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Discussion Starter · #1 ·
Someone (I think it was Kristab) posted a recipe a while ago that was a sub for fried chicken I think... It was just seasoned-crumbed tofu. Can whoever posted it PLEASE repost I can't find it, but then again maybe I didn't look thorughly.
 

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I'm going to try those recipes.

Keegan posted making fried tofu that had Nutritional yeast/spice coating - I tried it, and it was outstanding.
 

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omg. brilliant. i've actually been wondering about this lately because i loved the seasoning on kfc chicken but obviously not the dead animal part. every time i walk buy kfc i wonder if i could copy the seasonings to use with tofu.
 

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Ok I tried it last night and despite the fact that I cut the TOFU too thin and bought the wrong kind (firm but not the hard type) and didn't drain it properly the recipe actually worked really well.

The flour coating is the best I have ever seen - it actually STICKS to the TOFU and stays put i.e. it doens't crumble off when you turn the pieces over.

Yummy, I made heaps and put the rest of the crumbed mixture in an airtight container. I tell ya everything I eat is going to be covered in that seasoned mix.
 

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in manhattan on w.4th st, is a place called veggie paradise that makes the best "faux" fried chicken i've had. still, not really kfc flavored coating. i too missed that even though i have not had kfc chicken in about 15 yrs! i am gonna try the recipes here. thanks. now can someone tell me how to replicate the mashed po...
 

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At The Wheel of Life in Irvine, CA....they have a dish called Mandarin Chicken..or something similar sounding....and there's nothing "mandarin" about it. It actually tastes so much like KFC chicken it's a bit scary.....but oh so good...and oh so much better for you.
 

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My husband makes a wonderfully crispy and crunchy coating for meat analogues by dipping the "meat" into tempura batter, then dredging it into some seasoned panko bread crumbs. You could probably do it without the tempura batter, by dipping it into some egg or an egg substitute (mixing some corn starch with some water would probably work) and then the bread crumbs. Delish.
 

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Well, kind of on the same subject, does anyone have a recipe for a chicken-like broth powder stuff? I've looked at the grocerrey store and the health food store but there's nothing at the grocerrey store and the kind at the HFS has whey in it. What should I do, just use salt and poultry seasoning?...

Cassie
 

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Quote:
Originally posted by vegancherrypie

Well, kind of on the same subject, does anyone have a recipe for a chicken-like broth powder stuff? I've looked at the grocerrey store and the health food store but there's nothing at the grocerrey store and the kind at the HFS has whey in it. What should I do, just use salt and poultry seasoning?...

Cassie
I have always found the chicken like broth with the kosher foods in the grocery store. If you can't find it, use vegetable broth powder or boullion. There is Imagine foods, "No chicken broth" to my knowlege it's vegan. It's frighteningly chickeny!
 

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Hello all! I was excited to see this thread, but was then very disappointed to find that the links to the recipes were all dead. Can anyone please give me the recipe for making the pretend KFC coating to put on tofu, quorn etc? I would be eternally grateful!


In the distant past when I ate meat, I loved the flavour/texture of the KFC coating and I was thinking last week, "why can't I make that coating and put it on a veggie alternative?" Looks like many others have had the same thought! Just because we don't want to hurt animals, doesn't mean that our tastebuds are any different from a non-vegetarian's! The KFC coating is a perfect example of this - it's not even the meat component that tasted good!

Many many thanks for any help you can give.
 

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Wasn't me but found this usign google. I haven't made it myself.

Kentucky Fried Tofu

For four servings:

1 pound firm tofu, rinsed and patted dry.

Seasoning mix:

1 1/2 cups nutritional yeast flakes (such as Red Star)

2 tsp. salt

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. dried parsley

1/2 tsp. paprika

1/2 tsp. dried tarragon

1/2 tsp. dried dill

1/2 tsp. dried oregano

1/2 tsp. dried basil

1/2 tsp. curry powder

1/4 tsp. dried mustard

1/4 tsp. ground or crumbled dried rosemary

1/4 tsp. celery seed

[of course, if you dislike any of these spices, leave it out, but the nutritional yeast is essential to the flavor]

Dredging mix:

2/3 cup milk (can be lowfat milk or soy milk)

2 tsp. lemon juice

About 2/3 cup whole wheat (or white, of you must) flour, as needed.

Plus: vegetable oil for frying.

Cut the tofu horizontally into three slabs. Wrap each slab in paper towels and press gently to extract as much moisture as possible. [What I usually do, however, is wrap it and weight it with plates, sort of they way eggplant is done]

Mix the ingredients for the seasoning together well in a wide shallow pan or bowl -- or you could put the mix in a bag. Make sure the ingedients are well combined.

Mix the milk and lemon juice together in a bowl. Put the flour into another bowl or into a bag.

Take each strip of tofu and cut it into four pieces -- nuggets, triangles, or whatever you like. Dredge each piece in the flour, either by dipping it in the bowl of flour or by shaking it in a bag of flour (if you use the bag you can do several pieces at a time). Then, working one piece at a time, dip each piece in the soured milk, and coat it thoroughly with the seasoning mix -- either by dredging it in a bowl or pan of the mix or shaking it in

a bag of the mix.

Put a layer of oil in a large skillet and heat over medium heat. When the oil is hot, place tofu pieces in a single layer into the pan (which means it will probabluy be necessary to fry them in more than one batch). Brown on one side, then turn and brown on the other. Drain immediately on paper towels. For subsequent batches, add a bit more oil to the pan and let it heat up before putting in the tofu pieces.
 

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There's this one too:

Kentucky Fried (Baked) Tofu:

2 Tbsp hot water

2 Tbsp soy sauce

2 Tbsp almond butter

1/4 tsp garlic powder or 1 clove fresh garlic

1/4 tsp cracked pepper

1 lb very firm tofu sliced in thickness to your liking

Salt & Pepper Kettle chips crushed

Combine the first 5 ingredients in a blender, then pour in a bowl (or just mix vigorously in a bowl if you don't want to dirty your blender like me). Dip the tofu in the sauce and then coat it with the Salt & Pepper Kettle chips. I added a bit more water to the leftover sauce and poured it over the coated tofu pieces. Place tofu pieces on a cookie sheet and bake @ 350 F for 15 min. Flip them over and cook for another 10 to 15 minutes.
 

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I used to make this but used BBQ sauce instead of the maple mustard sauce:

Chicken Friendly Tofu Nuggets with Maple Mustard Dipping Sauce

3 tbsp all-purpose flour

6 tbsp ice water

1/2 cup lightly toasted bread crumbs

1 tsp salt

dash of cayenne pepper

oil for frying

1 lb firm, fresh tofu pressed, frozen, thawed and cut into 1 inch cubes

Sauce:

1 1/2 tsp cornstarch

6 tbsp water

1/4 cup Dijon mustard

4 tsp maple syrup

1 tsp rice vinegar

1 tsp soy sauce

Method

In a small bowl, whisk the flour and water together to make a smooth batter; in a separate dish, toss the breadcrumbs with the salt and cayenne pepper.

Heat 1 inch of oil in a heavy skillet or wok.

Dip each tofu cube in the batter to coat, then roll the cubes in the breadcrumb mixture. Drop the cubes into the hot oil and cook for 2 minutes. Turn the cubes and continue cooking until they are golden brown. Drain the cubes on paper towels and serve immediately with mustard dipping sauce (Dissolve the cornstarch in a small amount of water. Place the cornstarch mixture in a small saucepan and add the remaining ingredients. Heat the sauce stirring constantly, until thickened).
 
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