Vegan Onion Schnitzel

Ingredients

• 600 g onions
• 600 g Mushrooms
• 500 g smoked tofu
• 1 bundle chervil (10 g)
• 1 bundle parsley (10 g)
• 5 tbsp Rapeseed Oil
• 50 ml white wine (alternative: apple juice)
• 200 ml vegetable broth
• 500 ml soy cream

Instructions

1. 1.

   Peel the onions and cut them into strips. Clean the mushrooms and slice them. Pat the tofu dry and cut it into about 1.5 cm thick slices. Wash the chervil and parsley, shake off excess water, and finely chop.

2. 2.

   Heat 3 tbsp oil in a pan and sauté the mushrooms over high heat for about 3 minutes until crisp. Add the onions and cook for another 3 minutes until translucent. Deglaze with white wine, then add vegetable broth. Stir in the soy cream and season with salt and pepper. Transfer the sauce to a container and set aside.

3. 3.

   Heat 2 tbsp oil in an oven‑proof pan and sear the tofu slices on all sides for about 5 minutes until golden. Pour the mushroom‑onion sauce over the tofu, then bake in a preheated oven at 200 °C (180 °C fan or gas stove level 3) for about 5 minutes. Sprinkle the herbs over the dish before serving.