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Vegan Mozzarella Sticks, vegan recipe

Vegan Mozzarella Sticks

Vegan mozzarella sticks that actually stretch, made with a nut-free tofu and tapioca mozzarella, breaded and frozen so they fry up crisp without leaking.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 16 sticks
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the mozzarella
  • 16 ounces firm tofu drained; not silken
  • 3 tablespoons tapioca starch this is what makes it stretch
  • 2 tablespoons refined coconut oil melted
  • 2 tablespoons nutritional yeast
  • 2 teaspoons white miso paste for the tangy, cheesy note
  • 1 teaspoon lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon fine sea salt
  • 1/4 cup water to get the blender moving
For the coating
  • 1/2 cup all-purpose flour or a gluten-free 1:1 blend
  • 1/2 cup unsweetened soy milk or oat milk
  • 2 tablespoons cornstarch whisked into the milk to help the coat seal
  • 1 1/2 cups fine vegan breadcrumbs check the label, many brands contain dairy
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fine sea salt
For cooking and serving
  • 4 cups neutral oil for frying, or oil spray for the air fryer or oven
  • 1 1/2 cups marinara sauce warmed, for dipping
  • 1/2 cup vegan ranch dressing optional, for dipping

Method
 

  1. Drain the tofu and pat it dry, then add it to a blender with the tapioca starch, melted coconut oil, nutritional yeast, miso, lemon juice, garlic powder, onion powder, salt, and water. Blend for a full minute or two, scraping down the sides, until the mixture is completely smooth and no tofu grains remain.
  2. Pour the mixture into a medium saucepan and set it over medium heat. Cook, stirring constantly with a spatula and scraping the bottom, for 5 to 7 minutes, until it thickens into a glossy, stretchy dough that pulls away from the sides of the pan. If you lift the spatula and the mixture stretches in a ribbon rather than breaking, it is ready; if it looks like wet porridge, keep cooking.
  3. Scrape the hot mozzarella into a parchment-lined small loaf pan or container and smooth the top. Press a piece of plastic wrap directly onto the surface so it does not form a skin, then refrigerate for at least 2 hours, or overnight, until it is firm enough to slice.
  4. Turn the firm mozzarella out onto a cutting board and cut it into sticks about 3 inches long and 1/2 inch wide. You should get 16 to 20 sticks. Work quickly and keep the uncut mozzarella and the finished sticks cold so they hold their shape.
  5. Set up three shallow bowls for breading. Put the flour in the first. Whisk the soy milk and cornstarch together in the second. Stir the breadcrumbs, Italian seasoning, garlic powder, and salt together in the third.
  6. Coat each stick in flour, then in the soy milk mixture, then press it firmly into the breadcrumbs. For the sealed coat that keeps frying clean, dip the breaded stick back into the soy milk and press it into the breadcrumbs a second time. Pat the crumbs on so there are no bald spots.
  7. Lay the breaded sticks on a parchment-lined tray without touching and freeze for at least 1 hour. Frozen is the point here, so they can go straight into hot oil; they keep for up to 3 months in a sealed bag.
  8. To fry, heat the oil to 350F in a deep pot. Fry the frozen sticks in small batches for 2 to 3 minutes, until deep golden and crisp, then lift them onto a rack to drain. To air fry, cook at 380F for 8 to 10 minutes, spraying the tops with oil. To bake, heat the oven to 425F and bake on an oiled sheet for 10 to 12 minutes, turning once.
  9. Serve the sticks hot, while the middle is still soft and stretchy, with warm marinara and vegan ranch on the side.

Notes

The vegan mozzarella is the part worth getting right, since the whole texture of the dish rides on it. Cook it long enough that it truly pulls into a ribbon; undercooked, it stays soft and the sticks slump. Tapioca starch is not interchangeable with cornstarch here, because cornstarch thickens but does not stretch. If your tofu is the water-packed kind, drain and pat it well before blending, or the mozzarella comes out loose. Freezing is not optional, for frying or for the air fryer, since cold mozzarella is what lets the crust set before the inside turns to liquid. Store-bought vegan mozzarella works in a pinch, but choose a firm block rather than a soft spread.