Go Back
Close-up shot of a plate of crispy fried tofu cubes, served hot and arranged with a side of dipping sauce, ready to be enjoyed, set over a white marble cooktop.

Vegan Fried Chicken Recipe

Crispy, flavorful, and satisfying, this vegan tofu "chicken" features a perfectly seasoned breading and juicy texture, ideal for a comforting main dish or a delicious snack.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Course Appetizer, Main Course
Cuisine vegan
Servings 4
Calories 276 kcal

Equipment

  • Deep fryer or pan
  • Shallow bowl
  • Mixing bowls
  • Tongs or skimmer basket
  • Paper towels
  • Thermometer (optional)

Ingredients
  

  • 1 14 oz container extra firm tofu
  • 2 cups vegan chicken broth

For the buttermilk

  • 3/4 cup soy milk plain flavored, (or any plant-based milk)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon hot sauce

Dry ingredients and spices

  • 1/3 cup flour (or GF flour mix)
  • 1/4 cup cornstarch (or potato starch)
  • 1/4 cup cornmeal
  • 1 teaspoon oregano
  • 1 teaspoon creole seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon white pepper

For frying

  • 2 cups oil

Instructions
 

  • Freeze and thaw tofu overnight, then press and cut into 1-inch cubes. Marinate in vegan chicken broth.
    Close-up shot of extra firm tofu being pressed on the white marble cooktop, with a small plate and weight on top, and then cut into 1-inch cubes. A bowl of vegan chicken broth is visible in the background.
  • Prepare buttermilk by mixing soy milk, apple cider vinegar, and hot sauce. Let sit for 5 minutes.
    Close-up shot of a glass bowl on the white marble cooktop with soy milk, apple cider vinegar, and hot sauce being stirred together, while the mixture sits to thicken slightly.
  • Mix flour, cornstarch, cornmeal, oregano, creole seasoning, garlic powder, onion powder, paprika, black, and white pepper in a separate bowl.
    Close-up shot of a glass mixing bowl on the white marble cooktop with a blend of flour, cornstarch, cornmeal, and various spices like oregano, creole seasoning, garlic powder, and paprika, all ready to be mixed.
  • Heat oil to 370°F (187°C) in a deep fryer or pan.
  • Coat tofu cubes in buttermilk, then dredge in the dry flour mixture. Repeat for double coating.
    Close-up shot of tofu cubes being dipped into a bowl of thick buttermilk, then dredged in the dry flour mixture, creating a double coating of crispy batter on each cube.
  • Fry tofu in batches for 3-4 minutes until golden brown.
    Close-up shot of tofu cubes frying in hot oil in a pan on the white marble cooktop, turning golden brown and crispy.
  • Remove tofu and drain on paper towels. Repeat until all tofu is cooked.
    Close-up shot of freshly fried tofu cubes being placed on paper towels on the white marble cooktop, draining excess oil while maintaining their golden crispy texture
  • Serve hot with your favorite dipping sauce.
    Close-up shot of a plate of crispy fried tofu cubes, served hot and arranged with a side of dipping sauce, ready to be enjoyed, set over a white marble cooktop.