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The Best Firm Tofu Chicken with Variation

What you need: 

*1 or 2 squares defrosted tofu
1/2 cup bread crumbs or more
1/2 cup flour or more
1/2 cup soy milk or water
poultry seasoning, salt, pepper
Variation: all of the above plus tomato sauce and soy-mozzarella
chopped fresh parsley or dried

What you do: 

This recipe, and its variation, is a family favorite and is especially for those who (like myself) are tired of eating mushy tofu. Kids love it as will your non-vegetarian friends and family members.
*It is important to freeze your tofu as this makes it firm enough to be vegan breaded without falling apart on you. I usually put a few squares in a freezer bag and defrost it in a bowl of warm water, only takes a few minutes and great when you need to get dinner on the table fast.
In a bowl, add your soy milk (or water), poultry seasoning, minced garlic (or powder), salt, and pepper to taste. (Dont be shy with the poultry seasoning). Whisk well. Put your vegan bread crumbs in second bowl and your flour in a third.
Cut your defrosted tofu in slices and squeeze as much moisture as you can out of the slices. I usually just use a small colander and the bottom of a rounded cup. Dip the slices into the flour and then into the milk/spices mixture and coat with vegan bread crumbs. It is best to do the above all at once and place on a plate ready for the next step. You can either fry your chicken in a little canola oil or spray a baking sheet with Pam and cook at 350 till lightly golden on both sides. (Personally, I prefer the fried method).
Serve with a good vegetarian chicken or mushroom gravy along with potatoes and veggies of your choice.
The alternative recipe is to place shredded soy-mozzarella cheese on top of each slice and put on baking sheet in oven long enough to melt the cheese. Place on plate and spoon tomato sauce around the edges, sprinkle top with fresh chopped parsley or dried and serve with pasta, a nice salad, and perhaps some nice crusty vegan bread. Enjoy!

Preparation Time: 
20-30 min
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I really missed the taste of Buffalo chicken wings from my old carnivore days  :(
so I tried my tofu fried "CKN" with a side dip of organic blue cheese salad dressing (anyone out there know of a vegan blue cheese?) Louisiana red pepper hot sauce, and lots of crunchy celery sticks on the  ;)b
You can also add cayenne pepper to the mix to add more kick if you like very spicy/hot foods. I just can't get enough of my cruelty free Buffalo "wings" :D Try it this way some time for variety, it's awesome!

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Can't say I'm a huge fan....
But to be fair, I'm not much for tofu to begin with....I somehow thought that soaking the tofu in my poultry "solution" for half a day would magically make it taste like something other than tofu, but I was wrong....
The breading stuck well though, which surprised me and it baked up really crisp.
Not my favorite, but I still like anything that I can dip in BBQ sauce.

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This says to use firm frozen but would frozen silken tofu work????

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I tried this again with just a few changes and it really increased the flavor.  I marinated the tofu in veggie chicken broth for about 30 minutes.  Then I added some of the poultry seasoning to the breadcrumbs and not just the soymilk.  I also added a little bit of nutritional yeast to the breadcrumbs.  I still used veggie chicken gravy over it but the tofu itself was much less bland.  Thanks so much for this recipe. 

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I really liked the crispy tasty coating on the tofu, but I thought the tofu itself was pretty bland.  I had some vegetarian chicken gravy to go over and that helped.  I think I'll take the suggestions to marinate the tofu next time for more flavor.  Thanks for the recipe and I'll use the breading technique again. 

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That was the best chicken!! I made some for meat eaters and it passed the test.
This will be one of my favorites.

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Made this for dinner last night and I was pleasantly surprised.  I've had fried tofu before that, frankly, was disgusting.  However, I had some beech smoked tofu sitting in the freezer and I wanted to do something other than tofu scrambles, so I decided to try it.  I tried a trick I read on another fried tofu recipe for breading: I marinated the strips for about an hour in the soymilk/spice mixture, then rolled the strips in flour, dipped them back (briefly) in the soymilk, and then rolled in breadcrumbs.  This made the breading stick to the strips perfectly and they turned out crispy and yummy.  They were a touch salty for my tastes, but that could be because I used smoked tofu.  However, I think they taste just like mozzarella sticks and not at all like chicken.  I guess it doesn't matter much, because it's neither - it's tofu!

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I tried the marinade suggestion and it probably would have been better without it, unfortunately.

However, this was really, really good and next time, I am going to use a tomato sauce with some nutritional yeast and spices, and then drop them in it. Also, I'm going to try this with some vegan frozen "chicken strips" if I can find some. I don't think Tofu goes well with the bland flavor of fried batter.

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This was fantastic! I didn't have soymilk or bread crumbs...so blended almonds and water for a thick almond milk to dip it in, then I rolled them in a mix of rice flour, tonnes of dried herbs and a bit of home made curry powder. When I fried them the crust broke off some... so I baked the rest... they are great, crunchy and packed with flavor!!!

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I just had to say that this recipe is amazing, not so much for tasting like chicken but for being the best way to bread tofu ever. Unlike other times I have tried to bread tofu, the breading stuck to the tofu evenly and fried up perfectly. Next time I will try marinating the tofu first as others have suggested, but otherwise it was fantastic. Thanks for the recipe!

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