Mock Chicken Tofu

Mock Chicken = fake chicken (though I think it’s much better than chicken) Tofu

I’ve been eating and making Mock Chicken Tofu for many many years, so I feel like when I say I am a mock chicken tofu expert, I really mean it. My mom used to make this for us a lot as kids and it was my favorite dish. So when I started cooking as a teen this recipe was naturally one of the first things I wanted to make and perfect. If you’re weird about tofu I guess you could use chicken or tempeh but I can’t guarantee the same deliciousness of tofu. If you try it though, let me know!


Yields: 4-6 servings as main

1 package 16 oz. extra firm tofu, drained and pressed for 2+ hours, diced into even cubes

1 small maui onion, chopped

1 tbsp olive oil

1 tsp spike seasoning

2 tbsp shoyu or Braggs aminos

¼ c - ½ c nutritional yeast


  1. First and foremost, press that tofu. I like to stack a bunch of plates on top of the tofu, nearby the sink so you can easily drain often.

  2. Once tofu has released most of its extra water, heat a medium frying pan with the olive oil.

  3. Add the onion and tofu.

  4. Continue cooking until the tofu has evenly golden brown sides.

  5. This takes anywhere from 10-15 mins. Make sure you toss the tofu often to avoid burning.

  6. Sprinkle the spike and Braggs on the tofu and turn off the heat. Toss to evenly coat.

  7. Add ¼ cup of nutritional yeast to coat. Before serving add some additional nutritional yeast if desired.

    Growing up we often served this with steamed broccoli and brown rice. Now I like to add some fresh avocado as well.