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Vegan Fried “Chicken” and Gravy

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  • Author: Kim Cooks Easy
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Frying
  • Cuisine: American

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)
  • 12 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