Tofu Fried Chicken

Crispy, crunchy, succulent, golden chicken-like morsels. Do I have to go on? This recipe leaves very little left to the imagination; what more could you want? Everyone has their favourite go-to fried chicken prep or dredge and I promise this wont disappoint. This would be the perfect accompaniment to my cornbread recipe — I’ll link it below! :)

Ingredients

• 1 package of medium firm tofu

• 2 cups all-purpose flour

• 1 cup water

• 1/2 pepper

• 1/2 salt

• 1 tsp onion powder

• 2 tbs poultry seasoning (sage, rosemary, black pepper, thyme, marjoram)

• 1 tsp garlic powder

• 1 tsp old bay

• 1 tsp chili powder

• 1 tsp cayenne powder

• 1 tsp paprika

• 2 cups veggie stock

• 3 tbs siracha or your favourite hot sauce

Instructions

1. Double freeze a block of medium firm tofu — place the tofu in the freezer until frozen, take it out and allow it to defrost and then repeat the process once more.

2. Once the tofu is fully thawed open the package and press out as much liquid as you can being careful not to break the block. At this point you should notice the different texture of the tofu and how spongy and layered it looks.

3. In a bowl combine 2 cups of veggie stock, 3 tbs of hot sauce, 1 tsp chili powder and 2 tbs of poultry seasoning.

4. Pull the block of tofu apart at the cracks where it is naturally pulling away; the texture should look full of layers and the size of the pieces will vary. Once the block is fully broken add the pieces into the veggie stock bowl and push the pieces into the bowl, allowing for the liquid to seep into the bouncy tofu. Allow to sit for at least 10-15mins.

5. In another bowl combine 1 cup of flour, 1/2 tsp of salt, 1 tsp chili powder, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder and 1 cup of water, you may need a little less water than this so gradually pour and mix — the mixture should be slightly thinner than pancake batter.

6. In a new bowl combine 1 cup of flour, 1 tsp of old bay, 1 tsp of garlic powder, 1 tsp onion powder, 1/2 tsp of cayenne, 1/2 salt, and 1/2 tsp of pepper. Mix until combined.

7. Roll the tofu into the seasoned flour mixture, then dip it into the batter and then back into the flour. DO NOT squeeze the broth from the tofu. Do this for all the pieces.

8. Fry in a pan with oil filling less than halfway at medium-high heat. Check each side after 3-4mins and fry until golden.

9. Lay to rest on a plate lined with paper towel. Serve & enjoy.

Perfect accompaniment to my BEST EVER Vegan Cornbread.