Vegan Mexican Fusion Not-Chicken Biscuits and Corn

Tastes amazing looks amazing and might even satisfy all your meat-eating friends! (disclaimer this is not guaranteed)

South Western Fusion Deliciousness that’s Vegan Friendly! Photo credit by author.

Have I been to Mexico? YES! Have I been to the South West? YES!
Have I had biscuits? Hmm not really, not until after I became vegan. I have had a lot of scones, however, and a scone is the British version of a Biscuit. Am I a qualified biscuit maker, nope I am not. So if this recipe is not an exact replica please don’t come for me, all I can tell you is the most important part, and that is that it tastes delicious.

There are two main reasons for creating this little combo; one is to celebrate the arrival of vegan butter to our stores here in Vietnam which is an absolute game-changer, and the second is because my lovely friend gifted me a big bag of corn.

There is a little bit of prep involved and if you want the maximum taste sensation from the Tofu, you have to marinade it in advance; 24 hours MINIMUM! In my humble opinion well worth it!

RECIPE & INSTRUCTIONS

Makes 6–8 Sandwiches depending on size

For Tofu Marinade — Do this First!

Marinade your Tofu for as long as you can to get the maximum flavour, I normally aim for 3 days which I find is the sweet spot.

  • 700 grams extra firm tofu (pressed to remove excess liquid then torn into random chunks to replicate chicken)
  • 1 Tbsp Old Bay (recipe to make your own — point no.11 here)
  • 1 Tsp Chilli Flakes
  • 1/2 Tsp Black Pepper
  • 1 Tsp Not Chicken (or similar) stock powder
  • 1/4 Cup Hot Water
  • Juice of 1 Lemon
  • 1 Tsp Liquid Smoke
  • 1/2 Tsp Smoked Salt (normal salt is fine too)
  • 1 Tbsp Nutritional Yeast
  • 1 Tsp Smoked Paprika
  • 1 Tbsp Neutral Tasting Oil (I use soybean)

Mix all of these ingredients together and put them in a sealable tub. Put the tofu chunks in and give it a good shake to make sure they are evenly coated, then store in the fridge until you are ready to use.


Biscuits

  • 1/2 Cup (one stick) Vegan Butter (frozen)
  • 3 1/2 Cups Self-raising Flour
  • 1 1/4 Cup Unsweetened Plant Milk (plus more as needed)
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsp Melted Vegan Butter

Easy Air-Fried Tofu

(Strain your tofu but reserve the marinade liquid)

  • 1/2 Cup Flour
  • 1/4 Cup Tapioca Starch (potato or corn will work fine)
  • Any remaining marinade liquid you have left once the tofu is removed
  • 1/4 Cup Plant Milk (have more to hand)
  • Splash of chilli oil (this will help it crisp without drying in the air fryer, but you can omit it)
  • Breadcrumbs (I use shopbought — please be sure to check they are vegan if you do this)
  • 1 Tbsp Old Bay (recipe to make your own — point no.11 here)

Slaw

(use a mandolin to slice your veggies really thin if you have one, you can also add carrot, peppers or any of your favourites)

  • 1/2 Cup Purple Cabbage
  • 1/2 Cup Onion
  • 1/4 Cup Coriander (Cilantro)
  • Juice of 1 Small Lime
  • A Handful of Pickled Jalapenos Chopped

Mix all these ingredients together — the slaw will keep in the fridge for a few days.


Corn
Based on 10 cobs

  • Juice of 1 Small Lime
  • 1–2 Tbsp Nutritional Yeast
  • 1/2 Cup Coriander Chopped
  • 1/2 Cup Melted Vegan Butter

METHOD

Biscuits

Off they go into the oven. Photo credit by author.
  1. Preheat oven to 250 °C
  2. Grate the frozen butter and combine it with the flour in a bowl. Break up any large clumps of butter, then put in the freezer for 10 mins.
  3. Mix the plant milk and apple cider vinegar; this creates vegan buttermilk. Store this in the refrigerator for 10 minutes.
  4. Remove the flour and butter mix from the freezer; make a well in the centre then pour in the vegan buttermilk. Stir approx 15 times, if it’s too dry and crumbly add a little more plant milk.
  5. Flour a surface, turn out the dough and form it into a rectangle shape, then roll out the dough. Fold it in half over itself. Repeat this step around 5 times.
  6. Roll your dough to be about 1/2 an inch thick to get biscuits the depth of mine. Then use a cutter or glass with a floured edge to cut out your biscuits. Re-form and roll any excess dough to make more biscuits. This makes about 6 large biscuits, or 8–10 smaller biscuits.
  7. Brush the melted vegan butter on top, place the biscuits on a parchment or silicone baking sheet and bake for 15 minutes, reduce heat to around 150 and bake for a further 10 minutes.
  8. Let them rest on a wire rack until cool enough to handle.

Easy Air Fried Tofu

So easy to bread them using the sticky batter method! Photo credit by author.
  1. Preheat the air fryer to high
  2. Thoroughly mix all of the dry ingredients together in a large bowl
  3. Add in the liquids, but leave the plant milk until last.
    (As this is going into the air fryer you want the batter to be super sticky — I find that tapioca starch is the best candidate for this! Only add the plant milk if you need it and add a little at a time so as not to make it too wet)
  4. Once this is thoroughly mixed it should have a thicker and stickier consistency than a normal batter. Add in the tofu and make sure it’s evenly coated in the batter mixture.
  5. Add your breadcrumbs to a plate or bowl, then one by one add in the tofu pieces and the breadcrumbs will stick right to the batter coating. Once each piece is coated you can put them directly into the air fryer basket.
  6. I normally spritz my tofu pieces with a 50/50 mix of oil/water — the oil helps them crisp up, the water stops them from drying out too much.
  7. I cook them for 10 minutes on one side (check to make sure they are golden brown) then flip and cook for another 10 mins on the other size.
  8. Once they are golden brown and crispy remove them from the air fryer.

Top tip — If you have any batter left over so you can use it to batter and bread some pickles and make fried pickles!!! It’s exactly the same process; just make sure you pat your pickles dry first otherwise the batter might not stick properly.


Corn

  1. Cut the corn into halves; then add to a pan of boiling water. Turn the water down and let simmer for 5 mins.
  2. Use the melted vegan butter to brush on the corn.
  3. Use a griddle/griddle pan/grill/barbecue and add the corn, making sure to turn periodically so they are grilled but not burnt.
  4. Remove from grill brush with vegan butter again, then roll in Nutritional Yeast, then sprinkle with lime juice and coriander.
The masterpiece in all its colourful glory (air fried pickles in the background) Photo credit by author.

To Serve

Add the not-chicken pieces to your biscuits, pile on the slaw, I would suggest a dollop of barbecue and some hot sauce to really level it up.

Hope you enjoy it as much as we did!


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4 thoughts on “Vegan Mexican Fusion Not-Chicken Biscuits and Corn

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