Ingredients:
For the schnitzels:
* 400g firm tofu (2 large blocks)
* 150g plain flour
* 250ml unsweetened plant-based milk (such as soy or oat)
* 1 teaspoon Dijon mustard
* 200g panko breadcrumbs
* 1 teaspoon garlic powder
* 1 teaspoon smoked paprika
* 1 teaspoon dried oregano
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* Vegetable oil, for frying
For the creamy peppercorn sauce:
* 2 tablespoons vegan butter
* 2 cloves garlic, minced
* 1 tablespoon green or black peppercorns, crushed
* 1 teaspoon Dijon mustard
* 250ml oat cream or another vegan cream alternative
* 125ml vegetable stock
* 1 teaspoon soy sauce
* Salt, to taste
For garnish:
* Fresh parsley, chopped
* Lemon wedges
Method:
1. Drain and press the tofu for at least 15 minutes to remove excess moisture. Slice each block horizontally into 2 pieces to create 4 large schnitzels, then pat them dry.
2. Place the flour in one bowl, whisk the plant-based milk and Dijon mustard in a second bowl, and combine the panko breadcrumbs with garlic powder, smoked paprika, oregano, salt, and pepper in a third bowl.
3. Coat each tofu slice in the flour, then dip it into the milk mixture and press it into the breadcrumbs until evenly coated.
4. Heat a layer of vegetable oil in a large frying pan over medium heat. Fry the schnitzels for 3 to 4 minutes per side until golden and crispy. Transfer to a plate lined with kitchen paper to drain excess oil.
5. Melt the vegan butter in a saucepan over medium heat and sauté the garlic and crushed peppercorns for 1 to 2 minutes. Stir in the Dijon mustard, oat cream, vegetable stock, and soy sauce, and let it simmer for 5 to 7 minutes until slightly thickened. Season with salt to taste.
6. Arrange the schnitzels on a serving plate, spoon the creamy peppercorn sauce over them, and garnish with fresh parsley. Serve with lemon wedges for a zesty finish.
by Whiterabbit2000
11 Comments
Hi there Whiterabbit2000. Just a quick reminder of the [subreddit rules](https://www.reddit.com/r/foodporn/about/rules/).
Rule 1: As this is a Food Photography forum, the emphasis on submissions posted here must be on presentation. Images must be high quality, with most or all of the food in focus (blurring for artistic purposes is allowed, but must be minimal). The food named in the title must be the focus of the shot. The food must be plated neatly. The lighting within the photo should illuminate the food sufficiently that we are able to see what you are trying to show us. There should be no cutlery visible in the image.
Submissions which break any of the rules will be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/FoodPorn) if you have any questions or concerns.*
[Full recipe available here.](https://www.plantifulpalate.com/post/delicious-vegan-christmas-recipes-to-impress#viewer-kownd2726)
Ingredients:
For the schnitzels:
* 400g firm tofu (2 large blocks)
* 150g plain flour
* 250ml unsweetened plant-based milk (such as soy or oat)
* 1 teaspoon Dijon mustard
* 200g panko breadcrumbs
* 1 teaspoon garlic powder
* 1 teaspoon smoked paprika
* 1 teaspoon dried oregano
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* Vegetable oil, for frying
For the creamy peppercorn sauce:
* 2 tablespoons vegan butter
* 2 cloves garlic, minced
* 1 tablespoon green or black peppercorns, crushed
* 1 teaspoon Dijon mustard
* 250ml oat cream or another vegan cream alternative
* 125ml vegetable stock
* 1 teaspoon soy sauce
* Salt, to taste
For garnish:
* Fresh parsley, chopped
* Lemon wedges
Method:
1. Drain and press the tofu for at least 15 minutes to remove excess moisture. Slice the tofu blocks into thin, even slabs, approximately 1 cm thick to resemble the size of traditional schnitzels, then pat them dry. (Save the offcuts for another recipe.)
2. Place the flour in one bowl, whisk the plant-based milk and Dijon mustard in a second bowl, and combine the panko breadcrumbs with garlic powder, smoked paprika, oregano, salt, and pepper in a third bowl.
3. Coat each tofu slice in the flour, then dip it into the milk mixture and press it into the breadcrumbs until evenly coated.
4. Heat a layer of vegetable oil in a large frying pan over medium heat. Fry the schnitzels for 3 to 4 minutes per side until golden and crispy. Transfer to a plate lined with kitchen paper to drain excess oil.
5. Melt the vegan butter in a saucepan over medium heat and sauté the garlic and crushed peppercorns for 1 to 2 minutes. Stir in the Dijon mustard, oat cream, vegetable stock, and soy sauce, and let it simmer for 5 to 7 minutes until slightly thickened. Season with salt to taste.
6. Arrange the schnitzels on a serving plate, spoon the creamy peppercorn sauce over them, and garnish with fresh parsley. Serve with lemon wedges for a zesty finish.
Why does the picture look nothing like the recipe???? The tofu wouldn’t have a natural meat shape it would be rectangular. This a bullshit post
No way that’s tofu in the pic
My goodness those look hearty
EDIT: Sorry there’s a typo here, In step one after pressing the tofu, slice the tofu into thin, even slabs, approximately 1 cm thick to resemble the size of traditional schnitzels.
Huh, what is the texture like? I’ve cooked seitan this way but not tofu.
Now show us what the food actually looks like when you follow the recipe because that’s not tofu in the picture.
That looks lovely
Oh wow that looks so good!
My condolences