Name: Smothered Vegan Fried Chicken (Tofu)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1 package extra-firm or super-firm tofu, drained, pressed, and cut into cubes; 1 tablespoon Bragg’s liquid aminos, soy sauce, or Tamari; 1/4 cup unsweetened almond milk; 2 teaspoons lemon juice; 1 tablespoon tapioca starch; 1/4 cup gluten-free flour, such as sweet sorghum flour; 1 tablespoon nutritional yeast flakes; 1/2 teaspoon ground paprika; 1/4 teaspoon dried rosemary; 1/4 teaspoon ground ginger; 1/4 teaspoon dried thyme; 1/4 teaspoon organic cane sugar; 1/4 teaspoon salt; Pinch of black pepper; Oil, for frying; 2 tablespoons oil, for gravy; 1/2 small onion, minced; 1/2 cup bell pepper, chopped; 2 cloves garlic, minced; 2 tablespoons gluten-free flour; 1 tablespoon nutritional yeast flakes; 1 1/2 teaspoons garlic powder; 1 teaspoon onion powder; 2 cups vegetable broth or water; 2 tablespoons Bragg’s liquid aminos, optional; 1/4 teaspoon salt, optional

Description

This Smothered Vegan Fried Chicken is a delicious Southern-inspired comfort dish made with crispy seasoned tofu and a rich homemade vegan gravy. The tofu can be lightly fried or baked until golden and crisp, then coated generously in savory gravy for a hearty plant-based meal.

Ingredients

1 package extra-firm or super-firm tofu, drained, pressed, and cut into cubes
1 tablespoon Bragg’s liquid aminos, soy sauce, or Tamari
1/4 cup unsweetened almond milk
2 teaspoons lemon juice
1 tablespoon tapioca starch
1/4 cup gluten-free flour, such as sweet sorghum flour
1 tablespoon nutritional yeast flakes
1/2 teaspoon ground paprika
1/4 teaspoon dried rosemary
1/4 teaspoon ground ginger
1/4 teaspoon dried thyme
1/4 teaspoon organic cane sugar
1/4 teaspoon salt
Pinch of black pepper
Oil, for frying
2 tablespoons oil, for gravy
1/2 small onion, minced
1/2 cup bell pepper, chopped
2 cloves garlic, minced
2 tablespoons gluten-free flour
1 tablespoon nutritional yeast flakes
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
2 cups vegetable broth or water
2 tablespoons Bragg’s liquid aminos, optional
1/4 teaspoon salt, optional

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Instructions

Toss the tofu cubes with Bragg’s liquid aminos, soy sauce, or Tamari. Marinate in the refrigerator for at least 20 minutes.
Meanwhile, prepare the batter. Combine the almond milk, lemon juice, and tapioca starch. In a separate bowl, mix the gluten-free flour, nutritional yeast, paprika, rosemary, ginger, thyme, sugar, salt, and black pepper.
Combine the wet and dry mixtures to form a thick batter and set aside.
Heat oil in a large non-stick skillet over medium-high heat. Coat the marinated tofu cubes thoroughly with the batter.
Lightly fry the battered tofu until golden brown and crispy. Remove the tofu from the skillet and set aside while preparing the gravy.
For a baked version, preheat the oven to 400°F. Place the seasoned tofu in a single layer on a prepared baking sheet, spray lightly with cooking spray, and bake for about 20 minutes or until crispy.
Add additional oil to the skillet if needed. Cook the onion, bell pepper, and garlic on one side of the skillet while cooking the gluten-free flour on the other side for about 2–3 minutes.
Add the nutritional yeast, garlic powder, and onion powder. Gradually stir in the vegetable broth or water and liquid aminos, whisking as needed until a smooth gravy forms.
Season the gravy with salt to taste.
Add the crispy tofu to the gravy and gently stir until fully coated. Remove from the heat and avoid over-stirring.

Notes

The tofu can be lightly fried for a crispier texture or baked at 400°F for about 20 minutes.
Press the tofu well before marinating to help it absorb the seasoning and become crispier.
Use Tamari or gluten-free soy sauce to keep the dish gluten-free.
Gently fold the tofu into the gravy to help maintain its crispy texture.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Entrée, Main Course
Method: Stovetop
Cuisine: American