Ingredients
Wet
- 1 cup Unsweetened soy milk (or any unsweetened plant milk)
- 1 Tbsp Apple cider vinegar (to curdle milk into buttermilk)
- 2 Tbsp Dill pickle brine
- 4 cup High-heat vegetable oil (for deep frying, such as peanut or canola oil)
Dry
- 1.25 cup All-purpose flour
- 0.25 cup Cornstarch (for extra crispiness)
- 0.75 cup Panko breadcrumbs
- 1 Tbsp Smoked paprika
- 1.5 tsp Garlic powder
- 1.5 tsp Onion powder
- 1 tsp Poultry seasoning (blend of thyme, sage, and marjoram)
- 1.5 tsp Fine sea salt (divided between batter and fries)
- 1 tsp Black pepper
- 0.5 tsp Cayenne pepper
Other
- 14 oz Extra-firm tofu (frozen, thawed, and pressed for a meaty texture; sliced into 2 cutlets)
- 2 large Russet potatoes (scrubbed and sliced into 1/4-inch matchsticks)
- 2 qty Sesame seed burger buns
- 0.25 cup Vegan mayonnaise
- 8 slices Dill pickle slices
- 2 leaves Iceberg or green leaf lettuce
- 1 medium Beefsteak tomato (sliced)
- 0.25 medium Red onion (thinly sliced into rings)
Method
- 1. Prepare the fries: Submerge the cut potatoes in cold water for 15 minutes to release excess starch. Drain and dry thoroughly with a clean kitchen towel.
- 2. Heat the vegetable oil in a heavy-bottomed pot or Dutch oven to 325°F (165°C). Par-fry the potato batons for 4–5 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels.
- 3. Prepare the dredge station: In a shallow bowl, whisk soy milk, apple cider vinegar, and pickle brine together to form vegan buttermilk. In a second shallow bowl, whisk flour, cornstarch, panko breadcrumbs, paprika, garlic powder, onion powder, poultry seasoning, black pepper, cayenne pepper, and 1 teaspoon of salt.
- 4. Dredge the filets: Dip each tofu cutlet into the flour mixture, then into the buttermilk mixture, and back into the flour-panko mixture, pressing firmly so the breading adheres generously. For extra crunch, repeat the wet and dry dip once more.
- 5. Increase oil temperature to 365°F (185°C). Carefully lower the breaded tofu filets into the hot oil. Fry for 4–6 minutes, flipping halfway through, until deep golden brown and crunchy. Transfer to a wire rack to drain.
- 6. Finish the fries: Return the par-cooked fries to the 365°F (185°C) oil for 2–3 minutes until crisp and golden brown. Drain on paper towels and toss immediately with remaining salt.
- 7. Lightly toast the sesame seed buns in a dry skillet over medium heat until golden.
- 8. Assemble the sandwiches: Spread a generous layer of vegan mayonnaise on both bun halves. On the bottom bun, layer pickle slices, the crispy fried filet, tomato slices, red onion, and lettuce. Cap with the top bun and serve immediately with hot fries.
Chef's notes
Freezing and thawing the extra-firm tofu before pressing changes its internal structure, resulting in a fibrous, chicken-like texture. For an air-fryer alternative on the fries, toss raw dried potatoes with 1 tablespoon oil and air fry at 400°F (200°C) for 15-18 minutes.