Nashville Hot Tofu

Name: Nashville Hot Tofu
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 teaspoons cayenne pepper; 1 tablespoon brown sugar, light or dark; 2 teaspoons fine sea salt; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; ½ teaspoon black pepper; 16 ounces super-firm tofu; ⅓ cup all-purpose flour; ⅓ cup nutritional yeast; 1 teaspoon poultry seasoning blend; ½ teaspoon sea salt; ½ cup plain, unsweetened non-dairy milk; 1 tablespoon hot sauce; 1 tablespoon prepared mustard; 1 tablespoon maple syrup or agave; ¾ cup panko breadcrumbs; 1 ½ tablespoons oil; dill pickle slices, for serving

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
4 servings
Calories
330 kcal
Course
Main Course, Appetizer
Cuisine
American

Nashville Hot Tofu

Finn Russell

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With a kick of cayenne, this spicy, Nashville-inspired hot tofu is seasoned and coated with crispy panko, then baked (or air fried) until golden. Enjoy as an appetizer or on salads, tacos, or sandwiches.

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Ingredients

Servings

Nashville hot seasoning:

4 teaspoons cayenne pepper
1 tablespoon brown sugar, light or dark
2 teaspoons fine sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon black pepper

Other ingredients:

16 ounces super-firm tofu or extra-firm, pressed
⅓ cup all-purpose flour regular or gluten-free
⅓ cup nutritional yeast
1 teaspoon poultry seasoning blend this is a blend of dried herbs like sage, thyme, rosemary
½ teaspoon sea salt
½ cup plain, unsweetened non-dairy milk
1 tablespoon hot sauce I used Crystal
1 tablespoon prepared mustard any variety you like
1 tablespoon maple syrup or agave
¾ cup panko breadcrumbs regular or gluten-free
1 ½ tablespoons oil
dill pickle slices, for serving

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Instructions

Combine the Nashville hot seasoning ingredients in a small bowl and set aside. Preheat the oven (or air fryer) to 350 degrees F. Line a baking sheet with parchment or a silicone mat.
Locate 3 regular-size soup bowls. In one, combine the flour, nutritional yeast, poultry seasoning, ½ teaspoon salt, and 1 Tablespoon of the hot seasoning. In the 2nd bowl, combine the milk, hot sauce, mustard, and sweetener. In the 3rd bowl, mix together the panko, oil, 1 Tablespoon of the hot seasoning, and a pinch of salt. Note: you'll have some hot seasoning leftover. Use it to season other dishes, add it to a sauce for the tofu, or store for next time.
Tear the tofu into large nuggets or cut into cubes or rectangles. Coat tofu in flour mixture and shake off excess. Next, dip in the milk mixture, and let the excess run off. Repeat those two steps, then place in the bowl of panko. Lightly press the crumbs into the tofu so it's fully coated. Place tofu on the prepared baking sheet (or a plate/cutting board if cooking in the air fryer). Repeat with the remaining pieces of tofu.
Bake for 28 to 32 minutes, flipping at the halfway point. Or air fry for 10 to 12 minutes or until golden and crispy. Serve hot with dill pickles on the side. See Notes for tips.

Notes

Variations -
Store and Re-heat - store the tofu in the refrigerator for up to 5 days. Reheat in the oven, air fryer, or toaster oven to make the coating crispy again.
gluten-free - use GF all-purpose flour and GF panko (just be sure to check the ingredients for egg).
oil-Free - if you strictly avoid oil in your diet, it's fine to omit the oil from the panko breading. After baking, the breading will be lighter in color, but it's still delicious!
tempeh - cut tempeh into steaks or strips and steam for 15 minutes. Then use in place of the tofu.
Seitan - or use seitan nuggets instead of tofu. Since there's salt in the Nashville hot seasoning, I recommend reducing the amount of salt added to the seitan dough.