When I first tried making vegan fried chicken with tofu, I was skeptical. Could tofu really hit that nostalgic, crunchy, juicy note that fried chicken always brings to the table? Spoiler alert: It absolutely can.
This recipe transforms a humble block of tofu into something magical—crispy on the outside, tender on the inside, and packed with bold, savory flavors that’ll have everyone coming back for seconds (or thirds).
What sets this recipe apart is the way the tofu is prepared. By marinating it in seasoned vegetable broth and hot sauce, the tofu soaks up tons of flavor before it even hits the breading.
The breading, a perfectly seasoned mix of flour, cornstarch, and Italian herbs, creates that golden, crave-worthy crust that crunches with every bite. And let’s talk texture: firm tofu works wonders here, especially after it’s been pressed and marinated.
This recipe is having a major moment right now because it checks all the boxes—comfort food, plant-based, and surprisingly easy to make. Plus, fried tofu chicken is incredibly versatile: serve it as a main dish, in sandwiches, or even as a party snack with your favorite dipping sauces.
Here’s the best part: You can enjoy it guilt-free, knowing it’s vegan, budget-friendly, and packed with protein.
This tofu recipe is more than just a chicken substitute—it’s a game-changer.
Why I Love This Recipe?
- It’s a texture lover’s dream: The crispy crust paired with tender, flavorful tofu will make you forget it’s plant-based.
- It’s adaptable: I’ve used this recipe for tofu nuggets and sandwich fillings and even paired it with waffles for a vegan spin on chicken and waffles.
- Packed with flavor: The hot sauce and Italian seasoning in the marinade and breading bring bold, addictive flavors to every bite.
- Healthier indulgence: Fried, yes, but still plant-based and protein-packed. Plus, tofu is low in calories but high in nutrients.
- Perfect for any occasion: Whether it’s a weeknight dinner or a potluck favorite, this recipe always delivers.
Vegan Fried Chicken (Tofu) Recipe
Equipment
- Cast-iron skillet or deep frying pan
- Large bowl (2-3 for mixing and marinating)
- Wire cooling rack and paper towels
- Tongs or slotted spoon
Ingredients
For the Tofu "Chicken"
- 1 16- ounce package firm tofu
- 1 ½ cups vegetable broth
- 1 tablespoon hot sauce
- neutral oil for frying
For the Breading
- 1 ½ cups unsweetened non-dairy milk
- 1 ½ tablespoons
- 2 cups all-purpose flour
- ¼ cup cornstarch
- 1 tablespoon
- ½ tablespoon
- 1 tablespoon
- 1 tablespoon Italian seasoning blend
- ¼ teaspoon
- ¼ teaspoon more or less to taste
- 1 ½ teaspoons salt more or less to taste
Instructions
Preparing the Tofu "Chicken"
- Freeze the tofu, defrost, and repeat for a meatier texture.
- Drain, press out liquid, and tear tofu into bite-sized pieces.
- Marinate tofu pieces in a bowl with vegetable broth and hot sauce.
Preparing the Breading
- Mix non-dairy milk and apple cider vinegar in one bowl (milk mixture).
- Combine flour, cornstarch, and spices in a second bowl (flour blend).
- Dip tofu pieces into the milk mixture, dredge in the flour blend, shake off excess, and repeat for a second coating.
Frying
- Heat oil in a skillet to 350°F.
- Fry breaded tofu in batches, turning every 2 minutes until golden
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 315kcal |
| Carbohydrates | 39g |
| Fibre | 2g |
| Fat | 10g |
| Protein | 15g |
| Sugar | 2g |
Tips for Making Crispy Tofu “Chicken”!
- Freeze for Better Texture:
- Freezing and defrosting the tofu alters its structure, giving it a chewy, meatier texture. Repeat this process twice for the best results.
- Press the Tofu Thoroughly:
- After defrosting, press the tofu to remove as much liquid as possible. This ensures the tofu absorbs the marinade better and becomes crispier when fried.
- Marination Matters:
- Allow the tofu to marinate for at least 15–30 minutes to soak up the flavors of the vegetable broth and hot sauce. For more intense flavor, marinate for longer or overnight in the fridge.
- Double Coat for Extra Crunch:
- Dipping the tofu twice in the milk mixture and flour blend creates a thicker, crispier coating. Shake off excess flour between coatings to prevent clumping.
- Control Oil Temperature:
- Maintain the oil at 350°F for even frying. Use a thermometer if available. Too hot, and the coating burns; too cool, and the tofu absorbs excess oil.
- Test Oil Readiness:
- If you don’t have a thermometer, drop a small piece of breading into the oil. If it sizzles immediately, the oil is ready.
- Work in Batches:
- Fry the tofu in small batches to avoid overcrowding the skillet, which can lower the oil temperature and result in soggy breading.
- Season Generously:
- Taste the flour blend and adjust the salt and spices to your preference before breading the tofu.
- Drain on a Wire Rack:
- After frying, place the tofu on a wire rack instead of paper towels. This prevents the coating from becoming soggy from trapped steam.
- Flavor Variations:
- Experiment with different seasonings in the flour blend, such as smoked paprika, Cajun spices, or nutritional yeast for added flavor.
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.
