Vegan Fried “Chicken” (Made with Tofu)

Crispy vegan fried “chicken” is a perfect plant-based recipe. The easy double breading is seasoned perfectly, and marinated tofu creates a juicy, flavorful “meat” that really does taste just like chicken.

What Makes This Recipe So Good

• This vegan fried “chicken” is an incredible meatless version of classic fried chicken that I just know you’re going to love. It tastes convincingly like the real thing – tender, juicy “meat” encased in a crunchy, golden, seasoned breading. Pair it with mashed potatoes and green beans for a totally vegan comfort meal.
• A double-dip in the batter gives you a delicious breading that crisps up beautifully. It’s not too thick, and it doesn’t flake off. Perfect!
• It’s a little time consuming because of the freezing & thawing process, but I promise you it’s 100% worth it. Freezing and thawing the tofu twice gives you the perfect chicken texture!

Key Ingredients

Firm Tofu – After freezing and thawing the tofu twice, you’ll want to press the tofu between two cutting boards to remove as much liquid as possible. After that, press on it with a kitchen towel to remove a little more. Be careful not to use too much pressure.

All-Purpose Flour – All-purpose flour and cornstarch give you the crispy breading you want with fried chicken. If you’re gluten free, you can sub this with a gluten-free all-purpose flour at a 1:1 ratio.

Seasonings – You can customize the seasoning blend for your vegan fried “chicken” breading however you like. Swap out the Italian seasoning for a Cajun blend, add red pepper flakes, skip the cayenne. Whatever your ideal fried chicken flavors are!

Chef’s Tips

• It’s super important that you press all of the liquid out of the tofu. I mean, literally as much as you possibly can. If you don’t, your vegan fried “chicken” won’t have the right texture and won’t fry up like it should.
• For really crispy fried “chicken”, drain it on a wire cooling rack over a layer of paper towels. If you lay them on a paper-towel-lined plate, the tofu will sit in the oil that drains off, which will keep it from getting as crispy as possible.
• Use a deep-frying thermometer so you know exactly when your oil is hot enough to start frying! If it’s too hot, the breading will burn. Too cool, it’ll just soak up oil. If you don’t have a thermometer you can use, test the oil before dropping the battered tofu in it. Dip a the handle of a wooden spoon in the oil – if it bubbles immediately, it’s ready. If the bubbles are violent, though, it’s too hot.
• You can fully prepare this recipe ahead of time, then let it cool completely and freeze it for later! Trust me, you’ll be so glad you did. Reheat the fried “chicken” in the oven at 400° Fahrenheit until warmed through. If you’ve got leftover vegan fried “chicken” you just want to refrigerate overnight, that works, too. Just let it cool completely then store it in an airtight container. Reheat it in the oven for the best texture.

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