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Vegan Chicken and Waffles

Recipe Courtesy of: Eat.Drink.Shrink


Bowl 1
Bowl 2
  • 2 cups all purpose flour
  • 3 tsp baking powder
  • 1 tsp sea salt
  • 1 tsp pepper
  • 1 1/2 cups flour
  • 1 tbsp Better Body Foods coconut sugar
  • 2 tbsp baking powder
  • 1 tsp sea salt
  • 2 tbsp minced rosemary (as desired)
  • 1 cup almond milk
  • 3 tbsp coconut oil (melted)
  • Vegetable oil for frying
  • Truffled Maple Syrup
  • 3/4 cup maple syrup
  • 1-2 tsp truffle oil


  1. Heat a large pot of oil on the stove. Cut the tofu block into 1/4-1/3 inch wide slices (cut along the long side of the block). Press pepper towels into the slices to drain the excess water and lightly season with salt and pepper.
  2. Mix the FYH vegan egg, almond milk and hot sauce into a small/medium sized bowl. (should be thick)
  3. Mix the flour, baking powder, salt and pepper into a shallow baking dish. Set a cooling rack aside topped with paper towels. Dip the tofu slices into the hot sauce mixture, then into flour mixture, coating the entire slice. Fry the tofu slices one at a time for 2-3 minutes or until golden brown and crispy
  1. Preheat your waffle iron. Whisk together the flour, baking powder, salt, minced rosemary, and coconut sugar. Add the almond milk and whisk to combine. Let the batter sit for a couple of minutes while it rises. Spoon batter into your waffle iron and cook according to your waffle iron’s instructions. Combine maple syrup with truffle oil.
  2. Throw together with the vegan fried chicken and serve with truffle maple syrup!

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