1 16 oz package extra-firm tofu, drained, I also double freezed & double defrosted
1 ½ cups pickle juice
1 tbsp Frank’s hot sauce
1 tbsp yellow mustard or Dijon mustard
FOR THE FRIED TOFU:
1/2 cup of yellow mustard or Dijon mustard
2 cups all-purpose flour
1/2 tsp baking powder
2 tsp nutritional yeast
1 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp cayenne
1/4 tsp pepper
Buns or rolls
Vegan mayonnaise, agave & hot sauce are my favorites
I freeze, defrost, freeze, defrost my tofu then press it to get all of the moisture out. Dry the tofu as well as you can and then cut it into desired shape. I turn my block on its side and cut it into 6 even strips about 1/2 inch thick each.
In a large bowl, combine the pickle juice, hot sauce & mustard, add the tofu strips to marinate & set it aside.
In a medium bowl, whisk the mustard with 1/4 cup water until well combined & set aside. In another large bowl, whisk together the flour, baking powder, Nutrional yeast, smoked paprika, onion powder, garlic powder, cayenne, salt & pepper & set it aside as well.
Preheat oven or air Frier to 400°F. Add the tofu strips to the mustard batter, then the flour mixture, back into the mustard batter then back into the flour. Add to the air Frier or oven on a parchment lined tray & back for 7 minutes turn it over & bake for 7 minutes more.
To serve, toast your buns, then add spinach, tomato, avocado, vegan mayonnaise, agave & Frank’s hot sauce to them, top with your “Fried” Chick’n & devour.