Vegan Tenders Recipe

Press and prepare tofu

Press the extra-firm tofu for 20–30 minutes to remove excess water. After pressing, crumble the tofu into large flakes or cubes about 1–1.5 cm — you want pieces that will take on a fibrous, 'tender' texture.

Make seitan-like dough

In a large bowl, combine vital wheat gluten, chickpea flour, onion powder, garlic powder, smoked paprika, salt, and black pepper. In a separate bowl, whisk together plant milk, vegetable broth, 1 tablespoon neutral oil, and 1 teaspoon maple syrup. Pour the wet mixture into the dry mix and stir until a shaggy dough forms. Knead 1–2 minutes until cohesive but not overworked. Add the crumbled tofu and fold it into the dough until distributed; this creates a textured, meaty base.

Shape and steam

Shape the mixture into a log roughly 20 cm long, then cut into 8 finger-shaped tenders. Wrap each tender loosely in foil or place in a heatproof dish with a splash of vegetable broth and steam over simmering water for 25 minutes (covered). Steaming sets the gluten and infuses moisture. Let rest 5 minutes, then unwrap and pat dry with paper towels.

Prepare breading stations

Set up three shallow bowls: (1) flour mixed with cornstarch, garlic powder, smoked paprika, 0.75 tsp salt and 0.25 tsp pepper; (2) vegan buttermilk (whisk 3/4 cup plant milk with 1 tbsp vinegar and let sit 5 minutes); (3) breadcrumbs. Have the steamed tenders nearby.

Dredge tenders

Working one at a time, lightly dust each tender in the seasoned flour, dip into the vegan buttermilk to coat, then press into the breadcrumbs until well coated. For extra-crispy tenders, repeat the buttermilk and breadcrumb dip once more (double coating). Place finished tenders on a wire rack.

Fry until golden

Heat neutral oil in a deep skillet or pot to 175°C (350°F). If you do not have a thermometer, test with a small breadcrumb — it should sizzle and brown within 30–45 seconds. Fry tenders in batches without overcrowding until golden brown and crisp, about 3–4 minutes per batch, turning once. Remove to a paper towel-lined tray or wire rack to drain and rest.

Prepare dipping mayo

Stir together vegan mayonnaise with 1 tsp lemon juice and a pinch of salt. Adjust to taste. Transfer to a small bowl for serving.

Prepare BBQ and hot sauces

For each sauce option: gently warm 1/2 cup BBQ sauce with 1 tsp maple syrup and 1 tbsp vegan butter in a small saucepan over low heat until glossy (optional). For the hot 'n' spicy option, warm 1/2 cup hot sauce with 1 tbsp vegan butter for richness. Keep sauces warm on very low heat.

Toss or brush tenders

To serve sauced: place a few fried tenders in a bowl, pour 2–3 tablespoons warmed sauce over them, and gently toss to coat just before plating so the breading stays crisp. Alternatively, brush sauce onto tenders with a pastry brush. Reserve plain tenders if guests want to dip.

Garnish and serve

Serve tenders hot with vegan mayonnaise on the side. Garnish with chopped parsley if desired. Provide both BBQ and hot 'n' spicy options so guests can choose. Leftover tenders can be reheated in a hot oven (200°C / 400°F) for 8–10 minutes to restore crispness.