Tofu Fried Chicken

Step 1

Cut the block of tofu into 3 - 4 filets. You can cut each fillet into a more "chicken breast" type shape if you like. Then lightly score each fillet in a diamond pattern. You can also just cut or break off the tofu into nugget sized shapes for nuggets. You don't need to score the nuggets though!

Step 2

Make the marinade, then marinate the fillets in it for about 30 minutes or up to overnight.

Step 3

In a pan over medium heat, grill the fillets for about 4 minutes per side. Remove from the heat and let them cool.

Step 4

Prepare the dry and wet dredges by mixing all the ingredients respectively in separate bowls / containers.

Step 5

Fill up a dutch oven or large skillet with a neutral high smoke point oil (such as peanut, canola or vegetable). You just need enough oil to cover the fillets, so about 3 inches worth. Heat to 375 F (I highly recommend using a thermometer).

Step 6

Dredge each fillet first in the dry mixture, then wet, and then back into the dry. Shake off the excess each time you dredge it and make sure you thoroughly coat it. If you want to double dredge for a thicker breading, start in the wet, then they dry, and then repeat. You may need to adjust and increase the wet mixture if you go this route!

Step 7

Protip: Fry up a nugget sized piece before you fry the bigger fillets to test out the seasoning of the breading and adjust if needed!

Step 8

Once the fillets are coated and the oil is up to temperature, carefully add them to the pot. Don't overcrowd, I would say do 2-3 at a time maximum. The oil temperature will drop but as long as it stays above 350 F you should be fine.

Step 9

Fry them for about 4-5 minutes or until golden brown and beautiful. Let them rest on a wire rack to cool for a couple minutes, and then assemble your vegan chicken sandwich and enjoy!