Marinated tofu is battered and fried to a golden crisp to make these mouth-watering "chicken" style fried tofu sandwiches. Top with creamy dairy-free Buffalo slaw for a scrumptious vegan comfort food meal!
- 3 cups shredded cabbage (red, green or both)
- ½ cup thinly sliced red onion
- ¼ cup vegan mayo (more if you like)
- 1 garlic clove, minced
- 2 tablespoons Frank's hot sauce
- Salt and pepper to taste
- 1 cup vegetable broth
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon soy sauce
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2 (14 ounce) packages extra firm tofu, frozen and thawed, then drained and patted dry
- ¾ cup unsweetened non-dairy milk
- 2 tablespoons ground flaxseed
- 2 tablespoons all-purpose flour
- 1 teaspoon white vinegar
- ½ teaspoon salt
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¾ teaspoon salt
- About 1 cup canola oil, or high heat oil of choice
- 4 kaiser rolls
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To make the slaw, stir all ingredients together in a medium bowl. Cover and chill until ready to serve.
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To make the marinated tofu, stir the broth, nutritional yeast, soy sauce, cumin, onion powder and garlic powder together in small bowl or liquid measuring cup.
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Take one of your blocks of tofu and cut about a third off of the end, so you're left with a square shaped block. Now slice the block in half, thickness-wise, so you have two large square slabs. Do the same for the other block of tofu.
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Place the square tofu slabs in a shallow dish and pour the marinade over them. Save the leftover end pieces for another use.
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Allow the tofu to marinade while you prepare the other ingredients, or for up to 12 hours.
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Stir the batter ingredients together in a small bowl.
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Stir the flour mixture ingredients together in another small bowl.
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Add the oil to a medium skillet (preferably cast iron). You want it to be about a half inch deep. Place the skillet over medium heat. Give the oil a few minutes to heat up.
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When the oil begins to shimmer, grab one of your tofu slabs and dredge it in the flour mixture. Transfer it to the batter and dip both sides to coat. Then dip it back in the flour mixture and cover it with a second coat.
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Place the tofu slab in the skillet. You can coat and cook a few more slabs at the same time, but be sure not to crowd them.
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Cook the tofu for about 5 minutes on each side, until golden and crispy.
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Transfer the cooked tofu to a paper towel lined plate.
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Repeat the process until all of the tofu slabs are cooked.
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Stuff the tofu into buns and top with slaw, and any other toppings of choice.
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Serve.