Oven-Baked Tofu Schnitzel with a Popped Quinoa Crust

I've said it before, and I'll say it again:

Forget boiling quinoa in a pot.

The next time you buy quinoa, pop it in a skillet and turn it into a schnitzel coating that's gluten-free and packs some superfood appeal.

It's fun, easy, and seriously tasty.

I know what you're thinking: You just destroyed all the nutrients in that quinoa!

Take a deep breath. A quick toast doesn't wipe out all those nutrients. Quinoa is still a very nutritious food.

The best part? Quinoa pops like popcorn as it toasts, developing a wonderful roasted, nutty flavor that gives the tofu real depth.

A Few Recipe Notes

• I used tofu because that's what I had in the fridge. You can use whatever you'd like to turn into schnitzel, including tempeh or seitan. The quinoa won't judge.
• Can you replace the quinoa? Honestly, I don't know. You could experiment with popping other grains in a skillet. Maybe millet would work, but I haven't tried it.
• To get the quinoa to stick to the tofu, I used a mixture of chickpea flour and seasonings – you can use another egg substitute you like, or another flour you have on hand.
• I baked the schnitzel because, you know, calories and all that. Besides, who's frying these days?!
• Red quinoa works, too.

Nutrition Facts

A 173 g (6.1 oz) serving of quinoa-crusted tofu schnitzel contains:

• 298 calories
• 20 g protein
• 23 g carbohydrates
• 14 g fat

Quinoa-Crusted Tofu Schnitzel

Prep Time 5 minutes

Cook Time 15 minutes

Yield 3 servings

Calories 298 kcal

Ingredients

• 300 g (10.6 oz) tofu
• 1 cup quinoa
• 1 cup chickpea flour
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 teaspoon mustard
• 1/2 teaspoon salt
• 1 garlic clove, crushed
• 1/2 cup almond milk
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 190°C (375°F).

2. Pour the quinoa into a very hot skillet. Toast, stirring constantly, until it pops like popcorn.

3. The quinoa is ready when it smells wonderfully toasted and turns a deep amber color.

4. Remove from the heat.

5. Add the chickpea flour to a bowl along with all the seasonings: paprika, turmeric, mustard, garlic, and salt.

6. Add the almond milk and stir until you have a smooth, sticky, pourable batter, like pancake batter.

7. Cut the tofu into slices.

8. Dip each tofu slice into the flour batter, then coat it with the quinoa.

9. Place the tofu slices on a baking sheet and drizzle the olive oil over the tops.

10. Bake for about 15 minutes, until the coating browns further.

11. Dig in and devour!

Recipe Video