Servings: 4 people
Ingredients
- 2 Blocks of medium firm tofu Freeze packages
- Italian herb mix seasoning
- Louisiana sauce
- 2 vegan eggs - (2 Tbsp ground flaxseed mixed with 6 Tbsp water)
- 1 Cup flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- Juice from half a lemon
- 5 Tbsp Louisiana Sauce or red hot sauce of your choice
- 2 Cups sparkling water
- 2 1/2 Cup flour 1tsp baking powder
- 1 Tbsp oregano
- 1 Tbsp Fresh Thyme
- 1 tsp white pepper
- 1 tsp celery salt
- 1 tsp cayenne powder
- 1/2 Tbsp cracked black pepper
- 1/2 Tbsp onion powder
- 1 Tsp salt
- oil for frying - (I used sunflower seed oil)
- your favorite dipping sauce
Instructions
- Freeze tofu packages and defrost twice.
- Drain water from packages and squeeze as much water possible out of your tofu blocks to create meaty stringy layers.
- Tear your tofu into pieces of your desired “chickn” size and throw some Italian herb mix seasoning and Louisiana sauce all over your pieces.
- In a bowl, mix the wet ingredients and add in your 2 vegan eggs.
- In a separate bowl, mix the dry ingredients.
- Dip your pieces into the wet mix and then into the dry mix and fry in medium/hot oil (I used sunflower seed oil).
- Once pieces are crisp take them out of your pot, let them sit aside for 5 minutes and then fry again for 30 seconds in hot oil, this will give it a really good crisp.
- Enjoy with your favorite dipping sauce!
Tried this recipe?Let us know how it was!