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!

vegan double stacked chicken sandwich on cutting board

I am so excited to create this incredible recipe in partnership with Becel! You can check out the post on Instagram here!

Ingredients needed to make this vegan double stacked “chicken” sandwich

  • Extra firm tofu. This will be used for your “chicken” patty.
  • Plant milk. You can use oat, almond, or any other plant milk of choice, but ensure that it is original unsweetened! Do not use Vanilla flavour otherwise it will taste sweet.
  • Melted vegan butter. I used the salted Becel Plant-Based Butter* and I am so obsessed with the flavour this gives! The added saltiness really brings out the flavour of the tofu patty and helps it become super crispy.
  • Spices. I used a mix of salt, pepper, turmeric, parsley, garlic, onion powder, and paprika.
  • Cornstarch and all purpose flour. This will be mixed together and used to coat your tofu patty.
  • Breadcrumbs. To coat the tofu patty.
  • Secret sauce ingredients. To make your magical secret burger sauce, you’ll need some vegan mayonnaise, mustard, sweet relish, apple cider vinegar, sugar, and some spices.
  • And of course some burger buns, shredded lettuce, vegan cheese of choice, and pickles.
ingredients to make vegan chicken sandwich laid out on grey counter

Tips on making the most delicious vegan “chicken” sandwich

  • Use EXTRA firm tofu. I know this is listed in the recipe, but make sure the tofu block is extremely firm! Otherwise it will not hold as well when cutting it into a circular patty shape.
  • Use a glass to cut the tofu into a perfect circle. I had a glass the exact size as my tofu block and it helped me to make the perfect patty shape. I cut the tofu into 4 long pieces before using a glass to make them round.
  • Coat your tofu patties in LOTS of oil when air frying! Make sure to really coat the top of the tofu patty before air frying. This is what helps to give that gorgeous golden colour and crisp to it. Once the top is golden brown, flip it over then spray the other side with lots of oil to get the same golden crisp on the other side.
  • Tip when cutting the tofu in circular pieces: Don’t throw the remaining tofu away! Save the smaller bits and dip them in your milk/butter mixture and breadcrumb to make smaller tofu nuggets!
double stacked vegan chicken sandwich on cutting board with becel butter brick in background

How to store your vegan chicken sandwich

Place the patties in an airtight container if you have any leftover or choose to not eat the two patties at once. It can keep in the fridge for up to 5 days. I would not recommend freezing these as they are best enjoyed fresh!

Craving more?

vegan double stacked chicken sandwich on cutting board

Vegan Double Stacked “Chicken” Sandwich

Riri’s Recipes
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!
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course dinner
Cuisine American
Servings 2 servings


  • 1 block extra firm tofu, 350g

In a small bowl

  • 1/2 cup plant milk
  • 1/4 cup melted Becel Plant-based Butter, salted
  • Salt and pepper to taste
  • 1/2 tsp turmeric
  • 1/2 tsp dried parsley
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika

In another small bowl

  • 1 tbsp cornstarch
  • 1/2 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 heaping cup of shredded lettuce
  • 2 slices vegan cheese of choice
  • 2 hamburger buns
  • 2 baby pickles, cut in rondelles (circular slices)

Secret sauce

  • 4 tbsp vegan mayonnaise
  • 1/2 tbsp mustard
  • 1 tbsp sweet relish
  • 1 tsp apple cider vinegar
  • 1 tsp sugar
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder


  • 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, (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 already 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 all ingredients 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!


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. 
Keyword vegan dinner recipes

**Disclosure: This post is sponsored by Becel. As always, all opinions are my own.**

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