Tofu Fried Chicken is a fun twist on a classic comfort food, packed with crispy, golden-brown coating and tender, flavorful tofu inside. It’s a great way to enjoy that crunchy fried chicken feel without using any meat. The secret is in the crunchy batter that sticks perfectly to the tofu, giving it that satisfying crunch and a burst of flavor every bite.
I love making this recipe whenever I’m craving something crunchy and hearty but want to keep things plant-based. The tofu soaks up all the spices and seasoning in the batter, making each piece taste rich and satisfying. It’s one of those recipes that surprises people who aren’t expecting tofu to taste this good!
My favorite way to serve tofu fried chicken is with some creamy mashed potatoes or a fresh side salad to balance all the crispiness. It’s perfect for sharing at casual dinners or even packed in a sandwich for an easy lunch. Give it a try—you might find this is your new favorite comfort food!
Key Ingredients & Substitutions
Extra-firm tofu: This is the best tofu type here because it holds its shape well for frying. If you can’t find extra-firm, press regular firm tofu longer to remove moisture.
Non-dairy milk and vinegar/lemon: These create a vegan buttermilk that helps the coating stick. Any plant milk works—soy or almond are easy choices. Vinegar or lemon juice adds a subtle tang.
Panko breadcrumbs & crushed cornflakes: Panko gives light crunch, while crushed cornflakes add extra crispiness. You can swap cornflakes for crushed crispy rice cereal or even crushed nuts if you prefer.
Spices: Garlic powder, smoked paprika, and cayenne pepper add flavor and a bit of heat. Feel free to adjust spices to suit your taste or add herbs like thyme or oregano.
Vegetable oil: Use neutral oils like canola or sunflower for frying. If you want a lighter option, baking or air frying works well too.
How Can I Get the Crispiest Coating on My Tofu Fried Chicken?
Crispiness is all about the coating and frying technique. Here’s how to nail it every time:
- Press tofu well to remove water—dry tofu fries better and won’t be soggy.
- Use vegan buttermilk to help the dry coating stick firmly.
- Dredge tofu pieces in flour mixture, press gently to coat, then dip and coat a second time for an extra-crunchy shell.
- Heat oil to 350°F (175°C) before frying—if oil is too cool, tofu absorbs oil and becomes greasy; too hot and coating burns quickly.
- Don’t crowd the pan; fry in batches to keep oil temperature steady and coating crisp.
- Drain on paper towels to soak up extra oil right after frying.
If you’re baking or air frying, lightly spray the coating with oil before cooking to get that golden crunch.
Equipment You’ll Need
- Deep skillet or large frying pan – I recommend this for even heat and easy frying, which helps get the crispy coating just right.
- Kitchen towel and heavy object – to press out excess water from the tofu; it helps the coating stick better.
- Mixing bowls – you’ll need small bowls for vegan buttermilk and larger ones for the dry coating mix.
- Thermometer (optional) – to check that oil is at the right temperature (about 350°F or 175°C) for frying, ensuring crispiness without greasiness.
- Baking sheet or air fryer (optional) – for a healthier, baked or air-fried version that still gets crispy.
Flavor Variations & Add-Ins
- Spice it up with cayenne, chili powder, or curry powder in the coating for different heat levels and flavors.
- Mix in chopped fresh herbs like cilantro or green onions into the batter or coating for extra fresh flavor.
- Try different sauces—serve with teriyaki, sweet chili, or tangy barbecue sauce for variety.
- Add a touch of nutritional yeast or parmesan-style vegan cheese to the coating for a cheesy flavor.
How to Make Tofu Fried Chicken
Ingredients You’ll Need:
For The Tofu and Marinade:
- 14 oz (400 g) extra-firm tofu, pressed and cut into bite-sized pieces
- 1 cup unsweetened non-dairy milk (such as almond or soy milk)
- 2 tbsp apple cider vinegar or lemon juice
For The Crispy Coating:
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- ½ cup crushed cornflakes or crushed crispy rice cereal (for extra crunch)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp ground black pepper
- 1 tsp salt
- ½ tsp cayenne pepper (optional, for heat)
For Frying and Serving:
- Vegetable oil for frying (or use an air fryer/oil spray if preferred)
- Fresh chopped parsley (for garnish)
- Your favorite dipping sauce (such as a spicy mayo or buffalo sauce)
How Much Time Will You Need?
This recipe takes about 30 minutes total: 15-20 minutes to press tofu and prepare the ingredients, 10 minutes to coat and fry or bake the tofu, plus a few extra minutes for serving. If baking or air frying, expect about 25-30 minutes.
Step-by-Step Instructions:
1. Prepare the Tofu:
Wrap your tofu block in a clean kitchen towel and place a heavy object on top to press out excess water. Let it sit for 15-20 minutes. Then, cut the tofu into bite-sized nugget shapes, ready for coating.
2. Make Vegan Buttermilk:
In a bowl, combine the non-dairy milk and apple cider vinegar or lemon juice. Stir and let it sit for about 5 minutes until it slightly curdles — this is your vegan buttermilk.
3. Mix the Dry Coating:
In a large shallow bowl, combine the flour, panko breadcrumbs, crushed cornflakes, garlic powder, onion powder, smoked paprika, black pepper, salt, and optional cayenne pepper. Mix well to combine all the flavors.
4. Coat Each Tofu Piece:
Dip each tofu nugget into the vegan buttermilk, letting the excess drip off. Then dredge it in the dry coating mixture, pressing gently to make sure it sticks well. For extra crispy tofu, dip and coat each piece a second time.
5. Fry or Bake the Tofu:
For frying, heat about 1 inch of vegetable oil in a deep skillet over medium heat (around 350°F / 175°C). Fry the tofu in batches, cooking 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
For a lighter option, preheat your oven to 425°F (220°C). Place the coated tofu on a parchment-lined baking sheet and bake for 25-30 minutes, flipping halfway through. Or air fry at 400°F (200°C) for about 15 minutes until crispy.
6. Serve and Enjoy:
Arrange your crispy tofu fried chicken on a plate. Drizzle with your favorite sauce like buffalo sauce, sprinkle with fresh parsley, and serve with extra dipping sauce on the side. Enjoy this crunchy, tasty treat!
Can I Use Frozen Tofu for This Recipe?
Yes! Just make sure to fully thaw frozen tofu in the fridge overnight and press out the excess water before coating. Freezing actually helps give the tofu a meatier texture.
How Should I Store Leftovers?
Store any leftover tofu fried chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain crispiness rather than microwaving, which can make it soggy.
Can I Bake or Air Fry Instead of Frying?
Absolutely! Baking at 425°F (220°C) for about 25-30 minutes or air frying at 400°F (200°C) for 15 minutes are great healthier alternatives that still yield a crispy coating.
What’s a Good Dipping Sauce for Tofu Fried Chicken?
Spicy mayo, buffalo sauce, barbecue sauce, or a tangy vegan ranch all pair nicely with the crispy tofu nuggets. Choose one to match your preferred flavor profile!
