I love corn schnitzel.
It reminds me of childhood and sweet days of vacation and running in the fields.
I don’t think there’s a single child in the world who doesn’t like corn schnitzel.
Corn schnitzel is the favorite for most of us,
Not only our children,
But also ours.
Making tofu corn schnitzel for dinner is a celebration.
Imagine a dinner table full of corn schnitzel,
Full of fresh vegetables, dips and huge joy.
We prepare our corn schnitzel in a few quick minutes,
It requires grinding and combining all the ingredients,
Coating the schnitzel, which you don’t have to,
And baking.
Fast, short and super effective 🙂
A classic recipe for a beloved and nutritious tofu corn schnitzel 🙂
Because who wouldn’t want a festive and joyful plate of corn schnitzels,
Which is suitable for both children and us,
That creates a lot of magical moments around the table.
And has a vegan and gluten-free version.
A happy and exciting tofu corn schnitzel is waiting for you right here in the recipe below 🙂
Fun days and lots of joy and happiness for all of us 🙂
Tofu corn schnitzel | image: Essy Roz
Tofu corn schnitzel
Ingredients
Suitable for about 14 medium-sized schnitzels
- 1 firm tofu block (300g)
- 1 egg / ¼ cup lentil flour / chickpea flour
- 3 cups corn kernels
- ½ cup instant oats (can be replaced with quinoa flour / rice flour / almond flour)
- ½ teaspoon salt
- ½ teaspoon garlic powder
- If you like, you can add a little sweet paprika / 2 tablespoons tomato paste
For the crust
- ½ cup instant oats / breadcrumbs
Preparation
Heat the oven to 385°F (195°C), turbo mode (in this recipe, turbo mode is relatively significant for getting a crispy schnitzel, it can also be done without turbo mode but then the schnitzel won’t be as crispy, but it is also possible).
Line a standard baking pan with parchment paper and grease generously with olive oil.
Put all the ingredients in a food processor / shake blender in the following order:
A block of firm tofu that we crumbled a little with our hands, an egg (or a vegan alternative according to the ingredient list), 2 cups of corn kernels (out of the 3 cups), oats, salt and garlic powder, grind everything in pulses until a uniform and sticky paste is obtained. Kindly note, it’s important not to grind the pulp too much. Leave small, bite-sized pieces of each ingredient in it (take a look at the pictures to see the texture).
Add the last cup of corn kernels we kept aside to the mashed pulp and mix again with a spoon and not by grinding in a blender.
Let the pulp we created rest for 5-7 minutes. In the meantime, prepare the greased baking pan, the work surface and a plate with instant oats.
Measure with a spoon an equal amount of the pulp and place it in the oatmeal plate. Sprinkle more oats on top of the pulp and coat it from all sides. Try to work with dry and clean hands and handle the pulp gently.
Place our corn schnitzel in the baking pan and repeat this action until all the pulp becomes beautiful and coated schnitzels.
For those who don’t want to coat, you can also create schnitzels out of the pulp using wet hands without coating them.
Spray a little olive oil on the top part of the schnitzels and bake them for 25-35 minutes at 385°F (195°C), in turbo mode. Because each oven has a slightly different heat intensity, I recommend after 25 minutes to check the schnitzels and make sure they’re not overbaked.
Take out of the oven and cool slightly. Serve alongside dips and fresh vegetables with great joy.
A little extra from me:
- The schnitzels can be kept in the fridge in a sealed box for up to 5 days.
- It’s super fun to reheat the schnitzels in a panini press, but it’s also possible to use the microwave / oven / on the stove.
Tofu corn schnitzel – steps | image: Essy Roz
Tofu corn schnitzel | image: Essy Roz
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