Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Gourete Broderick
gaat@better.netThe Best Firm Tofu Chicken with VariationIngredients (use vegan versions): *1 or 2 squares defrosted tofu
1/2 cup bread crumbs or more
1/2 cup flour or more
1/2 cup soy milk or water
poultry seasoning, salt, pepper
Variation: all of the above plus tomato sauce and soy-mozzarella
chopped fresh parsley or dried
Directions:This recipe, and its variation, is a family favorite and is especially for those who (like myself) are tired of eating mushy tofu. Kids love it as will your non-vegetarian friends and family members.
*It is important to freeze your tofu as this makes it firm enough to be vegan breaded without falling apart on you. I usually put a few squares in a freezer bag and defrost it in a bowl of warm water, only takes a few minutes and great when you need to get dinner on the table fast.
In a bowl, add your soy milk (or water), poultry seasoning, minced garlic (or powder), salt, and pepper to taste. (Dont be shy with the poultry seasoning). Whisk well. Put your vegan bread crumbs in second bowl and your flour in a third.
Cut your defrosted tofu in slices and squeeze as much moisture as you can out of the slices. I usually just use a small colander and the bottom of a rounded cup. Dip the slices into the flour and then into the milk/spices mixture and coat with vegan bread crumbs. It is best to do the above all at once and place on a plate ready for the next step. You can either fry your chicken in a little canola oil or spray a baking sheet with Pam and cook at 350 till lightly golden on both sides. (Personally, I prefer the fried method).
Serve with a good vegetarian chicken or mushroom gravy along with potatoes and veggies of your choice.
The alternative recipe is to place shredded soy-mozzarella cheese on top of each slice and put on baking sheet in oven long enough to melt the cheese. Place on plate and spoon tomato sauce around the edges, sprinkle top with fresh chopped parsley or dried and serve with pasta, a nice salad, and perhaps some nice crusty vegan bread. Enjoy!
Preparation time: 20-30 min
oooh a reason to eat chicken style gravey I cannot wait to get home and make dinner! Yum!
Archived comment by: eMM
That sounds good, as i had the hardest time giving up chicken. howe'ver, im assuming poultry seasoning isn't derived from actual poultry?
Archived comment by: corri
Do you need to drain the tofu before freezing, or just squeeze the liquid out while preparing as stated in recipe?
Archived comment by: conkey2k
These are good! I dumped what I thought to be a lot of poultry seasoning (which is vegan, btw--at least the one I found), and the next time I make these, I'll dump even more! I'll put more of all the seasonings in the soy milk mixture, and I think I'll let the tofu soak in there a bit. I also used seasoned vegan bread crumbs (italian seasoning) which added to the flavor. Conkey2k--I would just throw the tofu in the freezer in its original packaging, don't drain the H2O beforehand. This is a good thing to do whenever you make seasoned tofu. I also had another good idea---eat these (especially with the seasoned vegan bread crumbs) as one would eat mozarella sticks---and dunk them in marinara sauce!
Archived comment by: sarah29
ooooh. i wanna try this, sounds like a perfect southern meal with some mashe'd potatoes and coleslaw. and btw, poultry seasoning is seasoning FOR poultry...still check the label if you're worried, but its just herbs and such. another way to use it is in tofu egg salad, yum.
Archived comment by: queenwillow
This recipe ROCKS! I mixed some sesame seeds in with the crumbs, fried em up in strips and served them with a vegan garlic mayo for dipping. Everyone loved them. Fabulous!
Archived comment by: narayani
Can you just use extra firm tofu instead of freezing?
Archived comment by: amy1978
i don't think that i would substitute extra firm tofu for the frozen tofu... freezing tofu changing the texture of it completely...it gets chewier, sponge-like and seems to aborb flavors better.
Archived comment by: allisonaurora
I thought this was a very good recipe, freezing the tofu gives it more of a meat-like texture and the poultry seasoning was great, definetly made it seem like chicken... =)
Archived comment by: darkwhispers
Fantastic recipe! I drained and then sliced the block of tofu into 6 slabs and put them into a small freezer bag, then into the freezer. To thaw, I put the bags in a sink of hot water. A served mine on a bed of spaghetti with marinara sauce. It was very fast and filling and a delicious change to the nothing to make but spaghetti meal.
Archived comment by: ducky
how long should you bake it? also i wonder if taking it out of the package, putting it in a freezer bag, and adding a little poultry seasoning before you freeze it would make it taste even more like chicken. its kind of like marinating it! (haven't actually tried it yet, but plan too!)
Archived comment by: tinydancer234
i don't have poultry seasoning but im gonna try to do without it; I usually just put the tofu in flour and fry but now im gonna try adding salt, pepper, and garlic powder, flour, and bread crumbs as suggested. How much salt, pepper, and garlic powder should I use?
Archived comment by: stride4unity
stride-I'd say two good shakes of each perhaps
Archived comment by: cheerjess
I made this without the poultry seasoning and it was good, although next time I'll definitely have to try it with the season. The bread crumbs gave it a crispy texture that reminded me of crispy chicken. I baked it for about an hour and 20 minutes in the oven. Its probably better fried; ill definitely try this fried next time.
Archived comment by: stride4unity
This recipe was awesome just as written! I also tried it a few nights later cutting the tofu into thin boxy rectangles and serving them as notsarella sticks! Tonite I tried it with Marjon polenta instead of tofu and that was delicious too-fried with olive oil.
Archived comment by: little2ant
This recipe looks REALLY tastey. I think I am going to try it this week. THANKS! As for poultry seasoning. It is just a mixture of herbs (Sage, rosemary, marjoram, parsley...) COMPLETELY VEGAN! You can even combine them yourself if you want. I buy poultry seasoning in the bulk section as it is a must have in your spice rack!
Archived comment by: amburrrrrr
