Description
Smothered Vegan Fried Chicken (Tofu) is a comforting Southern-inspired vegan dish featuring crispy seasoned tofu coated in a flavorful batter, lightly fried or baked until golden, then covered in a rich homemade vegan gravy with onions, bell peppers, and garlic.
Ingredients
- For the Tofu Chicken: 1 package extra-firm or super-firm tofu, drained, pressed, and cut into cubes
- 1 tablespoon Bragg’s liquid aminos, soy sauce, or tamari
- For the Batter: 1/4 cup unsweetened almond milk
- 2 teaspoons lemon juice
- 1 tablespoon tapioca starch
- 1/4 cup gluten-free flour or 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
- Salt and black pepper, to taste
- Oil, for frying
- For the Gravy: 2 tablespoons oil
- 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 liquid aminos, optional
- 1/4 teaspoon black pepper, optional
Instructions
- Toss the pressed tofu cubes with Bragg’s liquid aminos, soy sauce, or tamari. Marinate in the refrigerator for at least 20 minutes.
- In a bowl, 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 pepper.
- Combine the wet and dry ingredients to form a thick batter.
- Heat oil in a large non-stick skillet over medium-high heat. Coat the marinated tofu cubes with the batter.
- Lightly fry the tofu until golden brown and crispy. Remove and set aside.
- For a baked option, preheat the oven to 400°F. Arrange the seasoned tofu in a single layer on a prepared baking sheet, lightly spray with cooking oil, and bake for about 20 minutes 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 2-3 minutes.
- Add the nutritional yeast, garlic powder, and onion powder. Gradually stir in the vegetable broth or water and Bragg liquid aminos until a smooth gravy forms. Use a whisk if needed.
- Season the gravy with salt to taste.
- Add the crispy tofu to the gravy and gently stir until completely coated.
- Remove from heat and avoid over-stirring to keep the tofu from breaking apart.
- Serve hot with rice, mashed potatoes, or your favorite Southern-style side dishes.
Notes
- Press the tofu well before marinating to help it absorb more flavor and become crispier.
- You can fry or bake the tofu depending on your preference.
- Use tamari instead of soy sauce for a gluten-free option.
- Add the tofu to the gravy just before serving to preserve its crispy texture.
- Be gentle when stirring the tofu into the gravy so the pieces remain intact.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Entrée, Main Course
- Method: Fry
- Cuisine: American