Vegan Southern Fried Chicken Burger

Sink your teeth into the ultimate comfort food experience with this Vegan Southern Fried Chicken Burger—a plant-based twist on a classic Southern favorite! Made with crispy tofu filets coated in a perfectly spiced golden batter, this burger captures all the crunchy, juicy goodness of fried chicken without any animal products. Each bite is elevated by a vibrant, tangy slaw made with shredded cabbage, carrots, and a hint of maple syrup for a sweet-savory kick. Pile it all onto toasted vegan burger buns, slathered with creamy vegan mayo, and finish with crunchy pickle slices for a symphony of textures and flavors. Perfect for weeknight dinners or weekend indulgence, this crowd-pleasing recipe is a must-try for vegans and non-vegans alike. Ready in under an hour, it’s a delicious way to satisfy your cravings guilt-free!

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 block Extra firm tofu block
• 240 ml Unsweetened almond milk
• 1 tablespoon Apple cider vinegar
• 100 grams All-purpose flour
• 2 tablespoons Cornstarch
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 500 ml Vegetable oil (for frying)
• 4 Vegan burger buns
• 4 tablespoons Vegan mayo
• 100 grams Shredded cabbage
• 50 grams Shredded carrot
• 8 slices Vegan-friendly pickle slices
• 1 teaspoon Maple syrup (for slaw dressing)
• 1 tablespoon Lemon juice (for slaw dressing)
• 0.25 teaspoon Salt (for slaw dressing)
• 0.25 teaspoon Black pepper (for slaw dressing)

Directions

Step 1

Press the tofu for at least 15 minutes to remove excess water. Cut the block of tofu into 4 thick slices to form ‘filets.’

Step 2

Prepare the vegan buttermilk mixture by combining unsweetened almond milk with apple cider vinegar. Let it sit for 5 minutes to curdle.

Step 3

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

Step 4

Dip each tofu filet into the vegan buttermilk mixture, ensuring it's fully coated. Then, dredge it in the flour mixture, pressing gently to ensure the flour adheres well. Repeat the process (double-dipping) for extra crispiness.

Step 5

Heat vegetable oil in a deep skillet or frying pan to approximately 180°C (350°F). Carefully place the coated tofu filets into the hot oil and fry for 3-5 minutes per side, or until golden and crispy. Remove and place on a paper towel-lined plate to drain excess oil.

Step 6

In a bowl, mix shredded cabbage, shredded carrot, maple syrup, lemon juice, salt, and black pepper to create the slaw.

Step 7

Slice and lightly toast the vegan burger buns.

Step 8

Spread a tablespoon of vegan mayo on the bottom half of each bun. Add a layer of crispy tofu filet, followed by a scoop of slaw and 2 pickle slices. Top with the remaining bun halves.

Step 9

Serve immediately and enjoy a delicious Vegan Southern Fried Chicken Burger!

Nutrition Facts

Serving size	(1991.9g)

Amount per serving	% Daily Value*
Calories	6319.3

Total Fat 555.6g	0%
Saturated Fat 80.1g	0%
Polyunsaturated Fat 6.7g
Cholesterol 13.5mg	0%
Sodium 7261.4mg	0%
Total Carbohydrate 298.4g	0%
Dietary Fiber 27.8g	0%
Total Sugars 33.8g
Protein 96.0g	0%

Vitamin D 89.1IU	0%
Calcium 3175.2mg	0%
Iron 25.8mg	0%
Potassium 2085.1mg	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: 76.0%

Protein: 5.8%

Carbs: 18.1%