Crispy Vegan Fried Chicken Soul Food Without the Guilt

Instructions:

1. If using tofu, press it thoroughly to remove excess water. Cut the tofu or oyster mushrooms into pieces that resemble chicken pieces.
2. In a large bowl, whisk together the plant-based milk, apple cider vinegar, hot sauce, garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Add the tofu or oyster mushrooms to the marinade. Toss to coat well. Cover and refrigerate for at least 30 minutes (or up to overnight).
4. In a shallow dish, whisk together the flour, cornstarch, nutritional yeast, paprika, garlic powder, onion powder, thyme, oregano, chili powder (if using), salt, and pepper.
5. Remove the marinated tofu or mushrooms from the marinade, letting any excess drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly to ensure it's well coated. Shake off any excess flour. Double-dredging is optional.
6. Pour vegetable oil into a large skillet or Dutch oven to a depth of about 1-2 inches (2.5-5cm). Heat over medium-high heat until the oil reaches 350°F (175°C).
7. Carefully add the dredged tofu or mushrooms to the hot oil in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy.
8. Remove the fried chick'n with tongs and place on a wire rack lined with paper towels to drain excess oil.
9. Serve immediately and enjoy your Vegan Fried Chicken!