If you’ve been searching for a plant-based comfort food that truly delivers all the satisfying crunch and flavor of a classic favorite, then you’re going to fall head over heels for this Vegan Fried Chicken (Made with Tofu). This recipe transforms simple tofu into golden, crispy, juicy pieces that mimic the soul-satisfying experience of fried chicken but with none of the guilt. Whether you’re a longtime vegan, curious about plant-based eats, or just love crispy goodness, this dish hits all the right notes with its perfect blend of spices, tangy marinade, and that unbeatable crunch.

Vegan Fried Chicken (Made with Tofu) Recipe - Recipe Image

Ingredients You’ll Need

Getting your ingredients right is the secret to nailing this Vegan Fried Chicken (Made with Tofu). Each component, from the tofu itself to the carefully balanced spice blend, adds a layer of flavor and texture that will have your taste buds dancing. Here’s everything you’ll want on hand to create this masterpiece:

Firm Tofu (16-ounce package): Freezing and thawing it twice creates the perfect chewy texture that mimics chicken.
Vegetable Broth (1 ½ cups): Adds moisture and subtle savory depth to the tofu marinade.
Hot Sauce (1 tablespoon): Provides a gentle kick to awaken the flavor without overpowering it.
Neutral Oil (for frying): Use something with a high smoke point like vegetable or canola oil to get that perfect golden fry.
Unsweetened Non-Dairy Milk (1 ½ cups): Combines with apple cider vinegar to create a tangy “buttermilk” bath for the tofu.
Apple Cider Vinegar (1 ½ tablespoons): Adds acidity to tenderize and brighten flavors in the milk mixture.
All-Purpose Flour (2 cups): The base for the crispy breading that clings perfectly to each tofu piece.
Cornstarch (¼ cup): Essential for extra crispiness and a delightfully light crunch.
Onion Powder (1 tablespoon): Brings savory warmth that rounds out the seasoning.
Smoked Paprika (½ tablespoon): Lends a subtle smoky depth and gorgeous color.
Garlic Powder (1 tablespoon): Punches up the flavor with fragrant garlic notes.
Italian Seasoning Blend (1 tablespoon): An herbaceous boost that keeps the profile interesting and fresh.
Cayenne Pepper (¼ teaspoon): Just a touch to spark some heat and balance the richness.
Freshly Cracked Black Pepper (¼ teaspoon): Adds sharpness and a bit of bold bite.
Salt (1 ½ teaspoons, adjust to taste): Key for enhancing all the other flavors beautifully.

How to Make Vegan Fried Chicken (Made with Tofu)

Step 1: Prepare the Tofu for Ultimate Texture

The magic starts with the tofu itself. Freeze the block once, then thaw completely before freezing again. This process changes the tofu’s structure, giving it a meatier, chewier bite that’s just perfect for this dish. After thawing the second time, press out all excess liquid and break the tofu into bite-sized chunks, ready to soak up the savory marinade.

Step 2: Marinate for Flavor and Juiciness

In a large bowl, soak the tofu pieces in a mixture of vegetable broth and hot sauce. This not only infuses a subtle heat but helps keep the tofu moist during frying, ensuring every bite tastes juicy and flavorful rather than dry.

Step 3: Mix Up the Perfect Breading

Next, create two separate mixtures: a tangy vegan “buttermilk” by combining non-dairy milk with apple cider vinegar, and a seasoned flour blend loaded with all the spices. The flour and cornstarch combo is the secret behind that irresistible crunch, while the spices elevate the taste to something really special.

Step 4: Double Dip and Dredge

Each tofu piece dives into the vegan buttermilk bath, then into the flour blend. Repeat this process for a second coating, which is the key to achieving that thick, crunchy crust that stays crispy even after frying. Shake off any excess flour so you don’t end up with heavy, doughy bits.

Step 5: Fry to Golden Perfection

Heat neutral oil in a skillet until it reaches a steady 350°-360° Fahrenheit. Fry the breaded tofu pieces in batches for 6 to 7 minutes, turning every couple of minutes to develop an even, golden crust. Drain on a wire rack lined with paper towels to preserve crispiness. Serve warm and get ready to impress!

How to Serve Vegan Fried Chicken (Made with Tofu)

Garnishes

Simple garnishes like freshly chopped parsley, a sprinkle of smoked paprika, or a drizzle of vegan ranch dressing add vibrant color and an extra flavor layer. A wedge of lemon or lime is also fantastic for cutting through the richness with a fresh citrus zing.

Side Dishes

This Vegan Fried Chicken (Made with Tofu) pairs beautifully with traditional comfort sides like creamy mashed potatoes or crispy fries. For a healthier touch, try a crisp coleslaw made with a tangy vegan mayo or a fresh green salad to balance the indulgence with some bright, crunchy greens.

Creative Ways to Present

Think beyond the plate by turning this fried tofu into a mouthwatering sandwich with vegan mayo, pickles, and lettuce on a soft bun. Or chop it up for a flavorful salad topping or taco filling. Its versatility means you can enjoy it in ways that best excite your appetite.

Make Ahead and Storage

Storing Leftovers

Store leftover Vegan Fried Chicken (Made with Tofu) in an airtight container in the refrigerator for up to 3 days. Keeping it on a paper towel inside the container helps absorb any lingering moisture to keep that crunch intact.

Freezing

You can freeze the fried tofu pieces on a baking sheet until solid, then transfer to a freezer-safe bag. This way, they won’t stick together and maintain their texture. Frozen, they’ll keep well for up to 1 month.

Reheating

For best results, reheat in an oven or air fryer at 350°F for about 10 minutes to restore the crispy coating. Avoid microwaving if you want to keep the crispness — it tends to make the breading soggy.

FAQs

Can I use silken tofu instead of firm tofu?

Silken tofu is far too soft and won’t hold up during the freezing, thawing, and frying process. Firm or extra-firm tofu is essential to get that satisfying texture that replicates chicken.

Is the hot sauce necessary in the marinade?

While optional, hot sauce adds a lovely tang and mild heat that brightens the tofu’s flavor. You can adjust the amount or leave it out if you prefer a milder taste.

Can I bake this instead of frying?

Baking is possible, but the crispy golden crust is best achieved through frying. If you bake, use a convection setting or broiler for part of the time to help crisp up the exterior.

What type of oil is best for frying?

Neutral oils with high smoke points like canola, vegetable, or peanut oil are ideal for frying to avoid burning and ensure a clean, crisp finish.

How spicy is this Vegan Fried Chicken (Made with Tofu)?

The spice level is mild and balanced with just a hint of heat from cayenne and hot sauce. It’s easily adjustable if you want it spicier or more subdued to suit your taste buds.

Final Thoughts

This Vegan Fried Chicken (Made with Tofu) is one of those recipes that feels like a warm hug on a plate—comforting, flavorful, and thoroughly satisfying. It’s a fantastic way to show just how delicious and indulgent vegan cooking can be without compromising on texture or taste. I genuinely hope you give it a try and fall just as in love with it as I have. Trust me, this is one crispy, golden delight you’ll want to make again and again!

Vegan Fried Chicken (Made with Tofu) Recipe

Print Recipe

★★★★★

4.7 from 29 reviews

This Vegan Fried Chicken recipe uses firm tofu to create a crispy, flavorful plant-based alternative to traditional fried chicken. The tofu is frozen and thawed twice to improve texture, marinated in a spiced vegetable broth and hot sauce blend, then coated in a seasoned flour and cornstarch breading, and fried to golden perfection. Perfect for anyone seeking a delicious, cruelty-free comfort food option.

Author: Bennett
Prep Time: 40 minutes (including freezing/thawing time)
Cook Time: 15 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Main Course, Snack
Method: Frying
Cuisine: American, Vegan
Diet: Vegan

Instructions

Freeze and Thaw the Tofu: Place the 16-ounce package of firm tofu in the freezer. Once frozen solid, remove it and allow it to fully defrost. Repeat this freezing and thawing process a second time. This technique improves the tofu’s texture to better mimic chicken.
Prepare the Tofu: After the second thaw, open the package and drain all the liquid. Press the tofu using a tofu press or clean towel to remove any remaining moisture. Break the tofu into bite-sized pieces and place them in a large bowl.
Marinate the Tofu: Cover the tofu pieces with 1 ½ cups of vegetable broth and 1 tablespoon of hot sauce. Stir gently to combine and set aside to absorb flavor while preparing the breading.
Make the Wet Mixture: In a medium bowl, combine 1 ½ cups of unsweetened non-dairy milk with 1 ½ tablespoons of apple cider vinegar. This creates a vegan buttermilk substitute. Set this wet mixture aside.
Prepare the Dry Breading: In another medium bowl, mix 2 cups all-purpose flour, ¼ cup cornstarch, 1 tablespoon onion powder, ½ tablespoon smoked paprika, 1 tablespoon garlic powder, 1 tablespoon Italian seasoning blend, ¼ teaspoon cayenne pepper, ¼ teaspoon freshly cracked black pepper, and 1 ½ teaspoons salt until evenly combined.
Bread the Tofu: Dip each tofu piece first in the wet milk and vinegar mixture, then dredge it in the flour and spice blend. Tap off excess flour. Repeat by dipping the coated tofu piece back into the wet mixture and again dredging it in the dry mixture for a double coating. Place the breaded tofu on a large plate and continue until all pieces are coated.
Heat the Oil: In a cast-iron skillet or heavy-bottomed pan, heat approximately ½-inch depth of neutral oil (such as canola, vegetable, or peanut oil) to 350°-360° Fahrenheit. Use a thermometer to check temperature for consistent frying results.
Fry the Tofu: Fry the breaded tofu pieces in batches, placing them carefully in the hot oil. Cook each piece for about 6 to 7 minutes, turning every 2 minutes to ensure even golden browning. Avoid overcrowding the pan to maintain oil temperature.
Drain and Cool: Using a slotted spoon or tongs, transfer the fried tofu onto a wire cooling rack set over a thick layer of paper towels or onto a paper towel–lined plate. This helps drain excess oil and keeps the pieces crispy.
Serve Warm: Let the tofu fried “chicken” cool just slightly and serve warm as a main dish or snack. Enjoy with your favorite dipping sauces or sides.

Notes

Freezing and thawing the tofu twice is essential for achieving a chewy, meat-like texture.
Use a neutral oil with a high smoke point for best frying results.
Adjust cayenne pepper and hot sauce quantities to control the spice level.
Double dredging the tofu ensures a thick, crispy coating.
If you don’t have a cast-iron skillet, use any heavy pan that retains heat well.
Non-dairy milk alternatives like soy or oat work best for the batter as they have a neutral flavor and good texture.
For gluten-free option, substitute the all-purpose flour with a gluten-free flour blend and ensure cornstarch is gluten-free.