This is my new go-to dish. I love it so much. The popcorn chikin is crunchy, the sauteed veggies are savory, the sauce is tangy, the nutritional yeast gives it a hint of cheesiness, and I wash it all down with a refreshing glass of apple cider soda (recipe below). It’s really perfect. I think I could eat it everyday. Plus, the tofu really looks like a chicken nugget on the inside!
I’m pretty proud of myself for coming up with this recipe. I think you’ll like it too, so I’m going to get straight to the point. Here’s the type of tofu I used:
There’s 3 things I like about this tofu: it’s non-GMO verified, USDA organic, and gluten free. Yay, yay, and yay! Look for those labels when you are buying tofu.
Take 8 oz firm tofu and cut into small blocks. Heat a thin layer of extra virgin olive oil (or coconut oil) in a large pan on medium heat. Take a bag of garbanzo bean flour (you can find in the bulk foods section of Whole Foods, Central Market, and Natural Grocers) and add the tofu squares to it, tossing around until they are completely coated. Place each square in the pan, and shake salt and garlic powder over them. Turn heat down just a tad and let cook about 5 minutes per side or until a nice golden brown. Flip over and repeat, adding more oil if necessary.
In a separate pan, saute 1 very thick slice of chopped red or white onion in a little bit of oil. Once they start to brown, add in sliced mushrooms and spinach. Sprinkle salt and garlic powder to taste. Let saute on med-low heat for about 10 mins.
I recommend serving this dish over a bed of brown rice or quinoa. I like to spoon the sauteed veggies out first, then the popcorn tofu chikin. Top with a generous amount of nutritional yeast. And finally, what I like to call magic sauce.
This is all you need to make some magic sauce. Vegan mayo and Cholula Hot Sauce. Take 1 tbsp of the mayo, mix in about 1/2 tbsp of hot sauce and stir together. I usually add a splash of water to thin it out and make it more saucy. Add more or less Cholula depending on how spicy you want it. This sauce is awesome and you can pour it over anything for instant yumminess.
The last thing I want to share with you is a drink I call apple cider soda. I honestly love soda, but it’s chock full of chemicals and high fructose corn syrup so I rarely drink it. Instead, when I need something refreshing and fizzy, I whip this alternative option up.
Just pour 1-2 tbsp of organic apple cider vinegar into a glass and fill it the rest of the way with filtered water. If you aren’t used to consuming apple cider vinegar, just start with a little bit. It can take some adjusting for your taste buds. If it’s too tart for you, try adding a dash of stevia.
Apple cider vinegar has so many health benefits so I highly recommend trying this out!
So there you have it, 3 recipes in one post 🙂 Popcorn Tofu Chickin & Sauteed Veggies, Magic Sauce, and Apple Cider Soda. If you’re not so hot about mushrooms and/or spinach, other great alternatives would be squash, zucchini, kale, or broccoli.
- 8 oz package of firm tofu
- extra virgin olive oil or coconut oil
- some garbanzo bean flour
- 1 thick slice of white or red onion, chopped up
- mushrooms
- spinach
- salt
- garlic powder
- nutritional yeast
- 1 tbsp vegan mayo (Just Mayo is a good brand)
- ½ tbsp Cholula Hot Sauce
- optional: brown rice or quinoa
- 1-2 tbsp organic apple cider vinegar
- filtered water
- optional: stevia powder
- Take 8 oz firm tofu and cut into small blocks. Heat a thin layer of extra virgin olive oil (or coconut oil) in a large pan on medium heat. Take a bag of garbanzo bean flour (you can find in the bulk foods section of Whole Foods, Central Market, and Natural Grocers) and add the tofu squares to it, tossing around until they are completely coated. Place each square in the pan, and shake salt and garlic powder over them. Turn heat down just a tad and let cook about 5 minutes per side or until a nice golden brown. Flip over and repeat, adding more oil if necessary.
- In a separate pan, saute 1 very thick slice of chopped red or white onion in a little bit of oil. Once they start to brown, add in sliced mushrooms and spinach. Sprinkle salt and garlic powder to taste. Let saute on med-low heat for about 10 mins.
- I recommend serving this dish over a bed of brown rice or quinoa. I like to spoon the sauteed veggies out first, then the popcorn tofu chikin. Top with a generous amount of nutritional yeast.
- To make magic sauce: take 1 tbsp of vegan mayo (Just Mayo is a good brand), mix in about ½ tbsp of Cholula Hot Sauce and stir together. I usually add a splash of water to thin it out and make it more saucy. Add more or less Cholula depending on how spicy you want it.
- To make apple cider soda: pour 1-2 tbsp of organic apple cider vinegar into a glass and fill it the rest of the way with filtered water. If you aren't used to consuming apple cider vinegar, just start with a little bit. It can take some adjusting for your taste buds. If it's too tart for you, try adding a dash of stevia.
Enjoy!
Jillian ♥
Alysa says
This looks absolutely delicious! I’m a huge fan of tofu and I’m excited to try using it in a new way.
Jillian says
Thanks Alysa! I love tofu as well but sometimes it feels like it always tastes the same, so hopefully this recipe livens it up a bit 🙂 If you try it, I’d love to know what you think!
Linda @ Veganosity says
Hi Jillian! My daughter told me about your blog so I had to check it out. I love it! This tofu chikin recipe is awesome. I’m definitely going to pin it for later. I’m looking forward to following you.
Jillian says
Hi Linda! Thank you so much! I just visited your website and it’s divine. I can’t wait to browse through all the recipes 🙂
Taylor says
I love apple cider vinegar but I can’t drink it! It upsets my stomach:c
I can’t wait to try your recipes ^-^
Jillian says
Hi Taylor! Apple cider vinegar upsets my stomach if I take it on an empty stomach. Does it help if you take it with food? Lemon juice is a good substitute if you just can’t do apple cider vinegar. Thanks for stopping by my website. I hope you like the recipes!