Vegan Fried Chicken Burger
Indulge in the ultimate comfort food with this crispy and satisfying Vegan Fried Chicken Burger! Perfectly seasoned and double-coated slices of firm tofu are fried to golden-brown perfection, delivering a mouthwatering crunch that rivals the classic chicken patty. Enhanced by a tangy vegan buttermilk marinade and coated in panko breadcrumbs for unbeatable texture, the tofu "chicken" is then paired with fresh lettuce, juicy tomato, tangy pickles, and creamy vegan mayonnaise, all sandwiched between soft burger buns. This plant-based masterpiece is packed with protein and bold flavors, making it a crowd-pleasing option for vegans and non-vegans alike. Whether you're hosting a backyard BBQ or enjoying a quick weeknight dinner, this Vegan Fried Chicken Burger will be the star of the meal!
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Recipe Information
Ingredients
- 400 g firm tofu
- 240 ml soy milk
- 1 tbsp apple cider vinegar
- 100 g all-purpose flour
- 50 g cornstarch
- 2 tbsp nutritional yeast
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp black pepper
- 1 tsp salt
- 0.25 tsp cayenne pepper
- 150 g panko breadcrumbs
- 500 ml vegetable oil
- 4 pieces burger buns
- 4 tbsp vegan mayonnaise
- 4 pieces lettuce leaves
- 1 large tomato
- 4 slices pickles
Instructions
Slice the tofu block into 8 even pieces to form 4 burgers using two slices each.
In a shallow dish, combine soy milk and apple cider vinegar to create a vegan buttermilk. Allow it to curdle for about 5 minutes.
In a separate bowl, whisk together all-purpose flour, cornstarch, nutritional yeast, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper.
Dip each tofu slice into the vegan buttermilk, ensuring it's fully submerged. Then dredge it in the flour mixture, thoroughly coating all sides.
Press the floured tofu into the panko breadcrumbs until evenly coated, shaking off any excess.
Heat the vegetable oil in a deep pan or pot until it reaches 180°C (356°F). Test by dropping a small piece of bread in; it should sizzle and turn golden brown quickly.
Carefully place 2-3 pieces of breaded tofu into the hot oil and fry for about 3-4 minutes per side, or until golden brown and crispy. Remove and drain on paper towels. Repeat with remaining tofu.
Slice the tomato into 4 thick slices.
To assemble the burgers, spread a tablespoon of vegan mayonnaise on the cut side of each bun.
Layer each bottom bun with lettuce, two slices of fried tofu, a tomato slice, and a pickle slice. Top with the other half of the bun.
Serve immediately and enjoy your crispy Vegan Fried Chicken Burger.
Nutrition Facts
Calories |
6084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 488.3 g | 626% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 293.1 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 6784 mg | 295% | |
| Total Carbohydrate | 370.7 g | 135% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 44.7 g | ||
| Protein | 105.0 g | 210% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 1158 mg | 89% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 1955 mg | 42% | |
*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.
