This recipe is great cooked in an Air Fryer, Oven-fry, NuWave or the old fashion pan fry. I've tried them all!
The trick to a meaty texture tofu is the "Freeze & Thaw" method. So plan ahead..
Freeze & Thaw Method:
Place the whole unopened package of tofu in the freezer and freeze until solid (about 6 hours to overnight). Thaw completely. Once you believe the tofu is completely thawed, freeze it solid again. Then, take it out of the freezer at least 5 hours before you want to start making your vegan fried chicken.
"Chicken" Ingredients:
24oz traditional or medium tofu (found in Asian markets) or extra-firm(local grocery)
Press the tofu gently but thoroughly to remove most of the water within.
Gently separate the tofu into 8 to 10 chunks
1 cup double strength vegan chicken-style broth (use vegan bouillon cube)
Use a bowl with your double strength chicken-style broth and add the tofu pieces, placing them with layers flat. Press down evenly and let go so the tofu can soak up the broth. Drain away excess broth, if any.
Seasoned Flour Mix Ingredients:
1 cup gluten-free flour (Bob's Red Mill 1-1 Gluten-free baking flour)
1 tablespoon nutritional yeast
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon pepper
1 cup rice crispy puff cereal
Mix the seasoned flour ingredients together but leave out the rice crispy; they will go in later.
Vegan egg wash:
2 Tbsp Follow Your Heart Vegan Egg powder
3/4 cup ice cold water, divided
Alternative: you can use 3/4 cup of chickpea flour and 3/4 cup of water
Instructions:
Gently transfer a few pieces of the tofu to the seasoned flour. Cover them gently, then scoop them up with loose fingers, shaking the excess off. Place on a plate. Repeat with all of the tofu chunks. When you only have small pieces and bits left, place those in the seasoned flour again. Toss them to coat evenly and be even more diligent about shaking off excess flour. Grab a small handful of them and squeeze gently to help them clump together. Place them on the plate. You will have lots of seasoned flour left in the plate. Add the rice crispy puffs to the seasoned flour. crushing about half with your hands.
Starting with the tofu you coated first, dip the pieces in vegan egg wash and let the excess drip off. Place the vegan-egg-coated pieces into the seasoned flour with rice crisps, cover gently and lightly pat so the rice crisps stick on well. Place the coated piece back on the plate.
Cook your desired way- Air Fryer, Oven-fry, NuWave or the old fashion pan fry.
Enjoy!
Inspired By: Marystestkitchen.com