Spicy Fried ‘Chicken’ Sandwich & Baked Tofu With Coconut Panko Breadcrumb Crust

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Crispy, crunchy, spicy, and reminiscent of something you would order in a fast food joint. The patty in these spicy fried "chicken" sandwiches is made from vital wheat gluten that has been cooked in vegan chicken broth, then dredged and fried in a spicy batter until crisp and golden. Serve this crispy patty with your favorite greens and a creamy sauce that's addictively spicy.

SPICY FRIED 'CHICKEN' SANDWICH [VEGAN]

THIS RECIPE IS :

SERVES

1

INGREDIENTS

FOR THE SPICY “CHICKEN” CUTLET:

  • 6 tablespoons vital wheat gluten
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon salt
  • 1 tablespoon tahini
  • 1 tablespoon hot sauce
  • 3 tablespoon no-chicken broth
  • 1 1/2 tablespoons powdered vegan egg
  • About 1/2 cup water
  • Hot sauce, as desired
  • 6 tablespoons flour
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon chipotle powder or cayenne pepper

FOR THE SPICY SAUCE:

FOR SERVING:

  • Bread of choice

PREPARATION

  1. In a bowl, mix 6 tablespoons vital wheat gluten, 1/2 teaspoon onion powder, 1/4 teaspoon poultry seasoning, and 1/4 teaspoon salt.
  2. In a separate bowl, combine 1 tablespoon tahini, 1 tablespoon hot sauce, and 3 tablespoons vegan chicken broth.
  3. Combine ingredients in both bowls to make your veggie patty dough. Knead dough for a minute.
  4. Boil patty in water or broth for about an hour. Then, set aside to cool and press with a paper towel to remove excess water.
  5. Mix 1 1/2 tablespoons vegan egg powder with about 1/2 cup cold water. Add water slowly, you may not need it all or you may need extra. Add enough cold water until it’s a thick batter. Add hot sauce to thin it out and maybe some more cold water.
  6. Make flour mixture for breading. Mix 6 tablespoons flour with 1/8 teaspoon garlic powder, 1/4 teaspoon onion powder, 1 teaspoon paprika, salt, and chipotle powder or cayenne pepper. Mix and taste. Add more flavors or salt if needed.
  7. Coat patty with flour mixture, then dip in vegan egg mixture. Allow excess to drip off then put back in the flour mixture.
  8. Heat oil to high/med-high heat and fry until golden brown and crispy.
  9. Make the hot sauce by combining vegan mayonnaise and hot sauce, to taste. Serve on bread of choice.

AUTHOR & RECIPE DETAILS


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Budget-friendly bites that make plant-based snacking fun. Melanie and Mark Sorrentino are the cheap suckers behind Rich Bitch Cooking Blog. Together they've trainhopped, tattoo'd their wedding rings on their fingers then moved into a 150 sqft home in the woods with no plumbing for a year. They entertain all ways to eat cheap vegan meals. Each recipe is simplified to the point of no return. These rebels do what they want including eating the best meals in the galaxy.
 



























Golden brown and crispy, this recipe is so satisfying and easy to make! Baked in the oven, or you can choose to fry it in the pan. Either way you will get the crispy finish you desire.

EASY BAKED TOFU WITH COCONUT PANKO BREADCRUMB CRUST [VEGAN, GLUTEN-FREE]

THIS RECIPE IS :

CALORIES

149

SERVES

4-6

COOK TIME

45

INGREDIENTS

  • 14-ounces extra-firm tofu
  • 2 tablespoons of garbanzo bean flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons water
  • 1/2 cup panko breadcrumbs
  • 3/4 cup unsweetened shredded coconut (or you could use sweetened)
  • Lime wedges for serving

PREPARATION

  1. Heat the oven. to 400°F. Line a baking sheet with parchment paper.
  2. Press the tofu with a clean kitchen towel to remove the water. Cut the tofu into 2 inch squares.
  3. Prepare the batter by combining the flour, cornstarch, baking powder, salt and water in a mixing bowl. The texture will be on the thicker side like a pancake batter.
  4. If too thick, add more water.
  5. Put the panko breadcrumbs and shredded coconut onto a large plate and combine.
  6. Coat each piece of tofu in the batter, removing excess. Add to the coconut panko breadcrumbs and cover completely. Transfer to baking sheet.
  7. Bake approximately 15-20 minutes or until golden brown.
  8. Serve with lime wedges and your favorite chili sauce.

NUTRITIONAL INFORMATION

Per Serving: Calories: 149 | Carbs: 14 g | Fat: 8 g | Protein: 7 g | Sodium: 31 mg | Sugar: 2 g

AUTHOR & RECIPE DETAILS


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In 2011, after seeing the movie “Forks Over Knives”, Nancy Montuori began her spiritual journey into veganism. Nancy always loved to cook so she began sharing her delicious plant-based recipes on her blog Ordinary Vegan. As the blog’s popularity grew, so did her commitment and passion for health and wellness. In 2012, she received a certificate in plant-based nutrition. Nancy is also a full-time podcaster and you can listen to her podcasts on iTunes.
 









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