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Crispy Vegan Tofu Chicken Bites Recipe

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4 from 7 reviews

This Crispy Tofu Chicken recipe offers a delicious, plant-based alternative to traditional chicken using super firm tofu. The tofu is marinated in a vegan chicken bouillon broth to infuse it with savory flavor, then double battered in a seasoned flour and panko breadcrumb coating for an irresistibly crispy, golden exterior. You can bake or air fry the tofu bites, resulting in a tasty, protein-rich vegan dish that's perfect as a snack, appetizer, or main course.

Ingredients

Tofu and Marinade

  • 16 oz super firm tofu (or extra firm)
  • 2 cups hot water
  • 1 vegan chicken bouillon cube

Batter and Coating

  • 1 cup unsweetened non-dairy milk
  • ⅓ cup all-purpose flour (or gluten-free all-purpose flour)
  • ¼ cup cornstarch (or potato starch)
  • 1 ¼ cups panko breadcrumbs (or gluten-free breadcrumbs)
  • 1 ½ teaspoon onion powder
  • 1 ½ teaspoon garlic powder
  • 1 ½ teaspoon smoked paprika
  • ½ - 1 teaspoon salt
  • ¼ teaspoon freshly cracked black pepper
  • 2 tablespoons nutritional yeast (optional)
  • ¼ teaspoon cayenne pepper (optional, for spicy)
  • Cooking spray (optional)

Instructions

  1. Advanced Prep: Freeze the tofu for at least 8 hours to help create a more realistic chicken texture. Thaw the tofu in the refrigerator or use the microwave's defrost option if time is tight.
  2. Press Tofu: For extra-firm tofu, press it for 15-30 minutes to remove excess moisture using a towel and weight or a tofu press. For super firm tofu, gently press with your hands over a sink or bowl.
  3. Marinate: Dissolve the vegan chicken bouillon cube in 2 cups of hot water. Cut the tofu into 1-inch nugget-sized pieces and submerge them in the bouillon marinade for 30 minutes to absorb flavor.
  4. Prepare Batter: In a small bowl, whisk together the non-dairy milk, all-purpose flour, and cornstarch until smooth to create the batter.
  5. Prepare Coating: In another bowl, mix the panko breadcrumbs with onion powder, garlic powder, smoked paprika, salt, black pepper, nutritional yeast, and cayenne pepper if using.
  6. Double Coat Tofu: Remove tofu pieces from marinade, dip them into the batter, then into the breadcrumb mixture. Repeat dipping into batter and breadcrumbs to double coat, shaking off excess each time.
  7. Oven Method: Preheat oven to 400°F (200°C). Line a baking sheet with silicone mat or parchment paper. Arrange tofu bites spaced apart. Optionally spray them lightly with cooking spray. Bake for 25-30 minutes, flipping halfway, until crispy and golden.
  8. Air Fryer Method: Preheat air fryer to 375°F (190°C). Place tofu bites in a single layer in the basket. Optionally spray lightly with cooking spray. Air fry for 15-20 minutes, shaking the basket halfway through cooking, until crisp and golden.

Notes

  • Freezing tofu before use improves texture to better mimic chicken.
  • Pressing removes excess moisture and helps the tofu absorb the marinade and batter better.
  • Double dipping in batter and breadcrumbs ensures a crispier, thicker crust.
  • Cooking spray or oil spray is optional but helps achieve a golden color when baking or air frying.
  • You can substitute gluten-free flour and breadcrumbs to make this recipe gluten free.
  • If you want spicy tofu chicken, add cayenne pepper or your preferred chili seasoning to the breadcrumb mix.

Find it online: https://recipeplenty.com/crispy-vegan-tofu-chicken-bites-recipe/