Vegan Chicken Kyiv
Indulge in the ultimate plant-based comfort food with this irresistible Vegan Chicken Kyiv, a modern twist on a classic dish. Perfectly seasoned tofu slabs are stuffed with a luscious garlicky vegan butter filling, breaded in crunchy panko with a hint of smoked paprika, and pan-fried to golden perfection. This recipe brings all the rich, savory flavors of traditional Chicken Kyiv without the meat, offering a cruelty-free alternative that's both satisfying and packed with flavor. Ready in under an hour, this vegan delight is ideal for weeknight dinners or a special occasion feast. Serve it hot with a side of fresh greens or creamy mashed potatoes for a meal that’s sure to impress. Keywords: Vegan Chicken Kyiv, plant-based comfort food, garlicky vegan butter, tofu recipes, vegan dinner idea.
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Recipe Information
Ingredients
- 400 g extra-firm tofu
- 120 ml unsweetened almond milk
- 100 g all-purpose flour
- 150 g panko breadcrumbs
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp ground black pepper
- 4 tbsp coconut oil
- 100 g vegan butter
- 3 clove garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
Instructions
Press the tofu to remove excess moisture: Wrap the tofu block in paper towels and place a heavy object on top for at least 15 minutes.
In a mixing bowl, combine the almond milk and flour to create a batter. Add 1/2 teaspoon salt and mix until smooth.
In another bowl, mix the panko breadcrumbs, nutritional yeast, garlic powder, onion powder, smoked paprika, 1/2 teaspoon salt, and black pepper.
In a small saucepan, melt the vegan butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Remove the saucepan from heat and stir in the chopped parsley and lemon juice. Transfer the mixture to a small bowl and allow it to firm up slightly in the refrigerator.
Slice the pressed tofu into 4 equal slabs. Use a small knife to slice a pocket into the side of each tofu slab, being careful not to cut all the way through.
Stuff each tofu pocket with the chilled garlic butter mixture, using a spoon to press the mixture inside.
Heat coconut oil in a large skillet over medium heat.
Dip each stuffed tofu slab in the flour batter, allowing any excess to drip off, then coat thoroughly in the breadcrumb mixture.
Carefully place the coated tofu slabs into the hot oil and cook for about 10-12 minutes, turning occasionally, until all sides are golden brown and crispy.
Transfer the cooked Vegan Chicken Kyiv to a paper towel-lined plate to drain excess oil.
Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.4 g | 224% | |
| Saturated Fat | 101.4 g | 507% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4178 mg | 182% | |
| Total Carbohydrate | 225.5 g | 82% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 14.1 g | ||
| Protein | 103.0 g | 206% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 3072 mg | 236% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 1535 mg | 33% | |
*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.
