Vegan Crispy Chicken Burger

Get ready to sink your teeth into the ultimate Vegan Crispy Chicken Burger, a plant-based delight that’s packed with bold flavors and irresistibly crunchy texture! This recipe transforms extra firm tofu into golden, crispy perfection using a seasoned marinade and a triple-dip dredging process with panko breadcrumbs for maximum crunch. Paired with a zesty homemade vegan sriracha mayo, crisp lettuce, and juicy tomatoes, all nestled in a soft burger bun, this recipe delivers a mouthwatering burger experience without the meat. Perfect for vegans and omnivores alike, this burger is as satisfying as it is easy to make, taking just 40 minutes from start to finish. Whether you're meal prepping a weeknight dinner or impressing guests at a weekend gathering, this Vegan Crispy Chicken Burger is a must-try!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 14 oz Extra firm tofu
• 2 tbsp Soy sauce
• 1 tbsp Vegan chicken broth powder
• 1 tsp Paprika
• 1 tsp Garlic powder
• 0.5 tsp Smoked paprika
• 0.5 tsp Ground black pepper
• 1 cup Unsweetened plant milk
• 1 cup All-purpose flour
• 1 cup Panko breadcrumbs
• 2 tbsp Cornstarch
• 0.5 cup Vegetable oil
• 4 Vegan burger buns
• 4 Lettuce leaves
• 4 Slices of tomato
• 0.5 cup Vegan mayonnaise
• 1 tbsp Lemon juice
• 1 tsp Sriracha sauce

Directions

Step 1

Press the tofu to remove excess moisture by wrapping it in a clean towel and placing a heavy pan on top for 15 minutes.

Step 2

Once pressed, slice the tofu horizontally to create four thin slabs.

Step 3

In a shallow dish, mix the soy sauce, vegan chicken broth powder, paprika, garlic powder, smoked paprika, and ground black pepper. Marinate the tofu slabs in this mixture for at least 10 minutes.

Step 4

Prepare the dredging station: in the first shallow bowl, add the plant milk. In the second bowl, combine all-purpose flour and cornstarch. In the third bowl, place the panko breadcrumbs.

Step 5

Heat the vegetable oil in a large pan over medium heat.

Step 6

Coat each marinated tofu slab first by dipping it into the flour mixture, then into the plant milk, and finally coat it with panko breadcrumbs.

Step 7

Once the oil is hot, fry the tofu slabs for 3-4 minutes on each side or until golden brown and crispy. Remove from the oil and drain on paper towels.

Step 8

To make the vegan aioli, mix the vegan mayonnaise, lemon juice, and sriracha sauce in a bowl.

Step 9

Assemble the burgers: spread the vegan aioli on the cut sides of the burger buns. Place a lettuce leaf and a slice of tomato on the bottom bun, add the crispy tofu patty on top, and cover with the top bun.

Step 10

Serve immediately and enjoy your Vegan Crispy Chicken Burger!

Nutrition Facts

Serving size	(1813.3g)

Amount per serving	% Daily Value*
Calories	3389.6

Total Fat 179.9g	0%
Saturated Fat 26.1g	0%
Polyunsaturated Fat 79.2g
Cholesterol 27mg	0%
Sodium 4293.8mg	0%
Total Carbohydrate 353.0g	0%
Dietary Fiber 29.7g	0%
Total Sugars 42.1g
Protein 115.5g	0%

Vitamin D 100.0IU	0%
Calcium 3327.2mg	0%
Iron 30.2mg	0%
Potassium 2795.5mg	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: 46.4%

Protein: 13.2%

Carbs: 40.4%