Southern Fried Tofu
Crispy, golden, and packed with bold Southern flavors, this Southern Fried Tofu recipe is a vegan twist on a comfort food classic that meat lovers and plant-based eaters will both adore. Featuring firm tofu marinated in a tangy vegan buttermilk and coated in a perfectly seasoned mix of flour, cornmeal, and spices like paprika, garlic powder, and cayenne, each bite delivers a satisfying crunch and a hint of heat. The tofu is fried to perfection in hot vegetable oil, creating a texture that’s irresistibly crispy on the outside and tender on the inside. This quick and easy recipe takes just 35 minutes from start to finish, making it perfect for weeknight dinners or indulgent weekend meals. For the ultimate Southern experience, serve your fried tofu with creamy mashed potatoes, collard greens, or buttery cornbread—and don’t forget your favorite dipping sauce! Perfect for vegans and vegetarians craving comfort food, this dish is sure to become a new family favorite.
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Recipe Information
Ingredients
- 16 oz firm tofu
- 1 cup unsweetened non-dairy milk
- 1 tbsp apple cider vinegar
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 0.33 cup cornmeal
- 1 tbsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried thyme
- 0.5 tsp cayenne pepper
- 0.5 tsp black pepper
- 1 tsp salt
- 2 cups vegetable oil
Instructions
Press the tofu to remove excess water. Wrap the tofu block in a clean kitchen towel, place it on a plate, and set a heavy object on top. Let it press for 20 minutes, then slice it into 1/2-inch thick strips or triangles.
In a small bowl, combine the non-dairy milk and apple cider vinegar. Stir and set aside for 5-10 minutes to create a vegan buttermilk.
In a large mixing bowl, whisk together the flour, cornstarch, cornmeal, paprika, garlic powder, onion powder, thyme, cayenne pepper, black pepper, and salt. This will be your dry coating mix.
Set up a dipping station with two shallow bowls: one for the vegan buttermilk and one for the dry coating mix.
Dip each piece of tofu into the vegan buttermilk, making sure it is fully coated. Then dredge it in the dry coating mix, pressing the mixture onto the tofu to ensure an even layer of breading. Repeat with all tofu pieces.
Heat vegetable oil in a large skillet or deep pan over medium-high heat until it reaches 350°F (175°C). You can test the oil's heat by dropping a small piece of breading into the oil; if it sizzles and floats, it is ready.
Carefully place the tofu pieces into the hot oil, a few at a time, being careful not to overcrowd the pan. Fry each piece for 2-3 minutes per side, or until golden brown and crispy.
Using a slotted spoon, transfer the fried tofu to a plate lined with paper towels to drain any excess oil.
Serve immediately with your favorite dipping sauce or alongside classic Southern sides like mashed potatoes, collard greens, or cornbread.
Nutrition Facts
Calories |
4797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 447.1 g | 573% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2612 mg | 114% | |
| Total Carbohydrate | 184.4 g | 67% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 7.0 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1070 mg | 82% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1479 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
