This healthy recipe is the best ever vegan crispy fried chicken you'll have! Packed with protein, this recipe is oven baked, gluten free, whole 30, vegetarian, paleo, and delicious!
16 oz extra firm tofu
For the Vegan Mayo Batter:
6 oz silken tofu
3/4 tbsp apple cider vinegar
1/4 - 1/2 tsp mustard powder
1/4 - 1/2 tbsp olive oil
pinch of salt
For the Breading:
1 1/2 cups almond meal/flour
3/4 tsp garlic powder
3/4 tsp onion powder
1/4 - 1/2 tsp cayenne (depending on your spice tolerance)
1/4 tsp ground black pepper
Preheat oven to 400ºF and line a baking tray with parchment paper.
Blend all the ingredients for the vegan mayo batter in a blender, and transfer to a bowl. In a separate bowl, stir together all the ingredients for the breading.
Slice tofu 3 times horizontally and 3 times vertically to create your strips. Drench each one in the mayo mixture, then coat all the sides in the breading, and place on baking tray. Repeat with all tofu strips.
Place in the oven for 20 minutes, then takeout, flip the strips, change oven heat to 450ºF, and place back in for another 20 minutes. *You don't have to worry about waiting for the oven to preheat, just place back in as it's preheating 🙂
Eat and enjoy!
I highly recommend making the vegan mayo according to its recipe here, that way the ingredients will be more properly distributed, and you'll have leftovers to use in other recipes!