Vegan Nashville-Style Hot Tofu Chicken

Vegan Nashville-Style Hot Tofu Chicken

This crispy tofu packs heat from cayenne and smokiness from paprika, tempered with a touch of maple syrup.

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Serves: 4

Serve these fiery, crispy tofu fingers from the Fiber Fueled Cookbook alongside sourdough bread with plenty of pickles or chopped and served over a deliciously fresh salad.

What you need:

6 tablespoons cornstarch
¼ cup unsweetened soy milk
1 cup panko-style bread crumbs
1½ teaspoons smoked paprika, divided
¼ teaspoon plus 2 tablespoons cayenne pepper, divided
½ teaspoon salt
¼ teaspoon black pepper
1 pound extra-firm tofu, drained and pressed, sliced into ½-inch thick slices
3 tablespoons avocado oil 
1 tablespoon maple syrup
½ teaspoon garlic powder

What you do:

  1. Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or lightly grease with cooking spray; set aside.
  2. In a shallow bowl, place cornstarch. In another shallow bowl, place milk. In a third shallow bowl, mix bread crumbs, ½ teaspoon of paprika, ¼ teaspoon of cayenne, salt, and black pepper.
  3. Lightly dip each piece of tofu into starch, then milk, then roll in bread crumb mixture, pressing to stick to each side. Place onto baking sheet and continue with remaining tofu. Bake for 25 minutes, then flip and bake for another 10 minutes, until crispy. 
  4. In a small bowl, whisk avocado oil, remaining 2 tablespoons cayenne, maple syrup, remaining 1 teaspoon paprika, and garlic powder. Pour over crispy tofu and serve immediately.

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Photo credit: Ashley McLaughlin

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