Vegan Chicken Strips Recipe

Vegan Chicken Strips Recipe

This is how this vegan chicken strips recipe came about: It was a lazy Sunday morning. We hadn’t had breakfast yet and my brah (i.e. my partner) asked if we wanted to go to Hogtown Vegan in for some waffles and eggs (oh the pearls of living in Toronto! We can literally go to a restaurant 5 mins away and get “chicken” and waffles, I love this city!). Then I had a brilliant idea! I thought, “We have a waffle maker. We have tofu. We have (gluten-free) breadcrumbs. Omigod, I can make my own chicken and waffles!” 


Needless to say, the vegan chicken strips recipe was born. 🙂 

Vegan Chicken Strips Recipe
Vegan Chicken Strips Recipe |



Vegan Chicken Strips Recipe
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  1. 1 block extra firm tofu (I use organic sprouted tofu)
  2. 1 cup bread crumbs (use gluten-free, if you are gluten-free)
  3. 1 tsp dried thyme
  4. 1 tsp basil
  5. 1/2-1 tsp salt (to taste)
  6. 1/4 olive oil
  1. Preheat oven to 400.
  2. Drain tofu (I usually do this by placing it between 2 plates, putting something heavy on top, and letting it sit for about 10-20 minutes and then draining the excess water).
  3. Mix the breadcrumbs with all the spices into a bowl and set aside.
  4. Pour the olive oil into a separate bowl and set aside.
  5. Oil a baking sheet and set aside.
  6. Cut the tofu into strips.
  7. Taking one tofu strip at a time, gently dip the strip into the bowl of oil. Make sure it's completely covered in oil.
  8. Once the tofu strip is nicely oiled, dip it into the breadcrumb mixture, ensuring that it is completely coated in the breadcrumbs (the breadier the better! :))
  9. Place the bread covered strip onto the baking sheet.
  10. Do that for all the tofu strips.
  11. Bake at 400 for about 20-30 minutes, flipping over the tofu once in between.

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  1. Oh sooooo delicious! The oil really helps the breadcrumbs stick. To be fair, I was out of breadcrumbs so I had to use ground up Shreddies, but they gave it a great crunch.

  2. I’m so glad I found this recipe! I’ve been looking for a good “chicken” finger recipe, and this seems to fit the bill! 🙂 I have a curious question though, do you think it would be possible to use almond milk instead of oil?

      1. I just finished making this recipe, and the almond milk worked out pretty well – I also ended up opting to add paprika to the bread crumb. The flavour from the bread crumb mixture, and the texture of the strips were perfect! This recipe is a keeper! 🙂

        1. Hi Grace! Thanks for letting me know! That sounds so delicious!! I will have to try with almond milk and paprika as well! 🙂

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