These lemon pepper tofu tenders are crispy on the outside, tender and flavorful in the center, and coated in a buttery, tangy lemon pepper sauce. The tofu is first simmered in a smoky, savory marinade, then breaded and air fried until golden before being tossed in a sweet, spicy sauce. Made with vegan butter and maple syrup or agave, they are an easy homemade alternative to traditional vegan chicken tenders and are perfect for dipping, snacking, or serving as a meatless main dish.
And if you’re looking for more meatless dupes of your favorite dishes, check out my vegan birria tacos, chik-fil-a chicken sandwich dupe, and my tacos with chimichurri!
Key Ingredients and Why They Matter
- Extra-firm tofu: Extra-firm tofu gives these vegan chicken tenders a sturdy, satisfying texture and holds up well through boiling, breading, and air frying. Cutting it into thick tender-sized pieces also helps create a more substantial bite.
- Soy sauce, vegetable bouillon, and liquid smoke: These ingredients form the savory boiling marinade that flavors the tofu from the inside. Soy sauce adds salt and umami, bouillon gives it a deeper chicken-style flavor, and liquid smoke adds subtle smokiness.
- Flour and panko breadcrumbs: Flour helps the wet batter cling to the tofu, while panko creates a light, crunchy exterior. Together, the wet and dry coatings give the tenders a crisp breaded crust.
- Lemon pepper seasoning: This is the main flavor in the sauce, giving the tenders their bold citrusy, peppery finish.
- Buffalo sauce: Buffalo sauce brings tang, heat, and extra depth to the lemon pepper coating. It keeps the sauce from tasting overly sweet or buttery.
- Vegan butter: Vegan butter gives the sauce a smooth, glossy texture and helps it coat the crispy tofu evenly.
How to Make Vegan Chicken Tenders
- Shape and boil the tofu. Drain the extra-firm tofu and cut it into four tender-sized pieces. Add the water, soy sauce, vegetable bouillon paste, and liquid smoke to a pot, then boil the tofu for 7 to 10 minutes. Remove it from the pot and let it cool slightly before breading.
- Coat in the wet batter. Whisk together the flour, salt, Kashmiri chili powder, onion powder, garlic powder, cumin, white pepper, and water. Add a little extra water as needed until the batter reaches a thick pancake-like consistency, then coat each tofu piece evenly.
- Coat in the dry batter. Combine the flour, panko breadcrumbs, salt, Kashmiri chili powder, onion powder, garlic powder, cumin, and white pepper in a shallow bowl. Press each wet-battered tofu piece into the dry mixture until fully coated.
- Air fry until crispy. Arrange the breaded tofu in the air fryer basket and spray generously with oil. Air fry at 400°F for 10 to 15 minutes, flipping halfway through and spraying again with oil, until golden and crisp.
- Make the lemon pepper sauce. Melt the vegan butter in a small saucepan, then stir in the lemon juice, lemon pepper seasoning, maple syrup or agave, and buffalo sauce until smooth and combined.
- Coat and serve. Toss the crispy tofu tenders in the warm lemon pepper sauce until evenly coated. Serve immediately with your favorite dipping sauce.
My Expert Tips
Let the tofu cool before breading: Freshly boiled tofu is hot and damp, which can make the batter slide off. Let it cool for a few minutes so the coating adheres more evenly.
Use enough spray oil: Coat the tenders generously before air frying and spray them again after flipping. This helps prevent dry, floury patches and encourages even browning.
Watch the tenders closely: Air fryers vary, so begin checking around the 10-minute mark. The tenders are ready when the coating is crisp and golden brown.
Vegan Chicken Tenders FAQs
Vegan chicken tenders can be made from tofu, seitan, soy protein, or other plant-based ingredients. This recipe uses extra-firm tofu, which is marinated, breaded, air fried, and coated in lemon pepper sauce.
Yes. Arrange the breaded tofu on a lined baking sheet, spray it generously with oil, and bake at 425°F until golden and crisp, flipping halfway through. Baking may take approximately 25 to 30 minutes.
Serve them with fries, potato wedges, coleslaw, roasted vegetables, mac and cheese, or a simple salad. They also work well in wraps, sandwiches, and grain bowls.
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Vegan Shawarma Wrap
Equipment
- 1 air fryer
Ingredients
For the Tofu
- 14 ounce block extra-firm tofu, drained and cut or torn into bite-sized pieces
- Oil spray, as needed
For the Boiling Marinade
- 4 cups water
- 1/4 cup soy sauce
- 1 teaspoon vegetable bouillon paste
- 1 teaspoon liquid smoke
For the Yogurt Marinade
- 1/4 cup vegan yogurt, or regular yogurt if you aren't vegan!
- 1 tablespoon olive oil
- 1 tablespoon double-concentrated tomato paste
- 1 tablespoon lemon juice
- 1 teaspoon garlic paste
- 1/2 teaspoon ginger paste
- 1 teaspoon paprika
- 1/2 teaspoon sumac
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1 teaspoon hot sauce, I used Frank’s RedHot
For the Sumac Onions
- 1/2 large red onion, thinly sliced
- 1/2 teaspoon sumac
- 1/2 lemon
- Pinch of salt, or to taste
For the Garlic Sauce (double if you like lot's of sauce like me!)
- 1/4 cup vegan mayonnaise
- 1 tablespoon garlic paste
- 1 tablespoon lemon juice
- 1/4 teaspoon salt, or to taste
For the Red Sauce
- 2 tablespoons vegan butter, melted
- 1 tablespoon hot sauce, I used Frank’s RedHot
- 1/2 tablespoon ketchup
- 1/2 teaspoon smoked paprika
For the Wraps
- 2 large flour tortillas
- sliced pickles
- Additional fillings of choice, optional
Instructions
- Prepare the sumac onions: Add the sliced red onion, sumac, lemon juice, and salt to a small bowl. Toss until evenly combined, then set aside to soften while you prepare the remaining ingredients.
- Boil the tofu: Add the water, soy sauce, vegetable bouillon paste, and liquid smoke to a large pot. Stir to combine and bring the mixture to a boil. Carefully add the tofu and boil for 7 to 10 minutes.
- Cool the tofu: Remove the tofu from the boiling liquid with a slotted spoon and transfer it to a plate or clean kitchen towel. Allow it to cool slightly so the yogurt marinade does not become thin or watery.
- Prepare the yogurt marinade: Add the vegan yogurt, olive oil, tomato paste, lemon juice, garlic paste, ginger paste, paprika, sumac, salt, white pepper, coriander, cumin, and hot sauce to a mixing bowl. Stir until smooth and evenly combined.
- Coat the tofu: Add the boiled tofu to the yogurt marinade and gently toss until every piece is evenly coated.
- Air-fry the tofu: Preheat the air fryer to 400°F, if required by your model. Arrange the marinated tofu in a single layer in the air-fryer basket and lightly spray it with oil. Air-fry for 12 to 15 minutes, turning or shaking the basket halfway through, until the coating is set and the edges are browned.
- Make the garlic sauce: Stir together the vegan mayonnaise, garlic paste, lemon juice, and salt. Taste and adjust the lemon or salt as needed.
- Make the red sauce: Combine the melted vegan butter, hot sauce, ketchup, and smoked paprika in a small bowl. Stir until smooth.
- Assemble the wraps: Warm the tortillas briefly so they are soft and pliable. Spread the garlic sauce over each tortilla, then divide the air-fried tofu and sumac onions between them. Add any optional fillings, then fold in the sides and roll each tortilla tightly.
- Brush and crisp: Brush a thin layer of red sauce over the outside of each assembled wrap. Place the wraps seam-side down in a heated skillet and cook over medium heat until sealed, golden, and crisp. Turn and crisp the remaining sides.
- Add another coating, if desired: For a stronger smoky-spicy flavor, brush the wraps with another thin layer of red sauce and return them to the pan briefly. Serve warm with extra garlic sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
