🧡 Crispalu – A Gift-Wrapped Vegan Schnitzel (Tofu or Eggplant)

The Inspiration

You won’t believe what sparked this idea: a viral trend of rice paper bourekas!
They looked so crispy and beautiful — and I thought:
Why not wrap a vegan schnitzel in rice paper?

And That’s How Crispalu Was Born

A schnitzel wrapped like a gift in delicate rice paper, air-fried without excess oil, crispy outside, melty inside.
Sounds simple? The result is next-level.
It stays juicy and warm – ready to shine the moment it lands on your plate.
In the meantime, you can set the table or throw together a quick salad – it arrives at its peak 🍽

Two Versions – Each with Its Own Charm

Crispalu comes in two variations: tofu and eggplant.
Both are vegan, both incredibly tasty – and each has a different personality:
Tofu is soft and mild; eggplant is bold and meaty. Both are wrapped in thin rice paper that keeps the inside juicy and creates the perfect crispy shell.

💡 Good to Know

You don’t have to spray the coating with oil!
Thanks to the rice paper wrap and the technique, it turns out crispy, golden, and juicy even without a single drop.
In the post photos:
📸 Tofu schnitzel – crumbs were lightly sprayed with oil
📸 Eggplant schnitzel – no spray at all

Enjoy every bite 😋❣

🧡 Recipe – Crispalu (Tofu or Eggplant, Gift-Wrapped and Crispy)

This isn’t just a vegan schnitzel – it’s an upgrade.Thanks to the rice paper shell, it turns golden and crispy without deep-frying while staying juicy inside.We chose two favorites – firm tofu and meaty eggplant – so you can pick your favorite or mix them together!Each one is wrapped, baked, crisped – and ready to steal the spotlight.

Print Recipe Pin Recipe

Servings: 5

Ingredients Method

Ingredients

 

MetricUS Customary

 

1x2x3x?

Tofu Version

• 300 gram firm tofu
• 2 cups water
• 1 tablespoon salt
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 5 rice paper

Batter

• ¼ cup corn starch
• 3 tablespoon water
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon miso or 1 tablespoon sweet white miso
• ½ tablespoon fresh lemon juice
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ⅛ teaspoon ground black pepper
• ½ teaspoon paprika
• ½ teaspoon salt

Crumb Coating

• ¾ כוס bread crumbs
• 3 כפות sesame seeds
• ½ כפית garlic powder
• ½ כפית onion powder
• ¼ כפית ground black pepper
• ½ כפית paprika
• ½ כפית salt

For Serving

• lemon wedges
• Vegan aioli (vegan mayo, lemon juice, grated garlic, a touch of mustard – optional)

For the Eggplant Version

• 1 1 medium eggplant (with peel), sliced thickly

Method

 

Tofu Prep

1. Mix water, salt, and soy sauce. Marinate tofu slices for at least 1 hour (overnight is even better), then pat dry.Tip: Store in a sealed container and flip occasionally for best flavor.

Batter & Coating

1. Mix all batter ingredients in a bowl until smooth but not too thick. Add a splash of water if needed.
2. In a separate bowl, mix all crumb ingredients.

Assembly

1. Briefly wet a rice paper sheet under cold tap water. Place on a cutting board, and spread a bit of batter in the center.
2. Brush a tofu or eggplant slice with batter on all sides, then place it on the lower part of the rice paper, leaving a 5 cm bottom margin.
3. Wrap like a gift: fold the bottom edge up, then the sides, then roll forward to seal.
4. Brush the wrapped parcel with more batter, then coat all sides with crumbs.

Air Frying

1. Let cool for 5 minutes before serving – the rice paper holds heat and texture beautifully.
2. Air fry at 200°C (390°F) for 10 minutes per side, or until golden and crispy.

To Serve

1. Let cool for 5 minutes before serving – the rice paper holds heat and texture beautifully.
2. Serve with lemon wedges, vegan aioli, and a fresh salad or mashed potatoes.

💡 Eggplant Crispalu

1. Cut eggplant into thick slices (at least 1.2 cm) to keep structure – avoid eggplant mush 😉
2. Proceed exactly as with tofu
3. Air fry 10 minutes per side at 200°C or until golden and ready.

Tried this recipe?

Let us know how it was!