Vegan Fried Chicken Livers
Indulge in the bold flavors and crispy texture of Vegan Fried Chicken Livers, the perfect plant-based alternative to a classic comfort dish. This innovative recipe combines extra-firm tofu and cremini mushrooms, marinated in a savory blend of soy sauce, nutritional yeast, smoked paprika, and spices to deliver rich, umami-packed depth. Each piece is delicately breaded with chickpea flour, plant-based milk, and crunchy breadcrumbs before being pan-fried to golden perfection. Ideal for vegan soul food enthusiasts, this dish offers hearty bites that are satisfying and completely cruelty-free. Serve these crispy delights with your favorite dipping sauce or spice it up with hot sauce for a memorable meal that’s sure to impress! Perfect for sharing, this recipe is quick, flavorful, and versatile—a must-try for plant-based comfort food lovers.
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Recipe Information
Ingredients
- 200 grams Extra-firm tofu
- 150 grams Cremini mushrooms
- 3 tablespoons Soy sauce
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Black pepper
- 100 grams Chickpea flour
- 100 grams Breadcrumbs
- 240 milliliters Plant-based milk
- 2 tablespoons Cornstarch
- 500 milliliters Vegetable oil
- 1 tablespoon Lemon juice
Instructions
Drain the tofu and press it between paper towels to remove excess moisture. Cut the tofu into small, liver-sized pieces.
Clean and chop the cremini mushrooms into similar sizes as the tofu pieces.
In a bowl, combine soy sauce, nutritional yeast, garlic powder, onion powder, smoked paprika, black pepper, and lemon juice. Mix well.
Add the tofu and mushrooms to the soy sauce mixture and toss them until well coated. Allow to marinate in the refrigerator for at least 15 minutes.
In a shallow dish, combine chickpea flour and cornstarch.
In another shallow dish, pour the plant-based milk.
In a third dish, add the breadcrumbs.
Remove the marinated tofu and mushrooms from the refrigerator. Dip each piece first in the chickpea flour mixture, then into the plant-based milk, and finally coat with breadcrumbs. Make sure each piece is fully and evenly coated.
Heat the vegetable oil in a large skillet over medium-high heat until hot.
Carefully add the coated tofu and mushroom pieces to the skillet, frying in batches to avoid overcrowding. Cook each piece for about 3-4 minutes on each side, or until golden brown and crispy.
Using a slotted spoon, remove the pieces from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve hot, with your favorite vegan dipping sauce or hot sauce.
Nutrition Facts
Calories |
5078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 473.5 g | 607% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 284.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3606 mg | 157% | |
| Total Carbohydrate | 179.6 g | 65% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 23.1 g | ||
| Protein | 84.3 g | 169% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1984 mg | 153% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2527 mg | 54% | |
*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.
