Press two packages of extra-firm tofu, then assemble your ingredients.

Spray a half-sheet pan with non-stick spray. Tear the pressed tofu into 32 pieces, which is 16 pieces per block of tofu. Do not cut it because the jagged edges help the batter to stick. Bake the tofu for 10 to 20 minutes at 400 degrees Fahrenheit. Baking the tofu makes it firmer, and the length of time you bake it depends on how you will be using your Vegan Fried Chick’n. Bake for 10 minutes if you will save it all to eat cold, and bake for 20 minutes if you will eat it all while it is fresh and hot. I usually go with 15 minutes because I will eat some hot and some later when it is cold.

Let the pan cool on a rack until the tofu pieces are only lukewarm, then add the pieces to a Ziploc bag with the cornstarch. Seal the bag, then shake until all the pieces are coated and most of the cornstarch is sticking to the tofu.

Add the garbanzo bean flour, Magical Broth Powder, Magical Seasoning Blend, and mustard to a large mixing bowl. Add the water and whisk together until smooth.

Shake the tofu pieces in the cornstarch again, then add the coated tofu pieces to the batter. Stir them gently with a spatula until they are coated evenly.

Add about a 1/2″ thick layer of a neutral flavor oil to a nonstick pan (I use canola) and heat it to 375 degrees Fahrenheit. That is the temperature I use on my induction cooktop anyway, but you may only need 350 to 360 degrees if you are measuring the temperature of the oil directly.

While the oil is heating, place a cooling rack in a half-sheet pan. Then, place two layers of paper towels on top of the rack.

Once the oil is hot, add 16 of the coated pieces of tofu. Turn when a side is golden brown, and repeat until all the sides are perfectly brown. Transfer the browned pieces to the paper towel-lined rack.Cook the remaining 16 pieces the same way.

If you are making pan gravy, use a fork to drizzle the remaining batter into the hot oil. Cook the bits until brown and crispy, then transfer them to a paper towel-lined plate as they get done. You want them really well done, but not burnt.

Get your gravy ingredients ready.

Add the Magical Broth Powder to the warm water and mix to combine. Add the unsweetened soy milk, and mix again.

Chop up the reserved crispy bits into smaller bits about 1/8 to 1/4″ wide.

Mix the oat flour (or all-purpose) together with the pepper, paprika, and Magical Seasoning Blend. Get your ingredients ready to go next to your saucepan.

Melt the Earth Balance, then add the finely diced onion and cook on medium heat for about 7 minutes, until lightly browned.

Add the flour mixture and whisk well to combine. Cook for a few minutes to make a roux.

Gradually add about half of the milk mixture, whisking well after each addition. The mixture should be smooth, with no lumps except for the bits of onion.

Add the rest of the milk mixture, and whisk to combine. Add the chopped up crispy bits, then cook while whisking until the gravy is thickened.