Ingredients
Dry
- 14 oz Extra firm tofu (Pressed and sliced into 2 thick slabs)
- 0.5 cup All-purpose flour
- 0.25 cup Cornstarch (Helps make the coating extra crispy)
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
Other
- 2 qty Vegan hamburger buns
- 0.5 cup Pickles (Sliced)
- 1 cup Shredded lettuce
Wet
- 0.5 cup Unsweetened plant milk (soy or oat) (Used for vegan buttermilk)
- 1 Tbsp Apple cider vinegar
- 1 Tbsp Hot sauce (Adjust to taste)
- 0.25 cup Vegan mayonnaise
- 1 cup Vegetable oil (For shallow frying)
Method
- 1. Press the tofu for at least 10 minutes to remove excess moisture, then slice into two thick slabs.
- 2. In a shallow bowl, whisk together the plant milk and apple cider vinegar. Let it sit for 2 minutes to curdle into vegan buttermilk, then stir in the hot sauce.
- 3. In a separate shallow bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- 4. Dip each tofu slab into the wet mixture, letting excess drip off, then coat thoroughly in the dry mixture. For an extra crispy crust, dip the tofu back into the wet mixture and coat in the dry mixture a second time.
- 5. Heat the vegetable oil in a skillet over medium-high heat. Once hot, carefully place the breaded tofu slabs into the oil.
- 6. Fry for 4 to 5 minutes on each side until the crust is golden brown and crispy. Transfer to a paper towel-lined plate to drain.
- 7. Toast the vegan buns. Spread vegan mayonnaise on both the top and bottom buns.
- 8. Assemble the sandwiches by placing the crispy tofu on the bottom bun, topping with sliced pickles and shredded lettuce, and placing the top bun on top. Serve immediately.
Chef's notes
For an even crispier texture, let the breaded tofu rest on a wire rack for 5 minutes before frying. This helps the coating adhere better to the tofu.