Chicken Fried Tofu Recipes

CHICKEN FRIED TOFU

Steps:

• Dice the tofu to your desired size.
• In a large bowl, mix together the 3 tbsp of salt, 1/2 cup of pineapple juice, 2 tbsp of soy sauce, and 1 tsp of apple cider vinegar.Fill the rest of the bowl with water and let sit for 2-4 hours refrigerated.
• Gather the buttermilk mixture and mix them in a large bowl. Place the marinated tofu in the mixture and let sit while you prepare the breading mix.*Note: At the last minute I realized that I was all out of Almond Milk and decided to try subbing for water. Worked great!
• Gather up all of your seasonings along with the flour and nutritional yeast. Whisk together.*Note- I did not have the following seasonings: savoury, sage, dill, marjoram, or coriander. Still turned out great!
• In a pan that's appropriate for frying, fill with enough oil to cover most of the tofu. Set the stove a bit under medium, but not too low. If you have a cooking thermometer, it should stay between 350 and 375. Once the oil is hot (should sizzle when splashed with water), begin frying the tofu by dipping each piece of tofu in the buttermilk mixture, then in the breading, then BACK in the buttermilk and AGAIN in the breading. Cook until golden brown and edges are crispy. Rotate as needed.
• Once finished cooking, remove them from the grease and transfer to a plate covered with paper towels in order to absorb some of the grease. Enjoy! These are so good! You'll love them! Note: These pair very well with BBQ sauce!

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.

CHICKEN FRIED TOFU

Steps:

• slice tofu into cutlets about 1/4 inch thick.
• press the water from the tofu cutlets for about 15 minutes.
• coat cutlets in nutritional yeast.
• in a large skillet (cast iron works best) heat oil over medium-low heat. when oil shimmers add tofu, dropping a small amount of shoyu onto each cutlet.
• when the cutlets get brown on the bottom (4-5 minutes) flip and brown on the other side.
• serve with gravy and enjoy.