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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

Ingredients
  

  • 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

Instructions
 

  • 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!

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. 
Keyword vegan dinner recipes