Crispy Vegan Schnitzel Cutlet

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: Tofu Schnitzel:

450 g extra firm tofu pressed

¼ cup soy sauce

400 g canned chickpeas reserve aquafaba

¼ cup cornstarch

sunflower oil for shallow frying

subheading: Crumb mix:

100 g panko crumbs

¼ cup nutritional yeast

1 tsp smoked paprika

1 tsp vegetable stock powder

1 tsp ground sage

1 tsp thyme

Directions at glow-diaries.com

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