Flip
Mix
YumThis SMOTHERED TOFU CHICKEN RECIPE is my latest creation that has me coming back for more. They are the ultimate comfort dish, crispy seasoned tofu cubes lightly fried or baked and then smothered in a flavorful homemade gravy!
The first time I made it, I served it with my SOUTHERN-STYLE COLLARD GREENS and my MASHED POTATOES without the caramelized onions The second time I made it, I served it with my MAC AND CHEESE and GREEN BEANS. It was so delicious that I just had to share the recipe!
My SMOTHERED TOFU 'CHICKEN' RECIPE is one of those comfort dishes that is a keeper, perfect for the holiday season with the homecooked flavor! The inspiration came to me to create a vegan version when I saw a photo of a smothered chicken recipe, right away I wanted to recreate it for the holiday season. I know a lot of my readers, since transitioning to a plant-based diet are missing dishes like this one that they ate and enjoyed all their life.
To make my SMOTHERED TOFU 'CHICKEN' RECIPE, marinate tofu in Bragg's liquid aminos or soy sauce, then dip it into a vegan 'buttermilk' batter, next dip the cubes into seasoned breading and lightly fry or bake tofu until crispy. The final step is to smother tofu with homemade gravy!
The gluten-free flour I used was Bob's Red Mill Gf Sweet White Sorghum Flour.
- Energy:
- 250 kcal / 1045 kJ
- Fat:
- 15 g
- Protein:
- 6 g
- Carbohydrate:
- 15 g
Ingredients
Tofu Chicken
- 1 package x-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, (I used 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 Cayenne pepper
- Oil for frying
Gravy
- 2 tablespoons olive 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
- 2 tablespoons Bragg liquid aminos/tamari/soy sauce, optional
- 1/4 teaspoon salt (optional), optional
- Preparation:
- 30 min
- Cooking:
- 30 min
- Ready in:
- 1 h
Instructions
Toss tofu cubes with Bragg's liquid aminos and marinate for at least 20 minutes in the refrigerator.
Meanwhile, prepare the buttermilk and breading
Combine almond milk, lemon juice and tapioca starch in a small bowl and set aside.
To prepare the breading: Mix gluten-free flour, nutritional yeast flakes, paprika, rosemary, ginger, thyme, sugar, salt, pepper in a medium bowl and set aside
Heat oil in a large non-stick skillet over medium-high. Coat marinated tofu with vegan buttermilk then dip into breading and lightly fry tofu until golden brown and crispy. Remove fried tofu and set aside while you prepare the gravy,
If you prefer to bake tofu: Preheat oven 400 degree F. Place seasoned tofu in a single layer on a prepared baking sheet and spray with cooking spray. Bake for 20 minutes or until crispy
Add extra oil to the skillet as needed, cook onion, bell pepper and garlic on one half of skillet and gluten-free flour on the other half, about 2-3 minutes. Add nutritional yeast flakes, garlic powder, onion powder. Stir in vegetable broth or water and Bragg's liquid until a smooth gravy is formed, you might need a whisk.Season with salt to taste.
Add fried tofu to the gravy and stir to coat fully, remove from heat. Don't over stir.
Notes
Love! Served over biscuits and rice because I ran out of time, but definitely making again!
Thank you Julianne for your feedback, I’m so happy you loved it.
Made tonight for dinner and my husband was in heaven! This will definitely be a staple in our home, especially for holidays!
That’s great news Lexi, I’m so happy you and your hubby loved it. It tastes amazing with my green beans and mac and cheese recipes.
This sounds delicious. It’s going to be my dinner tonight. Was wondering, how’d you get the tofu to look like chicken??
Thank you Joys, hope you enjoy. If you add the Bragg’s liquid aminos to it and pan fry it or my favorite way is to bake it in the oven before you proceed with any recipe then it will have the best texture and taste.
I’m confused. Is it buttermilk or almondmilk. Please clarify. Thanks in advance
Vegan buttermilk is the combination of almond milk plus lemon juice.
This looks sooooooooooooooooo awesome. Can’t wait to try it. Thanks for sharing! :)
Thank you Curio, please enjoy!
this was great!!!! i’ve put it in the oven and did not fry the tofu and did not put a lot of oil in my gravy and it was perfect!!! Miam, this is going on my comfort food list to remake!!! thanks.
Awesome Melissa, thank you for your feedback. I’m so happy you loved it!
Wow! This recipe was really great! Colorado is having a wicked cold snap and comfort food was just what we needed. I paired this with slow cooked spicy collards and vegan cornbread. No joke, I could eat this every day! Thanks for sharing!
That’s awesome, so happy you loved it Meg and I love collards and cornbread, Colorado sounds cold, we are expecting a cold snap here in Florida as well.
What could you use to replace almond milk if you are allergic to all nuts?
Lori you can blend sunflower seed or pumpkin seed with water to create your own nut-free milk, soymilk is also nut-free
Can you give us a vegan breakfast pattie recipe.
I will do Ramong, I have a vegan breakfast sausage patty recipe in my cookbook.