‘KFT’ with buttermilk ranch (vegan)


Yeah you heard it right, KFT, as in Kentucky Fried Tofu! I finally managed to make my own KFC without the chicken! Not that I’m an uber KFC fan, I haven’t set foot in that god-awful place since I was a student, but I gotta give it to them, they knew fried chicken tasted like heaven and made it a business and became billionaires. But let’s take Colonel Sanders and his gang out of the equation and what do we have? Some mean, kickass, crispy as hell, chicken-like tofu covered with crunchy brown batter. May as well go the whole hog and whip up some ranch to dip that shizzle into and OMG.



So how can tofu have the faintest resemblance to chicken? The answer my friends is freezing. Living in China for over two years have given me plenty of experience in the tofu world and the various techniques that are used to prepare it. Freezing tofu changes its structure from a firm water-containing block to a sponge that’s dying to get rid of its water load. Squeeze the shit out of it to remove the liquid and we’ve got some chicken breast right there. So we’ve got the texture but now what about the taste?



A good stock, seasoned adequately. Drench the dried out tofu steak into a flavoursome broth and then coat it with a crumb mix before deep-frying. If you want to keep it healthy, it’s just as good baked, but it won’t have the whole greasy fried take-out taste. Both work for me, but there’s just something more satisfying in licking that grease from around your lips.


Serving size:

Serves 4


Ingredients for tofu chicken:

  • 600g firm tofu
  • 200g plain flour
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • 2 tbsp yeast flakes
  • ½ tsp paprika
  • ½ tsp cinnamon
  • ½ tsp cloves
  • ½ tsp cumin
  • 1 litre stock of your choice
  • 2 flax eggs
  • 50ml soya milk
  • Salt and pepper to taste


Ingredients for ranch:

  • 250g silken/soft tofu
  • 1 clove garlic
  • 1 ½ tsp garlic powder
  • 2 tbsp vinegar
  • 1 tbsp lemon juice
  • 1 tsp mustard powder
  • 100 ml soya milk
  • Handful fresh chives
  • 1 tbsp dill
  • Salt and pepper to taste



  1. Freeze the tofu then allow to thaw.
  2. Squeeze out all of the water between two chopping boards and leave to rest.
  3. Break the tofu apart into large chunks.
  4. Soak the tofu in the stock then remove any excess liquid.
  5. Prepare the crumb mix by combining the dry ingredients.
  6. Sir the milk into  the flax eggs and brush the tofu chunks before dipping into the crumb mix.
  7. Deep fry in hot oil until golden brown or alternatively, bake for 30 minutes or until brown.
  8. For the ranch, toss all ingredients (except chives) into a food processor, blend to a creamy consistency- add more milk if desired.
  9. Stir in the chives.

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