Vegan Southern Fried Chicken Burger
Experience the ultimate comfort food with a vegan twist in this mouthwatering Vegan Southern Fried Chicken Burger! Perfectly pressed tofu transforms into crispy, golden "filets" thanks to a flavorful blend of smoky paprika, garlic powder, and cayenne spice, double-coated for extra crunch. This plant-based burger is topped with a vibrant homemade slaw tossed in a sweet and tangy dressing, paired with creamy vegan mayo, and finished with pickled slices for a burst of flavor in every bite. Served on toasted vegan buns, it's a hearty, satisfying meal that’s as indulgent as its classic counterpart but completely cruelty-free. Ideal for weeknight dinners or gatherings, this burger is the definition of plant-based comfort food done right!
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Recipe Information
Ingredients
- 1 block Extra firm tofu block
- 240 ml Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 100 grams All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 ml Vegetable oil (for frying)
- 4 Vegan burger buns
- 4 tablespoons Vegan mayo
- 100 grams Shredded cabbage
- 50 grams Shredded carrot
- 8 slices Vegan-friendly pickle slices
- 1 teaspoon Maple syrup (for slaw dressing)
- 1 tablespoon Lemon juice (for slaw dressing)
- 0.25 teaspoon Salt (for slaw dressing)
- 0.25 teaspoon Black pepper (for slaw dressing)
Instructions
Press the tofu for at least 15 minutes to remove excess water. Cut the block of tofu into 4 thick slices to form ‘filets.’
Prepare the vegan buttermilk mixture by combining unsweetened almond milk with apple cider vinegar. Let it sit for 5 minutes to curdle.
In a shallow dish, mix together the flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
Dip each tofu filet into the vegan buttermilk mixture, ensuring it's fully coated. Then, dredge it in the flour mixture, pressing gently to ensure the flour adheres well. Repeat the process (double-dipping) for extra crispiness.
Heat vegetable oil in a deep skillet or frying pan to approximately 180°C (350°F). Carefully place the coated tofu filets into the hot oil and fry for 3-5 minutes per side, or until golden and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
In a bowl, mix shredded cabbage, shredded carrot, maple syrup, lemon juice, salt, and black pepper to create the slaw.
Slice and lightly toast the vegan burger buns.
Spread a tablespoon of vegan mayo on the bottom half of each bun. Add a layer of crispy tofu filet, followed by a scoop of slaw and 2 pickle slices. Top with the remaining bun halves.
Serve immediately and enjoy a delicious Vegan Southern Fried Chicken Burger!
Nutrition Facts
Calories |
6319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 555.6 g | 712% | |
| Saturated Fat | 80.1 g | 400% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 7261 mg | 316% | |
| Total Carbohydrate | 298.4 g | 109% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 33.8 g | ||
| Protein | 96.0 g | 192% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 3175 mg | 244% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 2085 mg | 44% | |
*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.
