Recipe: Tofu Popcorn Chicken

Vegan Tofu Popcorn Chicken

You can tell by the photos just how good this was. I made this when I was home alone and therefore didn’t feel obliged to make a ‘proper’ dinner, which had the added bonus of allowing me to experiment on myself with something I wasn’t sure The Meat Eater would like.

Crispy seasoned battered tofu, stuffed into pitta bread with salad and mayo – a gorgeous quick and simple meal.

The original recipe came from The Vedge but I’ll post below how I made it. This makes more batter than you need but you can freeze whatever’s left over.

Vegan Tofu Popcorn Chicken

Tofu Popcorn Chicken (serves 1)

  • ¼ block tofu, pressed and cut into cubes
  • ⅓ cup chickpea/garbanzo flour
  • ¼ cup nutritional yeast
  • 1 tbsp dijon mustard
  • 1 tsp salt
  • 1 tsp poultry seasoning
  • ½ tsp black pepper
  • ½ cup water
  • 2-3 tbsp olive oil for frying
  1. Combine all dry ingredients in a bowl.
  2. Slowly add the water, whisking as you go, until you get a smooth batter.
  3. Add mustard and mix.
  4. Combine tofu with the batter.
  5. Heat oil in a large frying pan and cook the battered tofu until golden brown.
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2 comments

  1. Hi Elena, I just squeeze it with my hands between two plates. It doesn’t make it completely dry but it makes it a lot firmer and less wet.

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