Pair this crispy, baked tofu from the Southern Vegan cookbook with vegan mac and cheese and garlicky collard greens for the ultimate Southern comfort meal.
What you need:
1 (15-ounce) block extra-firm tofu, pressed
2 cups vegan milk
¼ cup plus 1 teaspoon hot sauce, divided
2 teaspoons agave
2 teaspoons salt, divided
1¼ cups cornstarch
1 teaspoon chili powder
3 cups cornflakes, crushed
⅓ cup maple syrup
What you do:
- Cut tofu into 6 to 8 large triangles. In a medium bowl, whisk milk, ¼ cup hot sauce, agave syrup, and 1 teaspoon salt. Add tofu triangles to bowl and let marinate for at least 1 hour, or longer to develop more flavor.
- Preheat oven to 400 degrees. Spray a medium baking sheet with cooking spray.
- Line up 2 large bowls next to bowl of marinated tofu to create a dredging station. To first bowl, add cornstarch, remaining 1 teaspoon salt, and chili powder and whisk to combine. Into second bowl, add crushed cornflakes. Place a marinated tofu triangle into cornstarch and toss to coat completely. Dip back into marinade, then dredge again in cornstarch. Return to marinade one last time before placing in bowl of cornflakes, flipping to coat. Press cornflakes onto tofu to coat completely. Place tofu on prepared baking sheet. Repeat with all tofu pieces. Spray top of tofu with cooking spray. Bake for 15 minutes, then flip and bake for 15 more minutes, or until tofu is crispy.
- While tofu is baking, in a small bowl, whisk maple syrup and remaining 1 teaspoon hot sauce. When tofu is done, drizzle with spicy maple syrup and serve immediately.
Photo credit: Lauren Hartmann and Julie Grace