There’s something so nostalgic about biting into a perfectly crispy chicken tender—but what if you could enjoy that same crunch and flavor with a vegan twist?
Enter these Vegan Chicken Tenders made with super firm tofu, a bold marinade, and a golden, crispy coating. Whether you’re meal-prepping for the week, feeding a crowd, or just craving a little comfort food, these tenders are a game-changer.
The secret lies in the marinade: soy sauce, nutritional yeast, and smoked paprika work their magic to infuse the tofu with layers of savory, smoky goodness.
Then, the tofu is double-dredged in a spiced flour mixture and plant milk for maximum crunch. Fried to golden perfection, these tenders are crispy on the outside, tender on the inside, and packed with flavor.
What’s so Special About This Dish?
- Incredible texture: The super firm tofu holds its shape, making these tenders wonderfully meaty and satisfying.
- Big flavor in every bite: The marinade and spiced coating pack in bold flavors, from smoky paprika to a touch of heat from cayenne.
- Kid-friendly and versatile: Perfect as a snack, main dish, or even as part of a sandwich!
- Easy to make gluten-free: Just swap the flour for a gluten-free blend, and you’re good to go.
- Perfectly crispy: The double-dredge technique ensures these tenders stay crunchy even after they cool down.
Vegan Chicken Tenders Recipe
Equipment
- Mixing bowls (for marinade, dry dredge, and wet dredge)
- Large skillet or Dutch oven (for frying)
- Wire rack (for cooling tenders)
- Thermometer (optional, for oil temperature)
Ingredients
Tofu Tenders
- 16 oz Super Firm Tofu*
Marinade
- 2 Tbsp Soy Sauce
- 2 Tbsp Nutritional Yeast
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Smoked Paprika
- 1 Tbsp Hot Sauce
- 2 Tbsp Vegan Mayo or Neutral Oil
- 1 Tbsp Water
Dry Dredge
- 1/2 cup Flour
- 1/2 cup Cornstarch
- 1 Tbsp Baking Powder
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Smoked Paprika
- 1/4 tsp Cayenne
- 1/8 tsp White Pepper
- 1 tsp Black Pepper
- 1/2 – 1 tsp Salt
- Cajun or Creole Seasoning to taste
Wet Dredge
- 1 cup Plant Milk Unsweetened
- 1 Tbsp Apple Cider Vinegar
- 1 Tbsp Hot Sauce
- 3 – 4 Tbsp Flour
Instructions
- Prepare Tofu: Slice tofu into tender shapes and set aside scraps for another dish.
- Marinate: Combine marinade ingredients and coat tofu. Let it marinate for 30 minutes or overnight.
- Pre-Grill: Grill the tenders for 4 minutes on each side. Cool.
- Dredges: Prepare dry and wet dredge mixtures in separate bowls.
- Heat Oil: Fill a skillet or Dutch oven with 2–3 inches of oil and heat to 375°F.
- Coat Tenders: Dredge tofu in dry, wet, then dry mixture. Shake off excess each time. Double dredge for thicker breading, if desired.
- Fry: Fry tenders in batches for 4–5 minutes until golden brown. Cool on a wire rack.
- Serve: Pair with your favorite dipping sauce and enjoy!
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 310kcal |
| Carbohydrates | 35g |
| Fibre | 2g |
| Fat | 10g |
| Protein | 15g |
| Sugar | 2g |
Try More Vegan Chicken Recipes!
- Vegan Fried ‘Chicken’
- Vegan ‘Chicken’ Caesar Sandwich
- Vegan Popcorn Chicken
- Vegan Mushroom Fried Chicken
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
