Open-face Vegan Cornflake "Chicken" Sandwich on a plate, showcasing crispy tofu with garlic butter sauce, creamy cashew spread, marinated cucumber, and red onion.

Vegan Crispy Chicken Sandwich

Crispy Vegan Cornflake “Chicken” Sandwich (Oven-Baked & Delicious!)

If you’re craving a fried chicken sandwich but want a plant-based alternative, this Vegan Crispy Chicken Sandwich is the perfect choice! It’s crispy, golden brown, and packed with flavor, all while being completely gluten-free adaptable and baked, not fried.

With crunchy cornflake-coated tofu patties, a rich garlic butter glaze, and a tangy homemade vegan sandwich spread, this recipe delivers everything you love about a classic fried chicken sandwich—vegan style!

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Why You’ll Love This Recipe

✔️ Crispy & Flavorful – The cornflake coating creates the perfect fried chicken texture while keeping the recipe completely plant-based.

✔️ Baked Instead of Fried – Get that fried tofu crispiness without deep-frying!

✔️ Full of Flavor – The combination of garlic powder, onion powder, black pepper, paprika, and vegan butter ensures every bite is delicious.

✔️ Easy & Customizable – Make it gluten-free, adjust the spice level, or swap tofu for another protein!

✔️ Perfect for Meal Prep – Store the baked vegan fried chicken patties and assemble Vegan Crispy Chicken Sandwich fresh when you’re ready.

Endless Sauce Possibilities with the Cornflake Coating

One of the best parts of this Vegan Crispy Chicken Sandwich recipe is how versatile the cornflake coating is as a base for all kinds of flavors. T

he crunchy, golden coating provides a satisfying texture that pairs beautifully with a variety of sauces, allowing you to customize your Vegan Crispy Chicken Sandwich to fit whatever flavor profile you’re in the mood for.

For a Buffalo-style kick, toss the crispy tofu in some spicy buffalo sauce after baking for a fiery, tangy bite. If you’re craving something a bit sweeter and more savory, a teriyaki sauce would be perfect, adding a rich, umami depth.

You can even experiment with barbecue sauce, chipotle mayo, or a smoky paprika glaze to switch things up! The crispy cornflake coating ensures that the sauce sticks, while the tofu remains crispy and satisfying, giving you endless possibilities to suit your taste.

How This Recipe Comes Together

Step 1: Marinate the Cucumber

Thinly slice the cucumber and red onion and toss them in a mix of olive oil, sesame oil, rice vinegar, garlic, and parsley. Let this sit while preparing the other ingredients.

Step 2: Make the Vegan Sandwich Spread

Blend soaked cashews, lemon juice, water, garlic, and salt until smooth. This creamy spread is the perfect complement to the crispy tofu patties!

Step 3: Prepare the Garlic Butter Sauce

Melt vegan butter, then sauté garlic before adding soy sauce, agave syrup, and brown sugar. Thicken with a cornstarch slurry, and you’ll have an irresistible garlic butter glaze.

Step 4: Coat the Tofu

  • Slice a block of extra-firm tofu into cutlets.
  • Dredge each piece in flour, dip into Just Egg, and coat with the seasoned cornflake mixture.

Step 5: Bake Until Crispy

Bake at 400°F (200°C) for 20 minutes, flipping halfway through, for a perfectly crispy vegan chicken sandwich patty.

Step 6: Glaze & Bake Again

Dip the crispy tofu patties into the garlic butter sauce, then bake for another 5 minutes to seal in all that flavor!

Step 7: Assemble & Enjoy!

  • Spread the cashew sauce on burger buns.
  • Add a crispy vegan fried chicken patty.
  • Top with marinated cucumber and red onion.
  • Enjoy your homemade Vegan Crispy Chicken Sandwich
Vegan Crispy Chicken Sandwich

Substitutions & Variations

🌿 Make it Gluten-Free: Use gluten-free flour and swap regular cornflakes for a gluten-free brand.

🌶️ Spicy Variation: Add cayenne pepper or hot sauce to the dredging station for an extra kick.

🍄 Swap the Protein: Instead of tofu, try oyster mushrooms or jackfruit for a different texture.

🥪 Different Buns: Use gluten-free burger buns, whole wheat buns, or even a lettuce wrap for a low-carb option.

Frequently Asked Questions (FAQ)

Can I air-fry the tofu instead of baking it?

Yes! Air-fry at 375°F (190°C) for 15 minutes, flipping halfway, until golden and crispy. Then, dip in the garlic butter sauce and air-fry for another 3-5 minutes.

What can I use instead of Just Egg?

If you don’t have Just Egg, use a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes) or a thick non-dairy milk + cornstarch mix.

Can I make this recipe ahead of time?

Yes! Store the baked tofu patties in the fridge for up to 3 days. Reheat in the oven or air fryer for best results.

What’s the best way to crush cornflakes?

Place them in a zip-top bag and crush with a rolling pin or pulse them in a food processor for a finer texture.

Final Thoughts

This Vegan Crispy Chicken Sandwich is the ultimate crispy, golden brown, plant-based comfort food! Whether you make it for lunch, dinner, or meal prep, it’s guaranteed to satisfy your craving for a fried chicken sandwich—vegan style.

If you try this recipe, let me know in the comments! Tag me on social media with your crispy creations. Enjoy! 😊🍔ting? Let us know in the comments how you used it!

Vegan Crispy Chicken Sandwich
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Vegan Crispy Chicken Sandwich

Course: Dinner, LunchCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep Time

45

minutes
Calories

590

kcal
Total Time

45

minutes

This Vegan Crispy Chicken Sandwich features crispy, golden tofu coated in a savory cornflake crust, drizzled with a garlic butter sauce, and paired with a creamy cashew spread and tangy marinated cucumbers, all nestled in a soft bun for the ultimate plant-based comfort meal.

Ingredients

  • Cornflake Coating:

  • 3 cups cornflakes, crushed

  • 1 tsp garlic powder

  • ½ tsp onion powder

  • 1 tsp dried parsley

  • ½ tsp paprika

  • Salt and pepper to taste

  • Dredging Station:

  • 1 cup all-purpose flour

  • 1 cup Just Egg

  • Cornflake mixture (prepared above)

  • 1 block extra firm tofu, pressed for 20 minutes and sliced into cutlets

  • Garlic Butter Sauce:

  • 1 tbsp plant-based butter

  • 1 tbsp minced garlic

  • ¼ cup soy sauce

  • ¼ cup agave syrup

  • 1 tbsp brown sugar

  • 1 tbsp cornstarch mixed with 1 tbsp warm water (slurry)

  • Sandwich Spread:

  • ½ cup raw cashews, soaked for at least 2 hours (or boiled for 10 minutes)

  • ½ cup water

  • 2 tbsp lemon juice

  • 2 tsp salt

  • 1 clove garlic, minced

  • Marinated Cucumber:

  • ½ cucumber, thinly sliced

  • 3 tbsp red onion, thinly sliced

  • 1 tbsp olive oil

  • 1 tsp sesame oil

  • 1 tsp rice vinegar

  • 1 tsp minced garlic

  • 1 tsp dried parsley

  • Salt and pepper to taste

Directions

  • Prepare the Marinated Cucumber: In a small bowl, combine cucumber, red onion, olive oil, sesame oil, rice vinegar, garlic, parsley, salt, and pepper. Toss well and let marinate while preparing the other components.
  • Make the Sandwich Spread: Blend soaked cashews, water, lemon juice, salt, and minced garlic until smooth. Set aside.
  • Prepare the Garlic Butter Sauce:Melt butter in a small saucepan over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in soy sauce, agave syrup, and brown sugar. Bring to a simmer. Add cornstarch slurry and stir until the sauce thickens. Remove from heat and set aside.
  • Coat the Tofu: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Set up a dredging station with three bowls: one with flour, one with Just Egg, and one with the cornflake mixture. Dip each tofu cutlet into the flour, then into Just Egg, then coat thoroughly in the cornflake mixture.
  • Bake the Tofu:Arrange the coated tofu cutlets on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until golden brown and crispy.
  • Coat with Garlic Butter Sauce Bake Again: Remove crispy tofu cutlets from the oven and dip them in the garlic butter sauce, coating evenly. Return them to the oven and bake for another 5 minutes to set the sauce.
  • Assemble the Sandwiches: Spread cashew sauce on the bottom bun. Add a crispy tofu cutlet. Top with marinated cucumber and red onion. Add the top bun and serve immediately.

Notes

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