Vegan Double Stacked “Chicken” Sandwich (Edit recipe)

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If you're looking to recreate a very popular double stacked chicken sandwich, I'm here to show you how to make it vegan! So easy to make, high in protein, and perfect for when you're craving takeout but want to make it at home! In partnership with Becel, I was able to recreate this iconic sandwich and put my own twist on it! It is so delicious and perfect for the warmer weather approaching!

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PREP TIME

40 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 2

Ingredients

350 gram Tofu, extra firm

In a small bowl

0.5 cup Unsweetened (Silk) Almond Milk
0.25 cup Vegan Buttery Spread, Becel Plant-based Butter
1 pinch Salt and Pepper, to taste
0.5 tsp Turmeric Powder
0.5 tsp Dried Parsley
0.5 tsp Garlic Powder
0.5 tsp Onion Powder
0.5 tsp Paprika

In another small bowl

1 Tbsp Cornstarch
0.5 cup All Purpose Flour

In a third small bowl

1 cup Breadcrumbs, (plus the seasoning that’s in the milk/butter mixture if breadcrumbs are not seasoned)

To assemble sandwich

1 cup Romaine Lettuce, shredded
2 pieces Swiss Cheese, or other vegan cheese of choice (2 slices)
2 whole Hamburger Buns
2 whole Pickles, cut in rondelles (circular slices)

Secret Sauce

4 Tbsp Mayonnaise, vegan
0.5 Tbsp Yellow Mustard
1 Tbsp Sweet Relish
1 tsp Apple Cider Vinegar
1 tsp Granulated White Sugar
0.5 tsp Paprika
0.5 tsp Garlic Powder
0.5 tsp Onion Powder

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your air fryer to 400ºF.
Rinse and pat dry your tofu block. Cut your tofu into 4 long strips, about 1/2 inch thick.
Use a round glass to cut a circular shape out of each strip of tofu to resemble the shape of a patty.
In a small bowl, combine plant milk, melted Becel Plant-based Butter, (the salted version) and spices. Stir and set aside.
In a second small bowl, mix cornstarch and all-purpose flour together. Set aside.
In a medium-sized bowl, add in breadcrumbs and spices (if the breadcrumbs are not seasoned). Set aside.
Take your tofu patty and dip it in the milk/butter mixture and ensure it is evenly coated. Then dip it in the flour/cornstarch mixture and make sure both sides are coated well. Dip the tofu patty back in the milk/butter mixture, then place it in the bowl of breadcrumbs and coat evenly. Place on a plate and repeat for remaining tofu patties.
Place two tofu patties in the air fryer (or as many as your air fryer can fit while leaving space between them) and evenly coat the top of the patty with olive oil and let cook for about 5 minutes or until golden brown. Flip with a pair of silicone tongs, spray the opposite side with olive oil and cook for another 5 minutes or until golden and crispy. Cook the remaining patties the same way.
Make your special sauce by combining vegan mayonnaise, mustard, sweet relish, apple cider vinegar, sugar, paprika, garlic powder, and onion powder in a small bowl. Whisk well to combine.
Assemble your sandwich by adding the sauce to the first bottom bun, then add shredded lettuce, vegan cheese, tofu patty, the second bottom bun, more sauce, shredded lettuce, pickles, second tofu patty, and the top bun.
Enjoy!

Notes

Note: You will have leftover of the butter mixture, flour mixture, and breadcrumbs - save this! Use the remaining pieces from the block of tofu you cut off to make smaller ‘nuggets’ and air fry those as well! How to store: Place patties in an airtight container in the fridge for up to 5 days. Do not freeze as this is best enjoyed fresh.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1039
Fat:	70 g
Carbohydrates:	65 g
Protein:	35 g
Cholesterol:	20 g
Sodium:	1109 mg
Fiber:	5 g
Sugars:	5 g
Calculated per serving.