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Plate of crispy fried tofu 'chicken' arranged in a stack, garnished with fresh parsley. A small bowl of dipping sauce is on the side, and a checkered napkin is folded next to the plate on a rustic table setting.

Vegan Fried Chicken (Tofu) Recipe

Crispy, golden, and packed with flavor, this tofu "chicken" is a vegan twist on the classic! Double-freezing the tofu creates a chewy texture, while the seasoned breading and hot sauce-infused marinade add bold flavor. Serve as a snack, in sandwiches, or with dipping sauces for a crowd-pleasing dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer, Main Course
Cuisine vegan
Servings 4
Calories 315 kcal

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.
    Side shot of tofu being pressed with a tofu press on a kitchen counter. Water is visibly draining into a bowl beneath the press, with a package of tofu and a freezer bag in the background.
  • Drain, press out liquid, and tear tofu into bite-sized pieces.
  • Marinate tofu pieces in a bowl with vegetable broth and hot sauce.
    Close-up of tofu pieces torn into uneven bite-sized shapes soaking in a bowl of vegetable broth and hot sauce. A wooden spoon is partially submerged in the marinade

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).
    Side-by-side view of the breading station: a bowl with the milk mixture (non-dairy milk and apple cider vinegar), a second bowl with the flour blend and spices, and a tray lined with parchment paper for the breaded tofu pieces. A pair of tongs rests beside the bowls.
  • Dip tofu pieces into the milk mixture, dredge in the flour blend, shake off excess, and repeat for a second coating.
    Close-up of tofu pieces fully breaded, resting on the parchment-lined tray. The golden breading is textured with visible herbs and spices. Flour and breadcrumbs are scattered lightly on the tray.

Frying

  • Heat oil in a skillet to 350°F.
    Action shot of tofu pieces frying in a cast-iron skillet filled with hot oil. The tofu is golden brown and bubbling as it fries, with a pair of tongs flipping one piece in the foreground
  • Fry breaded tofu in batches, turning every 2 minutes until golden
    Plate of crispy fried tofu 'chicken' arranged in a stack, garnished with fresh parsley. A small bowl of dipping sauce is on the side, and a checkered napkin is folded next to the plate on a rustic table setting.