The Ultimate Guide to Making Crispy Vegan Tofu Chicken: A Delightful Substitute for Fried Chicken
Have you ever craved the taste and texture of fried chicken but wanted to stick to a plant-based diet? Look no further than this delicious recipe for Crispy Vegan Tofu Chicken. Made by freezing, thawing, and pressing extra firm tofu, this recipe creates a meaty, crispy substitute for traditional fried chicken.
Is Tofu Healthier than Chicken?
Tofu, also known as bean curd, is a soybean food. It is an excellent source of protein and contains all of the essential amino acids our bodies need. Tofu is also low in calories and fat and a good iron and calcium source. Conversely, chicken is a lean source of protein, but it also contains cholesterol and saturated fat.
While both foods have nutritional benefits, tofu is a healthier option for those looking to reduce their cholesterol and saturated fat intake.
Does Tofu Taste Like Chicken?
Tofu has a very subtle taste and texture, but it absorbs the flavors of the ingredients it is cooked with. Proper seasoning and preparation can transform tofu to mimic the taste and texture of chicken. But usually, without seasoning, it does not taste like chicken.
Key Ingredients
The key ingredients that give this recipe its “chicken-like” taste and texture are soy milk, apple cider vinegar, soy sauce, and sriracha.
- Soy milk is used as the base of the coating mixture and provides a creamy, tangy flavor similar to buttermilk. It also helps give a slight thickness to the coating, allowing it to stick to the tofu.
- Apple cider vinegar is added to the soy milk mixture and curdles it; this gives it the same tangy flavor and thickness as buttermilk. It also works to tenderize the tofu and help the coating to stick.
- Soy sauce is added for a savory and umami flavor; it’s a great ingredient to add depth and richness to the coating and also helps to season the tofu.
- Sriracha or hot sauce adds a little heat to the coating; it gives it a nice kick of spiciness. This ingredient is optional but a great addition for those who like some heat on their meals.
- Chicken coating mix is a mix of flour, salt, pepper, paprika, and any other seasonings you choose. This mix adds a crispy texture to the tofu and mimics the fried chicken flavor. You can find these mixes in supermarkets or make your own.
What You’ll Need to Make This Recipe:
- Extra firm tofu
- Soy milk
- Apple cider vinegar
- Soy sauce
- Sriracha or hot sauce
- Chicken coating mix (make sure it’s vegan friendly)
- Vegetable oil for frying
- Salt and pepper
Substitutions
This recipe calls for a few simple ingredients that you may already have in your pantry, but if you don’t have some of the listed ingredients on hand, there are easy substitutions that you can make.
- Soy milk can be replaced with unsweetened, plain plant-based milk, like almond or oat milk.
- If you don’t have apple cider vinegar, you can substitute regular white vinegar or lemon juice.
- Sriracha can be replaced with your preferred hot sauce or even a bit of cayenne pepper as a substitution.
- Suppose you can’t find a vegan-friendly chicken coating mix. In that case, you can make your own by mixing flour, salt, pepper, paprika, thyme, and any other seasonings you choose.
Storage Instructions
This recipe is best served fresh and hot, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Place the tofu on a baking sheet and reheat in the oven at 350F/175C for about 10 minutes or until heated through and crispy again. You can also microwave them. However, the crumb will not be crispy.
FAQs
Yes, tofu can be used as a replacement for chicken in many recipes. It can absorb the flavors of the ingredients it’s cooked with.
Yes, tofu is healthy to eat daily. It is low in calories and fat and high in protein, iron, and calcium. However, as with all foods, moderation is key. Eating a balanced diet that includes a variety of nutrient-rich foods is essential for overall health.
Extra firm tofu is the best option for this recipe. It’s the densest and most vital type of tofu and can hold its shape and texture the best when frozen and thawed. However, you could try with firm tofu and see the results. It could give a different texture and absorb less liquid, but you can still make it work. Do not use silken, semi-firm, or soft tofu; they are weak and will not work.
The freezing process for the tofu can take about 8-9 hours, depending on the size of your block and freezer. The thawing process can vary; you can use the microwave on a low setting or leave it at room temperature.
Yes, you can use this recipe to make tofu nuggets. Just cut the tofu into small nugget-sized pieces before coating and frying.
To reheat the leftovers, place the tofu in the oven or air fryer at 350F/175C for about 10 minutes or until heated through and crispy again. You can also microwave them. However, the crumb will not be crispy.
Conclusion
This recipe for Crispy Vegan Tofu Chicken is a delicious and healthy alternative to traditional fried chicken. By freezing, thawing, and pressing the tofu, it creates a meaty and crispy texture that is perfect for satisfying those fried chicken cravings. Experiment with different seasonings and condiments to make it your own, and enjoy the benefits of a plant-based diet.
I’d love to hear from you! Leave a comment below about your experience making this recipe or any variations you tried. In addition, if you’re looking to experiment with some more vegan mock meats, make sure to try my Vegan Roast Seitan, Mushroom Pate or Lemon Glazed Tofu.
Crispy Vegan Tofu Chicken
Equipment
- Large frypan
Ingredients
- 370 g block of extra firm tofu
- 1/2 cup soy milk
- 1/2 tbsp apple cider vinegar
- 2 tbsp soy sauce
- 1 tbsp sriracha or hot sauce
- 75 g chicken coating mix check it's vegan friendly, I used Tandaco Coating Mix For Southern Fried Chicken
- vegetable oil for frying
- salt and pepper
Instructions
- The evening before you want to cook, press block of tofu for 30 minutes. To do this, remove the tofu from packaging, place between two sheets of paper towel or clean tea towel. Place onto a flat surface and weigh the tofu down by stacking a heavy object on top, like a chopping board and some large books.
- Place tofu into a tupperware container and freeze overnight, or for 8 hours.
- Thaw tofu. The fastest way to do this is in the microwave, slowly, on a low seating so it thaws evenly.
- Once tofu is thawed, press it again for an additional 30 minutes. While the tofu is pressing, prepare the buttermilk coating and crumb.
- To make the buttermilk coating, combine soy milk and apple cider vinegar in a large bowl. Mix well then leave to curdle for a few minutes, until thickened. Then add hot sauce, soy sauce, plus a pinch of salt and pepper. Place the chicken seasoning mix into a separate bowl.
- Once the tofu has been pressed, tear it into large bite size chunks. Place chunks of tofu into buttermilk mixture and leave to soak for 30 minutes, or overnight if that suits.
- Coat tofu chunks in seasoning mix. Heat a few generous lugs of oil in a large fry pan to shallow-fry the tofu. There should be approximately 1cm of oil on the base of the pan. When the oil is hot (around 350F/175C), add the tofu. Cook on one side for 3-4 minutes or until golden brown, then move the pieces so they cook evenly on all sides.
- Drain tofu on a paper towel. Serve immediately with your favourite condiments.
Sarah says
I was actually so impressed with how this turned out! I’d tried freezing tofu once before and it didn’t really work, I think I must have bought the wrong kind. This recipe is great, thanks 🙂
Tiffany Castle says
Thanks for the detailed pre-cooking instructions for the tofu. The person I live with is timid about tofu and I really want to get them into it!
Daniela Velez says
Just plain tasty, no fuss.
sarah says
Eager to try this, it looks wonderful.
sarah says
Prepared this for a pal and she requested the recipe 🙂
Hong Nguyen says
You’ve rekindled my cooking! Thanks for the recipes Liz