Vegan Fried Cheese Curds
Get ready to transform a classic comfort food favorite into a plant-based delight with these irresistible Vegan Fried Cheese Curds! Made from firm tofu, these crispy bites are coated in a seasoned batter infused with nutritional yeast, garlic, onion powder, and tangy apple cider vinegar, mimicking the rich, cheesy flavor of traditional curds. A crunchy layer of panko breadcrumbs ensures every piece is golden and satisfyingly crisp after a quick fry in neutral oil. Perfect for a snack, appetizer, or party platter, these vegan cheese curds pair wonderfully with dipping sauces like vegan ranch or marinara. Whether you’re hosting guests or indulging solo, this recipe is a crowd-pleasing, dairy-free twist that’s sure to satisfy. Vegan comfort food never looked — or tasted — so good!
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Recipe Information
Ingredients
- 14 oz Firm tofu
- 0.25 cup Nutritional yeast
- 0.5 cup Tapioca starch
- 0.5 cup Unsweetened almond milk
- 1 tbsp Apple cider vinegar
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Salt
- 0.25 tsp Pepper
- 1.5 cups Panko breadcrumbs
- 0.5 cup Flour
- 2 tbsp Cornstarch
- 2 cups Neutral oil for frying
Instructions
Press the tofu to remove excess moisture, ideally for about 15 minutes. Cut the tofu into small 'curd' shapes, roughly 1-inch cubes, and set aside.
In a mixing bowl, combine the nutritional yeast, tapioca starch, almond milk, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Whisk together to form a smooth batter.
In a separate shallow dish, combine the panko breadcrumbs and a pinch of salt and pepper.
In another shallow dish, place the flour mixed with the cornstarch.
Dip each piece of tofu into the flour mixture, coating it evenly. Next, dip it into the batter, allowing excess to drip off. Finally, roll it in the panko breadcrumbs until fully coated.
Heat the oil in a deep pan or skillet over medium heat until it reaches 350°F (175°C). To test, drop a small breadcrumb into the oil; it should sizzle and rise to the surface.
Carefully place the coated tofu 'curds' into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes per side, or until golden brown and crispy.
Using a slotted spoon or strainer, remove the fried curds from the oil and place them on paper towels to drain any excess oil.
Serve warm with your favorite dipping sauce, such as vegan ranch or marinara.
Nutrition Facts
Calories |
5463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 496.9 g | 637% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1844 mg | 80% | |
| Total Carbohydrate | 246.0 g | 89% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 14.5 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 894 mg | 69% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 826 mg | 18% | |
*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.
