Breaded Vegan Chick'n Tenders Recipe

Press and slice tofu

Drain the 14 oz block of firm or extra-firm tofu and press it for 15–30 minutes to remove excess water. After pressing, slice the tofu into 8–10 tender-shaped strips about 1/2 inch thick and 3–4 inches long. If using seitan, cut into similar-size strips and set aside to combine with tofu for extra chewiness.

Optional seitan prep

If using the optional 4 oz seitan, tear or slice it into thin pieces and mix with the tofu strips to distribute texture. This is optional — tofu alone works fine.

Season the strips

In a shallow bowl combine 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 2 tbs soy sauce, and 1 tbs vegan Worcestershire sauce. Lightly brush or toss the tofu/seitan strips in this mixture so they are evenly coated. Let them sit 5–10 minutes to absorb flavors.

In a medium bowl whisk together 3 tbs unsweetened soy milk, 3 tbs aquafaba, 1 tbs ground flaxseed, 1/2 tsp mustard, and 1/2 tsp maple syrup (if using). Whisk until combined; the mixture should be slightly viscous and able to help dry breading adhere. Set aside.

In a shallow wide dish combine 1 cup all-purpose flour, 1 cup fine breadcrumbs (or panko), 2 tbs nutritional yeast, 2 tbs cornstarch, 1 tsp dried oregano, 1/2 tsp dried thyme, 1/4 tsp cayenne pepper (optional), 3/4 tsp salt, and 1/2 tsp black pepper. Whisk to distribute evenly.

Set up a breading station with three shallow dishes or bowls: seasoned flour mixture (dry), wet bowl (aquafaba mixture), and a second shallow plate for the final breadcrumb coat (you may reuse the dry mixture for the final coat).

One piece at a time: dredge each seasoned tofu/seitan strip first in the flour mixture, shaking off excess, then dip into the wet aquafaba/flax mixture ensuring full coverage, then press into the breadcrumb mixture to form an even coat. For extra-crispy tenders, repeat the wet-dry step once (double-coat). Place finished strips on a wire rack while you bread the rest.

Heat 1 cup neutral high-smoke-point oil in a large skillet over medium-high heat. To test readiness, drop a small breadcrumb into the oil — it should sizzle and brown within 30–45 seconds. Reduce heat to medium to maintain a steady sizzle (oil temperature around 350–360°F / 175–182°C if using a thermometer).

Fry the breaded tenders in batches so they have space and the oil temperature stays steady. Fry each side 2–3 minutes until golden brown and crisp, turning once with tongs. Total frying time per strip should be about 4–6 minutes depending on thickness; the centers should be hot and the coating deeply golden.

Transfer cooked tenders to a wire rack set over a baking sheet or paper towels to drain. If you want to keep them warm and crisp while finishing batches, place them in a 200°F (95°C) oven on a rack.

Sprinkle with chopped fresh parsley (2 tbs) and serve with lemon wedges. Serve immediately with your favorite dipping sauce.