Ingredients
Tofu and Marinade
- 1 package of medium firm tofu (16 oz)
- 2 cups water
- 2 no-chicken bullion cubes (or 2 cups of vegetable broth)
Breading
- 1 1/2 cups all purpose flour
- 1 tablespoon Italian seasoning
- 1/2 tablespoon paprika
- 1/2 tablespoon mustard powder
- 1/2 tablespoon garlic salt
- 1 teaspoon celery salt
- 1 teaspoon ginger
- 1 teaspoon black pepper
- 1/2 teaspoon white pepper
Vegan Buttermilk
- 1 1/2 cups unsweetened plant milk
- 1 1/2 tablespoons apple cider vinegar
Coating & Frying
- 1 cup corn flakes
- ~2 quarts vegetable or canola oil for frying
Instructions
- Freeze and Thaw Tofu: Freeze the entire package of medium-firm tofu. Once frozen, remove it from the freezer and let it thaw completely. Repeat this freezing and thawing process twice to achieve the right texture.
- Drain Tofu: After the second thaw, open the package, drain all liquid, and press the tofu between two cutting boards to remove excess moisture. Pat dry with a towel to absorb any remaining liquid.
- Break Tofu into Pieces: Tear the tofu into medium-sized pieces, about 8-10 pieces per block, allowing some smaller pieces to form naturally.
- Marinate Tofu: Place the tofu pieces in a casserole dish and pour in 2 cups of vegan chicken broth. If using bullion cubes, dissolve them in 2 cups hot water first. Ensure tofu is fully submerged and set aside to marinate while preparing the breading.
- Prepare Vegan Buttermilk: In a medium bowl, mix unsweetened plant milk with apple cider vinegar to create a vegan buttermilk substitute. Set aside.
- Mix Seasoned Flour: In another medium bowl, combine all-purpose flour with Italian seasoning, paprika, mustard powder, garlic salt, celery salt, ginger, black pepper, and white pepper.
- Set Up Breading Station: Arrange the marinated tofu, vegan buttermilk, and seasoned flour mixture in a line. Place an additional large plate nearby to hold breaded tofu.
- First Breading: One at a time, gently squeeze excess broth from tofu pieces. Dip each piece in vegan buttermilk, then dredge thoroughly in seasoned flour to coat. Place coated pieces on the reserved plate.
- Add Corn Flakes: Crush 1 cup of corn flakes into smaller crumbs and mix them into the remaining seasoned flour mixture for added crunch.
- Second Breading: Dip each tofu piece again in the vegan buttermilk, then dredge in the flour and corn flakes mixture to double coat. Place fully coated pieces on the plate.
- Heat Oil: Heat about 2 quarts of vegetable or canola oil in a deep pan to 350-375°F (177-190°C). Line a plate with paper towels for draining fried tofu.
- Fry Tofu: Carefully place tofu pieces into the hot oil and deep fry until golden brown on all sides, about 4-7 minutes, turning as needed to ensure even cooking. Remove and drain on paper towel-lined plate.
- Serve: Serve the crispy vegan fried tofu hot with vegan ranch or your favorite dipping sauce. Enjoy!
Notes
- Freezing and thawing tofu is essential to achieve a meatier texture suitable for frying.
- Pressing and drying tofu well ensures the breading sticks better and fries crispier.
- Adjust spices according to your taste preference for heat or flavor intensity.
- Maintain oil temperature between 350-375°F to avoid greasy or undercooked pieces.
- Use a candy or deep-fry thermometer to monitor oil temperature accurately.
- Leftovers can be reheated in an air fryer or oven to restore crispiness.
- Prep Time: 24 hours (includes freezing and thawing) + 10 minutes active prep
- Cook Time: 7 minutes per batch
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Vegan
