Smothered Tofu 'Chicken' Recipe
This smothered tofu chicken recipe is my latest creation that has me coming back for more. They are the ultimate comfort dish, crispy seasoned tofu cubes lightly fried or baked and then smothered in a flavorful homemade gravy! The first time I made it, I served it with my Southern-style collard greens and my mashed potatoes. The second time I made it, I served it with my mac and cheese and green beans. It was so delicious that I just had to share the recipe! My smothered tofu 'chicken' recipe is one of those comfort dishes that is a keeper, perfect for the holiday season with the homecooked flavor! The inspiration came to me to create a vegan version when I saw a photo of a smothered chicken recipe, right away I wanted to recreate it for the holiday season. I know a lot of my readers, since transitioning to a plant-based diet are missing dishes like this one that they ate and enjoyed all their life. To make my smothered tofu 'chicken' recipe, marinate tofu in Bragg's liquid aminos or soy sauce, then dip it into a vegan 'buttermilk' batter, next dip the cubes into seasoned breading and lightly fry or bake tofu until crispy. The final step is to smother tofu with homemade gravy! The gluten-free flour I used was Bob's Red Mill GF Sweet White Sorghum Flour.
This smothered tofu chicken recipe is my latest creation that has me coming back for more. They are the ultimate comfort dish, crispy seasoned tofu cubes lightly fried or baked and then smothered in a flavorful homemade gravy! The first time I made it, I served it with my Southern-style collard greens and my mashed potatoes. The second time I made it, I served it with my mac and cheese and green beans. It was so delicious that I just had to share the recipe! My smothered tofu 'chicken' recipe is one of those comfort dishes that is a keeper, perfect for the holiday season with the homecooked flavor! The inspiration came to me to create a vegan version when I saw a photo of a smothered chicken recipe, right away I wanted to recreate it for the holiday season. I know a lot of my readers, since transitioning to a plant-based diet are missing dishes like this one that they ate and enjoyed all their life. To make my smothered tofu 'chicken' recipe, marinate tofu in Bragg's liquid aminos or soy sauce, then dip it into a vegan 'buttermilk' batter, next dip the cubes into seasoned breading and lightly fry or bake tofu until crispy. The final step is to smother tofu with homemade gravy! The gluten-free flour I used was Bob's Red Mill GF Sweet White Sorghum Flour.
- 1/4 teaspoon salt
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1/4 teaspoon ground ginger
- 2 cloves garlic minced
- oil for frying
- 1/2 cup bell pepper chopped
- 1/4 teaspoon dried thyme
- 1 tablespoon tapioca starch
- 2 teaspoons lemon juice
- pinch cayenne pepper
- 2 cups vegetable broth
- 1/2 small onion minced
- 1/4 teaspoon dried rosemary
- 1/4 cup unsweetened almond milk
- 1 package x-firm or super-firm tofu drained, pressed and c
- 1 tablespoon bragg's liquid aminos soy sauce or tamari
- 1/4 cup gluten-free flour (i used sweet sorghum flour)
- 1 tablespoon nutritional yeast flakes
- 1/2 teaspoon ground paprika
- 1/4 teaspoon organic cane sugar
- 2 tablespoons gluten-free flour
- 1 tablespoon nutritional yeast flakes
- 2 tablespoons bragg liquid aminos/tamari/soy sauce optional
- 1/4 teaspoon salt (optional) optional
- Carbohydrate 18.3796633994525 g
- Cholesterol 0 mg
- Fat 23.5153201629647 g
- Fiber 5.3993861574926 g
- Protein 4.41677772388869 g
- Saturated Fat 2.04430522896238 g
- Serving Size 1 1 serving (289g)
- Sodium 282.273380840484 mg
- Sugar 12.9802772419599 g
- Trans Fat 1.26748123844612 g
- Calories 275 calories
Step-by-step
- Toss tofu cubes with Bragg's liquid aminos and marinate for at least 20 minutes in the refrigerator.
- Meanwhile, prepare the buttermilk and breading. Combine almond milk, lemon juice and tapioca starch in a small bowl and set aside.
- To prepare the breading: Mix gluten-free flour, nutritional yeast flakes, paprika, rosemary, ginger, thyme, sugar, salt, pepper in a medium bowl and set aside.
- Heat oil in a large non-stick skillet over medium-high. Coat marinated tofu with vegan buttermilk then dip into breading and lightly fry tofu until golden brown and crispy. Remove fried tofu and set aside while you prepare the gravy.
- If you prefer to bake tofu: Preheat oven 400 degrees F. Place seasoned tofu in a single layer on a prepared baking sheet and spray with cooking spray. Bake for 20 minutes or until crispy.
- Add extra oil to the skillet as needed, cook onion, bell pepper and garlic on one half of skillet and gluten-free flour on the other half, about 2-3 minutes.
- Add nutritional yeast flakes, garlic powder, onion powder. Stir in vegetable broth or water and Bragg's liquid until a smooth gravy is formed, you might need a whisk.
- Season with salt to taste.
- Add fried tofu to the gravy and stir to coat fully, remove from heat. Don't over stir.
My Smothered Tofu 'Chicken' Adventure: A Comfort Food Story
As a busy working mom, finding time to cook healthy and delicious meals can feel like a never-ending battle. I'm always on the lookout for recipes that are both satisfying and quick to prepare, and this smothered tofu "chicken" recipe has become a true lifesaver. It's a dish that perfectly balances comfort and convenience, and honestly, it's so good, even my picky eaters gobble it up.
The inspiration struck during one of my rare moments of quiet contemplation – flipping through a food magazine, I stumbled upon a picture of smothered chicken. It looked so comforting and delicious, but as a committed vegan, I knew I had to adapt the recipe to suit my dietary needs. The challenge was on! I spent a few evenings experimenting, tweaking the flavors, and perfecting the texture until I achieved that perfect crispy-on-the-outside, tender-on-the-inside tofu that truly mimicked the satisfying mouthfeel of chicken.
What makes this recipe truly special isn't just the deliciousness; it's the adaptability. Some days, I'm all about keeping it simple, pairing the smothered tofu with a side of steamed greens and fluffy mashed potatoes. Other times, I go all out and serve it alongside a creamy mac and cheese and some roasted green beans – a complete culinary experience! The beauty of this dish lies in its versatility; it's easily customizable to fit any occasion or mood. I've even experimented with different spices and herbs, adding a bit of Cajun flair one evening, then a Mexican twist the next. The possibilities are endless, making it a perfect recipe to keep in your repertoire.
One of the most rewarding aspects of this culinary journey has been sharing this recipe with my friends and family. It’s always a hit, whether I'm serving it at a casual weeknight dinner or a more elaborate weekend brunch. The joy on their faces when they take their first bite is truly priceless, knowing I've created something delicious, healthy, and completely vegan. It's a testament to how satisfying and delicious plant-based cooking can be, shattering any preconceived notions about vegan food being bland or boring. This recipe is more than just a meal; it's a celebration of creativity, adaptability, and the power of delicious, plant-based comfort food.
Beyond its deliciousness, what truly stands out about this recipe is its simplicity. There’s no need for fancy ingredients or complicated techniques. The steps are straightforward, perfect for even the most novice cook. Even on my busiest days, I can whip up a batch of this smothered tofu in under an hour, proving that healthy, delicious food doesn't have to be time-consuming. This is a recipe I wholeheartedly recommend to anyone looking for a satisfying, flavorful, and surprisingly easy vegan dish to add to their weeknight rotation. It's a recipe that consistently impresses, proving that plant-based cooking is anything but dull. Give it a try, and I promise, you won't be disappointed.
This recipe has been a revelation, not only for its deliciousness but also for its adaptability. It's become a staple in my kitchen, a go-to meal that I can always count on to deliver. The crispy tofu, the rich and savory gravy, the endless possibilities for sides – it's a winning combination that never fails to impress. I urge you to try this recipe, to experiment, to adapt it to your own tastes, and most importantly, to savor the experience of creating and sharing a truly delicious and satisfying meal.
