Vegan Baked Corn Schnitzel
Corn schnitzels were by far my favorite childhood lunch choices for years! I love corn so much--the sweetness, the texture, and the creaminess of it. I recreated my own homemade version, and it turned out delicious! Crunchy, sweet, salty and decadent. I like to eat mine with homemade Thousand Island Sauce--I just mix ketchup with vegan mayo, and dip the schnitzel in. It's a great kids-friendly meal.
Along with a zesty Tabbouleh salad, you can have a balanced, healthy dinner on the table.
Yields: about 21 patties
1 package of sprouted organic firm tofu 14oz/397g
1 package of frozen and thawed organic corn 16oz/453g
3 tablespoons low sodium soy sauce
1 1/2 tablespoons tahini paste
1/2 cup organic sprouted spelt flour
1 cup panko bread crumbs
1 cup sautéed onions
1 teaspoon agave
Olive oil spray
Panko bread crumbs
Heat oven to 375F.
Take a large baking sheet and line with a parchment paper, Set aside.
In a food processor add tofu ( you can break it into pieces before), add 2 cups of the corn, (keep the rest of the corn for later), soy sauce, tahini, spelt flour, panko bread crumbs, sautéed onion, pepper, salt and agave.
Mix until you have a smooth texture. In another bowl add the thawed corn and mix in the batter from the food processor with a spatula. You will have a sticky texture batter.
Prepare two bowls: one with water, and another one with bread crumbs. Wet your hands and start forming the patties, dip each one in the bread crumbs, and lay nicely on the baking sheet. Repeat again for each patty. Spray the patties with olive oil and bake for about 30 minutes, or until golden brown.