Vegan Nashville Hot Tofu Nuggets
Ingredients
- 1 block extra firm tofu
- 1 cup almond milk or other non-dairy milk
- 1 teaspoon apple cider vinegar
- 2 tablespoons plus 1 teaspoon hot sauce, divided
- 1 cup all-purpose flour
- 1 1/2 teaspoons salt, divided
- 2 cups panko bread crumbs
- 1/4 cup vegan butter
- 3 tablespoons olive oil
- 2 tablespoons agave syrup
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
Preparation
Press the tofu for at least 30 minutes using a tofu press or by placing it on a plate with something heavy on top
Preheat the oven to 375 degrees
Cut the block of tofu into cubes and set aside
Take three medium or small mixing bowls, whisk together the almond milk, apple cider vinegar, and 1 teaspoon of hot sauce in the first bowl, whisk together the flour and 1 teaspoon of salt in the second bowl, and add the panko to the third bowl
Coat the tofu cubes by tossing them in the flour, shaking off excess, dipping them in the almond milk mixture to soak completely, returning to the flour, then back to the almond milk mixture, and finally coating with panko, patting to ensure full coverage
Place the coated tofu cubes on a baking sheet sprayed with non-stick spray and bake at 375 degrees for 25-30 minutes, flipping halfway through, until brown and crunchy
While the tofu is baking, make the sauce by melting the vegan butter and olive oil together in a small saucepan on medium low, then whisk in 2 tablespoons of hot sauce, agave syrup, paprika, garlic powder, and 1/2 teaspoon of salt, and let it simmer for a minute before turning off the heat
Once the tofu is done baking, toss the nuggets in the sauce and serve immediately
