One of my favorite vegan restaurants in the Triangle is Souly Vegan. I recently had one of their delicious plates (BBQ chick’n, cornbread, rice, and greens) and after finishing, I wanted more! The problem is, at $13 a plate it’s not so easy to do!
Instead of giving in, I decided to put together my own “soul food” dinner and whipped up some chicken fried tofu, which is something I’ve been wanted to do for quite some time.
I found this recipe on Pinterest and decided to give it a go.
I was a little taken aback by what seems to be an extensive list of ingredients, but after reviewing, I realized that the majority of them were seasonings. A lot of which I already had. #WIN!
So how was it? SO GOOD! I ate this chicken fried tofu for three straight days in a row and didn’t get tired of them.
The first night I overcooked them (the tofu part kinda disappeared and it was majority “crunch” from the breading), but I tried it again the next night because I could taste the potential!
This time, instead of being concerned with the perfect “golden brown color” I focused more on making sure that each side of the tofu was crispy or hardened from cooking in the grease.
This worked to my advantage, as the second batch came out perfectly!
On a medium-low temperature I let the chicken fried tofu cook for probably 15-20 minutes. Slow and steady wins the race! I didn’t want to turn the heat up too high and have grease flying everywhere!
Also, it’s important to note, that these do NOT taste like chicken! Tofu is a much softer texture, so don’t cook these with chicken in mind. You’ll be disappointed.
Remember that it’s tofu and you’ll be good 🙂
On that note, I do plan to try this with a textured vegetable protein soon (much firmer texture), so stay tuned! Next time I’m going to try it without the “Brine” step… wondering if it’s necessary??
Pair This Chicken Fried Tofu with:
- Easy Vegan Collard Greens
- Easy Baked Vegan Mac and Cheese
- Instant Pot Mashed Potatoes
- Easy Whipped Sweet Potatoes
- Easy Vegan Cornbread
Tools You Might Need:
This post contains affiliate links.
Chicken Fried Tofu
- 2 lbs Extra firm tofu cut into 12 pieces
- 2 tbsp Boxed egg replacer + 3/4 cups water mixed well
- 2 cups Unsweetened non-dairy milk
- 2 tbsp Apple cider vinegar
- 2 cups All purpose flour
- 2 tbsp Nutritional yeast
- 2 1/2 tsp Black Pepper
- 2 tsp Salt
- 1 tsp Sugar
- 3/4 tsp Paprika
- 1/2 tsp Rosemary
- 1/2 tsp Ground ginger
- 1/2 tsp Savoury
- 1/2 tsp Thyme
- 1/2 tsp Sage
- 1/2 tsp Dill
- 1/2 tsp Marjoram
- 1/2 tsp Onion powder
- 1/2 tsp Coriander
- 1 Pinch of cayenne pepper or more to taste
- 1 Pinch of red pepper flakes or more to taste
- Oil enough for deep frying
- Dice the tofu to your desired size.
- In a large bowl, mix together the 3 tbsp of salt, 1/2 cup of pineapple juice, 2 tbsp of soy sauce, and 1 tsp of apple cider vinegar.Fill the rest of the bowl with water and let sit for 2-4 hours refrigerated.
- Gather the buttermilk mixture and mix them in a large bowl. Place the marinated tofu in the mixture and let sit while you prepare the breading mix.*Note: At the last minute I realized that I was all out of Almond Milk and decided to try subbing for water. Worked great!
- Gather up all of your seasonings along with the flour and nutritional yeast. Whisk together.*Note- I did not have the following seasonings: savoury, sage, dill, marjoram, or coriander. Still turned out great!
- In a pan that’s appropriate for frying, fill with enough oil to cover most of the tofu. Set the stove a bit under medium, but not too low. If you have a cooking thermometer, it should stay between 350 and 375. Once the oil is hot (should sizzle when splashed with water), begin frying the tofu by dipping each piece of tofu in the buttermilk mixture, then in the breading, then BACK in the buttermilk and AGAIN in the breading. Cook until golden brown and edges are crispy. Rotate as needed.
- Once finished cooking, remove them from the grease and transfer to a plate covered with paper towels in order to absorb some of the grease. Enjoy! These are so good! You’ll love them! Note: These pair very well with BBQ sauce!