Tofu Fried Chicken is a fun and tasty way to enjoy that crispy, golden fried chicken crunch without using any meat. The tofu gets marinated and coated just right so it’s super crispy on the outside and tender on the inside. It’s a great option if you’re looking for something plant-based but still want that satisfying fried texture and flavor.
I love making this recipe because it feels like a little bit of comfort food magic that’s also kind to animals and easier on the stomach. The key is pressing the tofu well and using a good blend of spices in the batter to get that flavor punch. I always find myself sneaking pieces warm from the pan because it’s just that good!
This tofu fried chicken goes perfectly with a side of your favorite dipping sauce—whether that’s classic barbecue, spicy buffalo, or even a creamy ranch. I like to serve it with some crunchy pickles and maybe a simple salad to balance out the indulgence. It’s a fun dish to share with friends or family who might be curious about plant-based eating but still crave that crispy fried goodness.
Key Ingredients & Substitutions
Extra-firm tofu: This is the best choice for frying since it holds its shape well and gets crispy. If you can’t find extra-firm, regular firm tofu will work but press it longer to remove more water.
Non-dairy milk and vinegar: Mixing these creates a vegan buttermilk that helps the coating stick and adds a slight tang. Almond, soy, or oat milk are all good options.
Coating mix: Using a mix of flour and crushed cornflakes or panko breadcrumbs gives great crunch. Cornflakes add a unique texture, while panko is lighter and crispier.
Spices: Smoked paprika and dried thyme bring flavor that mimics traditional fried chicken. Feel free to adjust spices or add others like cumin or chili powder to make it your own.
Oil for frying: Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil to get the tofu crispy without burning.
How Do You Get the Crispiest Tofu Fried Chicken?
The secret is in pressing the tofu well and double-dipping the pieces before frying:
- Press tofu: Wrap it and weigh it down to squeeze out moisture. Drier tofu fries up crispier.
- Double coating: Dip tofu in the vegan buttermilk, then flour mixture, back in buttermilk, and again in flour. This builds a thicker, crunchier crust.
- Oil temperature: Keep your oil around 350°F (175°C). Too low and the tofu gets soggy and greasy; too high and the crust burns before cooking through.
- Fry in batches: Don’t overcrowd the pan. Overcrowding lowers the oil temperature, causing soggy coating.
- Drain well: Place fried tofu on paper towels to soak up extra oil, keeping pieces crisp.
Follow these steps, and you’ll enjoy wonderfully crispy tofu that satisfies that fried chicken craving while being plant-based!
Equipment You’ll Need
- Heavy skillet or deep-fryer – I recommend a heavy skillet because it maintains steady heat for crispy coating.
- Tongs or slotted spoon – makes turning and removing tofu easy without splashing hot oil.
- Mixing bowls – for preparing the vegan buttermilk and coating mixtures.
- Paper towels – to drain excess oil from fried tofu and keep it crisp.
- Heavy object or book – to press the tofu, squeezing out excess water for better crispiness.
Flavor Variations & Add-Ins
- Spice it up with cayenne or chili powder in the coating for extra heat.
- Use different spices like cumin, coriander, or curry powder for a unique flavor twist.
- Add chopped scallions or chives to the coating for a fresh, oniony note.
- Serve with a drizzle of hot sauce, BBQ sauce, or a tangy vegan ranch for variety.
How to Make Tofu Fried Chicken
Ingredients You’ll Need:
Main Ingredients:
- 1 block (14 oz) extra-firm tofu
- 1 cup unsweetened non-dairy milk (such as almond or soy)
- 1 tablespoon apple cider vinegar or lemon juice
For the Coating:
- 1 cup all-purpose flour
- 1 cup crushed cornflakes or panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional for heat)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
For Frying and Garnish:
- Vegetable oil, for frying
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
Preparing this tofu fried chicken takes about 40 minutes in total: around 20-30 minutes to press the tofu, 10 minutes for prepping the batter and coating, and 10 minutes for frying the tofu until golden and crispy.
Step-by-Step Instructions:
1. Press the Tofu:
Wrap the block of tofu in a clean kitchen towel or paper towels. Place a heavy pan or book on top and let it press for 20 to 30 minutes to remove extra water. This step helps the tofu get crispy on the outside when fried.
2. Cut the Tofu Pieces:
After pressing, cut the tofu into bite-sized pieces or nuggets, whatever size you like.
3. Make the Vegan Buttermilk:
In a small bowl, mix the non-dairy milk with apple cider vinegar or lemon juice. Stir and let it sit for 5 minutes. This creates a vegan “buttermilk” that adds tang and helps the coating stick.
4. Prepare the Coating Mix:
In a large bowl, combine all-purpose flour, crushed cornflakes or panko, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), dried thyme, salt, and black pepper. Mix well.
5. Coat the Tofu:
Dip each tofu piece first into the vegan buttermilk mix, then dredge in the seasoned flour mixture, making sure it’s fully coated. For extra crunch, dip it back into the buttermilk and flour again for a double coating.
6. Heat the Oil:
Pour about 1-2 inches of vegetable oil into a heavy skillet and heat over medium-high heat until it reaches about 350°F (175°C). To test, drop a small piece of bread into the oil—it should sizzle right away.
7. Fry the Tofu:
Carefully place the coated tofu pieces into the hot oil in batches without overcrowding. Fry them for about 3-4 minutes on each side or until golden brown and crispy.
8. Drain and Serve:
Use tongs or a slotted spoon to transfer the fried tofu onto paper towels to drain any excess oil. Garnish with chopped fresh parsley and serve immediately with your favorite dipping sauce and sides like mashed potatoes or a fresh salad.
Can I Use Frozen Tofu for This Recipe?
Yes! Using frozen tofu can give a firmer, chewier texture that’s great for frying. Just thaw it completely, press out excess water, then proceed with the recipe as usual.
How Do I Store Leftover Tofu Fried Chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to keep the coating crispy—avoid microwaving, which can make it soggy.
Can I Bake Instead of Frying the Tofu?
Absolutely! For a healthier option, bake the coated tofu on a parchment-lined baking sheet at 400°F (200°C) for 25-30 minutes, flipping halfway through until crispy and golden.
What’s a Good Dipping Sauce to Serve with Tofu Fried Chicken?
Try classic barbecue sauce, spicy buffalo sauce, vegan ranch, or even a tangy mustard aioli to complement the crispy coating and add extra flavor.