Vegan Crispy Hot Honey Chicken with Rosemary Waffles
Hello & Happy Thursday!!
Let’s talk chicken and waffles!
No matter where you are, this combo is commonplace. While the standard version is a go to for everyone, you can easily make a vegan fried chicken using tofu. I know what you’re thinking, tofu? Hard pass. However, tofu is one of those hidden gems that can really make an impactful dish if done right.
If done wrong, the experience can haunt your for the rest of your life lol. So if you’re searching for an opportunity to fall back in love with tofu, this is it!
Believe it or not, this was one of the first recipes I did back in 2014. I loved the idea of fried tofu in place of chicken, the combination of sweet and spicy, and a savory waffle to tie it all together. For many, rosemary in a waffle could sound off-putting. I’m telling you though, the combo of all these flavor profiles together, truly make this dish what it is.. amazing!
What’s fab about this dish? Too much! It’s so easy to throw together, features staple ingredients, you can even mix up the marinade ingredients, it’s crispy, crunchy, the inside chewy like animal protein from the freezing method, the waffles stay crisp and don’t get soggy (swear on my life), the hot honey sweet and spicy, and the rosemary waffle just takes this dish next level!
If you’re all about fresh modern vegan recipes, you have to try this new vegan Crispy Hot Honey Fried Chicken with Rosemary Waffles!
Why this recipe is great:
Perfect inner texture
Perfect exterior texture
Perfect for any season
Cheap
Easy
Hint of heat with a hint of sweet
The waffles just take the recipe next level!
Vegan Crispy Hot Honey Chicken with Rosemary Waffles
- Total Time: 35 minutes
- Yield: 2-4 servings 1x
Ingredients
Crispy Tofu:
- 1 package extra firm tofu, drained
- 1/2 cup pickle juice
- 2 tbsp hot sauce (any kind)
- 2 tbsp dijon mustard
- 1/3 cup flour
- 1/4 cup corn starch
- 1/2 tsp salt
- Few cracks of black pepper
- 3/4 tsp paprika
- 3/4 tsp garlic powder
- 1/2 tsp red pepper flakes
- Oil for frying
Hot Honey:
- 1/4 cup honey or agave
- 1/2 tsp red pepper flakes
Waffles:
- 2 cups flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 3/4 cup almond milk
- 1/4 cup olive oil
- 2–3 tbsp fresh chopped rosemary
Instructions
- Slice extra firm tofu into cutlets, (I got 2). Press with paper towels to remove some of the water. Place gently into a sealed container or bag and freeze overnight or for 8 hours. This creates a chewy animal protein like texture.
- Allow the cutlets to thaw out in the fridge. Wrap them again in paper towels to remove the excess liquid. Place the slices onto a dish and drizzle with pickle juice. Let marinate for 10 minutes. Flip mid way and pour more on the other side.
- In a small bowl stir together the hot sauce and dijon mustard. Set aside.
- In a larger bowl add the flour, cornstarch and spices.
- Pour 1/2 cup of oil into a small/medium size pan. Place on med/high heat.
- Remove tofu from marinating and place into the flour mixture. Be sure to coat all sides with the mixture. Let it sit there for 5 mins.
- Now brush the hot sauce mixture onto the tofu coating all sides. Now place it back into the flour mixture coating again. Shake off any excess then gently place into the oil.
- Cook for 5-7 minutes, flipping at the halfway mark. Sprinkle with salt and lace on a cooling rack for 5 minutes to remove any excess oil.
- Hot Honey: Combine the honey or agave with red pepper flakes, set aside
- Waffles: Throw everything a bowl and mix to combine. Set the waffle iron to medium/high and add 2/3 cup of batter to each cavity. Cook until golden brown.
- to serve, place the tofu chicken on top and garnish with hot honey and additional chopped rosemary.
- Prep Time: 15 mins
- Cook Time: 20 mins
