Lemon Pepper Vegan Chicken Tenders
These lemon pepper vegan chicken tenders are made with extra-firm tofu simmered in a smoky, savory marinade, coated in crispy seasoned breading, and air fried until golden. The tenders are finished with a buttery lemon pepper buffalo sauce for the perfect combination of tangy, spicy, savory, and slightly sweet flavors.
Servings: 4 tenders
Equipment
- 1 air fryer
Ingredients
Tofu and Boiling Marinade
- 4 cups water
- 1/4 cup soy sauce
- 1 teaspoon vegetable bouillon paste
- 1 teaspoon liquid smoke
- 14 ounces extra-firm tofu drained and cut into 4 tender-sized pieces
Wet Batter
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon Kashmiri chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground white pepper
- 1/2 cup water plus a few tablespoons more as needed
Dry Batter
- 1/2 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/2 teaspoon Kashmiri chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground white pepper
- Spray oil as needed
Lemon Pepper Sauce
- 3 tablespoons vegan butter
- 1/2 tablespoon fresh lemon juice
- 1 tablespoon lemon pepper seasoning
- 1 tablespoon maple syrup or agave
- 2 tablespoons buffalo sauce
Instructions
Prepare 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 pieces to the boiling marinade. Boil for 7 to 10 minutes, allowing the tofu to absorb the savory flavors.
- Remove the tofu from the pot and transfer it to a plate or wire rack. Let it cool until it is comfortable to handle. Cooling the tofu also helps the breading adhere more effectively.
Prepare the Wet and Dry Batters
- Add the flour, salt, Kashmiri chili powder, onion powder, garlic powder, cumin, and white pepper to a shallow bowl.
- Gradually whisk in 1/2 cup water. Add additional water one tablespoon at a time as needed until the wet batter reaches a thick, pancake-batter consistency.
- In a second shallow bowl, combine the flour, panko breadcrumbs, salt, Kashmiri chili powder, onion powder, garlic powder, cumin, and white pepper.
Bread the Tofu
- Dip one tofu piece into the wet batter, turning it until every side is completely coated. Allow any excess batter to drip back into the bowl.
- Transfer the battered tofu to the dry mixture. Press the flour and panko coating firmly onto every side of the tofu.
- Repeat the process with the remaining tofu pieces.
Air Fry the Tofu Tenders
- Preheat the air fryer to 400°F, if required by your air fryer model.
- Arrange the breaded tofu tenders in the air fryer basket in a single layer. Leave space between each piece so the hot air can circulate.
- Spray the tofu generously with oil.
- Air fry at 400°F for 10 to 15 minutes, flipping the tenders halfway through cooking. Spray them with additional oil after flipping.
- Continue air frying until the coating is crisp and golden brown. Cooking time may vary depending on your air fryer and the thickness of the tofu.
Make the Lemon Pepper Sauce
- While the tofu cooks, add the vegan butter to a small saucepan over low heat.
- Once melted, stir in the lemon juice, lemon pepper seasoning, maple syrup or agave, and buffalo sauce.
- Cook for 1 to 2 minutes, stirring frequently, until the sauce is smooth, warm, and completely combined. Do not allow it to boil.
Coat and Serve
- Transfer the hot tofu tenders to a large bowl or shallow dish.
- Pour the warm lemon pepper sauce over the tofu and gently toss or brush until every tender is evenly coated.
- Serve immediately while the breading is still hot and crispy.
Notes
Wet batter consistency: The wet batter should resemble thick pancake batter. It should coat the tofu without immediately sliding off. Add extra water only one tablespoon at a time.
Let the tofu cool: Hot, wet tofu can cause the batter to slip off. Allowing it to cool for several minutes makes it easier to handle and bread.
Press on the dry coating: Firmly press the flour and panko mixture onto every side of the battered tofu to create a thicker and crunchier crust.
Use enough spray oil: Spray the tenders thoroughly before air frying and again after flipping. Dry floury patches may remain pale and powdery without enough oil.
Avoid overcrowding: Leave room between the tofu pieces so air can circulate around them. Cook in batches when necessary.
To bake the tenders: Arrange the breaded tofu on a lined baking sheet and spray generously with oil. Bake at 425°F for approximately 25 to 30 minutes, flipping halfway through and spraying again with oil.
Storage: Store leftover tofu tenders in an airtight container in the refrigerator for up to 3 days. For the best texture, store the sauce separately whenever possible.
Reheating: Reheat the tofu tenders in the air fryer at 375°F for 5 to 7 minutes, or until hot and crispy. Toss them with reheated lemon pepper sauce just before serving.
Serving suggestions: Serve these vegan chicken tenders with fries, potato wedges, coleslaw, mac and cheese, roasted vegetables, or a simple salad. They can also be added to wraps, sandwiches, grain bowls, or chopped salads.
Nutrition
Calories: 296kcal | Carbohydrates: 38g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 2043mg | Potassium: 294mg | Fiber: 2g | Sugar: 5g | Vitamin A: 559IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 4mg
