Vegan Chicken Yassa
Bringing you a vegan spin to the beloved Senegalese dish, Chicken Yassa. The traditional Chicken Yassa has got to be one of my favorite dishes of all time. So it was a no brainer for me to come up with a plant-based version of the dish. By swapping out the traditional chicken for tofu and incorporating a medley of aromatic ingredients, we’ll create a mouthwatering and plant-based version that’s sure to satisfy your taste buds. Check out our Tofu that actually tastes like ‘Chicken’ recipe for detailed steps on how we make tofu taste exactly like chicken.
Jump to RecipeIngredients for the Vegan Chicken Yassa:
- Shiitake Mushrooms: Shiitake mushrooms add a rich, meaty flavor and texture to the dish, mimicking the umami notes typically found in chicken.
- Extra Firm Tofu: Tofu serves as the protein base for our vegan version of Chicken Yassa. Extra firm tofu works best in this recipe, as it holds its shape well during cooking and absorbs the flavors of the marinade beautifully.
- Onions: Onions form the foundation of this dish, lending their sweet and savory essence to the marinade.
- Garlic: Garlic adds depth and complexity to the marinade, infusing the dish with its pungent flavor and aroma.
- Lemon Juice: Lemon juice adds brightness and acidity to the marinade, balancing the richness of the other ingredients. It also helps to tenderize the tofu and enhance its flavor profile.
- Cup Dijon Mustard: Dijon mustard brings a tangy and slightly spicy kick to the marinade, elevating the overall flavor profile of the dish. It also acts as a natural emulsifier, helping to bind the ingredients together.
- Carrots: Carrots contribute sweetness and vibrant color to the dish, complementing the savory flavors of the marinade.
- Olives: Olives add briny depth and a burst of saltiness to the dish, balancing the flavors of the other ingredients.
- Olive Oil: Olive oil serves as the cooking fat and helps to sauté the onions and garlic until golden and fragrant. It also adds richness and depth to the dish, enhancing its overall mouthfeel and flavor.
- Bay Leaves: Bay leaves impart a subtle earthy aroma and flavor to the dish, infusing it with a hint of herbal complexity. They also help to balance and harmonize the other ingredients in the marinade.
- Smoked paprika: Smoked paprika adds a smoky undertone and mild sweetness to balance out the acidity in the overall dish.
Instructions:
Our ‘Chicken’ Replacement:
Start by pressing the tofu to remove excess moisture. Here I went for extra firm tofu for the texture. You can place the tofu in a dish, cover the tofu with a kitchen towel/paper and a heavy dish/object to press the tofu. This takes approximately 30 minutes to dehydrate the tofu. Alternatively you can use a tofu presser, which is much quicker to extract the water.
For the perfect chicken-like texture, break the tofu roughly into chunks, place the pieces in a container and freeze for 2 to 3 hours until rock solid.
Remove the tofu from the freezer and let the pieces thaw under a bowl of hot water for about an hour.
Using a kitchen towel, squeeze the tofu to remove any excess water and it’s ready for seasoning.
Season the ‘chicken’:
In a mixing bowl, combine the lemon juice, olive oil, dark soy sauce, soy sauce, salt, onion powder, and smoked paprika.
Add the tofu in the marinade. Give it a toss until evenly coated. Then add in the corn starch and mix again.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
Arrange the tofu pieces on a baking sheet lined with parchment, leaving space between each piece. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the tofu is firm and slightly golden.
Making the Vegan ‘Chicken’ Yassa
Meanwhile, thinly slice the onions, garlic and carrots, and roughly chop the shiitake mushrooms.
Heat a saucepan over medium heat and add the olive oil. Once hot, add the sliced onions and tale time to separate them. Sauté until the onions are soft and translucent, about 5-7 minutes, stirring regularly.
Add the garlic, carrots, mushrooms and sauté for an additional 2 to 3 minute, allowing the flavors to meld together
Add the mustard, lemon juice, garlic powder, onion powder, smoked paprika, salt and pepper. Also add the bay leaves, sage, and water. Stir to combine and let simmer on low heat for about 5 minutes.
Stir in the olives and the baked tofu. Stir well so the tofu is submerged into the stew. Continue to cook for another 3-5 minutes, allowing the flavors to meld together.
Turn off the heat and add in the green onions.
Serve the Vegan Chicken Yassa hot. Enjoy this dish on its own or with your favorite side dishes (hint: it tastes amazing over a nice bowl of rice).
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Vegan Chicken Yassa
Ingredients
Ingredient for Tofu
- 1 lbs Extra firm tofu
- 1/4 Cup Corn Starch
- 1 tsp Garlic Powder
- 1 tbsp Smoked Paprika
- 2 tbsp Soy sauce
- 1 tbsp Dark Soy Sauce
- 1 tbsp Lemon Juice
- 1 pinch Salt
- 1 tbsp Olive Oil
Ingredients for the Yassa
- 2 large onions
- 4 cloves garlic
- 5 Shiitake mushrooms
- 2 tbsp lemon juice
- ½ Cup Dijon Mustard
- 2 Carrots
- 100 g Olives
- 3 Tbsp Olive Oil
- 3 Bay leaves
- 1 Tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- salt & Pepper to taste
Instructions
Tofu Chicken
- Start by pressing the tofu to remove excess moisture, using a tofu presser or by placing a heavy pan over the tofu for about 15 to 20 minutes to dehydrate.
- Break the tofu roughly into chunks, place the pieces in a container and freeze for 2 to 3 hours until rock solid.
- Remove the tofu from the freezer and let the pieces thaw under a bowl of hot water for about an hour.
- Using a kitchen towel, squeeze the tofu to remove any excess water and it’s ready for seasoning
- In a mixing bowl, combine the lemon juice, olive oil, dark soy sauce, soy sauce, salt, onion powder, and smoked paprika.
- Add in the tofu pieces in the marinade. Give them a toss until evenly coated. Then add in the corn starch and mix again.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Arrange the tofu pieces on a baking sheet lined with parchment, leaving space between each piece. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the tofu is firm and golden.
Vegan 'Chicken' Yassa
- Heat a saucepan over medium heat and add the olive oil. Once hot, add the sliced onions and take time to separate them. Sauté until the onions are soft and translucent, about 5-7 minutes, stirring regularly.
- Add the garlic, carrots, mushrooms and sauté for an additional 2 to 3 minute, allowing the flavors to meld together
- Add the mustard, lemon juice, garlic powder, onion powder, smoked paprika, salt and pepper; as well as the bay leaves, sage, and water. Stir to combine and let simmer on low heat for about 5 minutes.
- Stir in the olives and the baked tofu. Continue to cook on low heat for another 3-5 minutes, allowing the flavors to meld together.
- Turn off the heat and garnish with green onions. Serve the Vegan Chicken Yassa hot. It's great over a bowl of rice.
