Description
This spicy fried “chicken” sandwich is a delicious, plant-based take on the classic American favorite, using extra-firm tofu for a crispy, flavorful, and satisfying sandwich. The tofu is first frozen and pressed to achieve the perfect texture, then double-dipped in a tangy, spicy brine and seasoned flour mixture before being fried to golden perfection. Finished with a zesty garlic mayo, pickles, lettuce, and a soft bun, this sandwich is a flavorful and hearty vegan alternative full of bold flavors and crispy texture.
Ingredients
Scale
Tofu and Marinade
- 2 (14-oz.) blocks extra-firm tofu, drained
- 1/4 cup brine from bread and butter pickles, plus pickles for serving
- 1/4 cup Dijon mustard
- 1/4 cup hot sauce, plus more for serving
- 2 tbsp apple cider vinegar
Breading
- 1 cup (120 g) all-purpose flour
- 1/2 cup finely ground yellow cornmeal
- 1 tbsp cornstarch
- 2 tsp chili powder
- 1 1/2 tsp cayenne pepper
- 1 tsp onion powder
- 1/2 tsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
Frying
- Vegetable oil, for frying (2 to 3 cups)
Garlic Mayo
- 1 garlic clove
- 1/2 cup vegan mayonnaise
- 2 tsp fresh lemon juice
- Freshly ground black pepper, to taste
- 1/2 tsp salt (divided use)
Assembly
- 4 soft hamburger buns
- 4 green lettuce leaves
Instructions
- Freeze Tofu: Arrange tofu blocks in a single layer on a freezer-safe plate or in a large plastic container. Cover tightly with plastic wrap or a lid and freeze until solid, at least 5 hours or up to 1 month. This step helps achieve a firmer texture ideal for frying.
- Defrost and Drain: Remove tofu from freezer and let defrost completely either for about 4 hours at room temperature or overnight in the refrigerator. Once thawed, drain any excess water from the tofu.
- Press Tofu: Line a baking sheet with several layers of paper towels and lay tofu in a single layer. Add more paper towels on top and place another baking sheet over it. Weight with heavy objects such as cookbooks or cans. Let the tofu drain for at least 1 hour, changing paper towels as needed if saturated, to remove excess moisture.
- Prepare Marinade and Breading: In a shallow bowl, whisk together pickle brine, Dijon mustard, hot sauce, and apple cider vinegar. In another bowl, combine flour, cornmeal, cornstarch, chili powder, cayenne pepper, onion powder, baking powder, garlic powder, and 1/2 tsp kosher salt.
- Slice and Coat Tofu: Cut each tofu block parallel to the cutting board into 2 thinner planks, for a total of 4 pieces. Working one at a time, first dredge the tofu in the flour mixture, then dip into the brine mixture. Repeat this sequence: flour mixture, brine mixture, and finish by dipping again in the flour mixture. Place the coated pieces on a clean plate ready for frying.
- Heat Oil: Pour vegetable oil into a large cast-iron skillet to a depth of 1/2 inch. Heat the oil over medium-high heat until hot and shimmering, then reduce heat to medium to maintain temperature without burning.
- Fry Tofu: Carefully add tofu to the hot oil and fry until golden brown and crispy, about 5 minutes per side. Use tongs to gently flip tofu once during cooking. After frying, transfer tofu to a paper towel-lined plate to drain excess oil.
- Make Garlic Mayo: On a cutting board, smash the garlic clove with the back of a knife and sprinkle with 1/2 tsp salt. Continue mashing until the garlic becomes a paste. Transfer the garlic paste to a small bowl, and stir in vegan mayonnaise and fresh lemon juice. Season with black pepper and additional salt if needed.
- Assemble Sandwiches: Spread the garlic mayo evenly over the bottom halves of each hamburger bun. Layer with green lettuce leaves, then the fried tofu pieces, and add pickles on top. Drizzle with additional hot sauce if desired, then close sandwiches with the top buns. Serve immediately for best texture and flavor.
Notes
- Freezing and pressing the tofu is essential for achieving a crispy, chicken-like texture.
- If you prefer less heat, adjust the amount of cayenne pepper and hot sauce to taste.
- Use a cast-iron skillet or heavy-bottomed pan for even frying and temperature control.
- Drain tofu properly between steps to avoid sogginess when frying.
- Serve the sandwich immediately to maintain crispiness and freshness of ingredients.
- For gluten-free option, substitute all-purpose flour with gluten-free flour blend and use gluten-free buns.
- Prep Time: 1 hour 30 minutes (including tofu freezing and pressing time)
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
Keywords: spicy tofu sandwich, vegan fried chicken, plant-based sandwich, tofu sandwich recipe, vegan fried sandwich, spicy fried tofu, garlic mayo sandwich
