Crispy on the outside and tender on the inside, these not-so-chicken tenders satisfy that craving because the tofu is soaked in a “not chicken” broth, yielding an umami flavor. Don’t be tempted to skip the pressing of the tofu—that’s crucial in removing its liquid so it can soak up that broth.
| Level: | Intermediate |
| Total: | 2 hr 30 min |
| Active: | 55 min |
| Yield: | 6 to 8 servings |
Ingredients
- Two 14-ounce packages firm tofu
- 3 cups “no chicken” broth (or broth made with no chicken base)
- Peanut or canola oil, for frying
- 1 1/2 cups unsweetened almond milk
- 1 1/2 tablespoons white vinegar
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup lemon-pepper seasoning, plus more for sprinkling
- Kosher salt and freshly ground black pepper
- 1 cup vegan mayonnaise
- 1/4 cup unsweetened almond milk
- 1 teaspoon dried parsley
- 1 teaspoon white vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried dill
- Kosher salt and freshly ground black pepper
Instructions
- For the lemon-pepper “chicken”: Place the tofu on a layer of paper towels on a cutting board. Top with more paper towels. Place a pot over the top and fill with heavy cans to press the excess liquid from the tofu. Let stand for 30 minutes.
- Cut the tofu into strips. Soak the strips in the broth in a bowl for 1 hour.
- Meanwhile, make the ranch dip: Stir together the mayonnaise, almond milk, parsley, vinegar, garlic powder, onion powder and dill in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
- For the lemon-pepper “chicken”: Pour enough oil to reach halfway up the sides of a cast-iron skillet. Heat the oil to 350 degrees F. Line a rimmed baking sheet with a wire rack.
- Make the “buttermilk” by stirring together the almond milk and vinegar in a shallow dish. Let stand, whisking occasionally, for 10 minutes to develop a tangy flavor. Combine the flour, cornstarch, lemon-pepper seasoning and salt and pepper to taste in a separate shallow dish.
- Dip the tofu strips in the “buttermilk,” then dredge in the flour mixture. Fry, in batches, turning occasionally, 7 to 8 minutes. Drain on a wire rack and sprinkle with additional lemon-pepper seasoning while still hot. Serve hot with the ranch dip.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 726 |
| Total Fat | 55 g |
| Saturated Fat | 5 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 24 g |
| Cholesterol | 3 mg |
| Sodium | 812 mg |
Reviews
Thank you thank you for doing an episode with vegan recipes! I love watching cooking shows but rarely see vegan. Would love to see you do vegan more often.
This was very good but I did have to increase the seasonings to guarantee flavor. Tofu can be difficult to season but this came out pretty tasty and I think soaking the tofu made a difference. I used Better than Bouillon vegetable broth to soak the tofu and I used extra firm total instead of firm because I prefer that texture. I will make this again with different seasonings and different dips. I’m not vegan so I will also add an egg to regular buttermilk next time to up the crunch factor – but your vegan friends will enjoy this as written.