Vegan Chicken & Waffles

Posted by in Breakfast, Cooking, Easter, Lunch/Dinner, Super Bowl Sunday, Thanksgiving, Valentine's Day, Waffles | 2 comments

 

 

 

 

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Hello & Happy Monday!!

 

 

 

 

You know those recipes that you continuously dream about and always tell yourself, ok, next time I have to make that and then every chance you get you just completely forget.

 

 

Vegan Fried Chicken always did that to me

 

 

I personally had never had vegan fried chicken at any vegan spot, even in the NYC. For whatever reason I find that its not a common dish. While fried “chicken” finger types dishes are frequent on menus, they don’t have the same crispy texture, and they are not served with waffles!!

 

 

 

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What I love most about this recipe is not only the aesthetics, but the flavors that blend seamlessly together. It’s sweet, savory, spicy, crispy, and all rolled into one.. 

 


 

 

 

What’s even more fab about this dish? So cheap, so easy, and guaranteed to please your non vegan peeps!

 

 

 

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If you love waffles, rosemary, truffle oil, fried chicken, then you have to try my recipe for Vegan Fried Chicken!

 

Your tastebuds will thank me later!

 

 

 

 

 

 

 

 

 

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Why this recipe rocks:

 

Cheap 

Easy

Flavorful

Fun

Great presenation

Kid friendly (minus the hot sauce and rosemary)

Great for brunch

 

 

 

 

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Vegan Fried Chicken and Waffles
Serves 4
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
bowl 1
  1. 1 block firm tofu
  2. 3 to 6 tbs Follow Your Heart vegan egg, mixed w/ almond milk (I used about 3/4 cup almond milk, you just want the consistency to be thick like an egg)
  3. 1 cup Hot Sauce
Bowl 2
  1. 2 cups all purpose flour
  2. 3 tsp baking powder
  3. 1 tsp sea salt
  4. 1 tsp pepper
Waffles
  1. 1 1/2 cups flour
  2. 1 tbsp Better Body Foods coconut sugar
  3. 2 tbsp baking powder
  4. 1 tsp sea salt
  5. 2 tbsp minced rosemary (as desired)
  6. 1 cup almond milk
  7. 3 tbsp coconut oil (melted)
  8. Vegetable oil for frying
  9. Truffled Maple Syrup
  10. 3/4 cup maple syrup
  11. 1-2 tsp truffle oil
Instructions
  1. Heat a large pot of oil on the stove. Cut the tofu block into steak 1/4-1/3 inch wide slices (cut along the long side of the block). Press pepper towels into the slices to drain the excess water and lightly season with salt and pepper.
  2. Mix the vegan egg powder, almond milk and hot sauce into a small/medium sized bowl. (should be thick)
  3. Mix the flour, baking powder, salt and pepper into a shallow baking dish. Set a cooling rack aside topped with paper towels to absorb excess oil. Dip the tofu slices into the hot sauce egg mixture, then into flour mixture, coating the entire slice. Fry the tofu slices one at a time for 2-3 minutes or until golden brown and crispy
Waffles
  1. Preheat your waffle iron. Whisk together the flour, baking powder, salt, minced rosemary, and coconut sugar. Add the almond milk and whisk to combine. Let the batter sit for a couple of minutes while it rises. Spoon batter into your waffle iron and cook according to your waffle iron's instructions. Combine maple syrup with truffle oil.
  2. Throw together with the vegan fried chicken and serve with truffle maple syrup!
Eat. Drink. Shrink. http://eatdrinkshrink.com/

 

 

 

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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this blog in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and soon to be MS in Nutrition & Health Sciences.

 

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2 Comments

  1. can you rewrite this recipe, it's a little confusing not knowing how much almond milk to use for the tofu
    • Hi Jon! I revised the recipe to provide more clarification. When creating an egg batter there really isn't an exact amount you need to make. However, 1 cup of almond milk with a few Tbs. of vegan egg powder should work! You just want to achieve a thick consistency.

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