Vegan Schnitzel (Tofu)

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

About 3 cups (depending on container size) vegan chicken broth or any broth

subheading: Vegan Schnitzel:

16 ounce package ( 454 grams) Super Firm Tofu (see note 2)

⅔ cup arrowroot powder or cornstarch (see note 3)

½ cup chickpea flour / garbanzo flour (or all purpose, see note 4)

¾ cup unsweetened original flavor non-dairy milk (we used soy)

¾ cup breadcrumbs (use gluten-free if needed, see note 5 for options)

3 tablespoons nutritional yeast, optional

2 teaspoons granulated onion

1 teaspoon poultry seasoning (it’s just an herb blend, it’s vegan)

1 teaspoon sea salt

¾ teaspoon granulated garlic

¾ teaspoon smoked paprika

¾ teaspoon fresh cracked black pepper

Oil for frying, optional -- only if using frying method

Lemon wedges for serving (don’t skip!)

Parsley for serving, optional

Note: Ingredients may have been altered from the original.

Directions at zardyplants.com

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