Chicken Fried Tofu Sandwiches

By Jamie Vespa

Chicken Fried Tofu Sandwiches are the ultimate vegan delight. Crispy, pan-fried tofu, spicy mayo, and a simple slaw piled high on a toasted bun.

Ingredients

• 1 block extra-firm tofu
• 1/2 cup unsweetened soy or cashew milk
• 2 Tbsp. plus 2 tsp. lower-sodium soy sauce
• 1/3 cup all-purpose flour
• 3 Tbsp. corn starch
• 1 tsp. paprika
• 3/4 tsp. black pepper
• 3/4 tsp. garlic powder (divided)
• 1/2 tsp. salt
• 1/2 tsp. onion powder
• Vegetable oil for frying
• 3 cups thinly sliced/shaved cabbage (green, purple, or mix of both)
• 1/4 cup finely chopped scallions
• 1 Tbsp. rice vinegar
• 1/4 cup mayonnaise (sub vegan mayo)
• 2 tsp. Sriracha
• 1 tsp. lemon juice
• 4 buns (toasted)

Instructions

1. 1

   Slice tofu width-wise into 4 even slabs and place in a dry towel. Fold towel over tofu and press firmly to remove excess moisture.

2. 2

   Combine milk and 2 Tbsp. soy sauce in a small square baking dish. Place tofu in soy mixture and let sit 10 minutes, flipping occasionally.

3. 3

   In a separate baking dish or wide-rimmed bowl, combine flour, corn starch, paprika, black pepper, 1/2 tsp. garlic powder, salt, and onion powder.

4. 4

   Heat 1/2 inch of oil in a large high-sided skillet (preferably cast iron) over medium-high until temperature registers 350° F. Dip the tofu in the flour mixture, turning to coat, dip back in the soy marinade, then re-dip in the flour to thoroughly coat. Carefully lay tofu into hot oil and cook, turning occasionally, until crust is crispy and golden, about 5 to 7 minutes.

5. 5

   In a large bowl, combine cabbage, scallions, rice vinegar, and remaining 2 tsp. soy sauce; toss to combine.

6. 6

   In a small bowl, combine mayonnaise, Sriracha, lemon juice, and remaining 1/4 tsp. garlic powder. Spread a thin layer on the tops and bottoms of each bun.

7. 7

   Place one fried tofu patty on the bottom of each bun and top evenly with slaw.