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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Lemon Pepper Tofu Tenders
Ingredients
Tofu and Boiling Marinade
- 14 ounces extra-firm tofu, drained and cut into 4 tender-shaped pieces
- 4 cups water
- 1/4 cup soy sauce
- 1 teaspoon vegetable bouillon paste
- 1 teaspoon liquid smoke
Wet Batter
- 1/2 cup all-purpose flour
- 1/2 cup water
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Kashmiri chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
Dry Batter
- 1/2 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Kashmiri chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
Lemon Pepper Sauce
- 2 tablespoons vegan butter, melted
- 2 tablespoons buffalo sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon maple syrup or agave
- 1 teaspoon lemon pepper seasoning, or to taste
For Cooking
- Avocado oil spray or another neutral cooking spray
- Ranch dressing, for serving, optional
Instructions
- Shape the tofu: Cut the tofu into four thick, tender-sized pieces. Gently round the edges with a knife if you want them to resemble traditional chicken tenders.
- Prepare the boiling marinade: Add the water, soy sauce, vegetable bouillon paste, and liquid smoke to a wide saucepan. Whisk until combined and bring the mixture to a boil.
- Boil the tofu: Carefully add the tofu tenders to the boiling marinade. Boil for 7–10 minutes, then remove them with a slotted spoon and transfer them to a plate. Let the tofu cool for at least 10 minutes before breading. This helps the tofu firm up and prevents the coating from becoming gummy.
- Make the wet batter: In a shallow bowl, whisk together the flour, water, onion powder, garlic powder, Kashmiri chili powder, smoked paprika, cayenne pepper, and salt. The batter should have a thick, pancake-batter consistency. Add a small splash of water if it is too thick.
- Make the dry batter: In a second shallow bowl, combine the flour, panko breadcrumbs, onion powder, garlic powder, Kashmiri chili powder, smoked paprika, cayenne pepper, and salt.
- Bread the tofu: Dip each cooled tofu tender into the wet batter, coating it completely. Transfer it to the dry mixture and press the breading firmly onto every side. Take your time with this step so each tender develops a thick, even coating.
- Preheat the air fryer: Preheat the air fryer to 400°F. Arrange the tofu tenders in a single layer in the basket, leaving space between each piece.
- Air-fry the tenders: Spray the tenders generously with oil, making sure there are no visibly dry or floury spots. Air-fry at 400°F for 10–15 minutes, carefully flipping halfway through and spraying again with oil. Cook until the breading is crisp and golden brown.
- Make the lemon pepper sauce: Whisk together the melted vegan butter, buffalo sauce, lemon juice, maple syrup, and lemon pepper seasoning.
- Coat and serve: Brush or gently toss the hot tofu tenders with the lemon pepper sauce. Serve immediately with ranch dressing or your favorite dipping sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wanted the lemon pepper tofu tenders recipe and this recipe is for pumpkin tiramisu?