Vegan Copycat Chick-Fil-A Sandwich

Step 1: Carefully press tofu between two plates to remove water.

Step 2: Freeze Tofu.

Step 3: Thaw tofu.

Step 4: Press tofu again to release water.

Step 5: Freeze again.

Step 6: Thaw tofu and press again to remove any remaining water. Set aside in a bowl.

Step 7: In a saucepan, add your vegetable broth and bouillon cubes.

Step 8: Let simmer for about 5 mins .

Step 9: Add salt, pepper, garlic powder, pickle juice, dried parsley and paprika.

Step 10: Break tofu into “chicken-like” pieces.

Step 11: Pour broth over tofu to cover.

Step 12: Let tofu sit in broth for 20 mins.

Step 1: In a bowl, combine flour, roughly crushed cornflakes, nutritional yeast, salt, pepper, garlic powder, and paprika.

Step 2: In a different bowl add your Just Egg and plant based milk.

Step 3: Using tongs or a fork, coat tofu one piece at a time, first in Just Egg mixture, then in cornflake mixture. Then…. do it again. Repeat this technique twice (double coating) for each piece. Collect your “chicken” on a plate before frying.

Step 1: Place a few pieces at a time in the oil and cook for about 5 mins. Don’t overcrowd your pan.

Step 2: Place “fried chicken” on a plate with a paper towel to absorb excess oil.

Step 3: Keep “fried chicken” warm in a preheated oven or toaster oven on the lowest setting until you’re ready to assemble the sandwich.

Step 1: In a bowl, combine Vegenaise, bbq sauce, agave and yellow mustard.

Step 1: On a pre-sliced bun, add a healthy dollop of sauce, lettuce leaves, tomato slice, pickles and “chicken.”

Step 2: Enjoy!