(Serves 4)
Ingredients:
Vegetable or canola oil, for frying
1 block extra firm tofu; frozen, then thawed and pressed
1/2 c extra creamy oat milk
1 tbsp apple cider vinegar
1 tbsp hot sauce
1 tbsp cornstarch
Nashville Hot Seasoning:
1/2 c melted vegan butter
2 tbsp cayenne pepper
1 tbsp brown sugar
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp chili powder
pinch of salt & pepper
Breading:
1/4 c flour
1/4 c panko or other fine bread crumbs
2 tbsp cornstarch
1 tsp salt
1 tsp black pepper
1 tsp paprika
Instructions:
First, prepare the Nashville Hot butter sauce in a small bowl by adding the Nashville Hot spices to the vegan butter. Mix well and set aside.
Then, prepare your wet and dry dredge. Combine the oat milk, hot sauce, apple cider vinegar, and 1 tbsp cornstarch in a shallow dish and wisk ingredients together well. Allow to sit covered with a kitchen towel while preparing the other ingredients.
Combine the breading ingredients together in another shallow dish. In a fry pan, heat about an inch of oil on medium-high heat.
Take the thawed, pressed tofu and slice it so you will have about four evenly-sized "patties" and DO NOT pat them dry. Dredge each tofu patty first in the breading, then once, quickly, in the "buttermilk", then back in the breading again. Be sure each patty is thoroughly breaded.
Check that the oil is hot enough by tossing a drop of water into the pan; if it immediately evaporates then the oil is ready for frying. Carefully place the breaded tofu in the hot oil and fry until golden (about 5 minutes each side). Place the patties on a paper towel to absorb excess oil.
Brush the fried tofu with the Nashville Hot butter sauce and serve on toasted buns with pickles and vegan mayo! Serve with French fries, coleslaw, or a shredded cabbage salad.
by daeglo