Crispy Vegan Popcorn Chick'n

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Main Dish

Deliciously crispy, deliciously seasoned, and gone in an instant. You might want to make a double batch!

16-ounces extra-firm tofu

Make the Batter:
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup dairy-free milk

For the batter, sift together all of the dry ingredients. Whisk in the milk and set aside.

Make the Breading:

2/3 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoky paprika

Add all ingredients to a lunch-size paper bag (or gallon-size plastic bag), fold or seal, and shake until well combined.


Add 2 cups of vegetable oil in a heavy-bottomed medium-size pot or deep skillet.

Remove the water from the tofu with a Tofu Press or a clean kitchen towel and a little pressure, extracting as much water as possible.

Next, cut the tofu into thirds lengthwise. Turn to a 90-degree angle and cut into thirds again. You will have nine strips of tofu. Now, break each strip into 4 to 6 pieces.

Dip a half dozen tofu pieces into the batter, remove, and allow the excess batter to drip off. Place the tofu in the flour mixture and gently toss to coat. Remove the tofu from the bag and set it aside. Repeat with the rest of the tofu, batter, and breading.

Heat to 350°. Add 8 to 10 pieces of tofu (the oil should mostly cover the tofu)—and fry for 3 to 5 minutes or until golden brown.

Use a slotted spoon or Spider Strainer to remove the pieces to a paper towel-lined plate to absorb the excess oil. Continue with the remaining tofu.

Serve hot with your favorite dipping sauce, and enjoy!