The Best Firm Tofu Chicken with Variation
*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
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!
SO HOW'D IT GO?
uhblondie has apparently stolen my entire meal from last week. i totally made this with roasted garlic mashed potatoes and a green salad. (still have yet to try that kale recipe... but it'll happen either tonight or tomorrow). i cut my tofu into tiny strips, so it didn't taste bland at all! just season it a little more and cut the strips/chunks a bit thinner.
I love the texture of this "chicken," however, I think the tofu needs to be marinated in something first (veggie chicken broth??). The crust was good, but the tofu inside was bland. I served it with mashed potatoes and Kale with Raisins and Pine Nuts (from VegWeb) and veggie chicken-flavored gravy from Hains. I'll definitely make it again, but I'll experiment with marinades. 4 stars. Thanks!
THANK YOU THANK THANK YOU!!! this was so quick and easy to make and so very delicious! its gonna be a staple in my diet from now on!
This really is the best firm tofuchicken recipe. I suggest marinating the thawed/pressed tofu in the soymilk/spice mixture for an hour before proceeding with the recipe. I panfry (not deepfry) mine and eat it with dijon mustard. Yum!
I made this for dinner last night. Freezing the tofu really is key for the perfect texture. I opted for baking it rather than frying. I topped the 'chicken' with Pillsbury brand Chicken style gravy mix and served w/a side dish of green beans. My husband and I both agreed that it tasted amazing. I will definitely be making this again, maybe w/a mushroom gravy next time.
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