Did you know you can make tofu taste like fried chicken, and it only takes thirty minutes? What a time to be alive! If you’ve never been a fan of tofu—this is the recipe that will change your mind. It’s spicy but sweet, with a crispy breading and TONS of flavor. This pairs well with steamed green beans or corn on the cob.
Chicken-Fried Tofu With Orange-Scented Sweet Potatoes [Vegan]
- 10 ounces extra-firm tofu
For the Mashed Sweet Potatoes:
- 2 large sweet potatoes
- 1/4 cup orange juice
- 1 tablespoon agave nectar
- 1 tablespoon vegan butter
- Pinch of salt, to taste
- Pinch of cayenne (optional)
For the Breadcrumb Coating:
- 1/2 cup all-purpose or rice flour
- 1/4 cup cornmeal
- 1/2 cup panko or gluten-free panko breadcrumbs
- 1/4 cup brown sugar
- 1 tablespoons Cajun seasoning
- 2 teaspoons poultry seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 3/4 teaspoon salt
- 1/4 cup water
- 2 tablespoons vegan Worcestershire
- 2 tablespoons tapioca flour
- 3 tablespoons tamari, divided
- 1 tablespoon Cajun seasoning
- Oil for frying, about 1 1/2 cups, depending on skillet size
- Vegan dinner rolls
- Bread and butter pickles
- Hot sauce (optional)
- Put a medium pot of water over high heat. Slice the tofu in half widthwise, then each half lengthwise into 4 thin rectangles for a total of 8 pieces. Place them in an even layer on a clean kitchen towel. Cover the tofu with another clean towel and lay something very heavy on top, ideally a large cast-iron skillet.
- Peel and dice the sweet potatoes. Boil them until fork tender, about 7 to 8 minutes, then drain and put them back in the pot. Mash with a potato masher until mostly smooth. Add the orange juice, agave, vegan butter, salt and optional cayenne. Mix well.
- Make the breadcrumb coating. Combine the flour, cornmeal, breadcrumbs, sugar, Cajun and poultry seasonings, paprika, onion powder, peppers and salt in a shallow bowl. In a second shallow bowl, mix the water, Worcestershire and tapioca flour with 2 tablespoons of the tamari. Unwrap the tofu.
- Drizzle 1 tablespoon of the tamari over the tofu, then sprinkle them with 1 tablespoon of Cajun seasoning. Gently rub it in with your fingers. Heat 1/4 inch of oil in a large pan over medium-high heat for about 1 minute.
- Working in batches, coat the tofu in the tamari mixture and then the breadcrumbs. Add a second coat of tamari and breadcrumbs. Fry the tofu for 2 to 3 minutes, flip and fry for 2 more minutes, or until golden brown and crisp. Fry the tofu in two batches to keep the oil hot. Line a plate with paper towels.
- Lay the fried tofu on the paper towel–lined plate to soak up any excess oil. Serve with dinner rolls, pickles, hot sauce and sweet potatoes on the side.