Crispy Vegan Fried “Chicken” Tofu: Better Than Takeout
Crispy Vegan Fried “Chicken” Tofu is the ultimate guilt-free comfort food. After making this recipe dozens of times, I’ve discovered the trick to getting that perfect crispy texture every time. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Fried Rice and Almond Flour Waffles.
Why This Crispy Vegan Fried “Chicken” Tofu: Better Than Takeout Is Pure Comfort
- Golden, crispy texture that's better than takeout
- Packed with flavor, no one will guess it's tofu
- Easy to make and ready in just 30 minutes
- Healthier than traditional fried chicken
What You'll Need for Crispy Vegan Fried “Chicken” Tofu: Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Extra-firm tofu
- Cornstarch
- All-purpose flour
- Baking powder
- Salt
- Pepper
- Garlic powder
- Onion powder
- Nutritional yeast
- Vegan milk
- Vegan butter
- Paprika
- Smoked paprika
- Thyme
- Oregano
- Cumin
- Cayenne pepper
- Maple syrup
- Apple cider vinegar
- Tomato paste
- Optional: Chopped fresh parsley
- Optional: Vegan ranch dressing
📝 Ingredient Notes
- Tofu: Press the tofu before using to remove excess water.
- Vegan milk: Any plant-based milk will work.
🛒 Tools & Equipment I Recommend
- High-quality non-stick skillet — Ensures even cooking and prevents sticking. → See on Amazon
- Tofu press — Removes excess water from tofu, ensuring crispy texture. → See on Amazon
How to Make Crispy Vegan Fried “Chicken” Tofu: Better Than Takeout
- Prepare the tofu: Press the tofu, then cut it into cubes.
- Make the batter: Combine flour, cornstarch, baking powder, salt, pepper, garlic powder, onion powder, nutritional yeast, and spices. Add vegan milk and mix well.
- Coat the tofu: Dip each tofu cube into the batter, ensuring it's fully coated.
- Fry the tofu: Heat vegan butter in a skillet over medium heat. Add the battered tofu and cook until golden and crispy. Flip and cook the other side.
- Make the sauce: Combine maple syrup, apple cider vinegar, tomato paste, and spices. Simmer until thickened.
- Toss the tofu: Add the fried tofu to the sauce and toss to coat.
Cook's Tips for Perfect Crispy Vegan Fried “Chicken” Tofu: Better Than Takeout
- Common mistake and fix: Not pressing the tofu enough can lead to soggy texture. Make sure to press it well before using.
- Tip: For extra crispy tofu, double coat it in the batter.
- Tip: To make this recipe gluten-free, use gluten-free flour and cornstarch.
Storing & Reheating Crispy Vegan Fried “Chicken” Tofu: Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: The batter can be made up to 24 hours in advance and stored in the fridge.
Freezing Crispy Vegan Fried “Chicken” Tofu: Better Than Takeout
Freeze uncooked battered tofu for up to 2 months. Cook from frozen, adding a few minutes to the cooking time.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicy version, add some cayenne pepper to the batter.
- Best substitution: You can substitute the tofu with tempeh or cauliflower for a different texture.
- Make-ahead: The batter can be made up to 24 hours in advance and stored in the fridge.
- Scaling: This recipe can easily be doubled or tripled to serve more people.
- Troubleshooting: If the tofu is not crispy enough, try cooking it at a slightly higher temperature or for a longer time.
Want to level up this recipe?
High-quality non-stick skillet — Ensures even cooking and prevents sticking. → Check price on Amazon
Crispy Vegan Fried “Chicken” Tofu: Better Than Takeout
Ingredients
Main Ingredients
- Extra-firm tofu
- Cornstarch
- All-purpose flour
- Baking powder
- Salt
- Pepper
- Garlic powder
- Onion powder
- Nutritional yeast
- Vegan milk
- Vegan butter
Seasonings
- Paprika
- Smoked paprika
- Thyme
- Oregano
- Cumin
- Cayenne pepper
- Maple syrup
- Apple cider vinegar
- Tomato paste
Optional Toppings
- Chopped fresh parsley
- Vegan ranch dressing
Instructions
- Prepare the tofu: Press the tofu, then cut it into cubes.
- Make the batter: Combine flour, cornstarch, baking powder, salt, pepper, garlic powder, onion powder, nutritional yeast, and spices. Add vegan milk and mix well.
- Coat the tofu: Dip each tofu cube into the batter, ensuring it's fully coated.
- Fry the tofu: Heat vegan butter in a skillet over medium heat. Add the battered tofu and cook until golden and crispy. Flip and cook the other side.
- Make the sauce: Combine maple syrup, apple cider vinegar, tomato paste, and spices. Simmer until thickened.
- Toss the tofu: Add the fried tofu to the sauce and toss to coat.
Notes
- Chef tip: For a spicy version, add some cayenne pepper to the batter.
- Best substitution: You can substitute the tofu with tempeh or cauliflower for a different texture.
- Make-ahead: The batter can be made up to 24 hours in advance and stored in the fridge.
- Scaling: This recipe can easily be doubled or tripled to serve more people.
- Troubleshooting: If the tofu is not crispy enough, try cooking it at a slightly higher temperature or for a longer time.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze uncooked battered tofu for up to 2 months. Cook from frozen, adding a few minutes to the cooking time.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: The batter can be made up to 24 hours in advance and stored in the fridge.
Nutrition Per Serving
- Calories: 280
- Protein: 15g
- Fat: 12g
- Carbs: 30g
- Fiber: 3g
- Sugar: 5g
- Sodium: 700mg
- Cholesterol: 0mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Vegan Fried “Chicken” Tofu: Better Than Takeout FAQs
Yes, you can make the batter up to 24 hours in advance. However, the tofu is best cooked fresh.
Make sure to press the tofu well before using and cook it at a medium-high heat until golden brown.
Yes, you can freeze uncooked battered tofu for up to 2 months. Cook from frozen, adding a few minutes to the cooking time.
Yes, cook the battered tofu at 375°F (190°C) for 15-20 minutes, flipping halfway through.
This tofu goes great with crispy fried rice, mashed potatoes, or a side salad.
A Warm Final Note
I can’t wait for you to try Crispy Vegan Fried “Chicken” Tofu: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
