Description
This Vegan Fried “Chicken” and Gravy is crispy, golden, and packed with savory flavors—just like classic fried chicken but completely plant-based! The “chicken” is made from seasoned tofu or seitan, coated in a crispy batter, and fried to perfection. Serve it with a rich and creamy vegan gravy for the ultimate comfort food experience.
Ingredients
Units
Scale
- For the Vegan “Chicken”
- 1 block (14 oz) extra-firm tofu, pressed and torn into chunks (or 2 cups seitan, cut into pieces)
- 1 cup unsweetened plant-based milk (almond, soy, or oat)
- 1 tbsp apple cider vinegar or lemon juice
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tbsp nutritional yeast
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional, for spice)
- 1 cup breadcrumbs or crushed cornflakes (for extra crunch)
- 1–2 cups vegetable oil (for frying)
- For the Vegan Gravy
- 2 tbsp vegan butter (or olive oil)
- 2 tbsp all-purpose flour
- 1 1/2 cups vegetable broth
- 1/2 cup unsweetened plant-based milk
- 1 tbsp soy sauce or tamari
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
- Step 1: Prepare the Vegan “Chicken”
- Press the Tofu: If using tofu, press it for at least 15 minutes to remove excess moisture. Then tear it into irregular chunks for a more “chicken-like” texture.
- Make Vegan Buttermilk: In a bowl, mix plant-based milk with apple cider vinegar. Let sit for 5 minutes to curdle.
- Prepare the Coating: In a separate bowl, whisk together flour, cornstarch, nutritional yeast, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
- Bread the Tofu:
- Dip each tofu chunk into the buttermilk mixture.
- Coat with the seasoned flour mixture.
- Dip back into the buttermilk, then coat with breadcrumbs or crushed cornflakes for extra crispiness.
- Step 2: Fry the Vegan “Chicken”
- Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat (350°F / 175°C).
- Fry tofu in batches for 3-4 minutes per side, or until golden brown and crispy.
- Transfer to a plate lined with paper towels to drain excess oil.
- Step 3: Make the Vegan Gravy
- In a small saucepan, melt vegan butter over medium heat.
- Whisk in flour and cook for 1-2 minutes until slightly golden.
- Slowly pour in vegetable broth and plant-based milk, whisking constantly to avoid lumps.
- Add soy sauce, garlic powder, onion powder, salt, and pepper. Simmer for 3-5 minutes until thickened.
- Step 4: Serve & Enjoy!
- Plate the crispy vegan “chicken” and drizzle with warm gravy. Serve with mashed potatoes, biscuits, or veggies for a comforting meal!
Notes
- Extra Crunchy Tip: Double-dip in the flour and buttermilk mixture for an extra crispy crust.
- Oven-Baked Option: Bake at 400°F (200°C) for 25-30 minutes, flipping halfway through. Spray with oil for better crispiness.
- Air Fryer Option: Air fry at 375°F (190°C) for 15-18 minutes, flipping halfway through.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer for crispiness.
- Recipe Details
Nutrition
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg