Vegan Pecan Crusted Chicken
Experience the perfect plant-based twist on a classic with this Vegan Pecan-Crusted Chicken recipe! Made with firm tofu and a creamy flax egg wash, each cutlet is coated in a crunchy, flavor-packed crust of finely chopped pecans, breadcrumbs, and aromatic spices like smoked paprika, garlic powder, and onion powder. Oven-baked to golden perfection, this wholesome, protein-rich dish is both crispy and satisfying without the need for animal products. Ready in under an hour, it’s a crowd-pleasing main course that pairs beautifully with fresh salads, roasted vegetables, or your favorite dipping sauce. Whether you’re vegan, vegetarian, or just looking for a creative way to enjoy tofu, this recipe is sure to impress. Keywords: vegan chicken recipe, pecan-crusted tofu, plant-based dinner idea, crispy baked tofu recipe.
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Recipe Information
Ingredients
- 14 ounces firm tofu
- 0.5 cup unsweetened almond milk
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 cup pecans
- 0.5 cup breadcrumbs
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 as needed cooking oil spray
Instructions
Slice the firm tofu into approximately 8 equal cutlets. Press the tofu to remove excess moisture by wrapping in a clean towel and weighting it down for about 15 minutes.
In a shallow bowl, combine the unsweetened almond milk with the ground flax seeds, mixing well to create a flax egg mixture and let it sit for about 5 minutes until it thickens.
Finely chop the pecans using a food processor or a knife until they reach a breadcrumb-like consistency. Transfer the chopped pecans to a separate shallow dish.
Mix the chopped pecans with breadcrumbs, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and black pepper to form the crust mixture.
Dip each tofu cutlet into the flax egg mixture, making sure it’s completely coated. Immediately press each side into the pecan mixture, ensuring an even coating.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly spray with cooking oil.
Place the pecan-crusted tofu cutlets on the baking sheet in a single layer, ensuring they don’t touch each other.
Lightly spray the tops of the tofu with more cooking oil to encourage browning.
Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the pecan crust is golden brown and crisp.
Remove from the oven and allow it to cool slightly before serving. Enjoy your vegan pecan-crusted chicken with your favorite sides or salad.
Nutrition Facts
Calories |
1386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.5 g | 130% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 21.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2191 mg | 95% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 12.9 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 975 mg | 75% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1411 mg | 30% | |
*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.
