• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Plant Based And Broke logo

Plant Based And Broke

Cheap and Easy Plant-Based Recipes

  • Home
  • Subscribe
  • Recipes
  • About
  • Contact
Home » Recipes » Plant-Based Food Guides

How To Make Tofu Taste Like Chicken

Juicy, tender, easy tofu chicken recipe made with only 4 ingredients. And yes, this is 100% meat-free!

Tofu Chicken chunks on a white platter
by Aly Michell Dated: July 31, 2019 Last Modified: August 28, 2023 22 Comments
4032 shares
(This post may have affiliate links. Please see my disclosure.)
Jump to Recipe Print Recipe
Jump to:
  • Cutting Tofu Before Or After Freezing 
  • Cooking Ingredient I Want To Highlight
  • How To Freeze Tofu 
  • How To Defrost And Press Tofu
  • How To Make Tofu Taste Like Chicken

The best recipes are created through mistakes. And that’s exactly how I was able to get this tofu to taste almost like chicken. 

Juicy, tender, with every bite dripping with an umami flavor that keeps on giving. Tofu can taste good, with just the perfect mix of technique, ingredients, and love.

There was once upon a time that I could not stand the taste and texture of tofu - to me, it was like a wet cardboard box.

However, after several years of experimenting, I have learned to appreciate the versatility of tofu. 

Tofu can be smoky, spicy, tender, or with a crunch. It really is up to the home cook to hone in their creative juices. 

Today I was the cook and I made what I wanted - tofu that tasted, felt, and looked like tender chicken chunks - and I was all about it.

The story of this recipe began with freezing the tofu block.

Freezing the tofu blocks create ice crystals within the block, which opens up the tofu and makes it easier for the broth mix to penetrate the block. It becomes sponge-like.

Anyway, the tofu block didn’t quite hold together. This tofu block was medium-firm, not firm. Because of this and because I sliced them too thinly, they couldn’t hold it together. 

Cutting Tofu Before Or After Freezing 

If you want the tofu pieces to be more uniform in shape, I recommend cutting them before freezing.

Once the tofu block is frozen and then thawed, it will be difficult for the tofu to hold its shape while cutting. 

The tofu can be cut into strips, cubes, or nuggets - that choice is yours. 

If you're planning on tearing the tofu block into nugget-type shapes, that can be done after the tofu has been thawed, since you can just tear them into pieces. 

For this particular recipe, I opted to tear the tofu block into nugget pieces after it had been thawed. 

Cooking Ingredient I Want To Highlight

Not-Chick'n Edward & Sons Bouillon Cubes are both crucial and transformative in this recipe. This is the ingredient that will help give your tofu a chicken-like flavor.

Personally, finding bouillon cubes are difficult to find at a physical store, so I purchase them online.

I make the online purchase worthwhile by buying enough to last me for a few months.

I freeze my tofu blocks frequently, so that’s not new for me. What was new is that I got a block of tofu that wasn’t quite as firm as to how I usually buy them.

I also did a bad job at slicing them thick enough, So, I actually ended up with tofu pieces.

Pro-tip: the more liquid you drain from the tofu block, the less of that tofu taste you’re going to get. You know what I mean - that distinct tofu flavor that’s a bit bizarre, but totally not off-putting.

Another benefit of draining as much water as you possibly can is that the tofu block will have a better time soaking up flavor from your broth mix. 

New to frozen tofu? Check out 7 Things To Know About Frozen Tofu.


How To Freeze Tofu 

Throw the entire tofu with its packaging into the freezer. No need to drain. Straight to the freezer it goes. You’ll want to freeze the tofu block for at least a day. 

How To Defrost And Press Tofu

First, remove the tofu from its packaging. 

You can defrost the tofu block on the counter or fridge all day. Just throw the tofu in a large bowl so it can collect any extra liquid as it defrosts. Once it defrosts, press the tofu. 

Or, if you’re in a hurry, just microwave the block. I microwaved the frozen tofu block to quickly defrost, which I did in 4-5 minute intervals.

When the time was done, I drained and pressed the tofu as much as I could between the backs of two plates.

Then I threw the tofu block into the microwave again. I repeated this process until my block was totally defrosted and free of any extra liquid. 

More Recipes Using Frozen Tofu

  • Chipotle Sofritas
  • Teriyaki "Chicken" Stir-Fry
  • Vegan Avocado "Chicken" Salad

Serve with a side of zucchini fries!

Tofu chicken on a plate with a white dipping sauce.
Vegan tofu "chicken" chunks on a platter with a white dipping sauce in the middle.

How To Make Tofu Taste Like Chicken

Aly Michell
We're going to make tofu taste like chicken with just 4 ingredients and a handful of steps. This approachable recipe is perfect for salads, burgers, as a snack, or in a rice bowl.
4.88 from 8 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Dinner, Main Course
Cuisine American, Tofu
Servings 4 people
Calories 89 kcal

Ingredients
  

  • 1 block extra-firm tofu
  • 1 cube Not-Chick’n Cubes
  • 6 tablespoons water
  • Oil

Instructions
 

  • Freeze a block of tofu for at least 24 hours. Remove the frozen block from its packaging and thaw in a microwave, about 10-12 minutes.
  • Once defrosted, allow to cool for 5 minutes. Next, drain and gently press excess water with the backs of two plates.
  • Measure 6 tablespoons of water and pour it into a microwave-safe bowl. Microwave for 1 minute. Drop one Not-Chick’n cube into the bowl of hot water. Stir and dissolve to make a small broth mix.
  • Tear the tofu into bite-sized pieces and set aside in a bowl. In a pan over high heat, add 1 tablespoon of oil. Add the tofu and cook for about 4-5 minutes. Flip and cook until golden on all sides.
  • Next, pour the broth mix over the tofu pieces and cook for an additional 8-10 minutes.

Nutrition

Serving: 1servingCalories: 89kcalCarbohydrates: 2gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 233mgPotassium: 152mgFiber: 0.1gSugar: 1gCalcium: 31mgIron: 1mg
Tried this recipe?Tag @plantbasedandbroke on Instagram and show it off to us!

Cookware Used In This Recipe


Did you try out this How To Make Tofu Taste Like Chicken recipe?

Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us.

If you're not sure how to eat a plant-based diet on a budget, check out our Guide To A Cheap Plant-Based Diet.

4032 shares
Category: All, Plant-Based Food Guides, Popular, Snacks

About Aly Michell

Previous Post:Pineapple smoothie in a jrPineapple Orange Smoothie
Next Post:Toaster Oven Potato CakesPile of toaster oven potato cakes

Reader Interactions

Comments

  1. Shelly Simon

    January 24, 2024 at 4:47 pm

    5 stars
    OK, this recipe changes EVERYTHING!!! Thank you for the great recipe-the possibilities are ENDLESS! Tastes just like chicken 🙂

    Reply
    • Aly Michell

      January 25, 2024 at 9:57 am

      Hi Shelly! Woooo it was a success! I am glad you loved it!

      Reply
  2. Lisa

    March 21, 2023 at 12:45 pm

    5 stars
    Totally delicious. And so easy. I was afraid the pieces would dry out during cooking, but they didn’t—they were juicy. Juicy *and* crispy—the perfect combo. Many thanks for this recipe!

    Reply
    • Aly Michell

      March 23, 2023 at 5:26 am

      Yayy!! I am glad you loved the recipe!

      Reply
  3. Susan Hooper

    August 18, 2021 at 11:32 am

    5 stars
    Thank you!!! This is fabulous and I no longer feel deprived!! It does taste pretty salty, at least to me. The Not-Chick’n has 810 mg sodium so I suppose that’s it. I will make this over and over!!! Thank you!!!

    Reply
    • Aly Michell

      August 18, 2021 at 9:38 pm

      Hi Susan! Thank you for trying out the recipe - I am glad you loved it. Feel free to cut back on the cubes!

      Reply
    • Wayne

      November 25, 2024 at 9:16 pm

      I know this is a late reply and I haven't made this yet , but the Not-Chick'n is actually very low in sodium per serving. I have Chronic kidney disease and only allowed 750 milligrams per meal and this is just over 200 mg. I have the ingredients to make it and we'll do so after Thanksgiving.

      Reply
  4. Steven

    December 13, 2020 at 4:00 am

    5 stars
    This looks so delicious! I'll definitely be giving this a try.

    I'm curious—will super-firm tofu work as well as extra firm? Since super-firm comes with less water, I was concerned there wouldn't be enough to create a porous texture during freezing.

    Reply
    • Aly Michell

      December 16, 2020 at 1:04 pm

      Hi Steven! In terms of texture, super-firm tofu would work. However, it won't be as porous as firm or extra-firm.

      Reply
  5. Michel

    November 03, 2020 at 4:55 am

    Hello, thank you for another nice recipe! Can you tell me which brand tofu you used, those that I've been using become crumbly after freezing them. They do not have the texture seen in your photos. Thanks !

    Reply
    • Aly Michell

      November 03, 2020 at 8:32 am

      Hi Michel! I used extra-firm tofu. I find that Trader Joe's has really great quality tofu. Some crumble is normal, but you should still have sturdy pieces. Also, when pressing, I'd suggest carefully and gently pressing. The block is a little more delicate than just coming out fresh from its packaging.

      Reply
  6. Jodi

    October 11, 2020 at 8:15 am

    4 stars
    I am working toward a more plant based diet, so I am new at learning to cook with tofu. This recipe sounds delicious, but where is recipe for marinade?

    Thank you, Jodi

    Reply
    • Aly Michell

      October 11, 2020 at 8:34 am

      Hi Jodi, it's listed in the recipe. The marinade is the broth mixed made from the water and Edward & Sons' Not-Chick'n Natural Bouillon Cubes.

      Reply
  7. Gail

    September 23, 2020 at 2:42 pm

    This looks and sounds really good. I'll be trying it! Thanks!

    Reply
    • Aly Michell

      September 23, 2020 at 4:51 pm

      It's one of my favorite, easy recipes to make with tofu. You'll love it!

      Reply
      • Laura

        January 22, 2021 at 4:09 pm

        5 stars
        Well I never ever cooked Tofu before.. I was so intrigued by this recipe.. but the easy steps made me think "eh why not!" So I just made it and its GREAT! It really do taste like chicken and for once I love the texture.. everything!! Such a great addition in a césar salad which will be my dinner.
        Thank you!!

        Reply
        • Aly Michell

          January 22, 2021 at 4:38 pm

          Hey Laura! Thank you so much for trying out my tofu chicken recipe. It's good, isn't it!? I also love having it with a salad or even a chickn' sandwich. I am glad you loved it!

          Reply
      • Guy Sklinchar

        December 08, 2021 at 5:27 pm

        Aly, a great recipe. I have been cooking Japanese and Chinese cuisine for a few years and one tip I have for you is to toss your tofu pieces with cornstarch (put them in a large ziplock bag with the cornstarch and gently shake until coated) then fry them in hot oil. They get nicely crispy before pouring in the chicken bouillon.

        Reply
  8. Luna @ Healthy Kitchen 101

    August 03, 2020 at 8:36 am

    Ohhh. This recipe is super intriguring!! I always have tofu in my fridge and cannot wait to try this soonnnn.

    Reply
  9. Gale Campbell

    May 08, 2020 at 4:38 pm

    5 stars
    I am trying to eat better and will be giving this a try! Thank you 🙂

    Reply
    • plantbasedandbroke

      May 08, 2020 at 4:45 pm

      You're welcome! I hope it's helpful. 🙂

      Reply
  10. Sahil Saini

    December 29, 2019 at 11:22 pm

    This looks like a must for tofu and chicken lovers alike!!
    Will be giving this a try for sure.

    Reply
4.88 from 8 votes (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sidebar

Follow, Like, Share!

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Hi, My name is Aly Michell! I create plant-based recipes that are easy, accessible, using everyday cookware.

More about me →

Vegan Spring Recipes🌸🌷🌼

  • Bowl of chickpea sweet potato curry over white rice.
    One-Pot Chickpeas and Sweet Potato Curry
  • Spring fried rice with vegetables in a bowl.
    Spring Vegetable Fried Rice with Asparagus
  • Springtime soup with mushrooms, asparagus, peas, and carrots
    Spring Vegetable Soup With Asparagus
  • Springtime spaghetti pasta with asparagus and tomatoes
    Spring Lemon Garlic Spaghetti With Asparagus
  • Vegetable Spaghetti with Zucchini and Carrots
  • Zucchini soup in a bowl topped with lemon slices and homemade croutons.
    Healthy Zucchini Soup with Potatoes and Parsley
  • Linguine pasta with chickpeas, spinach, and coconut milk in a wok.
    Vegan Creamy Chickpea Pasta with Spinach
  • Homemade apple cider vinaigrette salad dressing in a mason jar with a spoon.
    Apple Cider Vinegar Salad Dressing

Popular Posts

  • Noor dates in a bowl
    How To Soften Dates (3 Easy Ways)
  • Tofu Chicken chunks on a white platter
    How To Make Tofu Taste Like Chicken
  • Cream of rice topped with walnuts, cinnamon, maple syrup, and shredded carrots
    Easy Cream of Rice Recipe with Cinnamon Brown Sugar
  • Puerto Rican arroz con habichuelas in a small bowl
    Puerto Rican Rice with Beans (Arroz Con Habichuelas)
  • Sweetened, cooked red split lentils with a drizzle of coconut milk and crushed walnuts in a bowl.
    Breakfast Lentils With Cinnamon Brown Sugar
  • Tofu butter chicken or murgh makhani topped with chop cilantro. With a side of rice.
    31 Plant-Based Dinner Recipes
  • Strips of veggie bacon against parchment paper
    Easy Vegan Mushroom Bacon
  • Puerto Rican yellow rice in dutch oven.
    Puerto Rican Yellow Rice (Arroz Con Gandules)

Just Published

Bell Pepper and Potato Stir-Fry (Aloo Capsicum) 

If you're looking for a comforting, flavorful dish that’s easy on the wallet and packed with veggies, this Aloo Capsicum (Potato and Bell Pepper) recipe is where it’s at. Made Punjabi-style, this …

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Recent Posts

Red lentil soup (Masoor dal) garnished with cilantro.
Small bowl of uncooked red kidney beans.
Stack of whole wheat pancakes topped with strawberries and blueberries.
Banana bread in a loaf pan.
spinach, potatoes, yellow zucchini.

Disclaimer | Privacy Policy | Sitemap | Accessibility

Copyright © 2025 · Plant Based And Broke · All Rights Reserved · Powered by Mai Theme

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.