This vegan "Schnitzel" made from tofu and chickpeas is proof that even plant‑based lunch can be delicious, crunchy, balanced and simple. Try it if you're looking for something different. The chickpeas and tofu fuel your body with protein, and by adding your favourite side, you also include carbs. This lunch will give you energy without weighing you down. And that's what you want, no? So let's find out how you can make it.
Nutrition (1 serving)
- 538 kcal
- 70 g carbohydrates
- 20 g fats
- 16 g protein
Per 2 portions
- 100 g tofu
- 90 g ready to eat chickpea
- 1 tbsp plain flour
- 1/2 tsp sweet paprika
- 2 pinches pepper
- 1 tsp of chicken seasoning
- 1/2 tsp ground cumin
- panko breadcrumbs
- 4 potatoes
- 10 g butter
- salt
Instructions
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Wash and boil the potatoes with their skin on until tender.
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Meanwhile, prepare the schnitzel.
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Add the cumin, salt, sweet paprika, chicken seasoning (we used the one for roasted chicken), and blend with a stick blender. If needed, add a splash of water.
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Crumble in the tofu, add the flour, and form a thick mixture. Divide it into two parts.
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Make a patty out of each section (the thickness will determine how crunchy and big you want the schnitzel to be). Carefully coat the schnitzel on both sides in the panko breadcrumbs (make sure you really press the panko breadcrumbs into the patty, so they stick).
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Using a spatula, transfer the schnitzel into a frying pan and fry in a small amount of oil on both sides, until golden brown. Or fry it in the airfryer preheated to 180 °C for 12 minutes or so, flipping it around halfway through.
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Peel the cooked potatoes, cut them however you like them and add butter and chopped parsley. Mix well until the butter melts.
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Transfer both to a plate, add some more chopped parsley, and it's ready. Enjoy!
