Ingredients
Extra-firm tofu
White or champagne vinegar
Garlic powder
Onion powder
Kosher salt
Plant-based milk like pea protein milk
Dill pickle juice
Arrowroot starch
All-purpose flour
Sugar
Smoked paprika
Freshly ground black pepper
Peanut oil or another neutral oil for frying
Toasted buns
Pickles
For the sauce:
Vegan mayo
Ketchup
Yellow mustard
Agave syrup
Rice vinegar
Dried minced onion (rehydrated or microwaved quickly)
Instructions
Tear the tofu block in half by hand to create rough, jagged edges.
Season it well with vinegar, garlic powder, onion powder, and kosher salt.
Place the tofu on a rack and dehydrate it in the oven at 200°F for two hours.
After baking, gently press the tofu with a heavy object for about 30 minutes.
Prepare a vegan buttermilk marinade using plant milk, dill pickle juice, and arrowroot starch.
Round off the tofu corners slightly for better appearance, then soak the tofu in the buttermilk mixture.
Mix the flour with sugar, smoked paprika, black pepper, and more salt.
Dredge the tofu through the flour, then back into the buttermilk, and one more time in the flour.
Heat peanut oil to 365°F in a Dutch oven and fry the tofu pieces for about 6–7 minutes per side until golden and crisp.
Whisk together the sauce ingredients: mayo, ketchup, mustard, agave, rice vinegar, and the rehydrated onions.
Toast your buns, place the crispy tofu inside, slather on the sauce, add pickles, and close it up with the top bun.
Notes
Dehydrating the tofu is essential for getting that meaty bite and crispy exterior.
Tearing instead of slicing gives you craggier edges that hold the seasoning and crunch.
If the tofu seems underseasoned after frying, a little sprinkle of salt fixes it fast.
The sauce pulls everything together, so use plenty—it balances the tofu’s mellow flavor.
Rehydrating dried onions in the microwave works in a pinch, but fresh or pre-soaked onions bring better flavor.
- Prep Time: 30 minutes (plus soaking and pressing)
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: american