Marinated easy-to-make patties, crispy-crunchy, savory and hot crust. Homemade super-easy to prepare sauce. Comforting and absolutely delicious! Try it! You will love it!
This is my vegan version of the original and we love it! I recommend serving it with coleslaw or salad. The patties are made of pressed tofu. Crispy-crunchy outside and deliciously juicy inside. On top of that, tofu is affordable, one pack of organic tofu costs less than 2 dollars in many stores.
I’ve often heard that tofu tastes like nothing, yes I agree. But pressed and marinated you can make tofu taste like almost anything you want. Plus, I have never seen a meat-eater eat a piece of chicken without to season and prepare it. The same goes for tofu, the seasoning is what makes food taste great.
In this case, as in many others, you will get the best result with pressed tofu. Pressing tofu removes the liquid, the longer the process, the more liquid will be removed, the better the result. Here is another recipe with instructions on how to press tofu without having a tofu press.
Southern Fried Spicy Chick’n Burger
Marinated easy-to-make patties, crispy-crunchy, savory and hot crust. Homemade super-easy to prepare sauce. Comforting and absolutely delicious! Try it! You will love it!
Ingredients
- Chick’n patties and marinade:
- 2 pack of extra-firm tofu (pressed)
- 2 cups of unsweetened soy or almond milk
- 2 tsp salt
- 1 tsp garlic powder
- 1.5 tsp tajin
- 1 tsp smoked paprika
- 1 tsp umami powder
- 1 drop liquid smoke
- Sauce:
- Half of the rest of the tofu (excess cuttings)
- ¼ cup of the marinade liquid (after marinating the tofu)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp hot sauce
- Dry Mix/Breading:
- 1.5 cups all-purpose flour
- 1.5 tsp salt
- 2 tsp smoked paprika
- 1.5 tsp garlic powder
- ½ cup crushed Hot Chili Pepper & Lime Tortilla Chips
- Additional:
- 4 tsp of sweet relish
- 4 slices onion
- 4 burger buns
Instructions
After pressing the tofu for at least 2 hours, slice from the side all the way through to get two even filets of each block. With a cup or a cookie cutter, cut out 4 patties in the size of a burger patty and set aside. Keep the excess cuttings and set them aside as well.
Mix the ingredients for the marinade in a large container, bowl, or pan. Add the 4 patties and half of the excess tofu cuttings, toss for even coating. Cover and let sit in the fridge for at least one hour or longer.
Dry mix/breading
In a large enough cake pan, combine all the dry ingredients, except for half of the crushed chips. If you use mild chips, I recommend adding half a teaspoon cayenne pepper for a nice taste kick.
Remove one patty from the marinade, place it in the pan, and carefully press it into the dry mix from all sides. Make sure the patty is all covered. Transfer it to a sheet of baking paper, and repeat the steps with the second patty and also transfer to the sheet of baking paper.
Add the remaining crushed chips to the dry mix and repeat steps with the remaining two patties. Set them aside on the baking paper and toss the half of the excess cutting into the dry mix. Leave them in the dry mix.
Sauce
In a blender, mix the other half the excess tofu cuttings with the rest of the sauce ingredients and blend until smooth and creamy. Transfer to a bowl, store in the fridge.
Frying
In a large high-walled pan, bring 3 cups of vegetable oil to 350°F/177°C and place 2 patties into the oil. Fry from both sides until golden brown. To ensure even browning, flip the patties occasionally. Transfer to a cooling rack with a plate or kitchen towel underneath for excess oil, and repeat with the other two patties.
After frying the patties, fry the breaded excess cuttings in the hot oil until evenly browned. They make awesome crispy bites that can be served as a side.
Take the sauce out the fridge, toast the inside of the burger buns in a hot pan with a light layer of oil or vegan butter.
Add one Tbsp of sauce on the bottom buns, then salad and patty. Add sauce on top of the patty and top with a slice of onion and a tsp of sweet relish and the top bun.
Serve with coleslaw or salad. Enjoy!
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