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]

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Calories

1147

Serves

4

Cooking Time

15

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Ingredients

Tofu:

  • 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

For Serving:

  • Vegan dinner rolls
  • Bread and butter pickles
  • Hot sauce (optional)
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Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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