Vegan Fried Chicken Livers

Satisfy your craving for comfort food with this innovative Vegan Fried Chicken Livers recipe! Crafted from marinated extra-firm tofu and cremini mushrooms, this plant-based twist on a Southern classic delivers incredible flavor and texture. The tofu and mushrooms are infused with a savory blend of soy sauce, nutritional yeast, smoked paprika, and lemon juice, then coated in a crispy breadcrumb shell using a three-step dredging process. Pan-fried to golden perfection, these bite-sized delights boast a crunchy exterior and tender, umami-packed interior. Perfect as an appetizer, main dish, or party snack, serve these vegan fried chicken livers hot with your favorite plant-based dipping sauces or a drizzle of spicy hot sauce. Whether you're vegan or simply eager to try a creative spin on comfort food, this recipe promises a delicious experience that’s rich in flavor and cruelty-free!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 200 grams Extra-firm tofu
• 150 grams Cremini mushrooms
• 3 tablespoons Soy sauce
• 2 tablespoons Nutritional yeast
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Black pepper
• 100 grams Chickpea flour
• 100 grams Breadcrumbs
• 240 milliliters Plant-based milk
• 2 tablespoons Cornstarch
• 500 milliliters Vegetable oil
• 1 tablespoon Lemon juice

Directions

Step 1

Drain the tofu and press it between paper towels to remove excess moisture. Cut the tofu into small, liver-sized pieces.

Step 2

Clean and chop the cremini mushrooms into similar sizes as the tofu pieces.

Step 3

In a bowl, combine soy sauce, nutritional yeast, garlic powder, onion powder, smoked paprika, black pepper, and lemon juice. Mix well.

Step 4

Add the tofu and mushrooms to the soy sauce mixture and toss them until well coated. Allow to marinate in the refrigerator for at least 15 minutes.

Step 5

In a shallow dish, combine chickpea flour and cornstarch.

Step 6

In another shallow dish, pour the plant-based milk.

Step 7

In a third dish, add the breadcrumbs.

Step 8

Remove the marinated tofu and mushrooms from the refrigerator. Dip each piece first in the chickpea flour mixture, then into the plant-based milk, and finally coat with breadcrumbs. Make sure each piece is fully and evenly coated.

Step 9

Heat the vegetable oil in a large skillet over medium-high heat until hot.

Step 10

Carefully add the coated tofu and mushroom pieces to the skillet, frying in batches to avoid overcrowding. Cook each piece for about 3-4 minutes on each side, or until golden brown and crispy.

Step 11

Using a slotted spoon, remove the pieces from the oil and place them on a paper towel-lined plate to drain excess oil.

Step 12

Serve hot, with your favorite vegan dipping sauce or hot sauce.

Nutrition Facts

Serving size	(1364.7g)

Amount per serving	% Daily Value*
Calories	5077.5

Total Fat 473.5g	0%
Saturated Fat 67.5g	0%
Polyunsaturated Fat 284.1g
Cholesterol 0mg	0%
Sodium 3606.0mg	0%
Total Carbohydrate 179.6g	0%
Dietary Fiber 24.7g	0%
Total Sugars 23.1g
Protein 84.3g	0%

Vitamin D 111.9IU	0%
Calcium 1984.4mg	0%
Iron 18.2mg	0%
Potassium 2527.1mg	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: 80.1%

Protein: 6.3%

Carbs: 13.5%