Tofu Schnitzel + Braised Red Cabbage

Active Time: 35 minutes

Total Time: 35 minutes

Vegetarian

Why we love it:

Anything “schnitzeled” is delicious in my book so I’m excited to share this tofu version. Braised red cabbage is the perfect side dish because it’s warm, tangy enough to cut through the rich breading, but also bright in flavor to complement the neutral tofu. This is easier to make with vacuum packed tofu, but tender and delicious with the firm tofu in water. Both work.

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Ingredients

1 head Red Cabbage
2 Apples (granny smith)
¹⁄₄ cup Red Wine Vinegar
1¹⁄₂ teaspoons Kosher Salt (divided and to taste)
2 packages Firm Tofu (blocks)
1¹⁄₂ cups Breadcrumbs
2 Eggs
1 teaspoon Cornstarch
1 teaspoon Garlic Powder
4 Tablespoons Vegetable Oil (divided, or canola)
1 Tablespoon Unsalted Butter (divided)
1 Lemon
¹⁄₄ cup Capers

Cooking Instructions

1. CABBAGE

Cut the cabbage in half, then in quarters. Hold each quarter upright and make a little diagonal slice to remove the core. Slice the wedges into thin strips.

Dice the apple, keeping the skin on is ok unless you really dislike it.

Add the cabbage and apple to a pot with the vinegar, ½ cup water, and a ¼ teaspoon of salt; turn on to medium-high. When the vinegar is simmering, turn down to medium-low and partially cover the pot. Return occasionally to stir the cabbage making sure anything that wasn’t submerged moves to the bottom. Cook for a total of 25 - 35 minutes.
2. TOFU PREP

Open your tofu. If you have water packed, drain it, then gently but firmly press between paper towels. Slice in ½, then carefully into 2 or 3 thinner squares. The water packed tofu is fragile.

If it’s shrink wrapped it will be much firmer and easier to slice into thinner squares.
3. BREADING PREP

Set out breadcrumbs on a plate or casserole dish and add a ½ teaspoon of salt. Crack eggs into a wide bowl or pie plate; add the cornstarch and a Tablespoon of water. Whisk to combine.

Line up the station: tofu on a plate, eggs dish, breadcrumb plate, clean baking sheet.

Sprinkle the remaining ½ teaspoon of salt and garlic powder on the tofu squares evenly.
4. BREADING

Designate a wet hand and a dry hand.

Use the wet hand only to place a tofu square in the egg and flip to coat. Pick it up and drop in the breadcrumbs. Use dry hand now to cover with breadcrumbs and firmly press them into the tofu, fully coating it. Move out of the breadcrumbs onto to the baking sheet.

Repeat. Don’t switch hands or you’ll get dough fingers!
5. FRY

In a large skillet or griddle pan (or bonus points for an electric griddle), heat ½ of the oil and ½ of the butter over medium-high heat. When butter has melted, add enough tofu to fill the pan but without overlapping. Sear well on the first side until its deeply golden brown, about 5 minutes. Flip and cook for 2 - 3 minutes longer; remove to a plate. Repeat with the remaining oil, butter, and tofu as needed until all are cooked.
6. SERVING

Slice the lemon into wedges. Scatter capers over the top of the schnitzel. Serve with a big scoop of braised cabbage.

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Substitutions

GLUTEN FREE:

this will work easily with GF breadcrumbs
BUTTER:

omit
EGGS:

to omit egg, combine 1 Tablespoon of cornstarch with 3 Tablespoons of nut milk, coconut milk or nut-based yogurt
TOFU:

thinly sliced cauliflower steaks, sliced rounds of sweet potatoes, or portobello mushrooms can all be given this treatment, but finish the vegetables in a 350 degree oven to 10 - 15 minutes to make sure they cook through
GRANNY SMITH:

any tart apple variety
CAPERS:

their briny bite brings a nice counterpoint but you can use olives or omit
RED CABBAGE:

if you aren’t into braising it, a cabbage slaw with a creamy buttermilk or dijon rich dressing is also a delicious side dish

Prep Ahead & Use It Up

You can braise the cabbage ahead and reheat to serve
If you make the schnitzel in advance, warm on a baking sheet at 400 degrees until hot and crispy again; but when you go through this effort it really is best right out of the pan