Tofu Schnitzel With Buttermilk Slaw

By Justine Doiron

Updated May 14, 2026

  • Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Ready In
35 min
Rating
(0)
Comments
Read comments

To properly call this crispy tofu dish “schnitzel,” there needs to be some tenderizing of the tofu. But seeing as tofu is tofu, there’s no need to pull out a mallet here. Instead, use a gentle rolling technique to flatten the tofu and create some nice cracks. While flattening makes the tofu a bit more delicate to handle, it gives it craggily fried edges and a plush and flavorful center as the brine seeps into all the crevices. The buttermilk slaw is the cool counterpart to  freshly fried cutlets, and while it’s tempting to throw any vegetables in here, I vote for you to stick with the blend of cabbage and fennel. Both have the right amount of sweetness to stand up to the creamy, salty dressing. 

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:2 to 3 servings

For the slaw

  • 1 tablespoon Dijon mustard

  • 1 tablespoon mayonnaise

  • ¼ cup buttermilk 

  • ⅓ cup chopped fresh dill

  • 2 tablespoons chopped scallion whites, scallion greens sliced and reserved for garnish if desired 

  • 1 tablespoon white wine vinegar 

  • ½ teaspoon sugar

  • ½ teaspoon kosher salt (such as Diamond Crystal)

  • Freshly cracked black pepper

  • ½ pound Savoy or green cabbage (about half a small head)

  • ½ pound fennel bulb (1 medium bulb)

For the tofu

  • 1 (12-ounce) package extra-firm tofu

  • ½ cup dill pickle brine, plus 2 to 3 pickles for serving

  • ¼ cup buttermilk

  • 1 tablespoon spicy mustard or Dijon mustard

  • ½ cup all-purpose flour

  • ½ teaspoon kosher salt (such as Diamond Crystal)

  • ¾ cup panko bread crumbs

  • Canola, vegetable or avocado oil, for frying

Ingredient Substitution Guide

Preparation

    1. Step 1

      Prep the slaw: In a large bowl, whisk together the mustard, mayonnaise, buttermilk, dill, scallion whites, vinegar, sugar and salt. Taste and season with black pepper. Use a mandoline to thinly slice the cabbage and fennel directly into the bowl of dressing (or slice the vegetables using a sharp knife on a cutting board). Don’t toss it just yet; set aside. 

    2. Step 2

      Make the tofu: Drain the block of tofu and gently press out any excess water with a paper towel. Using a knife, split the tofu through the center to create two large rectangles about ½ inch thick (the exact thickness will vary depending on your tofu brand). 

    3. Step 3

      Gently wrap each tofu piece in paper towels. Use a rolling pin to softly roll out the tofu, aiming to only press it until it is an inch longer and slightly cracked along the center. Keep wrapped while you prepare the dredging stations. 

    4. Step 4

      In a shallow bowl, whisk together the pickle brine, buttermilk and mustard until smooth. Add the flour and salt to a plate or another shallow bowl. Add the breadcrumbs to a small resealable bag and use the rolling pin to gently crush them into a finer powder. Add those to a separate plate. 

    5. Step 5

      Working with one piece at a time and using a spatula to help, gently ease the tofu from the paper towels into the brine. The piece may break down the middle into two pieces, which is completely fine. Quickly dip the tofu, then move it to the flour, gently flip it in the flour to fully coat it and then dip it once more in the brine. Move it to the panko breadcrumbs and get the cutlet nicely coated. Set aside and repeat this with the other piece of tofu. 

    6. Step 6

      In a large pan, add oil to a ½-inch depth. Heat over medium until the oil is between 325 and 350 degrees. If you don’t have a thermometer, add a small piece of breading or tofu that has broken off as a test piece. If it gently sizzles right away, your oil is ready. Fry the tofu pieces for 3 minutes on each side, until golden brown, using tongs to flip and gently move them to a paper towel-lined plate to drain. 

    7. Step 7

      Now, toss the slaw. Taste and season with more salt, pepper and vinegar if you like. 

    8. Step 8

      To serve, pile the creamy slaw on a plate and top with the schnitzel. Slice the pickles crosswise at a sharp angle and place 2 to 3 slices on the side of each bowl. If desired, garnish with sliced scallion greens. Eat as soon as you can to get those perfectly crispy bites of tofu. 

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Marmie

Before anyone asks what they can use as a vegan substitute for buttermilk (for the tofu) just use any plant milk you like. With 1/2 cup of pickle brine in there, it’s not going to matter which one you choose! For the slaw, I’d use Veganaise and any plant milk, plus another couple teaspoons of that dang pickle brine. Over and out, Your vegan friend.

Miles

This is delicious, and a keeper! It's true that tofu doesn't respond well to the rolling pin, and you'll have crumbs (some small, some large), but send them through the dredging stations anyway and they'll crisp up wonderfully in the pan (and, as Justine says, you want that crispiness). I doubled the recipe, and it was swiftly and eagerly polished off by four—not a crumb left!

Marmie

Before anyone asks what they can use as a vegan substitute for buttermilk (for the tofu) just use any plant milk you like. With 1/2 cup of pickle brine in there, it’s not going to matter which one you choose! For the slaw, I’d use Veganaise and any plant milk, plus another couple teaspoons of that dang pickle brine. Over and out, Your vegan friend.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.