seasoning
• 1 tsp / 3 g garlic powder
• 1 tsp / 4 g fine salt
• 1 tsp / 2 g freshly ground black pepper
• ⅓ cup / 45 g all-purpose flour (or GF 1:1 flour)
• 2 tbsp / 6 g tapioca flour (or cornstarch)
• 2 tbsp / 30 mL water
• Neutral oil or vegan butter, for pan-frying

Instructions for High-Protein Vegan Tofu Schnitzel

1. Prep the tofu: Slice tofu into ½-inch (1.25 cm) squares or rectangles. Then set aside on a towel to remove excess moisture.
2. Season the crumbs: In a small bowl, combine panko, poultry seasoning, garlic powder, salt, and pepper; mix thoroughly.
3. Set up dredging station: Add all-purpose flour to a plate. In a second bowl, whisk tapioca (or cornstarch) with water until smooth. Lastly, place an empty plate at the end for the breaded pieces.
4. Dredge: Working one piece at a time, coat tofu in flour, tap off excess; then dip in tapioca slurry; finally press into seasoned panko until fully covered. Transfer to the clean plate and repeat.
5. Pan-fry: Preheat a large skillet over medium heat. Add a thin, even layer of oil or vegan butter. When hot, add tofu in a single layer and cook until deep golden, 3–4 minutes. Carefully flip and cook 2–3 minutes more, until crisp. Work in batches; meanwhile, add more oil as needed.
6. Serve: Immediately plate the schnitzel. For a Thanksgiving vibe, finish with lemon wedges, parsley, and a ladle of mushroom or white bean gravy.

Make-ahead tip: Bread the tofu up to 4 hours ahead and chill on a parchment-lined tray. Then, fry just before serving so the crust stays ultra-crisp.

Share Your Thoughts on High-Protein Vegan Tofu Schnitzel

Your holiday table always inspires me! If you make this high-protein vegan tofu schnitzel, leave a comment with how you served it—mashed potatoes, gravy, or something new. Additionally, if you’re cooking for mixed eaters, tell us how it went so others can plan, too.

Frequently Asked Questions (FAQ) 

Can I bake this high-protein vegan tofu schnitzel instead of frying?
Yes. Lightly spray both sides with oil; then bake at 425°F / 220°C for 18–22 minutes, flipping halfway, until crisp and golden. Air-fry at 400°F / 200°C for 10–12 minutes, shaking once.

How do I keep the breading from falling off?
Pat the tofu dry, dredge in flour first, and press firmly into the panko. Furthermore, avoid crowding the pan so the crust sets before flipping.

What’s the best tofu texture for schnitzel?
Use extra-firm. If it’s very moist, press it for 10–15 minutes; consequently, the crust adheres better and browns more evenly.

Can I make it gluten-free?
Absolutely. Use GF panko and a 1:1 GF flour blend. Then proceed as written; the crunch stays fantastic.

How should I season it if I don’t have poultry seasoning?
Mix ½ tsp dried sage + ¼ tsp thyme + ¼ tsp marjoram, plus a pinch of rosemary. Optionally, add smoked paprika for warmth.

How much oil is absorbed during frying?
It varies by skillet and batch size. Typically, each serving absorbs 1–2 tsp (5–10 mL). Therefore, add ~40–80 kcal per serving if tracking closely.

How do I store and reheat leftovers?
Refrigerate in an airtight container for up to 3 days. To re-crisp, bake at 400°F / 200°C for 8–10 minutes or air-fry for 5–7 minutes.

What sauces pair well with high-protein vegan tofu schnitzel?
Lemon wedges, Dijon mustard, herbed vegan yogurt, mushroom gravy, or a quick miso-tahini sauce. Moreover, a squeeze of lemon right before serving brightens everything.