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The Best Vegan Fried Chicken (gluten-free!)

 Friends, this is the BEST vegan fried chicken recipe. It’s seriously crunchy on the outside with well-seasoned breading full of nooks and crannies. But the inside is what makes this vegan fried chicken different. You won’t believe how tender, juicy and meaty this vegan ‘chicken’ tastes and looks. Flavour bursts from layers of ‘meat’ as you bite into it. Click here for the printable recipe or pin this for later.

Looking for the Tofu Brands tested to work? See the Notes in the printable recipe

the white meaty inside of a piece of vegan fried chicken

I stumbled across the secret to creating this realistic, crispy and juicy vegan chicken last year (you might have seen it on my Instagram stories) and have since perfected it so you can make it easily at home. Make deep-fried vegan chicken on your stove top or deep-fryer for the absolute best vegan chicken you’ve ever had. Or, you can bake these golden pieces of juicy perfection in the oven for delicious oven-fried vegan chicken. And it’s gluten-free to boot!

Video tutorial for the Best Vegan Fried Chicken

 

Recipes featuring The Best Vegan Fried “Chicken”

 

What’s the secret? It’s so simple. Twice frozen medium firm tofu. You may have heard of the trick where you freeze extra firm tofu then let it thaw. The ice that forms in the tofu creates pockets so when it thaws, you can squeeze the water out like you would a sponge. Then when you marinate the tofu, it can absorb much more flavour than before. But it can be a bit grainy or gritty feeling. Using medium firm (or Traditional style) tofu produces a tender texture without that grainy feeling. However, it falls apart very easily. Freezing and thawing medium firm tofu twice makes the tofu more sturdy so you can press more water out without the whole thing disintegrating.

NOTE: Since different brands can all vary, please see the printable recipe below for brands that have been tested and what readers have reported.

By the way, this practice is safe! General food safety guidelines for home cooking say not to freeze and reheat food twice. This is usually the best way to go since people are thinking of leftovers (and meat). But if done properly, it is totally safe to freeze and thaw the tofu twice. See these details from the USDA.

two blocks of twice-frozen medium firm tofu

Vegan Tofu “Chicken” F.A.Q.’s

1. Wait..do you drain it first? Freeze it first? DO NOT OPEN THE PACKAGE. Simply pop the whole package of Medium Firm Tofu (packed in water) in the freezer. Freeze, thaw, freeze, thaw, open, drain, press water out then continue 2:12 Watch THIS video for more detail on the tofu freezing/thawing process, choosing tofu, and the oven-fried method: https://goo.gl/3PYyBR

2. Can I use Firm or Extra-firm Tofu? Or other types of tofu? To get the “chicken-y” layers in the tofu, use the Medium Firm tofu I used in the video. I’ve tested with Sunrise, Superior, and T&T brand and they all work. Viewers have told me that House brand tofu works when you use Soft. It’s important that the tofu has enough water content in it and is packed in water. If you use firmer tofus, you will likely get a spongy/crumbly result instead of the layers. Firmer tofus also tend to hold onto more water making it a bit more difficult to infuse with the “chicken” broth flavour. Just keep that in mind if you use firmer tofu than the recommended. And for goodness sake, do not use Silken Tofu.

3. Do I have to use Gluten-free flour? NO. I recommend the one I used because it comes out really nicely; better than using regular AP flour. But you can certainly use regular AP flour if you like. It’s a bit better if you swap 1/4 of your AP flour for potato/cornstarch to lighten things up.

4. Do I have to use VeganEgg™? NO. You can use other egg replacers but I do recommend VeganEgg™ if you can get it because it comes out really nicely. You can also other egg replacers. One that I LOVE is using chickpea flour and water. Use a 1:1 ratio of chickpea flour and water. The third best I’ved tried is flax egg. Make a “flax egg” by combining 1 tablespoon of ground flax seed with 3 tablespoons of water.

5. What vegan “chicken” broths do you recommend? Mushroom Seasoning (use this just like broth powder): https://amzn.to/2GOA4EA or Better Than Boullion No-Chicken Base: https://amzn.to/2EkAb9v or DIY Vegan “Chicken” Broth: http://www.marystestkitchen.com/diy-vegan-chicken-broth-powder/ Other options exist! Choose the one that you enjoy the most 🙂

How this technique for Vegan Tofu “Chicken” came to be

Can you guess how I stumbled across this? If you have a hard time sticking to a meal plan like I do, you might have done this too. I had an unopened package of tofu in the fridge that was nearing the expiry so I stuck it in the freezer. Then when I thought I was going to use it the next day, I let it thaw. Of course, dinner did not go as planned, so I stuck it back in the freezer. A few weeks later, I thawed the block, went to press it and was blown away by the texture. Combined with five spice seasoning, an air fryer, and twenty minutes later, I had something that was crunchy on the outside and juicy on the inside. It wasn’t the perfect vegan chicken yet. But it inspired me to develop this further. Now several months later, I’m confident that this will be the best vegan chicken you’ll make at home!

pieces of tofu that resemble chicken

Prepare the tofu by pressing it gently after you thaw it the second time. I used a tofu-making mould to help me and it did very well. You can also use a tofu press if you have one or squeeze your tofu gently between two cutting boards. See the video on how I did it. The tofu is still fairly delicate so use care. You can squeeze out the last of the water with clean kitchen towels. Then, you’ll see layers within the tofu. This is what creates the realistic vegan chicken effect. Carefully pull the layers apart into rough, large chunks; about eight pieces. Again, use a light touch. You’ll probably find that the tofu doesn’t need a lot of help to break into pieces; let them fall as they will. You’ll also have a bunch of bits leftover. Don’t worry; we’ll use them too.

After pressing the tofu, you can reintroduce moisture, but this time, in the form of flavourful vegan chicken-style broth. Use twice the amount of paste or powder to make the broth. If you’re using liquid broth, boil it down to 1/2 volume so the flavours are concentrated. When you have your bowl of broth, add the tofu to it. Try to make sure the layers sit flat, then press down and let go so the tofu pieces can soak up the broth. Some of the tofu will want to fall apart at this point so handle with care. You might end up with a few more pieces than you started with; I did!

By the way, if you skip the “chicken” broth step, the tofu will hold together better. However, the end result will not have that juicy flavour. So it will resemble dry chicken breast and have more of a pronounced tofu flavour. That said, if you’re going to add a very flavourful sauce afterwards, or you’re in a hurry or just want to get this done quickly with less mess, well, this is your vegan fried chicken and there are no rules!

pieces of chicken-like tofu in seasoned flour

Now the tofu is ready for the three-step dredge: seasoned gluten-free flour, vegan egg wash, and seasoned flour again with the addition of crispy rice puffs to add a bigger crunch.

There are a couple of special ingredients in this recipe: Vegan Egg by Follow Your Heart (Earth Island Foods in Canada), and Bob’s Red Mill 1-1 Gluten-free Baking Flour. These two ingredients really did make a better vegan fried chicken coating compared to using the usual flax or starch-based vegan egg alternatives and all-purpose wheat-based flour. The flax egg test was ok but not as good as FYH’s Vegan Egg. I haven’t tested other gluten-free flour blends (mostly because I already hate them and am tired of wasting food) so it’s possible that there are others out there that will work. Personally, I’ll stick to this particular flour from Bob’s Red Bill because it works well and doesn’t have any odd flavours.

I find it easiest to do the first dredge first with all the “chicken” pieces. Let them sit on a plate or baking sheet. Toss the bits and smaller pieces into the flour as well and shake off the excess very well. Then grab a handful and squeeze gently. Some of the moisture will come out and help the bits clump together. Let these pieces sit a few minutes before continuing with the vegan egg wash and the final coating of seasoned flour; this will help them set.

Finally, you can heat up oil in a large pot or wok and hold that heat steady at 350°F so you can fry the pieces in small batches. You’ll want five whole minutes for the pieces to turn golden brown and perfectly crispy-crunchy! Let them rest for a few minutes before digging in or saucing up.

rack topped with several pieces of vegan fried chicken

To oven-fry, drizzle or spray oil generously over the breaded vegan chicken pieces that you’ve laid over a parchment lined baking sheet. Bake in a preheated 425°F oven for 30 minutes, flipping the pieces at the halfway mark. Oven-fried vegan chicken is still really delicious; it’s crunchy on the outside and juicy on the inside. However, it doesn’t get the same satisfying flavour and crispness that only comes with frying in oil.

piece of fried vegan chicken in thick red gochugaru sauce

I loved them without anything extra but I couldn’t pass up an opportunity for some dipping action. So I also made a thick gochugaru dip and a yogurt-y dill dip (without yogurt). What will you have the best vegan fried chicken with? Let me know in the comments!

Printable recipe for the Best Vegan Fried Chicken (gluten-free)

The Best Vegan Fried Chicken Recipe (gluten-free)
Serves 4
Vegan fried chicken that's beautifully golden brown, well seasoned, crispy and crunchy on the outside and juicy on the inside with an amazing meaty texture you must see to believe!

Start this recipe by freezing and thawing 24oz (700g) Traditional or Medium tofu twice. *See the notes for brands that have been tested and which have been reported NOT to work* Do not open the package(s). Make sure to freeze the tofu completely until it is solid and then let it thaw completely each time. This can take up to two days. Trust: this gluten-free vegan fried chicken recipe is worth the wait!

Please see my video tutorial on how to make this vegan fried chicken so you get a good idea of how to treat the tofu. It's a simple recipe but you do need to be mindful of some details.

If you really don't want to deep fry, you can oven-fry this recipe. See the directions for more details.

Click here to pin this for later.
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Print
Prep Time
48 hr
Cook Time
30 min
Prep Time
48 hr
Cook Time
30 min
Ingredients
  1. neutral frying oil, such as canola
  2. 24oz (700g) traditional or medium tofu (do not use silken tofu)
  3. 1 cup double strength chicken-style broth
seasoned flour
  1. 1 cup gluten-free flour (Bob's Red Mill 1-1 Gluten-free baking flour)
  2. 1 tablespoon nutritional yeast
  3. 1 teaspoon salt
  4. 1 teaspoon onion powder
  5. 1 teaspoon garlic powder
  6. 1/2 teaspoon white pepper
  7. 1 cup crispy puffed rice (ie rice crispies)
vegan egg
  1. Follow Your Heart Vegan Egg powder (Earth Island brand in Canada)*
  2. 3/4 cup ice cold water, divided
Freeze and thaw the tofu
  1. Place the whole unopened package or packages of tofu in the freezer and freeze until solid (about 6 hours to overnight). Thaw completely. I do this quickly and safely by thawing on the counter until mostly thawed but still cold (about 4 hours) then letting it thaw the rest of the way in the fridge. Once you believe the tofu is completely thawed, freeze it solid again. Then, take it out of the freezer at least 5 hours before you want to start making your vegan fried chicken. You can hasten the last thaw by letting it sit at room temperature until the water in the package has mostly turned to liquid. Then drain, and let the tofu thaw on clean kitchen towels. Tofu that has been thawed the second time should be consumed within one or two days.
Turn tofu into "chicken"
  1. Press the tofu gently but thoroughly to remove most of the water within. See my video tutorial for a demonstration. You should see some natural layers and cracks where the tofu can break into realistic looking meaty chunks. Using a light touch, divide the tofu into eight to 10 chunks. You will have some bits leftover; save them. Let the tofu rest on a clean kitchen towel while you prepare the seasoned flour and vegan egg wash.
  2. Mix the seasoned flour ingredients together but leave out the rice crips; they will go in later. Separately, mix two tablespoons of vegan egg powder with 1/2 cup of ice cold water. Whisk until smooth. Add the remaining water and whisk. The mixture should resemble thin crepe batter. When these dredging mixtures are done, go back to the tofu.
  3. Prepare a wide bowl with your double strength chicken-style broth. Add the tofu pieces, placing them with layers flat; perpendicular to the table. Press down evenly and let go so the tofu can soak up the broth. Drain away excess broth, if any.
  4. Gently transfer a few pieces of the tofu to the seasoned flour. Cover them gently, then scoop them up with loose fingers, shaking the excess off. Place on a plate or baking sheet. Repeat with all of the tofu chunks. When you only have small pieces and bits left, place those in the seasoned flour again. Toss them to coat evenly and be even more diligent about shaking off excess flour. Grab a small handful of them and squeeze gently to help them clump together. Place them on the plate or baking sheet as well. You will have lots of seasoned flour left in the plate. Add the crispy rice puffs to the seasoned flour. crushing about half with your hands.
  5. Starting with the tofu you coated first, dip the pieces in vegan egg wash and let the excess drip off. Place the vegan-egg-coated pieces into the seasoned flour with rice crisps, cover gently and lightly pat so the rice crisps stick on well. Place the coated piece back on the plate or baking sheet. Repeat with the rest.
Deep-fry
  1. Heat a few inches of oil to 350°F in a wok or large heavy-bottomed pan. Use a frying thermometer to help keep the oil temperature stable between 350°F and 360°. Fry your coated vegan 'chicken' in small batches, turning them occasionally for even cooking, until they are a deep golden colour. They should take 5 whole minutes to cook. If they cook too fast, make sure the temperature has not exceeded 360°F. If they do not cook fast enough, make sure the temperature is hot enough. Temperature is key to creating the perfect crispy yet crunchy crust without too much greasiness. Drain on layers of paper towel or a rack.
Oven-fry
  1. Deep frying creates the best flavour, but you can oven-fry this recipe. Place the coated vegan 'chicken' on a parchment-lined baking sheet. Spray or drizzle generously with oil to create a crunchy exterior and oven-fried effect. Bake in a preheated 425°F oven for 30 minutes, flipping the pieces at the 15-minute mark.
Enjoy!
  1. Oven-fried or deep-fried vegan chicken should rest for 5 minutes before digging in. This recipe is best enjoyed fresh. Eat them plain or with your favourite sauces. Try my quick and easy thick gochugaru sauce or instant yogurt-y dip.
Notes
  1. *This vegan egg powder is the best performing egg replacement for this recipe. Alternatively, you can use 3/4 cup of chickpea flour and 3/4 cup of water. However, many other vegan egg alternatives will do the job; just not with the same amazing crispy, crunchy results. Feel free to use flax eggs (2 tbs flax meal + 1/2 cup lukewarm water) and keep this in mind.
Tofu Brands
  1. This recipe was tested with Superior Tofu, T&T brand, and Sunrise Tofu; all worked when using medium firm or traditional. Not firm, not extra firm. Firm + extra firm will still taste ok but you can't call it "the best!" They don't develop the layered effect and retain more water. The soft or smooth (not silken) versions may develop the layered effect as well but are just a tad softer. But it's not as good as using medium firm or traditional. The soft/smooth ones taste more tofu-ish.
  2. I'm in western Canada and have no access to other brands. Please let me know in the comments if you try other brands and how it worked out for you. TIA! 🙂
  3. FIRM AND EXTRA FIRM DO NOT CREATE LAYERS. This bears repeating 🙂
Brands that DON'T work in Medium (try going one step softer)
  1. House brand DOES NOT WORK CONSISTENTLY with medium firm. I've seen photos from readers who have tried with this brand and it works only sometimes. IE, sometimes it comes out spongy but other times it comes out flaky. You can also try soft; some people have reported that House Brand in SOFT works.
  2. Sprouts Brand DOES NOT WORK with medium.
  3. Stay tuned for a DIY medium firm tofu that will create those layers for you if you don't live in a place where the ideal tofu is available.
Mary's Test Kitchen http://www.marystestkitchen.com/
The BEST Vegan Fried Chicken

Showing 199 comments
  • Susan
    Reply

    Looks wonderful Mary! I have a few blocks of tofu in the freezer right now, just need to gather the other ingredients, so I’m practically half way there ?
    Do you think this would work in an air fryer? I don’t own one yet, but hope to soon.

    • Mary
      Reply

      Thanks, Susan 🙂 Yes, this could work in an air fryer but you’ll have to figure out the timing. I’ve air-fried at 390°F, using just a little oil, but I don’t recall the timing. Just make sure to take them out as soon as the outside is crispy. Otherwise, it’s easy to dry out the inside.

      • Raye
        Reply

        Hey Mary! Can I make this in an air fryer? If this comment is left on another comment, I’m sorry. Lol. I’m trying to figure out this website.

        • Mary
          Reply

          Hi Raye,
          Yes. An air fryer is just a small oven with a fan. Follow the oven-fried chicken instructions, work in smaller batches, and shorten the cook time. I don’t have exact timing recommendations for you; you’ll have to just check on it at the 10 minute mark or so and go from there. You want to remove the pieces as soon as they get a light golden brown colour; maybe slightly darker but you’ll want to check the inside sooner rather than later. Otherwise, they will dry out on the inside. Good luck!
          -Mary

        • N. Raya
          Reply

          Thank you for this recipe! I made it tonight and it came out amazing. A few things to note. I added some extra seasonings and the brand I used was House Food medium firm tofu. These paired perfectly with my waffles for my began fried chicken and waffles.

      • Laura Ferejohn
        Reply

        I just found this recipe and just out a package of medium firm tofu in the freezer. This looks so good!. Have you tried Trader Joe’s Vegan Chicken-less Seasoning salt? I was thinking of adding some to my broth before soaking the tofu to up the flavor.

        • Mary
          Reply

          Thanks, Laura. Sadly there’s no Trader Joe’s in Canada so I haven’t been able to try it. Sounds perfect though. Enjoy!
          Cheers,
          Mary

    • Morgan
      Reply

      Did you try it in the air fryer? How did it turn out?

      • Charmain
        Reply

        Hi, thanks for the recipe! Can we pre-make these and then freeze them to fry at a later date? Thanks! 🙂

    • Andrea
      Reply

      I made this and I must say it was utterly disgusting! Taking a bite was like licking the oil bottle. Greaseballs is all these are. And I added extra spices for an added flavor and still nothing. I wouldn’t recommend this recipe.

      • Mary
        Reply

        Hi Andrea,
        Sorry to hear about the mess you had! I recommend double checking the oil temperature that you’re using. As with most deep-fried things, the wrong oil temp can lead to soggy results. Good luck for next time.
        Mary

        • IRIS WILLENSKY
          Reply

          I made it too, and it came out perfectly! You must have done something wrong or maybe your oil wasn’t hot enough. I just made it and cannot stop eating it. Even my carnivore boyfriend likes it.

        • Renee Cairo
          Reply

          Andrea and Mary..
          Andrea so sorry for your trouble. I know how it is to follow a recipe with all the ingredients and work that is takes to make and then not have it turn out the way you expected. But PLEASE try it AGAIN. Mary I am so glad you shared this recipe. It I FABULOUS. Delicious AND it was a tremendous Hit!! I tried the fried version and even though I don’t normally eat fried foods, It was great. I will make the next batch – baked. My House brand did not turn out with flakey layers but it came out like chicken tenders. And the best chicken tenders I ever tasted . I will NEVER have to buy the packages ever again. Thank you so much for this detailed recipe and ANDREA please give it another try and follow the instructions exactly. I will use another brand to get the flakey presentation. But no matter what, it will be eaten with thanks giving.

      • Dan
        Reply

        Def check your oil temp. it should be around 370F – 380F before you add the food, as it will drop the temp as soon as you put it in. Make sure the oil is back up to there before you add the next batch.

        Mine came out beautifully. What I did to season the tofu was to press it first, then soak in 3x strength veggie stock. Freeze, thaw, freeze, then squeeze again and then let it soak up new 3x strength veggie stock. They came out SUPER flavourful

  • Deborah
    Reply

    Do you have gluten free flour?

  • Deborah
    Reply

    Sorry, that should read, do you need to have gluten free flour.

    • Mary
      Reply

      Great question, Deborah. This particular gluten-free flour mix is highly recommended. It’s not just because it’s gf but because it contains a good starch heavy balance which creates a really good texture; crunchy and crispy at the same time. But if you don’t mind it being a bit heavier, you can use about 3/4 cup all-purpose flour and a couple tablespoons of cornstarch.

      • Dan
        Reply

        I just used seasoned cassava flour, and they came out perfect

  • Kristi
    Reply

    Where’s the recipe for the vegan chicken broth?

    • Mary
      Reply

      I just use vegan chicken-style broth bouillon cubes or paste.

      • Kristi
        Reply

        Thanks! What brand do you use?

        Can’t wait to try your recipe!! 🙂

        • Mary
          Reply

          Currently, I use mushroom seasoning with a little nutritional yeast sprinkled in. I’ve also used Better than Bouillon no-chicken paste before with good results 🙂

          • Christopher

            Made this tonight and it came out awesome. Thanks for sharing.

          • Mary

            Hi Christopher,
            That’s awesome to hear! Thanks for letting me know 🙂
            Mary

        • Ann'Sylvie
          Reply

          CELIFBR is the Very Best Vegan chiken bouillon cubes – By the way, this Vegan Fried Chiken is soooooo delicious ! Thank you !

          • Mary

            Thanks for sharing, Ann’Sylvie! I haven’t tried that brand. I’ll have to keep a lookout for it. I’m so glad you’re enjoying this vegan fried chicken recipe <3
            Cheers,
            Mary

        • Patricia
          Reply

          Hi Diana. Did you try this recipe using homemade tofu? If you did, how did it turn out?

          • Barbara

            Will this work with your homemade tofu recipe or is store bought better?

    • Becky
      Reply

      I tried this method as I didn’t have gluten free flour and it worked so perfectly! I changed up the seasonings a bit to try to emulate KFC. It was SO GOOD! My omni boyfriend was so impressed. We tried them on their own and also in a vegan chicken n’ waffles plate. Thank you for sharing your wizardry! 🙂

  • ori
    Reply

    Hey Mary,
    i’ve been following your youtube channel for a while now and I love your videos!
    and this recipe looks amazing!
    I wonder- can I make the “chicken” (double the amount) and then, after i fried it, to freeze it?
    and then just warm it in the oven for a quick lunch?

    • Mary
      Reply

      Great question, Ori. I haven’t tried reheating these from frozen so I’m not too sure. In the past, I’ve done this with deep fried cauliflower: let cool to room temp, spread out on a sheet pan to freeze solid, then transfer to freezer bags. Then I’d bake them at 425°F until they were hot and crispy. Worked perfectly. Please let me know how it goes if you decide to try this. Good luck!

  • Diana
    Reply

    Hi Mary! Thank you for this wonderful recipe! It is very dificult in my country to find firm or medium firm tofu, so I use your recipe to make my own firm tofu ( with lemon as a coagulant) I press it for about 45 minutes…Can I use it to make this? And if I can, how should I freeze it? Thank you again

    • Mary
      Reply

      I’m not sure, Diana. I haven’t tried this recipe with homemade tofu before. Please let me know how it turns out if you try it. If anything, I’m sure you’ll end up with something tasty even if it doesn’t have the same texture. Good luck!

    • Patricia
      Reply

      Hi Diana. Did you try this recipe using homemade tofu? If you did, how did it turn out?

  • Ness
    Reply

    Hey Mary, I’ve been subscribed to you on YouTube for a while, I’m a big fan! I was so excited to get the notification for this recipe as I’ve just recently gone gluten free and am missing seitan. Your food experiments amaze me, thank you so much for this! I can’t wait to try this out. 😀

    • Mary
      Reply

      You’re most welcome. Thank you for the kind words 🙂 Have fun with this!

  • kikind
    Reply

    Tofu is soy based?

    • Mary
      Reply

      Yes! It’s made from soy beans. Check out my post on how to make tofu to see how it’s really made 🙂

      • kikind
        Reply

        This is listed with the soy free section ???? Thanks for the great recipes and youtube demonstrations.

        • Mary
          Reply

          Whoops! Thanks so much for pointing that out, dear. Much appreciated 🙂

  • Maxine
    Reply

    I made this yesterday. It tasted just like fried chicken to me, my mom and my sister. The only thing I found was that it didn’t have enough seasoning. If you are not going to use a dipping sauce it definitely has to be well seasoned. Otherwise, it was crispy and crunchy. That made it so much fun to eat. Going forward I will only prep my tofu in this manner. Thank you for the research and allowing me to use it.

    • Mary
      Reply

      Great to hear! It’s well seasoned enough for me but everyone is different 🙂

  • Benjamin Drews
    Reply

    Hey Mary!

    I tried this recipe out, but unfortunately my tofu didn’t work out like the one in your recipe. Rather than pulling apart in fabulous flakes, it came apart in crumbly bits, so I ended up cutting the tofu into nugget sized chunks with a knife instead.

    Everything else worked out very well, the seasoned flour and the crunchy bits were delicious! I chose to bake my nuggets to cut down on the amount of oil, and the result was still delicious, albeit without the delicious ‘fried’ flavour.

    I made some minor adjustments to the seasonings, adding paprika and old bay seasoning to the flour mixture to add a little more oomph to the taste.

    Both my and my boyfriend really enjoyed this recipe, so I’m going to give it another go with another brand of tofu in hopes that I can get that ‘flakiness’ in my next attempt! 🙂

    • Mary
      Reply

      Thanks for sharing your experience! Did you use medium/traditional tofu? Firm and extra firm tofu tends to get grainy and crumbly.

      • Benjamin Drews
        Reply

        The one I used wasn’t labeled as anything besides the brand name and “SUPER!”, hahaha, but I could guess and say that it was firm/extra firm tofu given that it was grainy and crumbly and it was pretty dense.

        I’ll keep my eyes peeled for the ‘medium/traditional’ label next time I’m at my Asian supermarket.

        • Mary
          Reply

          haha the adventures of shopping! Next time 😉

      • Jenny
        Reply

        I cant seem to find Medium firm tofu anywhere. It doesnt look like I can purchase it online either. What is ” traditional”? I am only finding firm, extra firm and silken. Im desperate to make these. I tried with firm but it was crumbly not flake layers like yours. Heeeeeelp!

        • Mary
          Reply

          If your grocer carries firm tofu it’s likely their distributor also has medium firm tofu available. Ask them to carry it!
          “Traditional” is one variety that is the same as medium firm. Good luck, Jenny
          -Mary

        • Dranda
          Reply

          Look in the grocery aisle where Asian products are. Often they have non refrigerated tofu. Also check deli section with vegan items.

          • Mary

            Sorry, non-refrigerated tofu doesn’t work in this recipe.

        • Barbra
          Reply

          When you saw the tofu is it thawed in the refrigerator or on the counter and for how long

  • Deborah
    Reply

    I’d love this on my Vegan Pinterest board but can’t figure out how to get it there. Can anyone help please?

  • Maurine Khouri
    Reply

    I just made this exactly as recipe except I used firm tofu instead…it was THE BEST FRIED TOFU I HAVE EVER HAD!! We all kept eating it right off the rack as soon as it came out of the wok….OMG what a great recipe- a new family favourite for sure! Thank you so much for this!

    • Mary
      Reply

      Yay! I’m so glad you enjoyed it! <3

  • Robin Hartman
    Reply

    This recipe turned out perfectly! I didn’t have the puffs but it was just like the fried chicken I grew up with. I used the drippings to make country gravy. Thank you Mary!!!

    • Mary
      Reply

      Sweet! Nice touch with the country gravy! Thanks so much for sharing your experience, Robin <3

  • Deborah
    Reply

    Thank you! I have it pinned now. I shared it with my daughters too. ☺

    • Mary
      Reply

      Fabulous! Thanks so much for sharing <3

  • Oliver
    Reply

    Can we use flax eggs instead of that egg replacer?

    • Mary
      Reply

      Yes, Oliver. But please see the note at the bottom of the printable recipe. 🙂

  • Shelley Reynolds
    Reply

    I made this and it turned out fabulous!! Used some vegan chick’n broth tabs so it was juicy and didnt taste like tofu. It didnt come out quite so layery as yours but im going to try different tofu brands. But it was so satisfying and not heavy and greasy like real chicken is. And it is great cold too! Thanks for sharing this wonderful recipe!! (And it helps me to stay vegan because i grew up loving fried chicken)

    • Mary
      Reply

      Yay! I’m so happy to hear this! <3 Thanks, Shelley!

  • Christine Ta
    Reply

    I tried to use this method on the House Foods medium firm tofu and instead of getting layers and a meaty-like texture, it all fell apart and was crumbly/grainy :(. I wonder what went wrong because I froze it and defrosted it twice like your directions! It might be the brand because I believe House Food’s tofus are softer than other brands. I will try this again on a different brand though. Thanks for posting this amazing recipe!

    • Mary
      Reply

      I haven’t seen that brand. I suspect different brands might use slightly different processes so their end product might not work the same. Thanks so much for sharing your experience. Good luck for next time 🙂

    • Sarah
      Reply

      I had the same experience using House Foods medium tofu, the texture was nothing like your pictures. I have a second block in the freezer to try again but seeing as how I wasn’t the only one with this experience I m thinking this brand just might not work for the recipe.

      • Galen
        Reply

        I’ve had a similar experience with House Foods medium tofu. Although it’s been delicious every time I make this recipe, the texture is much spongier and less layered than in the pictures. The tofu doesn’t fall apart easily into layers for me at all. Going to try some different brands next.

  • Rebecca August
    Reply

    I just realized I forgot the nooch! Well, no matter – this is AMAZING! LOVED it! Super easy, too. I will be making this often! <3. The best vegan fried chicken indeed!

    • Mary
      Reply

      *gasp* not the nooch! hehe I’m so happy you enjoyed it anyways <3 Thanks so much for sharing your experience, Rebecca!

  • Jennifer
    Reply

    Best recipie ever. I was hoping someone had mentioned how it turned out after they froze the pieces after the breading? Or reheated then after they had cooked and then frozen?

    I had left overs and refried them again and they were great, but not as chicken layered texture as the first time.

    Thank you Mary for this Amazing recipe. Any other recipe that tries to copy a meet like texture, usually uses vital wheat gluten. This is the best recipe because it is pure tofu, and that’s not junkfood

    • Mary
      Reply

      Woohoo!! Thanks so much for sharing your experience, Jennifer! <3

  • Shirley
    Reply

    This recipe is fantastic. I had a few of the pieces whilst hot and ate the rest cold over the next couple of days. Tasted amazing sliced up on sandwiches, like roast chicken chunks. Will add stuffing to the sandwiches next time. Thank you Mary

    • Mary
      Reply

      Yay! I’m so happy you’re enjoying it, Shirley. Thanks so much for sharing your experience 🙂

  • Kiko
    Reply

    Hi Mary and everyone!
    I made this and stored some of them in a freezer. I microwaved some of them, and toasted the rest.
    I liked microwave method better. The toasted ones were OK, but the outside shell part was kind of stale and crunchy at the same time.
    I like freshly fried stuff, but I like a-day-after fried stuff as much. So crunchiness is not so vital for me.
    Thank you for the great recipe, Mary! My tofu didn’t’ have layers like you showed in your video, but it tastes good! I think this fried “chicken” gets more chicken like in its texture after a day or so.

    • Mary
      Reply

      That’s wonderful, Kiko! Thanks for sharing your experience 🙂

  • Jen S.
    Reply

    Hi Mary, I’m finally getting to making this and was wondering–it says after the second thaw, use tofu ASAP–as in, the very same day it thaws? I’ve done the freeze/thaw completely in the fridge/freezer (no countertop) but it will have had about 3-4 days in the fridge since it was last frozen. I’m wondering it that will be a problem? Thanks so much!

    • Mary
      Reply

      Freezing again the same day is ideal for food safety reasons, but I have done the same as you before and it turned out fine.

  • Rachael
    Reply

    I did the twice freeze method however the tofu I used didn’t have the layers that yours had, no was it very delicate, it didn’t seem to change texture from the original firmness.
    I think due to this, even though I tried to get the tofu to absorb the stock, the end result wasn’t jucy.
    The batter was nice and crunchy though, and overall it was still tasty.
    What brand of tofu did you use>

    • Mary
      Reply

      That sounds frustrating, Rachel. I’m glad the end result was still tasty for you.
      Which brand did you use? I used Superior Tofu, T&T brand, and Sunrise Tofu; all worked. There was another commenter who used “House Foods” brand and it didn’t work though. Did you make sure to use medium firm tofu? And not silken tofu (the tetrapak kind)?

  • Carissa
    Reply

    I was excited for this but it didn’t work for me! I used Sprouts brand medium firm tofu and after freezing twice it was very crumbly and grainy. Going to find another brand to try (or maybe try Sprouts soft tofu?) Just a tip to anyone else who gets their tofu from Sprouts, maybe try a different brand!

    • Mary
      Reply

      oh no! Please let me know how next attempt goes.

  • Ann
    Reply

    Hi Mary, i tried the vegan fried chicken. I made some mistakes. First, the better than bouillon I used was really loaded with sodium I should have diluted more. Secondly, the tofu that I froze got mixed -up with the other one and I could not tell one from the other but I know now. Finally, some how I over looked the part telling me how much egg mixture to use all I remembered was it should resemble a crape mixture and it was to thick so I had to thin it out. I must say with all the mistakes it tasted good enough to try again.

    • Mary
      Reply

      You had a cooking adventure! I’m so happy that it still tasted good enough for you to try again, Ann. Thanks for sharing your experience 🙂

  • Julie
    Reply

    Hi Mary,

    Thank you for this wonderful recipe and video! My husband said it’s the best vegan ‘chicken’ I’ve ever made lol. I didn’t have the same egg replacer that you used I had the Orgran egg replacer but when I run out of it I’ll buy the one you used. Also I used half plain flour and half cornflour but I plan to buy some gluten free. We loved the seasoning and coating texture. The stock I used was Massel Chicken Style Stock powder and was very tasty. I didn’t make the dip this time but I will try it. Yours it my favourite vegan food channel on YouTube thank for all the lovely food ideas!

    Love Julie from Northern Ireland xo

  • Dee
    Reply

    I like your recipe for vegan fried chicken. If Iam to order the ingredients on line, I would like to know the price of the items, because I’m on a fixed budget. Thank you for share this with me. I very interested in eating healthier.

  • Kristin
    Reply

    I just made this recipe the other day. Oh my gosh it was crunchy and delicious. I only had vegetable broth, which I cooked down, but it didn’t work so well. My tofu still didn’t taste like anything. So I ordered the vegan chicken bullion cubes. As you suggested, I’m sure it will give me that juicy chicken flavor. I also don’t think that I squeezed enough water out. Those are all first time mistakes that I made, and I know the next time I make them, I’ll get it right. I also didn’t use gf flour. I used regular flour but sifted it so it was lighter. It worked really amazingly.
    They freeze really well. I heated up a couple at 425 degrees for 10 minutes and they come out just as crunchy as the day before. Thank you again for this wonderful recipe Mary!

  • Jayden
    Reply

    Where do I begin? I combined this recipe’s tofu and rice krispie method with the Edgy Veg’s Vegan Popeye Chicken dredge to get …… the best vegan fried chicken that I have had in my whole life!!!! I live in DC and have had a lot of vegan chicken, and this is by far the best. I prefer the light, airy tofu to the spongier seitan that is traditionally used in vegan fried chicken. This is amazing! My 10 year old brother and meat-eating mom said that it was delicious, as well.

    At first I was nervous because after I froze/thawed/froze/thawed/pressed the tofu, it wasn’t showing the flaky layers that was in yours– it looked more spongey. Nonetheless, it came out delicious, and very similar to the texture of chicken! And I actually think that the lack of layers organically separating the pieces might be better because I can control the shapes that it’s broken up into; maybe I will make wings next time!

    I used a mixture of Just Mayo and concentrated vegetable broth as a cheaper sub for the egg replacer.

    Amazing! Incredible. Thanks so much for this tofu method!

  • Jennifer
    Reply

    Best ever, a pure gift, my daughter with multiple sclerosis cried from happiness when she not into it. Honestly and she’s soooo picky. Thank you from the bottom of our hearts

    • Mary
      Reply

      Hi Jennifer,
      That is so nice to hear! You’re most welcome. Your daughter enjoyed this recipe <3
      Cheers,
      Mary

  • Ashlyn McCreary
    Reply

    I have a vegetarian blog of my own, and would like to know if I could post this recipe to it (giving you credit of course!)

    • Mary
      Reply

      Hi Ashley,
      No, please don’t re-post my recipes. Instead, you can link to this recipe page if you want to share it.
      Cheers,
      Mary

      • Ms. Sheila
        Reply

        Hello. I nade this recipe for my 60th birthday celebration. It was delicious ?. Both vegan and non vegan guest loved it, as well as myself!

  • pat
    Reply

    I just made this recipe except I could only get firm tofu…THIS IS THE BESTEST FRIED TOFU EVER … what a great recipe Thank you, THANK YOU!

    • Mary
      Reply

      You’re most welcome, Pat! Glad you enjoyed it 🙂
      -Mary

  • Pauline
    Reply

    I’ve made this 4 time already, so delicious. Your recipe didn’t need any adjustments.
    My meat eating friends love it as well!
    I fine that grinding the puffed rice is the easiest way to make it small, I get it to medium ground
    I think I’m going to slice it to make ‘chikn’ sandwiches next.
    Thank you for the recipe ?

    • Mary
      Reply

      You’re most welcome, Pauline. Thanks so much for coming back and leaving feedback. I’m so happy you loved the recipe. It’s always especially nice to hear what the non-vegans thought 🙂
      -Mary

  • Lisa
    Reply

    This was awesome! My onmi family loved it!!
    Thank you!

    • Mary
      Reply

      That’s fantastic, Lisa. Thanks for sharing your experience!

  • Bonny
    Reply

    Thanks for a great recipe! Love having a gluten free un-chicken option! However, for those who have to be super strict with the gluten free diet, please note that Rice Krispies are not gluten free. Make sure you get a GF brand of rice cereal.

    • Mary
      Reply

      Thanks. Bonny. Good point. I don’t believe any of the big brands like Kelloggs or General Mills are vegan-friendly. I used One Degree Sprouted Brown Rice Cereal. -Mary

      • mike jones
        Reply

        They are NOT vegan in the US. The vit D added to them comes from animals. I’ve heard that in the UK kelloggos doesn’t add vit D so they should be vegan if that is true.

  • Diann
    Reply

    This was delicious, Mary. Thank you so much. My husband who is not a tofu person went back to the kitchen for a second piece. I probably should have drained the chicken on paper towels after frying. Instead I let it drain on a rack. He said the second piece tasted oily. I tried a second piece and agreed with him. I used the medium firm organic House brand tofu that we can buy in the health food store or at Costco.. I used a bullion cube dissolved in water. Next time I will use reduced chicken broth. I made a chia seed egg substitute that I thinned down quite a bit. Next I might not thin the mixture. You have developed a winning recipe, Mary. The burst of juiciness when I bit into a piece had me saying,” mmmmmmm ” ! I tried one piece with a mixture (did not measure) of soy sauce, macadamia nut honey, mirin, and freshly pressed garlic to taste. Fresh from the frying pan would have been out of this world. Is it possible to reheat the chicken and make it crispy again after it has been refrigerated? BTW, my husband trained as a chef in Europe. I will also make this for my son who is a chef in Honolulu.

    • Mary
      Reply

      Thanks for sharing your experience, Diann. I find it’s still crispy after refrigeration; just let it cool to room temp before storing. And give it a little ventilation. A sealed box makes the moisture distribute so the crispy parts get soggy. When reheating, just try not to overheat in the microwave and it’ll still stay a bit crispy. Or you can reheat in the oven. Good luck!
      -Mary

  • Tee
    Reply

    What do you recommend in the absence of med. firm/traditional tofu? I have searched everywhere in my vicinity. You are bound to find him to extra firm or silken. This by far looks like the best vegan fried chicken recipe and I’m anxious to try it.

  • Tee
    Reply

    What do you recommend in absence of medlfirm tofu? Around where I live, you’re either getting silken or firm to extra firm. I really want to try this;

    • Mary
      Reply

      I don’t. I recommend looking for an Asian market or asking your grocery to stock medium firm tofu. You won’t get the layer-y effect without it.
      But you can certainly sub firm tofu and accept the fact that it won’t be the same. 😉
      Good luck!

  • Tee
    Reply

    Hi Mary, this recipe looks absolutely delicious. I cannot wait to try it. Only one thing, i cannot find medium-firm tofu where i live for anything. So, I am going to try this using firm (i know you recommend against this), except I will not be freezing and thawing it in its own water, I am going to try and drain and press all the water out (as much as I can), and freeze and thaw it once to see what happens. I will keep you posted on what happens using this method.

    • Mary
      Reply

      Good luck and keep me posted 🙂

  • Nina
    Reply

    Hello I have made this recipe several times now and love it! Unfortunately we do not have this type of tofu in New England.

    • Mary
      Reply

      Glad you’re enjoying the recipe, Nina! If you’re still interested in finding the right type of tofu, try looking in the nearest Chinatown. Good luck!

    • J.
      Reply

      Just FYI for anyone else reading these comments supa late like me, we absolutely have this type of tofu in New England, I buy it at an Asian Market in Worcester MA, and we have H-Marts (a Korean Market) in the larger cities that carry this type of tofu as well.

      • Mary
        Reply

        Thanks for sharing! <3 – Mary

  • Jb
    Reply

    Where can I find the correct tofu product in Texas?

    • Mary
      Reply

      I can’t say for sure since I don’t live in Texas. But the best bet is finding your local Chinatown or Asian grocery store.

  • Christy
    Reply

    Hello! I’ve been a follower for awhile and saved this recipe ages ago, but then someone in a vegan Facebook group linked to your recipe again, which reminded me that I STILL have tofu in the freezer! I’m definitely more of a sandwich person than a nugget girl, and I was wondering if you or anyone else had tried your recipe as a ‘patty’, as opposed to just chopping the nuggets to add as a sandwich filling… I like nuggets too though, and will now try to find a hot mustard sauce, woot!

  • Marjorie
    Reply

    Thank you for all of your delicious recipes. I made this fried chicken last night. My 7 year old omni daughter gave it a thumbs up when I asked how she liked it. Because of my and my husband’s conversation she asked if it was fake chicken. I told her it was. She just kept on eating. Thank you. I hope to try more recipes and have the family eat less meat.

  • Wim
    Reply

    This recipe looks amazing 🙂 But is it possible to substitute the rice puffs /rice crispies for something else? I never use rice puffs for anything and don’t like to buy it only for this recipe…

  • Marsha Von Almen
    Reply

    This sounds great! Have you done a “chick patty” recipe? The ones I’ve tried are like hockey pucks. I also don’t care for the ‘mouth feel’ with the chickpea flour. Any ideas?
    Thanks!
    Marsha

  • Heidi
    Reply

    I had the best luck using House soft tofu; it was flaky and beautiful. I tried their medium firm version and it acted like a firm or extra firm would – good but wouldn’t flake. I think the House soft must be more like a traditional tofu. I didn’t see any of those brands at the local Asian market. I live in the US.

    • Mary
      Reply

      That’s so much for sharing your experience, Heidi!

  • Pete
    Reply

    Don’t use firm tofu, what a mess this one’s not for me.

    • Mary
      Reply

      Agreed! That’s why the recipe specifies using medium firm or traditional tofu. Not firm tofu.

  • Kathrin
    Reply

    Made this for my family today! They loved it! Thanks for the recipe! <3

  • Magaliz Goldenberg
    Reply

    Hi, I just made this crispy chicken recipe and it was fantastic! I didn’t have fake egg on hand and.nor would I buy it anyway so I used instead chickpea flour mixed with equal parts water for the wet part of recipe then dredged in gluten free flour and krispies u mention for top layer. It is so much cheaper than egg replacer u mention. Besan flour finely ground from Indian market. It worked perfectly! My husband loved loved loved the ‘chicken’ ! He’s hard to please! It is part of my weekly recipes now! Thank you genius lady!

  • Laura B.
    Reply

    I haven’t found a broth (or bouillon) product or recipe that doesn’t contain corn in some form (as in corn syrup solids, corn starch or oil or similar), likewise with the gluten-free flour substitutes or egg subs. I am not gluten sensitive, but I am corn-sensitive. I wonder what flavorings I can use that will give the best “chicken-like” flavor that don’t have corn in them? I might be able to figure out something different with the flour part, even though I’d like to try it without wheat flour anyway.

  • cielo de la rosa
    Reply

    Finally tried this recipe and it was a hit! I used the regular tofu from Trader Joes (the one that doesn’t indicate firmness) and one block yielded more than I expected. I also subbed ener-g egg replacer. My vegan roommates were very happy! Will definitely try baking it next time, Thanks!!

    • Mary
      Reply

      That’s awesome to hear, hun! Thanks letting me know 🙂

  • Christopher
    Reply

    I may be a day late and a dollar short on commenting since this was originally posted last year, but I do have a question about the freeze method. When the liquid is pressed out of the Tofu the first time, do you freeze it solid, thaw, press, freeze solid again, thaw, and press again? Thank you in advance. This recipe looks SO freaking good and I don’t want to mess it up. Also, would regular eggs work? I’m not vegan, so not adverse to regular eggs but if they wouldn’t work then I can try to find the egg alternative (I’m in western Canada as well!).

    • Mary
      Reply

      There’s no pressing the tofu before freezing. Just put the whole unopened package of tofu in the freezer. None of my recipes ever use eggs laid by hens.

      • Karen
        Reply

        Made these last night for the first time. Sooo Gooood!! Definately will be making these often! Oh – here’s a handy tip – I used the liquid from squeezing the tofu instead of the egg replacer and it worked beautifully!

    • Matt
      Reply

      Christopher, I use a regular egg and it works well.

  • Treena
    Reply

    I made the Tofu Fried chicken and it was the best recipe I have ever tried. Thank you

    • Mary
      Reply

      Yay! You’re most welcome, Treena! Thanks for your comment 🙂
      -Mary

  • Chan
    Reply

    I didn’t read the whole blog before going to buy tofu and I ended up getting the house foods medium firm. Urghh I am so frustrated because the store which I got it from it’s so far away from my house and went their especially because I was so excited to try this recipe. I live in the UK and this is the only brand we have here that have different firmness of tofu. So upset to see house foods brand didn’t work for a lot of people, but still I’m gonna give it a try and see what happen.

  • Karan
    Reply

    I didn’t know that Tofu could be frozen! How long can it be kept in the freezer? Will it make the texture strange?

    • Laura
      Reply

      Wow! These were delicious. Thank you!

  • Sonia Anna Tomczyk
    Reply

    Love this recipe! I was wondering if you can bread them and then freeze them?

  • Adam Legler
    Reply

    I live in the US and rice Krispies ARE NOT VEGAN due to the fact that the vit D they use comes from animals. I believe they are vegan in the UK tho.

    • Mary
      Reply

      Hi Adam,
      Yes the big brands are generally not. But there are plenty of vegan-friendly versions available. Nature’s Path and One Degree are two brands that have vegan-friendly rice crispies-type cereals.

      • Adam Legler
        Reply

        Thanks so much Mary for the tip. I bought the ones you recommended (One Degree Cereal Sprouted Rice Crisp Brown) to someone else should be here in 2 days 🙂 can’t wait to try this recipe!

  • Barbra
    Reply

    I don’t mind if they are not vegan, I am not vegan but pescatarian. I just want to find something that gives the flaky appearance here in the USA. I found the House Brand, purchased it in soft as someone had suggested, but it just kinda fell apart. If anyone has any ideas, please help.

  • Elizabeth
    Reply

    Welp, for information, I just tried this with Azumaya firm. When thawed the second time and broken apart, it looks like cornbread. I’ll have to keep looking for the brands recommended.

  • Sam Becker
    Reply

    Used Wildwood firm tofu and was quite pleased by the flavor and texture!

  • khushi
    Reply

    Hi. I make tofu using magnesium flakes. I get a firm block of tofu. Can I use this tofu in making “The Best Vegan Fried Chicken” Thanks

    • Mary
      Reply

      Perhaps. That’s just not enough information to tell. Just try it 🙂

  • Arianna
    Reply

    Hi Mary, a quick question about the Vegan Egg Powder. When you made this, were you using their old or new formula? I read that it’s now made with soy and the reviews seemed less than glowing. 🙁 If it doesn’t matter for this recipe I’ll try to pick some up on my next shopping trip. I do have a bottle of Just Egg in my fridge and am wondering if I should just use that instead. It’s mung bean based and has a bit of a funky smell I’m afraid might affect the flavour of the tofu. I’m terrible at experimenting but maybe I should fall on this sword and hope for the best!

    • Mary
      Reply

      I was using the original formula. I haven’t used the new one. But now I’m using chickpea flour instead. Works just as well!

      • Megan
        Reply

        I have tried the new Follow Your Heart Egg and am not a fan. You now use the 3/4 cup of chickpea flour and 3/4 cup of water instead of this egg alternative? Or just plain chickpea flour? Would you mind describing why you have made this switch? Thank you!! – Megan

  • Christine Baker
    Reply

    Hi Mary, I used pure organic tofu in Australia, ok but not quite like your chicken. Will try something else next time

    • Mary
      Reply

      Thanks for the info. Good luck!

  • khushi
    Reply

    Hi Mary. I looked at your recipe for making TOFU with lemon juice. Can I use this for making this Chivken Tofu recipe. Thanks

    • Mary
      Reply

      I haven’t tried making it with homemade tofu. I don’t think it will work the same way.

  • Bruno
    Reply

    Awesome technique. I made it and it’s incredible 🙂

    I’m wondering how will be the texture if I only freeze and thaw ONCE, because I’m lazy 😉 Ever tried?

    Thx

    • Mary
      Reply

      Yes, I have many many many times trying to decipher WHY twice makes such a difference. Freezing once makes the layers but they fall apart super easily. The second thaw seems to help it hold together more firmly.
      -Mary

  • Kat
    Reply

    If you want a rich fried chickun flavor without the mess, forget soaking the pieces in broth. Just mix a dry, or paste, vegan bouillon and spices into some vegan sour cream (some added vegan mayo makes it even better : ) , flip the dry chickun pieces around in this and then into some seasoned panko breading, then bake in oven or hot air fryer just until crispy. (Don’t over bake or they get too dry)

  • Maggie Kramer
    Reply

    soooo, I’m totally not one to follow recipes and typically end up skipping a few important instructions or ingredients. when doing my spree of holiday shopping, I ended up buying silken tofu and miso broth. By the time I had realized my mistake, I had already done two days of freezing and unfreezing and I was supposed to serve the meal in less than six hours. I was in way too deep to turn back then! But, I bunkered down and continued with my expectations low (for no fault of your own). Sticking to my usual antics, I also improvised oven temp, seasoning, baking time, and pan-fried them prior to putting anything in the oven. But, they turned out phenomenal!! They were approved with flying colors from my carnivorous family, and I cannot wait to try and make them again. Taking into account how great they were using the wrong ingredients and a loose interpretation of the instructions, I can’t even imagine how amazing they would be actually following the recipe!!! Great, great work 🙂

    • Shani
      Reply

      I had similar results. I used a block of extra firm tofu I had put in the freezer several months ago, and I adjusted the seasonings. The “chicken” may have been a little more crumbly than it would be with medium firm, but the results were outstanding. My meat-eating husband expected to take a small piece just to be polite, but he liked it so much he kept eating more and more. Also the broth powder tastes better than my go-to brand. I will definitely make this again and will try other recipes on the website.

  • justin
    Reply

    Can you freeze this and reheat it? I realize its probably better fresh. Just wondering if anybody has tried that and if it is soggy?

  • Luci G. Ryan
    Reply

    I can hardly wait to make this. It appears to be the closest I have come across to real fried chicken. It actually appears to have the same texture as chicken.

  • Matt
    Reply

    Does anyone know why Mary used an egg wash in this recipe, but in her buffalo wing recipe she skips it and just dredges in flour (plus fried onion and breadcrumbs)

    • Mary
      Reply

      Hi Mattthew,

      Buffalo wings do not typically have a crispy coating like fried chicken does. So that recipe, without the extra crispy crust, is perfect for an easier weeknight, lower-effort meal that will satisfy a hankerin’ for vegan buffalo wings.

      Cheers,

      Mary

  • Vikki M.
    Reply

    I’ve been planning to make this for several months (since first seeing/saving the recipe and Youtube video)…it was every bit as delicious as I’d hoped.
    Cereal isn’t a regular pantry item for me so, I made alterations for flavor and texture—after tossing the pieces in flour, I drizzled them with hot sauce then added a coating of seasoned panko before frying.

    Thanks for sharing, Mary 🙂

  • Cathi
    Reply

    I live in northern Florida and there aren’t any stores that carry T & T, Sunrise, or Superior, so I took a whole day and ran around town to a few Asian grocery stores as well as Whole Foods, Target, Earth Fare, & Publix and did an experiment… I bought several different brands of tofu: Whole Foods Firm; Earth Fare Firm; Publix Firm; Nasoya Firm; House Medium Firm; House Medium; and a tofu press. None of them worked like anything close to yours so I’m at a loss. The only one that came close was the House Medium Firm, so I did the breading and oven frying with only that one. The outside came out perfect in texture and taste, but the inside was spongy, and the little bit of layers that I did see prior to breading them were gone after cooking. When I thawed the tofu’s, I did so in the refrigerator and it took about 2-3 days… could that be part of the problem? Should I have let them thaw outside of the refrigerator?

    • Cathi
      Reply

      Forgot to ask… Mary you said that you were going to be posting a recipe for homemade tofu that will work for this recipe… is that on your site somewhere?

    • Cathi
      Reply

      UPDATE: I was able to find House Foods “Soft” (green label) and it worked like a charm!!! Thank you again Mary for this amazing recipe!!!

  • Brianna
    Reply

    Killed it again with this recipe Mary! Holy Shizz, just made these and they are literally the best vegan chicken I’ve had & quite budget friendly to boot. I used a thinned out flax egg, regular flour and added a small pinch of poultry seasoning to my flour mixture. WOW; I will absolutely be meal prepping these to freeze and then enjoy at a later time. Thank you so so so much for all your hard work on amazing vegan food.

    • Mary
      Reply

      Yay!!! That’s awesome to hear, Brianna <3 Thank you so much for sharing your version! – Mary

  • melissa
    Reply

    Today I made this for the second time. The first time I used extra firm tofu the second I used medium firm. I actually like the extra firm texture a little better.

    I also used all purpose unbleached flour and instead of thyme I used crushed rosemary. I also pulsed the puffed rice to make it smaller. First time I baked… Second I fried. Fried is better.

    My carnivore husband loved these things.

    But freezing the tofu twice….. Seriously a game changer!!!

    • Cathi
      Reply

      Hey Melissa, great idea about the flax egg and pulsing the puffed rice! Which brand of tofu did you use?

  • Babs
    Reply

    I have failed so many times at this and wasted tofu and time. I don’t know what I am doing wrong, I think it’s because I don’t have the same tofu brands available to me here in the USA.

    • Mary
      Reply

      Hi Babs,
      It’s a shame to waste tofu! Unfortunately, some brands/batches just don’t turn out the same. However, even if you don’t get flaky layers, you can still use that tofu. The freezing process will still make pressing out water much easier and give the tofu a meatier texture. Just give a bit more effort when pressing out the water and give it some more time to drain on dry clothes. Than you can marinate and it will soak up more flavour than if you didn’t freeze.
      Hope that helps.
      Mary

  • Lili
    Reply

    Hi Mary. I was wondering why you would say to eat your thawed tofu within one or two days… I froze and thawed two blocks of tofu twice but it’s been more than a week. Both blocks are still in their original packaging and were thawed in the fridge. Is there any risks associated with eating it if it’s been last thawed more than a week ago? The best by date on the packaging is still a week away. Dont wan’t to get me or my family sick by eating it. Thanks!

    • Mary
      Reply

      Hi Lili,
      ahhh that sucks I’m so sorry but I wouldn’t call that food safe anymore. Personally, I have eaten tofu that has thawed and been left for a week…and I was fine. BUT it’s a risk. I can’t recommend it…
      Just for next time, one tip I have is to put the expected thawed-by date in your calendar so you work forget. Seriously, I do this myself!
      Hope that helps
      – Mary

  • Babs
    Reply

    Thank you so much for your response Mary. But I’m really wanting to get those flaky layers and if you know of any brand in the United States that will work please let me know I live in the Midwest.

    • Mary
      Reply

      Did you see the note in the printable recipe about House brand tofu? Sometimes works sometimes doesn’t. Other than that, sorry there are no others I know about. You can also check the comments on this recipe and on the video page.
      Hope that helps!
      -Mary

  • Paige
    Reply

    Hi Mary, I can’t find any of the brands of tofu that you recommended so I would really appreciate it if you could do a video on how to make the medium firm tofu at home.

    • Mary
      Reply

      Hi Paige,

      I’ll certainly try! Wish me luck haha

      Cheers,

      Mary

  • Caroline MItchell
    Reply

    AMAZING! Three days worth of prep–but so worth it! Made “chickn” and waffles for the family using this recipe. Maple syrup, hot sauce, honey mustard and collard greens–I wish there was a place to post a picture.
    I cannot wait to use this recipe for buffalo chickn and hot chicken sandwiches!
    Thanks so much! I used “Just Egg” brand and cajun seasoning for the flour….

  • David S
    Reply

    WOW! AMAZING! I made these for the first time tonight. I live in the greater St. Louis area. I wasn’t able to find any of the brands Mary tested/recommended, but I did find House Brand. Based on previous comments I used the soft version rather than the medium firm. After freezing twice and pressing the tofu, the texture was exactly as described in the recipe. I was amazed by the flaky layers. It was very delicate so I had to be careful, but the entire process with the flour, Vegan Egg dredge, and the 2nd coat with Rice Krispies was easy, although a bit messy. Since this was my first time, I decided to go all in and deep free them. I used Canola oil at 350 degrees. For a little fun, we did a taste test comparing these to Gardein Chicken Tenders, which we really love. I have to say, these blew the Gardein product away. Dipped in a little Sweet Baby Rays BBQ sauce and they were to die for. They were a little on the ‘soft’ side, but that’s fine because they came across as super tender. I wonder if one of the recommended medium firm versions would have turned out a little more form. A++++++++ Thank you! Next week, I plan on trying these again. I’m going to spray them and then try them in the air fryer since I try to avoid fried food.

  • Diana
    Reply

    Hi everybody!

    I read so many of these post and the recipe is no doubt very good judging from all the comments. However, is there anybody who is in the USA who has found a medium-firm brand that works and is flaky Iike Mary’s in the video? If so, would you mind sharing the name of the tofu and where you got it from?

    The brands that Mary speaks of are Canadian based ( Superior, T & T, and Sun Rise) we do not have them in Texas.

    • Mary
      Reply

      Hi Diana,
      House is a brand that I think you might be able to get at Walmart in the US. People have shared pics with me for their medium firm and sometimes it works and sometimes it doesn’t. You can also try their brand in soft.
      Also, some commenters have recently reported that Trader Joe’s store brand in pink and black packaging works. I haven’t seen with my own eyes yet though. Good luck!

  • Morgan L
    Reply

    YES! This worked so well! I had to use the chickpea flour-water egg substitute and it worked well. This is such a terrific recipe and one I’ll be making again and again. Thank you!

  • A Gust
    Reply

    Really interested in the recipe! I bought 2 Sunrise medium firm tofu blocks from two different stores and after freezing/thawing/freezing/thawing, they both turned out spongey. I see no layers at all, just a spongey consistency. What am I doing wrong? I froze them right away and then proceeded the thaw/freeze method over the next couple days. Should I be freezing for a longer period of time, like a few days before starting the process?

    • Mary
      Reply

      That’s odd. Sorry, it doesn’t sound like you did anything wrong. It may be some variation in the tofu itself. That’s only happened to me a couple times and I’ve been having this type of tofu a couple times a week for years now…

  • Kellie
    Reply

    Hi!

    Have you made jackfruit fried chicken? If you have I’m wondering how you think the two compare.

    TIA💛

  • Erica
    Reply

    Just made these .. AMAZING! I used the House Brand Soft Tofu… It’s the only thing we get in my area. It worked perfectly. I am so excited to stock up so I can make this again and again. You’re brilliant.

  • Sophie
    Reply

    This is an incredible recipe! I’ve made it multiple times– always without the puffed rice and always oven-fried and it has always been amazing! I use better than bouillon paste, and have done it with the double-freezing and with just single freezing. It is delicious both ways if you don’t have time for freezing twice!

    This recipe kickstarted my new habit of *always* freezing tofu. So convenient to have it at the ready, and the texture absorbs sauces and broth much better than fresh tofu in many different applications!

  • Harley
    Reply

    I did this recipe for a nostalgia food night (doubled the recipe) they coat really well when tossed lightly in sauce, and they pass the “cold chicken” test with flying colors. When quarantine is over I want to use this as a chicken tray for a party.

  • Michal
    Reply

    Hi, can I freeze it after it’s ready?

    • Mary
      Reply

      Yes, after frying and after the pieces have cooled down completely, you can spread out the pieces on a baking sheet to freeze solid. Then transfer to a freezer bag, squeeze out excess air and store for up to one month.

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