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Vegan Fried Chicken (Made with Tofu) Recipe

Vegan Fried Chicken (Made with Tofu) Recipe
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★★★★★

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.

Ingredients

Scale

For the Tofu “Chicken”

  • 1 16-ounce package firm tofu
  • 1 ½ cups vegetable broth
  • 1 tablespoon hot sauce
  • Neutral oil for frying (such as canola or vegetable oil)

For the Breading

  • 1 ½ cups unsweetened non-dairy milk (e.g., almond, soy, or oat milk)
  • 1 ½ tablespoons apple cider vinegar
  • 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
  • 1 ½ teaspoons salt (adjust to taste)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Nutrition

Keywords: vegan fried chicken, tofu fried chicken, plant-based fried chicken, vegan comfort food, crispy tofu recipe

Find it online: https://kitchenbyclara.com/vegan-fried-chicken-made-with-tofu-recipe/