Vegan Chicken Fried Steak with Gravy
Indulge in the ultimate comfort food makeover with this Vegan Chicken Fried Steak with Gravy! Perfectly seasoned and marinated extra-firm tofu serves as the star, boasting a golden, crispy coating achieved through a delectable vegan buttermilk and flour blend. Topped with a rich, savory mushroom gravy, this plant-based twist on Southern classic flavors delivers all the hearty satisfaction you crave, without the meat. Ready in under an hour, it’s ideal for family dinners or special occasions. Whether you're vegan, curious, or simply seeking a wholesome meal packed with bold flavors, this dish is bound to become a new favorite.
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Recipe Information
Ingredients
- 14 ounces Extra-firm tofu
- 0.25 cups Nutritional yeast
- 2 tablespoons Soy sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 cup Unsweetened almond milk
- 1 teaspoon Apple cider vinegar
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 0.5 cup Olive oil
- 8 ounces Mushrooms
- 2 cups Vegetable broth
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
Instructions
Start by draining the tofu and pressing it to remove excess moisture. Slice the tofu into 4 equally-thick slabs.
In a shallow bowl, combine nutritional yeast, soy sauce, garlic powder, and smoked paprika. Coat each tofu slab in this mixture and let them marinate for at least 10 minutes, turning halfway through.
In another bowl, mix the almond milk with the apple cider vinegar and let sit for 5 minutes to create a vegan buttermilk.
Prepare a separate shallow bowl with the flour and cornstarch, blending them thoroughly.
Dip each marinated tofu slab into the vegan buttermilk, then dredge it in the flour mixture, ensuring it's fully coated.
In a large skillet, heat olive oil over medium-high heat. Fry the coated tofu slabs for about 3-4 minutes on each side until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.
For the gravy, clean and slice the mushrooms. In the same skillet, add mushrooms and sauté over medium heat until they are soft and browned, about 5-7 minutes.
Stir in the vegetable broth, onion powder, black pepper, and salt. Bring the mixture to a simmer and cook until it thickens to a desired gravy consistency, about 5 minutes.
Serve the tofu steaks hot, topped generously with the mushroom gravy.
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 3.3 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 502 mg | 39% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 708 mg | 15% | |
*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.
