Vegan Crispy Breaded Chicken Sandwich
Delightfully crunchy and packed with bold, savory flavors, this Vegan Crispy Breaded Chicken Sandwich is a plant-based twist on a classic favorite. Made with pressed tofu as the star ingredient, these golden-brown cutlets are coated in seasoned panko breadcrumbs and pan-fried to perfection for an irresistibly crispy bite. A tangy vegan mayo and pickle sauce adds zesty balance, while fresh lettuce, juicy tomato slices, and crunchy pickles bring vibrant textures and layers of flavor to every sandwich. Served on fluffy vegan brioche buns, this recipe is perfect for anyone craving comfort food with a cruelty-free spin. Ready in under an hour, these sandwiches are a must-try for lunch, dinner, or indulgent gatherings. Keywords: vegan chicken sandwich, crispy breaded tofu, plant-based sandwich recipe.
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Recipe Information
Ingredients
- 14 ounces firm tofu (pressed)
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 1.5 cups panko breadcrumbs
- 0.5 cup vegan mayonnaise
- 2 tablespoons pickle juice
- as needed vegan-friendly oil (for frying)
- 4 vegan brioche buns
- 4 lettuce leaves
- 1 sliced tomatoes
- 0.5 cup sliced pickles
Instructions
Start by pressing the tofu to remove excess water. Place the tofu between two plates and put a heavy object on top for about 15 minutes.
In a small bowl, mix almond milk with apple cider vinegar to create a vegan buttermilk. Let it sit for 5 minutes until it thickens slightly.
In a shallow dish, combine the flour, cornstarch, garlic powder, onion powder, smoked paprika, black pepper, and salt.
In another shallow dish, add the panko breadcrumbs.
Slice the pressed tofu into four equal pieces resembling cutlets. Dip each piece into the flour mixture, ensuring it is evenly coated.
Submerge the flour-coated tofu into the vegan buttermilk, then dip it into the panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere to the surface. Repeat with all tofu pieces.
In a large skillet, add enough oil to cover the bottom of the pan for frying. Heat the oil over medium heat.
Once the oil is hot, add the breaded tofu cutlets and cook for 3-4 minutes on each side, or until they become golden brown and crispy. Remove and let them drain on paper towels.
In a small bowl, mix vegan mayonnaise with pickle juice to create a tangy sauce.
To assemble, spread the mayo mixture on the bottom half of each bun. Layer with lettuce, a tofu cutlet, tomato slices, and pickles. Cover with the top half of the bun.
Serve the sandwiches immediately for optimal crispiness and enjoy!
Nutrition Facts
Calories |
757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1653 mg | 72% | |
| Total Carbohydrate | 106.8 g | 39% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 11.4 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 874 mg | 67% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 670 mg | 14% | |
*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.
