My Smothered Vegan Fried Chicken Tofu is one of those comfort dishes that is a keeper. It is perfect for bringing that home-cooked flavor to all your special meals! The inspiration to create a vegan version came to me when I saw a photo of a smothered chicken recipe, and right away I wanted to recreate it for the holiday season. I know a lot of my readers who have transitioned to a plant-based diet are missing dishes like this one that they ate and enjoyed all their life.
Originally published November 24th, 2017.
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!
Smothered Vegan Fried Chicken (Tofu)
To make my Smothered Vegan Fried Chicken Tofu 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!
What Is Bragg’s Liquid Aminos?
Liquid aminos, like soy sauce or tamari, is made with soybeans. It adds the “umami” or savory flavor profile that is essential to adding depth for many recipes. I also use it in place of some salt, since it not only adds saltiness but also flavor.
Liquid aminos also has the amino acids that are present in soybeans that are necessary for vegans to eat. I love ingredients that improve my food while also adding nutritional benefit.
Unlike many common soy sauces, Bragg’s liquid aminos is gluten-free. I love using it for this reason, I never need to check the label, however if you do not have access to liquid aminos there are specifically gluten free soy sauces you can use instead.
If you are looking for a non soy based alternative, there is aminos made from coconut. It isn’t made from the actual coconut that you may be thinking of, but actually the sap of the coconut tree. It has that same umami flavor, similar to soy sauce, while also being vegan, soy free, and gluten free.
What Are Nutritional Yeast Flakes?
When one mentions yeast, you will usually think of the tan granules used to make bread and other wheat based bread products. However, nutritional yeast flakes are something completely different.
Although all three common yeasts are made from the same species, unlike brewer’s and baker’s, nutritional yeast is not left alive. It doesn’t have the same function as those, and is manufactured specifically to be for food.
Nutritional yeast adds an umami, savory or cheesy flavor, making it one of my favorite seasonings to add an extra “something” to my dishes.
But just like many of my ingredients, it is secretly a powerhouse. Nutritional yeast flakes contain all nine essential amino acids that you must intake, making it what is known as a complete protein. This can be rare, especially for vegans, making it an easy way to make sure you have no deficiencies.
Moreover, it contains vitamin B12, and other B vitamins in fact. Vitamin B12 is most commonly found in eggs, dairy, or meat, meaning that many vegans have a B12 deficiency if they aren’t careful.
Being deficient in vitamin B12 makes you feel sluggish and mentally foggy, which can be quoted as the reasoning for why some people’s vegan journeys fail. Adding nutritional yeast to your diet is extremely easy, as it can be added to most savory dishes quite easily, possibly eliminating the need for expensive supplements.
Vegan Fried Chicken Tofu Recipe
- Extra-Firm Tofu
- Bragg’s Liquid Aminos
- Unsweetened Almond Milk
- Lemon Juice
- Tapioca Starch
- Gluten-Free Flour
- Nutritional Yeast Flakes
- Ground Paprika
- Dried Rosemary
- Ground Ginger
- Dried Thyme
- Organic Cane Sugar
- Sea Salt
- Cayenne Pepper
- Oil for frying
Vegan Gravy Recipe
- Olive Oil
- Onion
- Garlic
- Bell Pepper
- Gluten-Free Flour
- Nutritional Yeast Flakes
- Garlic Powder
- Onion Powder
- Vegetable Broth
- Bragg’s Liquid Aminos
- Sea Salt
How To Make Smothered Vegan Fried Chicken Tofu?
- Toss the tofu cubes with Bragg’s liquid aminos and marinate for at least 20 minutes in the refrigerator.
- Combine almond milk, lemon juice and tapioca starch in a small bowl and set aside. This will become your vegan buttermilk.
- To prepare the breading, mix gluten-free flour, nutritional yeast flakes, paprika, rosemary, ginger, thyme, sugar, salt, and pepper in a medium bowl, and set aside.
- Heat oil in a large non-stick skillet over medium-high heat. Coat the marinated tofu with vegan buttermilk, then dip into breading and lightly fry the tofu pieces until golden brown and crispy. Remove the fried tofu, and set aside while you prepare the gravy.
- If you prefer to bake your tofu: Preheat the oven to 400℉. Place the seasoned and breaded tofu pieces in a single layer on a prepared baking sheet and spray with cooking spray. Bake for 20 minutes or until crispy.
- Adding extra oil to the skillet if needed, cook onion, bell pepper, and garlic on one half of skillet, and gluten-free flour on the other half, for about 2-3 minutes. Add nutritional yeast flakes, garlic powder, and onion powder.
- Stir in vegetable broth or water and Bragg’s liquid until a smooth gravy is formed. You might need a whisk if there are lumps. Season with salt to taste.
- Add the fried tofu to the gravy and stir to coat fully, being careful not to over stir. Remove from heat and serve while warm.
More Vegan Soul Food Recipes:
Gluten-Free Biscuits and Gravy
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Categories
- Categories: Gluten-Free, Vegan
- Courses: Entrée, Main Course
- Cuisines: American, Soul, Soul Food, Southern
Nutrition
(Per 100g)- Energy: 250 kcal / 1045 kJ
- Fat: 15 g
- Protein: 6 g
- Carbs: 15 g
Cook Time
- Preparation: 30 min
- Cooking: 30 min
- Ready in: 1 h
- For: 4 servings
Ingredients
Tofu Chicken
- 1 package extra-firm tofu, 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, optional
- 1/4 teaspoon salt, optional
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.
- 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,
- 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, love, love. Vegan comfort food that is amazing.
Thank you Lin, I’m so happy you love it.
The next time I make this I’ll probably freeze and thaw the tofu first to give it a chewier, meatier texture but other than that this recipe was a hit. My kids didn’t like the texture but they loved the taste of it and I’ll take every win I can get!
Marselene, I’m so excited that your children loved the flavor. If you are here in the USA and have a Trader Joe’s store near you. You can purchase the super-firm tofu, that one has a meaty texture when cooked because the tofu is already pressed for you, if not freezing it will definitely change the texture.
My goodness! This was *so*yummy and comforting. I only regret I didn’t double the gravy recipe as suggested by others. I will definitely do that next time! I served mine w/dill mashed potatoes and some spicy green beans. Thanks again for another winner, Michelle! Will make this again soon!
Rebecca, I’m so happy you enjoyed it. Thank you for sharing your feedback and serving suggestions.
I used the baking method and was very satisfied with result. I lined the baking sheet with parchment and sprayed the parchment with cooking spray. I also sprayed the tofu with cooking spray once it was in the baking sheet as directed.
That’s wonderful, thank you Kris for sharing.
This is an awesome recipe!!!! I served it over a mash of cauliflower and potatoes. I can’t wait to make it again. And, my carnivorous partner loved it.
Kris, I’m so happy you and your partner enjoyed it. I haven’t made it in a while, definitely going to make it for dinner. Thank you.
Wow Michelle, we loved this recipe!!! Minds blown!!!! This will definitely be a regular. I served it on potato and carrot mash with broccoli and cauliflower ‘cheese’ on the side!! 10/10
Michele, thank you for your feedback. I’m so excited that you enjoyed it.
Planning on making this in the next few days. What do you suggest serving it on? Mashed potatoes? Pasta?
Judee, thank you. Yes to both, rice as well, cauliflower rice, baked potatoes, roast potatoes, green beans, cornbread.
Deeelicious!! Was more effort than I usually invest, breading and frying, but a nice treat. More flavorful than expected and made it exactly per the recipe. Served it on pasta, for which I recommend doubling the sauce. Also recommend doubling the recipe to have leftovers; only top with sauce when serving. I had to double the dredge (dry ingredients) for 1 pack of tofu.
Kim I’m so happy you enjoyed it, one of my favorite recipes. Yes it’s a great idea to double the recipe and I love your serving suggestion. Thank you for sharing your feedback.
I don’t have yeast flakes, should I find a replacement or is it fine to leave it out? Thanks!
Brianna, leave it out.
Made this for my work lunches this week. BOMB! Thank you for sharing!
I’m so happy you enjoyed it Liz, one of my favorite recipes.
This is absolutely amazing! I made it and the entire time eating it, my boyfriend only talked about how much he loved it. Thank you!!
Kelley, I’m so happy you and your boyfriend loved it. Thank you for sharing your feedback.
This is really tasty. My whole family, including my little one, loves it!
That’s wonderful, I’m happy to hear your whole family enjoyed it. It’s one of my family’s favorite as well.
Super yummy recipe! Thank you!
Thank you Sruthi, I’m so happy you enjoyed it. Thank you for sharing your feedback.
I was so nervous when I decided to prepare this meal for my famy, especially the gravy. This turned out to be so delicious in every way, I am so happily amazed. It was very flavorful. Thank you so very much for sharing this recipe, we loved it.
Auset, happy it turned out well and you and your family loved it. Thank you for sharing your experience.
This was delicious! The gravy is incredible! I was thinking of slicing the tofu lengthwise so it’s like slices of turkey and having it for Thanksgiving. Do you think that would work? I would love to print this recipe out but it keeps saying I’m blocked from printing it. That would be my only complaint.
Nancy, I’m so happy you enjoyed it. Thank you for your great feedback. Absolutely, you can serve it for Thanksgiving. Later on today I’m actually posting my Tofu Turkey recipe, so if you check back you can decide either way it will be great. Happy Thanksgiving! I just checked and I was able to print a recipe so I’m not sure why you are blocked.
This looks amazing, but wondering if you have a recommendation to replace or eliminate the oil? Thanks!
Bake the tofu at 400 degrees for 20-30 minutes instead of frying. Make the gravy without oil, toast the flour in a pan until brown, in another pan, saute the bell pepper and garlic in vegetable broth. Add vegetable broth to toasted flour while stirring with a whisk until thick and creamy. Add remaining ingredients.
I made this dish tonight and it was so flavorful. I’ve been vegan for a year and this is, by far, the best vegan dish I’ve ever made. I never comment on recipes, but I just had to on this one. Amazing!
Jennifer I’m so happy you enjoyed it. Thank you very much for taking the time to leave feedback. I really appreciate it.
Wow, you are a culinary genius. This is comfort food at its finest ! Thx for giving
Barb thank you so much for your kind words, I’m happy you like it.
I made this last night with mashed potatoes and sautéed shaved brussel sprouts. tofu flavor was really good. Used a different gravy recipe due to time but next time I will try this one. Gotta day I was impressed. Thanks for sharing.
Lyn, thank you for your feedback. I’m glad you enjoyed it, I definitely hope you try my gravy next time.
I tried the tofu and gravy tonight over brown rice and it was unbelievably delicious! It was very reminiscent of the fried chicken I use to eat back in the day! Thank you for sharing your culinary gifts with us!
Ann, thank you very much for your wonderful feedback. I’m so happy that you enjoyed it and it brings back memories.
This looks like it would be really really good over polenta. I think I am going to try this over that.
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.