Vegan Chicken Sandwich

5 from 3 votes

This Vegan Chicken Sandwich recipe is crispy, crunchy, and a creamy spread of vegan mayo. An easy plant based lunch or dinner!

Prep Time3

Cook Time12

Marinading Time4

Total Time4 15

Course: Dinner, Lunch, Sandwich

Cuisine: American

Servings: sandwiches

Calories: 475kcal

Cost: $4

Drain and press the tofu for at least 30 minutes to remove excess moisture. This will make it easier to slice without crumbling.
Place the tofu on the cutting board. You want thin sheets, cut the tofu in thirds horizontally. Starting at one end, carefully slice the tofu into 2 thin sheets, about 1/4-inch thick. Use a sawing motion with the knife to avoid tearing the tofu. Cut each of the sheets again width wise, so you have 4 thin pieces of tofu.
Place the 4 tofu pieces into a plastic bag, and add in the pickle juice and onion powder. Remove air from the bag, and freeze the tofu for 4 hours. Freezing the tofu will give it a spongier chicken-like texture.
Remove the tofu from the freezer, and let it thaw.
Take out two shallow dishes. In one, add the vegan mayonnaise. In the other shallow dish, mix together the crushed corn flakes, nutritional yeast, and poultry seasoning.
Take each thawed tofu slice, and dredge it through the vegan mayo, then cover in the corn flake and spice mixture. Make sure the patties are evenly coated.
In a large skillet, heat the vegetable oil over medium heat. Pan fry each of the vegan chicken burgers for 5 minutes on each side. Patties should be golden brown on the outside and hot in the middle.
Add a spread of vegan mayo to the bottom bun, top with a vegan chicken patty, add your favorite toppings, and cover with the top bun... enjoy!