A vegan crispy chicken sandwich with your favorite toppings is an easy vegan lunch or dinner! The crispy crunchy coating has an amazing flavor that’s perfect for all kinds of sandwiches. Also learn how to make the coating that doesn’t fall off! Double-bread the tofu.

Recipe Snapshot

  • Prep time: 25 minutes
  • Cook time: 10 minutes
  • Total time: 35 minutes
  • Yield: 3
  • Category: dinner, lunch, Main
  • Cuisine: American

Ingredients

For the Tofu

  • 14 oz extra firm tofu (pressed for at least 15 minutes)

For the Batter

  • 1/2 cup non-dairy milk ((oat, soy or almond))
  • 1 tablespoon soy sauce (, use tamari for gluten-free)
  • 1/4 cup all-purpose flour
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon poultry seasoning (or all purpose seasoning)
  • 1/2 teaspoon salt

For the Breadcrumb Coating

  • 1 1/4 cup panko breadcrumbs (or any other crispy breadcrumbs)
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon crushed red pepper flakes

To Pan Fry

  • 3 teaspoons oil (divided, or more if needed)

For the Dressing

  • 1/4 cup vegan mayo
  • 1 tablespoon hot sauce

For the Sandwich

  • 3 hamburger buns (or vegan bread of choice, toasted if you like)
  • lettuce (as needed,)
  • sliced tomato (as needed)
  • sliced onion as needed

Method

Prep the tofu cutlets.

  1. Press the tofu, if you haven't already, then slice into three slices 1/2” thick slices, and then shape the slices into the size and shape of the buns or bread that you're planning to use. I usually get just three slices out of the tofu brand that I use. And usually make it slightly less than 1/2” thick

Make the batter and breadcrumb coatings.

  1. In a shallow bowl, add all of the batter ingredients and mix really well until it's like a thin pancake-type batter.
  2. In another shallow bowl, add the breadcrumbs and the rest of the breadcrumb coating ingredients, and mix really well.
  3. Prep your breading station, and also preheat a large skillet over medium heat, and add 2 teaspoons or more oil to it so that the oil can heat up.

Batter and cook the tofu.

  1. Take each tofu slice and put it in the bowl with the batter, tossing to coat all sides. Then, using a fork, transfer it to the breadcrumb bowl, and use a spoon to spoon the breadcrumbs to coat all of the sides of the tofu piece.
  2. Move this tofu slice into the batter bowl again, and coat it again with the batter, then move it back into the breadcrumb bowl and cover with the breadcrumbs again, then transfer to the hot skillet.
  3. Repeat for all of the tofu slices, transferring them to the hot skillet. Drizzle another 1 or 2 teaspoons of oil all over to help crisp up the tofu really well. You want to use a slightly smaller pan, so that the oil will pool slightly on the edges to crisp up the edges of the tofu pieces, as well. (See notes for baking)
  4. Continue to cook the tofu on both sides for about 3 to 4 minutes per side until golden and crispy.
  5. Remove the crispy tofu from the skillet, and transfer to a wire mesh cooling rack, so that it doesn't soften and stays crispy.

Make the crispy chicken sandwich.

  1. Prep the rest of your sandwich ingredients. If you’re using the spicy dressing, mix together the mayo and hot sauce. Otherwise, just use plain mayo. Layer the bun with the dressing, and with tomato and onion. Add the crispy chicken and lettuce, and then top it with your mayo or mayo-hot sauce mixture and the other bun and serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.