Crispy Tofu Vegan “Chicken”

Welcome to my kitchen! Today, I’m thrilled to share a delicious and satisfying recipe for Crispy Tofu Vegan “Chicken.” This dish is perfect for those looking to enjoy the flavors and textures of fried chicken while keeping it entirely plant-based. The secret lies in the double-freezing technique for the tofu, which gives it a chewy, meat-like texture. Let’s dive into the recipe!

Ingredients

Main Ingredients

• Neutral frying oil (such as canola)
• 24oz (700g) traditional or medium tofu (not silken)
• 1 cup double strength chicken-style broth

Seasoned Flour

• 1 cup all-purpose or gluten-free flour
• 1 tablespoon nutritional yeast
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon white pepper
• 1 cup crispy puffed rice (crushed)

Vegan Egg Wash

• 3/4 cup chickpea flour
• 3/4 cup ice cold water, divided

Directions

Step 1: Freeze and Thaw Tofu

1. Freeze the tofu solid: Place the tofu in the freezer for about 6 hours or overnight.
2. Thaw the tofu: Remove from the freezer and let it thaw completely.
3. Repeat the process: Freeze the tofu again, and then thaw it once more. This double-freezing technique will give the tofu a meatier texture.

Step 2: Prepare Tofu

1. Press the tofu: Remove as much water as possible from the tofu by pressing it. This can be done using a tofu press or by wrapping the tofu in a clean towel and placing a heavy object on top.
2. Break into chunks: Tear the pressed tofu into bite-sized chunks and let them rest while preparing the other components.

Step 3: Seasoned Flour

1. Mix the ingredients: In a bowl, combine the flour, nutritional yeast, salt, onion powder, garlic powder, and white pepper.

Step 4: Vegan Egg Wash

1. Prepare the batter: Whisk together the chickpea flour with 1/2 cup of the ice cold water until smooth. Gradually add the remaining water to achieve a crepe-like batter consistency.

Step 5: Dredging

1. Soak the tofu: Dip the tofu chunks in the chicken-style broth, ensuring they are well-coated.
2. First dredge: Coat the tofu chunks in the seasoned flour mixture.
3. Dip in vegan egg wash: Submerge the tofu chunks in the chickpea batter.
4. Second dredge: Roll the tofu in a mixture of the seasoned flour and crushed crispy puffed rice for extra crunch.

Step 6: Cooking

1. Heat the oil: In a deep frying pan or pot, heat the canola oil over medium-high heat.
2. Fry the tofu: Carefully place the tofu chunks in the hot oil and fry until golden brown and crispy. This should take about 3-5 minutes per side.
3. Drain the tofu: Remove the tofu from the oil and place it on a paper towel-lined plate to drain any excess oil.

Nutritional Information

• Prep Time: 30 minutes
• Cooking Time: 20 minutes
• Total Time: 50 minutes
• Calories: 320 kcal per serving
• Servings: 4

Conclusion

There you have it—a delightful and crispy tofu vegan “chicken” that’s sure to impress both vegans and non-vegans alike! This dish is perfect for a cozy dinner or a fun meal to share with friends. Give it a try and let me know how it turns out in the comments below. Enjoy your crispy, plant-based “chicken”!

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