Fried Spicy Vegan Chicken & Rosemary Waffles

Posted by in Breakfast, Cooking, Easter, Lunch/Dinner, Super Bowl Sunday, Thanksgiving, Valentine's Day, Waffles | 2 comments














Hello & Happy Monday!!







You know those recipes that you continuously dream about and always tell yourself, ok, next time I have to make that and then every chance you get you just completely forget.



Vegan Fried Chicken always did that to me



I personally had never had vegan fried chicken at any vegan spot, even in the NYC. For whatever reason I find that its not a common dish. While fried “chicken” finger types dishes are frequent on menus, they don’t have the same crispy texture, and they are not served with waffles!!









What I love most about this recipe is not only the aesthetics, but the flavors that blend seamlessly together. It’s sweet, savory, spicy, crispy, and all rolled into one.. 





What’s even more fab about this dish? So cheap, so easy, and guaranteed to please your non vegan peeps!







If you love waffles, rosemary, truffle oil, fried chicken, then you have to try my recipe for Vegan Fried Chicken!


Your tastebuds will thank me later!











Why this recipe rocks:








Great presenation

Kid friendly (minus the hot sauce and rosemary)

Great for brunch































Yields 4

Vegan Chicken & Waffles

20 minPrep Time

20 minCook Time

40 minTotal Time

Save RecipeSave Recipe


    Bowl 1
  • 1 block firm tofu
  • 3 to 6 tbs Follow Your Heart vegan egg, mixed w/ almond milk (I used about 3/4 cup almond milk, you just want the consistency to be thick like an egg)
  • 1 cup Hot Sauce
  • Bowl 2
  • 2 cups all purpose flour
  • 3 tsp baking powder
  • 1 tsp sea salt
  • 1 tsp pepper
  • Waffles
  • 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 steak 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 vegan egg powder, 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 to absorb excess oil. Dip the tofu slices into the hot sauce egg 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
  4. Waffles
  5. 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.
  6. Throw together with the vegan fried chicken and serve with truffle maple syrup!





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  1. can you rewrite this recipe, it's a little confusing not knowing how much almond milk to use for the tofu
    • Hi Jon! I revised the recipe to provide more clarification. When creating an egg batter there really isn't an exact amount you need to make. However, 1 cup of almond milk with a few Tbs. of vegan egg powder should work! You just want to achieve a thick consistency.


  1. Fried Artichokes | Eat. Drink. Shrink. - […] While I don’t advocate for fried foods on a regular basis, there are some fried eats that I just…

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