I Made VEGAN POPEYES SPICY CHICKEN SANDWICH!

Marinate the tofu overnight after freezing it for better texture.

Prepare the marinade by mixing 1 cup of soy milk with 1 tablespoon of lemon juice, then add 1 teaspoon of paprika, 1 teaspoon of onion powder, 1 teaspoon of black pepper, 1 teaspoon of salt, and 2 teaspoons of garlic powder.

Cut the tofu in half and coat it in the marinade, then let it sit in the fridge overnight.

Heat oil in a pan on medium heat.

For the dredge, mix together 1/2 cup of regular flour, 1/4 cup of corn starch, 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 1 tablespoon of paprika, 1 tablespoon of cayenne, 1 teaspoon of pepper, and 1 teaspoon of salt.

Coat one piece of marinated tofu in the dredge mixture, ensuring a thick layer.

Fry the coated tofu in the heated oil for about 3 to 5 minutes on each side until golden brown.

Remove the fried tofu and let it cool.

Prepare the spicy mayo by mixing 1/2 cup of vegan mayo with 1 1/2 teaspoons of hot sauce, 1 teaspoon of Cajun seasoning, and 1 teaspoon of garlic powder.

Toast the bun with vegan butter on the stove.

Assemble the sandwich starting with the bottom bun, adding spicy mayo, sliced pickles, the fried tofu, more spicy mayo, more pickles, and finally the top bun.

Equipment Needed

Spice Level:

Dietary

Allergens