Crispy Vegan Fried Chicken Made with Tofu You’ll Love
Crispy vegan fried chicken made with tofu that’s so good, you’ll forget it’s not chicken. After making this many times, I’ve perfected the crispy exterior and tender interior. The secret? Pressing the tofu and using a combination of flours and spices. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Mexican Fruit Salad and Fried Rice.
Why This Crispy Vegan Fried Chicken Made with Tofu You'll Love Is Pure Comfort
- Crispy golden exterior
- Tender, flavorful interior
- Easy to make and customizable
- Better than takeout
What You'll Need for Crispy Vegan Fried Chicken Made with Tofu You'll Love
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Extra firm tofu
- All-purpose flour
- Cornstarch
- Panko breadcrumbs
- Plant-based milk
- Vegan mayo
- Vinegar
- Salt
- Pepper
- Garlic powder
- Onion powder
- Paprika
- Oil for frying
- Garlic powder
- Onion powder
- Paprika
- Salt
- Pepper
- Optional: Vegan ranch dressing
- Optional: Hot sauce
- Optional: Pickles
📝 Ingredient Notes
- Tofu: Press the tofu to remove excess water for a crispier texture.
🛒 Tools & Equipment I Recommend
- Tofu Press — Removes excess water for crispier tofu → See on Amazon
- Cast Iron Skillet — Even heat distribution for perfect frying → See on Amazon
How to Make Crispy Vegan Fried Chicken Made with Tofu You'll Love
- Press the tofu: Wrap the tofu in a clean kitchen towel or paper towels. Place a heavy object on top and let it sit for 15-30 minutes to remove excess water.
- Prepare the batter: In a shallow bowl, combine the flour, cornstarch, salt, pepper, garlic powder, onion powder, and paprika. In another bowl, mix the plant-based milk, vegan mayo, and vinegar.
- Coat the tofu: Cut the tofu into cubes. Dip each cube into the wet mixture, then coat it in the dry mixture. Finally, press the tofu into the panko breadcrumbs.
- Fry the tofu: Heat oil in a large skillet over medium heat. Fry the tofu in batches until golden brown and crispy. Drain on a paper towel-lined plate.
Cook's Tips for Perfect Crispy Vegan Fried Chicken Made with Tofu You'll Love
- : For a lighter version, try baking the tofu at 400°F (200°C) for 20-25 minutes, flipping halfway.
- Common mistake and fix: If the tofu is not crispy, make sure to press it well and fry it at the right temperature. If the oil is not hot enough, the tofu will absorb too much oil and become soggy.
- : For a spicy version, add some hot sauce to the wet mixture or serve with hot sauce on the side.
- : To make this recipe gluten-free, use gluten-free flour and panko breadcrumbs.
Storing & Reheating Crispy Vegan Fried Chicken Made with Tofu You'll Love
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days Make-ahead tip: Prepare the batter and coat the tofu up to a day ahead
Freezing Crispy Vegan Fried Chicken Made with Tofu You'll Love
Freeze cooked tofu for up to 2 months
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 375°F (190°C) for 10-15 minutes Microwave: Reheat in the microwave for 1-2 minutes
Recipe Notes
- Chef tip: Pressing the tofu is key to a crispy exterior.
- Best substitution: You can use tempeh instead of tofu for a different texture.
- Make-ahead: Prepare the batter and coat the tofu up to a day ahead.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the tofu is not crispy, make sure to press it well and fry it at the right temperature.
Want to level up this recipe?
High-quality plant-based milk — Crucial for the batter and adds flavor → Check price on Amazon
Crispy Vegan Fried Chicken Made with Tofu You'll Love
Ingredients
Main Ingredients
- Extra firm tofu
- All-purpose flour
- Cornstarch
- Panko breadcrumbs
- Plant-based milk
- Vegan mayo
- Vinegar
- Salt
- Pepper
- Garlic powder
- Onion powder
- Paprika
- Oil for frying
Seasonings
- Garlic powder
- Onion powder
- Paprika
- Salt
- Pepper
Optional Toppings
- Vegan ranch dressing
- Hot sauce
- Pickles
Instructions
- Press the tofu: Wrap the tofu in a clean kitchen towel or paper towels. Place a heavy object on top and let it sit for 15-30 minutes to remove excess water.
- Prepare the batter: In a shallow bowl, combine the flour, cornstarch, salt, pepper, garlic powder, onion powder, and paprika. In another bowl, mix the plant-based milk, vegan mayo, and vinegar.
- Coat the tofu: Cut the tofu into cubes. Dip each cube into the wet mixture, then coat it in the dry mixture. Finally, press the tofu into the panko breadcrumbs.
- Fry the tofu: Heat oil in a large skillet over medium heat. Fry the tofu in batches until golden brown and crispy. Drain on a paper towel-lined plate.
Notes
- Chef tip: Pressing the tofu is key to a crispy exterior.
- Best substitution: You can use tempeh instead of tofu for a different texture.
- Make-ahead: Prepare the batter and coat the tofu up to a day ahead.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the tofu is not crispy, make sure to press it well and fry it at the right temperature.
Storage
- Fridge: Store in an airtight container for up to 5 days
- Freezer: Freeze cooked tofu for up to 2 months
- Oven reheat: Reheat in the oven at 375°F (190°C) for 10-15 minutes
- Microwave reheat: Reheat in the microwave for 1-2 minutes
- Make ahead: Prepare the batter and coat the tofu up to a day ahead
Nutrition Per Serving
- Calories: 280
- Protein: 15g
- Fat: 12g
- Carbs: 25g
- Fiber: 2g
- Sugar: 2g
- Sodium: 600mg
- Cholesterol: 0mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Vegan Fried Chicken Made with Tofu You'll Love FAQs
Yes, you can prepare the batter and coat the tofu up to a day ahead. Store in the fridge until ready to fry.
Make sure to press the tofu well and fry it at the right temperature. If the oil is not hot enough, the tofu will absorb too much oil and become soggy.
Yes, you can bake the tofu at 400°F (200°C) for 20-25 minutes, flipping halfway. It won't be as crispy as frying, but still delicious.
Yes, you can freeze cooked tofu for up to 2 months. Reheat in the oven at 375°F (190°C) for 10-15 minutes.
To make this recipe gluten-free, use gluten-free flour and panko breadcrumbs.
A Warm Final Note
I can’t wait for you to try Crispy Vegan Fried Chicken Made with Tofu You'll Love 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!
