The Best Vegan Smothered "Chicken"

This smothered "chicken" was made with fall in mind! The roasted tofu is smothered in a gravy flavored with apples and onions.

Prep Time3

Cook Time30

Total Time3 30

Course: Main Course

Servings:

Calories: 331kcal

Author: Lauren Boehme

Ingredients

For The "Chicken"

1 Block(15oz) Super firm tofu*
2 Cups Water, warm
2 Cubes Vegan chicken bouillon
1 Tablespoon Lemon juice
1 teaspoon Smoked paprika
1 teaspoon Garlic powder
1/2 teaspoon Salt
1/2 teaspoon Black pepper

For The Gravy

1/4 Cup Vegan butter, I used Country crock plant butter
6 Ounces Pearl onions(defrosted if frozen)
4 Cloves Garlic, chopped
1 Medium Granny Smith apple, diced
3 Tablespoons All purpose flour
1 Cup Vegetable broth
1 Cup Apple cider or apple juice(not apple cider vinegar)
1 teaspoon Fresh Thyme
1 teaspoon Fresh sage, chopped
1/2 teaspoon Nutmeg
1 Cup Vegan heavy cream, I used Country Crock Plant Cream
Salt and Pepper to taste

Instructions

I highly recommend using super firm tofu, the kind that does not need to be pressed. You can start by slicing the block into 3 or 4 equal slices. Then trim them each to look like chicken breast if desired. If not, just leave as is. Refer to the video if you want to see how I do this.** You can also score the tops of the tofu slices if desired.
Now, make the marinade, in a large bowl, whisk together the water(you want to use warm water so the bouillon dissolves), bouillon cubes, lemon juice, paprika, garlic powder, salt and pepper.
Put the tofu into the marinade and marinate in the fridge for at least 3 hours, I like to marinate overnight.
When ready to make the smothered "chicken", preheat the oven to 400 degrees(F).
Remove the tofu from the marinade and place in a large cast iron skillet or non-stick pan.
Bake for 15 minutes, then flip and bake for another 15-20 minutes or until the tofu is golden brown and firm.
I like to use the same cast iron skillet to make the gravy. So once the tofu is done, remove it from the skillet and set aside. Heat the vegan butter on medium high in the cast iron skillet.
Add the onions, garlic and apples, and a pinch of salt and pepper. Sauté, reducing heat until the onions are translucent and the apple has started to soften. About 3-5 minutes.
Add the flour and stir into the butter, onions and apples.
Pour the vegetable broth and cider into the skillet and stir to combine. Making sure there are no lumps of flour left.
Add the thyme, sage, nutmeg and a few good pinches of salt and pepper.
Stir and then let simmer, stirring frequently until the gravy is nice and thick. About 5 minutes or so.
Add the vegan cream and stir to combine. Let simmer for another 3-5 minutes. Taste and adjust seasonings. This gravy tends to be on the sweet side, so I like to add a nice amount of salt and pepper.
Put the tofu into the skillet with the gravy and let it heat back up.
Serve over mashed potatoes if desired.

Video

Notes

*I get my super firm tofu at Trader Joe's or Smith's.

**I use the excess tofu trimmings for miso soup!

Nutrition