Vegan Eats and Treats

Nashville Hot Tofu 

Let me tell you, this fried tofu is HOT! Both spicy and nice to look at. If you are looking for something to serve your nonvegan friends you came to the right place. It’s delicious and can make any tofu hater change their minds. Come along with me to this journey to flavor town! 

Ingredients 

1 block of extra firm tofu (frozen and thawed) 

4 cups of canola oil for frying

Brine: 

1/2 cup dill pickle juice 

1 cup cold water 

3 tsp salt 

2 tsp cane sugar 

1 Tbs vegan chicken flavoring (optional) 

Nashville Hot oil: 

1/2 cup oil of choice (not coconut) (I used avocado oil) 

1 1/2 Tbs cayenne pepper gand 

2 tsp cane sugar 

1/2 tsp garlic powder 

1 1/2 Tbs smoked paprika 

1 1/2 Tbs sweet paprika 

1 tsp cumin 

Dredge: 

1 cup unbleached flour 

3 tsp salt 

3 tsp onion powder 

3 tsp garlic powder 

2 tsp pepper 

2 tsp paprika 

1/2 cup unsweetened dairy free milk (I used cashew milk) 

1/2 cup pickle juice 

1/4 cup franks hot sauce 

Directions

1. Plan ahead. Take your frozen tofu out of the freezer. Still wrapped place into a bowl of warm water for about 5 min. Once thawed unwrap and squeeze all of the excess water out of the tofu. Pull apart the tofu into about 6-8 pieces. The tofu will pull apart on its own without much effort. Let the tofu determine where it should be pulled apart naturally. 

2. In a medium bowl combine all brine ingredients and mix well. Add in tofu and refrigerate covered for 3-4 hours or over night (preferred method). 

3. Once tofu is done soaking, get your dredge station ready by combining the flour, salt, onion powder, garlic powder, pepper, and paprika. Whisk, and taste your flour. You want to make sure your flour is flavorful. If you prefer more seasoning add it now.  In a separate bowl combine the dairy free milk, pickle juice, and hot sauce. 

4. To bread the tofu.  Take directly from brine, toss into the flour mixture (step 1) and into the dairy free milk mixture after (step 2). Repeat step 1 and 2 three times until the tofu has three coats of breading. Always end the last layer of coating with the flour mixture. 

5. In a large deep skillet or cast iron pan heat up oil over medium heat until you put a sprinkle of four into the oil and it sizzles immediately. While the oil is heating up put together your hot oil. Place all of the ingredients into a small sauce pan , over medium heat let the oil cook for about 5 minutes. (Keep your eye on it so it doesn’t not burn) take off of heat and set to the side. 

6. Once oil is ready add in 3 to 4 pieces of tofu at a time, cook for 7 minutes. Flipping the tofu over half way through. Once a deep golden brown  place onto a paper bag or palate towels to soak up excess oil. 

7. To serve, spoon on warm hot oil mixture and top with dill pickles. This is traditionally served with white bread on the bottom to soak up the extra hot oil sauce. Enjoy!