GF Vegan Tofu Schnitzel With Rizi-bizi (Rice And Peas)

November 23, 2020
Wiener Schnitzel used to be the main course every week on our Sunday dinner menu when I grew up. When I turned vegetarian it was the first thing I gave up. Since then I hadn't eaten anything similar to it until somehow, I came across the idea of making a faux schnitzel with tofu slices.

This traditional Hungarian recipe of rizi-bizi (rice with peas) is from my Grandma's kitchen but I am sure many of you might be familiar with it, as I heard from other people they believe it's Italian (they call it Risi e Bisi) or Croatian (who also call it rizi bizi) recipe, but as simple it is, it might be a global dish.
tofu schnitzel with rice and peas on a green plate with a fork

GF Vegan Tofu Schnitzel With Rizi-bizi (Rice And Peas)

Recipe Type: Hearty Entrees
utensils YIELDS 2 servings
herb graphic for recipe card
  • 250 g arborio rice
  • 175 g frozen green peas
  • 2 tbs olive oil
  • 1 small onion, chopped
  • to garnish fresh parsley leaves
  • to taste salt, pepper
  • 1 block Extra Firm Tofu, sliced into fillets then patted dry
  • 3 tbs chicken seasoning
  • 1 +1 cup gluten-free flour
  • 2 cups gluten free breadcrumbs
  • for shallow frying vegetable oil
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1. In a saucepan heat up the olive oil and sauté the finely chopped onion until transparent, add rice and sauté for a few minutes until each rice piece becomes greasy with oil.

2. Add water to the rice, salt and pepper.  Usual measure of the manufacturer for cooking rice is 1:3 (rice: water), so do it as they say. Cook rice stirring occasionally until rice is done.

3. Just then stir in frozen peas and parsley, combine well and cover with a lit. Let it sit until peas are soft.

4. Meanwhile rice is cooking prepare the tofu schnitzel:

Mix together 1 cup flour & chicken seasoning in a mixing bowl. In another bowl whisk together the other cup of flour with enough water to make it a beaten egg like consistency.

5. Place the breadcrumbs in a 3rd bowl.

6. Individually dip each slice of tofu first into the flour mix, then the watered flour & finally cover with breadcrumbs. Once coated, place the tofu on a plate.

7. To fry the schnitzel in a large frying pan heat up some oil and when hot place the slices in the pan for around 2-3 minutes on each side. Once the schnitzels are nice and golden, place them back on the plate on a paper towel to drink up excess oil.

Also by Imola: Crispy Vegan Vegetable Fritters (Gluten-free)

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Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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