Fried. Food.

Yes, I know. Fried food isn’t healthy and should not be eaten. I understand that. I try to use breadcrumbs and then bake certain dishes to get a crunchy shell on them, and a lot of the time that does the trick and my fried food cravings abate for a while.

Then, seemingly out of nowhere, I will get a hankering for hot, crispy, golden brown chunks of goodness that can only be recreated with a vat of hot oil.

Sorrynotsorry.

There are certain foods that are part of the iconic American diet, and fried chicken definitely tops the list. If you have tried to replicate chicken dishes using tofu, you may have found that it doesn’t always work out due to the flavor not getting quite right or because the tofu starts to disintegrate.

But, you know Veggie Mama’s got our back, and I have found the BEST replacement for fried chicken. It’s yuba, a type of tofu skin that is super thin and then rolled again and again and until it forms what sort of looks like half a chicken breast. It is a bit brownish in color and can usually be found in the tofu section of the wet market or Carrefour.

This recipe uses coconut cream and apple cider vinegar instead of buttermilk, and you may be able to use a soy milk or silken tofu and apple cider vinegar mixture. All I can say is that the coconut cream in this recipe is the BOMB because it has this richness that can only be replicated by this full fat cream. Don’t worry, coconut cream will not make your fried tofu taste like coconut. That’s why I love using this stuff in basically every recipe that calls for dairy cream.