You Don’t Need Meat - This Tofu Schnitzel is Incredibly Flavourful!

Tofu Schnitzel, rosemary and garlic crushed potatoes and mushroom gravy. Click/press on more for the recipes. Join the Earthy Goodness Kitchen Community:   / earthygoodnesskitchen   ------------------------------- 👨‍🍳 MY KITCHEN ESSENTIALS Non-Slip Cutting Board Mat - https://amzn.to/4n6GKze Microplane Zester - https://amzn.to/4m7TC6N Chopping board oil - https://amzn.to/42uRa3f A quick heads up: these are affiliate links, so if you buy through them, I may earn a small commission (thanks so much for supporting my work!) ------------------------------- RECIPES IN VIDEO: Vegan tofu Schnitzel with crushed potatoes and mushroom gravy Serves 2 with leftover mash Ingredients Tofu 450g extra firm tofu, cut into 2cm slabs 500 ml vegan “beef” stock 1 tbsp dark soy sauce Batter 80g plain flour 20g cornflour 120-140ml plant milk or water Breadcrumb coating 50g panko breadcrumbs ½ tsp onion powder ½ tsp garlic powder ½ tsp dried thyme 1 tsp smoked paprika 1 tbsp nutritional yeast Method Bring stock and soy to a simmer. Add tofu and gently simmer for 10 minutes. Remove tofu and let it steam dry on a rack or plate. Mix batter to a smooth, thin pancakes consistency. Combine all breadcrumb ingredients. Coat each tofu piece: Into batter Into breadcrumbs (press firmly for a proper crust) Shallow fry in medium heat oil for 3–4 minutes per side until deep golden and crispy. Alternatively bake at 220°C (430°F) for 20–25 mins, flipping halfway, until golden and crisp (spray or drizzle with oil before baking for best colour). Air fry at 200°C (390°F) for 12–15 mins. Flipping halfway. Kale, spring onion and rosemary crushed potatoes 800 g potatoes (floury, e.g., Maris Piper), peeled & chopped 1 garlic clove, finely chopped 1 tsp fresh rosemary, finely chopped (or ½ tsp dried) 3 spring onion, finely sliced 1 tsp vegan butter 100g kale, stems removed, chopped Method Add potatoes to salted cold water and bring to a simmer. Cook for 20-25 minutes or until soft and cooked through. In the last 5 minutes, add in the kale. Drain and leave to steam dry. In a large sauté pan add 1 tbsp olive over a medium-high heat followed by the rosemary and garlic. Cook for 15 seconds then add in the potatoes and kale. Fry for 5-8 minutes until slightly golden in places then add in the spring onions and vegan butter and cook for another minute. Season to taste and serve. Mushroom gravy 150g chestnut mushrooms 1 tsp fresh thyme, finely chopped 1 tsp vegan butter 200ml Espagnole sauce Espagnole recipe:    • Finally Master Cooking Sauces! The Only Re...   Method Fry the mushrooms until carmelised, add the fresh thyme and butter halfway through. Add in the espagnole sauce and reduce until thick and glossy. ------------------------------- STAY IN TOUCH If you love what I’m creating and want to support me, consider joining my Patreon for early access to videos, recipe PDFs, and more:   / earthygoodnesskitchen   📺 Subscribe to the channel: https://tinyurl.com/ybab95ea 🙋🏼‍♀️ Connect on Instagram:   / earthygoodnesskitchen   ------------------------------- TIMELINE 0:00 Intro 0:22 Preparing the tofu 2:02 Preparing the potatoes 3:40 Breading the tofu 7:52 Crushed potatoes 10:35 Mushroom gravy ------------------------------- Hi, I’m George! I’ve been a chef for 10 years, and I created Earthy Goodness Kitchen as a hub for connection, creativity, and nourishment through plants. Adopting a plant-based lifestyle can be challenging, but I’m here to support you with easy-to-follow recipes, thoughtful guidance, and a community that celebrates good food.