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Just like Chicken Strips

What you need: 

1 (12 ounce) package water packed silken-style soft tofu, frozen and thawed
1 cup flour or bread crumbs, for coating
garlic powder, to taste
salt and pepper, to taste
paprika, to taste
parsley, to taste
1/2 teaspoon vegan sugar
1/4 teaspoon turmeric for yellow color, optional

What you do: 

1. Drain water from tofu, then smash it. Place between two cutting boards or whatever you have, and use a towel to soak up the water until tofu is about 1/2"thick. Really smoosh all the water out!
2. Mix all the spices and sugar with the flour. Carefully take the tofu apart where it naturally is too thin to hold together; it's like strips. Make sure tofu is very cold before rolling in flour.
3. Roll cold tofu in flour and spice mixture then let it sit on a plate (very important) and molecularly bond with the flour for 15 minutes-1 hour.
4. Fry in oil until crispy and browned.
It's great with any dipping sauce! I served it with mashed potatoes and artichokes. I bet you could bake it at 350 degrees F for 1 hour, turning a couple times carefully. Enjoy!
Source of recipe: This recipe is courtesy of a wonderful accident! I froze the soft silken tofu, when it defrosted all the water just oozed out, I kept squeezing (cause it was kinda fun) and the resulting flattened square looked like something I could tear into strips. I thought the silken soft tofu wouldn't work for meat substitutes, but this is why it is so good! I don't want to be running off at the mouth but this recipe is more technique than ingredients.

Preparation Time: 
30 min
Cooking Time: 
Recipe Category: 


I did this and then smothered it in my homemade "barbecue sauce" (bears little resemblance to the stuff in the bottles), and it was absolutely incredible.  It didn't make me think of chicken or fish, but it was firm to the tooth, a little chewy, and entirely satisfying-- so very very good.


I'm gonna try this one, for sure. As everyone keeps saying it's more like fish than chicken, I'll cover it in Malt Vinegar and have chips with it!


very good recipe, stayed together very well. I was pretty excited to find this recipe because i had decided to freeze my silken tofu and thaw and drain it, but had no idea what I was going to do with it. I was cravin "chicken" and was pretty happy to find a recipe that used my otherwise useless silken tofu. Looked just like chicken, tasted like fish. I added about a couple teaspoons of each spice, but would add more like a tablespoon next time. Very quick and easy (minus the freezing and thawing), took me like 20 minutes, tops.



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