Vegan Pecan Crusted Chicken

Transform dinner into an indulgent plant-based delight with this Vegan Pecan Crusted Chicken recipe! A creative twist on the classic dish, this recipe swaps chicken for protein-packed tofu, creating a tender and satisfying centerpiece for your meal. Each tofu cutlet is pressed to perfection, coated in a rich, nutty crust made from finely chopped pecans, breadcrumbs, and a medley of savory seasonings like smoked paprika and nutritional yeast. Dipped in a flax egg mixture for a golden crisp finish, these cutlets are baked—not fried—for a healthier yet irresistibly crunchy result. Ready in under an hour, this dish is perfect for weeknight dinners or special occasions. Pair it with a fresh salad or roasted vegetables, and enjoy a hearty, dairy-free, egg-free meal bursting with flavor. Keywords: vegan pecan crusted chicken, tofu recipes, plant-based dinner, healthy vegan meals.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 14 ounces firm tofu
• 0.5 cup unsweetened almond milk
• 2 tablespoons ground flax seeds
• 6 tablespoons water
• 1 cup pecans
• 0.5 cup breadcrumbs
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 as needed cooking oil spray

Directions

Step 1

Slice the firm tofu into approximately 8 equal cutlets. Press the tofu to remove excess moisture by wrapping in a clean towel and weighting it down for about 15 minutes.

Step 2

In a shallow bowl, combine the unsweetened almond milk with the ground flax seeds, mixing well to create a flax egg mixture and let it sit for about 5 minutes until it thickens.

Step 3

Finely chop the pecans using a food processor or a knife until they reach a breadcrumb-like consistency. Transfer the chopped pecans to a separate shallow dish.

Step 4

Mix the chopped pecans with breadcrumbs, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and black pepper to form the crust mixture.

Step 5

Dip each tofu cutlet into the flax egg mixture, making sure it’s completely coated. Immediately press each side into the pecan mixture, ensuring an even coating.

Step 6

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly spray with cooking oil.

Step 7

Place the pecan-crusted tofu cutlets on the baking sheet in a single layer, ensuring they don’t touch each other.

Step 8

Lightly spray the tops of the tofu with more cooking oil to encourage browning.

Step 9

Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the pecan crust is golden brown and crisp.

Step 10

Remove from the oven and allow it to cool slightly before serving. Enjoy your vegan pecan-crusted chicken with your favorite sides or salad.

Nutrition Facts

Serving size	(794.6g)

Amount per serving	% Daily Value*
Calories	1386.0

Total Fat 101.5g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 21.9g
Cholesterol 0mg	0%
Sodium 2190.6mg	0%
Total Carbohydrate 78.5g	0%
Dietary Fiber 23.4g	0%
Total Sugars 12.9g
Protein 69.1g	0%

Vitamin D 43.9IU	0%
Calcium 975.3mg	0%
Iron 13.2mg	0%
Potassium 1411.3mg	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: 60.7%

Protein: 18.4%

Carbs: 20.9%