Southern Style Boneless Tofu Aka Vegan Fried Chicken Recipes

THE BEST SOUTHERN VEGAN FRIED CHICKEN

Steps:

• Click here for seiten cutlets recipe
• Whisk the 1 cup of flour, 1 tsp smoked paprika, 1 tsp salt, 1 tsp dried oregano, 1 tsp dried sage, ½ tsp garlic powder, and black pepper to taste until completely combined.
• Prepare the vegan egg according to the instructions on the package.
• Dredge the cutlets in the flour to coat, then the egg, then once again in the flour to coat.
• Pour two inches of vegetable oil (canola or corn oil is best) in a heavy fry pan. We prefer to use cast-iron. Heat the oil until it's between 350°F (176°C) and 375°F (190°C). We like to fry it at 375°F because the breading gets super crispy.
• The temperature of the oil will drop when you add the chicken, just keep it at the same heat as you started, don't increase the flame to get it to go back up.
• Carefully place the cutlets one by one in the oil. Don't crowd them, there should be some space between each one. If you have to cook in batches, allow the oil to go back to 350-375°F before frying the next batch.
• Fry for approximately 8 minutes per side or until golden brown and crispy. Place on paper towel to drain excess oil.
• TO OVEN FRY
• Preheat the oven to 425°F (218°C)
• Follow the preparation instructions, place the cutlets on a lightly oiled baking sheet and bake for approximately 10 minutes per side, or until golden brown and crispy.
• Enjoy!

SOUTHERN STYLE BONELESS TOFU AKA VEGAN FRIED CHICKEN

Steps:

• Freeze and thaw the tofu then press until most or all of the water has been squeezed out. Use a tofu press or two cutting boards or plates. Squeeze the tofu until little water comes out.
• Crush the corn flakes in a ziplock bag. Use your hands, a heavy glass, or a rolling pin. Crush the cornflakes until they're finely ground and then add the 1/2 cup flour, basil, oregano, thyme, sage, garlic, onion, paprika, celery salt, ginger, cayenne, red pepper flakes, salt, and pepper. Stir and incorporate well. Make sure the flour and spices are evenly distributed.
• Pour a cup of plant-based milk in a wide bowl and stir in the tapioca and lemon juice until smooth.
• In a third wide bowl, place a cup of regular or gluten-free flour.
• Pull the thawed and pressed tofu apart into 1/4 to 1/2 inch thick nugget and cutlet sized shapes.
• Dip tofu pieces in the milk and tapioca mixture until well coated.
• Dredge the pieces in the flour, then dip again in the milk and tapioca mixture.
• Dredge the tofu in the crushed cornflake mix with the spices until well and evenly coated.

VEGAN FRIED "CHICKEN" (MADE WITH TOFU)

Steps:

• Place package of tofu in freezer. Once frozen, remove from freezer and defrost fully. Repeat process.
• When tofu is fully thawed a second time, open package and drain all liquid. Press tofu to remove any remaining liquid, then break tofu into bite-sized pieces.
• Place tofu pieces in large bowl and pour vegetable broth over them. Set aside.
• In one medium bowl, mix together milk and apple cider vinegar. Set aside.
• In separate medium bowl, mix together flour, cornstarch, onion powder, smoked paprika, garlic powder, Italian seasoning, cayenne pepper, black pepper, and salt. Set aside.
• In cast-iron skillet, heat ½" of oil to 350°-360° Fahrenheit. Set up wire cooling rack over thick layer of paper towels to catch excess oil. Alternately, line large plate with paper towels.
• Dip tofu pieces into milk mixture, then dredge in flour blend. Tap pieces on side of bowl to shake off excess flour, then dip in milk and dredge in flour a second time. Shake off any excess flour.
• Place battered tofu in oil and fry until golden brown, approximately 6 to 7 minutes, turning every 2 minutes or so.
• Transfer fried tofu to wire cooling rack. Repeat until all tofu has been fried. Let cool and serve warm.