Vegan Crispy Chicken Burger
Satisfy your cravings with this mouthwatering Vegan Crispy Chicken Burger, a plant-based twist on a fast-food favorite! The star of this recipe is perfectly seasoned tofu, marinated in a savory blend of soy sauce, vegan chicken broth powder, and aromatic spices, then coated in a crispy panko crust and fried to golden perfection. Served on a soft vegan burger bun with fresh lettuce, juicy tomato slices, and a zesty homemade sriracha aioli, this burger offers the ultimate balance of crunch and flavor in every bite. Perfect for vegans and non-vegans alike, this easy-to-follow recipe is ready in just 40 minutes, making it ideal for weeknight dinners or casual gatherings. Serve it alongside your favorite fries or a fresh side salad for a completely satisfying meal that’s 100% plant-based and utterly delicious!
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Recipe Information
Ingredients
- 14 oz Extra firm tofu
- 2 tbsp Soy sauce
- 1 tbsp Vegan chicken broth powder
- 1 tsp Paprika
- 1 tsp Garlic powder
- 0.5 tsp Smoked paprika
- 0.5 tsp Ground black pepper
- 1 cup Unsweetened plant milk
- 1 cup All-purpose flour
- 1 cup Panko breadcrumbs
- 2 tbsp Cornstarch
- 0.5 cup Vegetable oil
- 4 Vegan burger buns
- 4 Lettuce leaves
- 4 Slices of tomato
- 0.5 cup Vegan mayonnaise
- 1 tbsp Lemon juice
- 1 tsp Sriracha sauce
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean towel and placing a heavy pan on top for 15 minutes.
Once pressed, slice the tofu horizontally to create four thin slabs.
In a shallow dish, mix the soy sauce, vegan chicken broth powder, paprika, garlic powder, smoked paprika, and ground black pepper. Marinate the tofu slabs in this mixture for at least 10 minutes.
Prepare the dredging station: in the first shallow bowl, add the plant milk. In the second bowl, combine all-purpose flour and cornstarch. In the third bowl, place the panko breadcrumbs.
Heat the vegetable oil in a large pan over medium heat.
Coat each marinated tofu slab first by dipping it into the flour mixture, then into the plant milk, and finally coat it with panko breadcrumbs.
Once the oil is hot, fry the tofu slabs for 3-4 minutes on each side or until golden brown and crispy. Remove from the oil and drain on paper towels.
To make the vegan aioli, mix the vegan mayonnaise, lemon juice, and sriracha sauce in a bowl.
Assemble the burgers: spread the vegan aioli on the cut sides of the burger buns. Place a lettuce leaf and a slice of tomato on the bottom bun, add the crispy tofu patty on top, and cover with the top bun.
Serve immediately and enjoy your Vegan Crispy Chicken Burger!
Nutrition Facts
Calories |
909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 20.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1414 mg | 61% | |
| Total Carbohydrate | 100.4 g | 37% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 9.8 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 532 mg | 41% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 651 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.
