Vegan Baked Corn Schnitzel

by Estee Raviv
A white plate with corn schnitzel with lemon slices, parsley, and a side salad all on a tan placemat on wood table.

Corn schnitzels was by far my favorite childhood lunch choice for years. I love corn so much--the sweetness, the texture, the creaminess of it. I recreated my own homemade version, and it turned out delicious. Crunchy, sweet, salty and decadent. I like to dip mine with homemade Thousand Island Sauce-- just mix ketchup with vegan mayo. It's a great kids-friendly meal. Pair with a zesty tabbouleh salad and you’ll have a balanced, healthy dinner on the table.


1 package of sprouted organic firm tofu 14 oz / 397 g
1 package of frozen organic corn, thawed 16 oz / 453 g
3 tablespoons tamari sauce
1 1/2 tablespoons tahini paste
1/2 cup organic gluten-free oat flour
1/2 cup gluten-free breadcrumbs
1 cup sautéed onions
1 teaspoon pure maple syrup
1 teaspoon garlic powder
olive oil spray or regular olive oil
panko breadcrumbs


Heat oven to 375 F.Line a large baking sheet with parchment paper,
Set aside.
In a food processor add tofu (break it into pieces before adding), 2 cups of the corn, (keep the rest of the corn for later), soy sauce, tahini,oat flour, breadcrumbs, sautéed onion, pure maple syrup, garlic powder and salt & pepper.
In a bowl, combine the reserved corn with the batter.Prepare two bowls: one with water, and another one with breadcrumbs.
Use an ice cream scoop to create evenly sized patties, (dip the ice cream scoop in water to prevent sticking).
Dip the patties in breadcrumbs and place on the baking sheet.
Repeat with the rest of the batter.
Spray or drizzle with olive oil.
Bake for about 30 minutes, or until golden brown.
Let it cool down slightly and set before serving.


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