Vegan Crispy Breaded Chicken Sandwich

Indulge in the irresistible crunch and bold flavors of this Vegan Crispy Breaded Chicken Sandwich! Made with perfectly pressed tofu and coated in a golden panko breadcrumb crust, this plant-based masterpiece delivers all the satisfying textures of a classic chicken sandwich without any animal products. The tofu is seasoned with a zesty blend of smoked paprika, garlic, and onion powders, then fried to a crispy perfection. A dollop of tangy pickle-infused vegan mayo enhances every bite, while fresh lettuce, juicy tomato slices, and crisp pickles add layers of vibrant freshness. Nestled in soft, fluffy vegan brioche buns, this sandwich is a satisfying vegan comfort food delight. Quick to make with just 25 minutes of prep time, it’s a must-try for anyone craving a hearty, flavorful meal. Perfect for lunch, dinner, or any time you’re in need of a crave-worthy plant-based treat!

Nutriscore Rating: 70/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 14 ounces firm tofu (pressed)
• 1 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 1 cup all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground black pepper
• 1 teaspoon salt
• 1.5 cups panko breadcrumbs
• 0.5 cup vegan mayonnaise
• 2 tablespoons pickle juice
• 0 as needed vegan-friendly oil (for frying)
• 4 vegan brioche buns
• 4 lettuce leaves
• 1 sliced tomatoes
• 0.5 cup sliced pickles

Directions

Step 1

Start by pressing the tofu to remove excess water. Place the tofu between two plates and put a heavy object on top for about 15 minutes.

Step 2

In a small bowl, mix almond milk with apple cider vinegar to create a vegan buttermilk. Let it sit for 5 minutes until it thickens slightly.

Step 3

In a shallow dish, combine the flour, cornstarch, garlic powder, onion powder, smoked paprika, black pepper, and salt.

Step 4

In another shallow dish, add the panko breadcrumbs.

Step 5

Slice the pressed tofu into four equal pieces resembling cutlets. Dip each piece into the flour mixture, ensuring it is evenly coated.

Step 6

Submerge the flour-coated tofu into the vegan buttermilk, then dip it into the panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere to the surface. Repeat with all tofu pieces.

Step 7

In a large skillet, add enough oil to cover the bottom of the pan for frying. Heat the oil over medium heat.

Step 8

Once the oil is hot, add the breaded tofu cutlets and cook for 3-4 minutes on each side, or until they become golden brown and crispy. Remove and let them drain on paper towels.

Step 9

In a small bowl, mix vegan mayonnaise with pickle juice to create a tangy sauce.

Step 10

To assemble, spread the mayo mixture on the bottom half of each bun. Layer with lettuce, a tofu cutlet, tomato slices, and pickles. Cover with the top half of the bun.

Step 11

Serve the sandwiches immediately for optimal crispiness and enjoy!

Nutrition Facts

Serving size	(1469.2g)

Amount per serving	% Daily Value*
Calories	2608.0

Total Fat 95.1g	0%
Saturated Fat 15.1g	0%
Polyunsaturated Fat 12.6g
Cholesterol 27mg	0%
Sodium 6172.2mg	0%
Total Carbohydrate 343.5g	0%
Dietary Fiber 26.7g	0%
Total Sugars 33.5g
Protein 113.7g	0%

Vitamin D 87.8IU	0%
Calcium 3313.7mg	0%
Iron 28.4mg	0%
Potassium 1949.5mg	0%

*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.

Source of Calories

Fat: 31.9%

Protein: 16.9%

Carbs: 51.2%