Description

This Nashville Hot Tofu Sandwich offers a delightful plant-based take on a classic. A thick slice of extra-firm tofu is seasoned, breaded, and pan-fried or air-fried to a golden crisp, then generously coated in a fiery, spiced oil. It’s served on a soft bun with a cooling, creamy coleslaw and tangy dill pickle slices, creating a harmonious balance of heat, crunch, and freshness.

Ingredients

Scale

1 block (14-16 oz) extra-firm tofu, pressed and sliced into 2 thick cutlets
**For the Breading:**
1 cup all-purpose flour
1/4 cup cornstarch
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1 cup unsweetened plant-based milk (e.g., soy or almond)
Neutral oil for frying (e.g., canola, vegetable)
**For the Nashville Hot Oil:**
1/4 cup neutral oil
2–4 tbsp cayenne pepper (adjust to heat preference)
1 tbsp brown sugar
1 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp salt
**For the Coleslaw:**
2 cups shredded cabbage and carrots (pre-packaged slaw mix)
1/2 cup vegan mayonnaise
1 tbsp apple cider vinegar
1 tsp sugar
1/4 tsp salt
Pinch of black pepper
**For Assembly:**
2 brioche or potato buns, toasted
4–6 dill pickle slices

Cook Mode Prevent your screen from going dark

Instructions

**Prepare Tofu**: Press tofu for at least 30 minutes (or up to 2 hours) to remove excess water. Slice the pressed tofu block into two 1-inch thick cutlets.
**Make Coleslaw**: In a medium bowl, combine shredded cabbage and carrots, vegan mayonnaise, apple cider vinegar, sugar, salt, and pepper. Mix thoroughly and refrigerate until serving.
**Set Up Breading Station**: In one shallow dish, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper. In a second shallow dish, pour the plant-based milk.
**Bread Tofu**: Dip each tofu cutlet into the plant-based milk, allowing any excess to drip off. Then dredge thoroughly in the flour mixture, ensuring it's fully coated. For an extra crispy crust, repeat the wet-dry process for a double coating.
**Cook Tofu**:
* **Pan-Frying**: Heat about 1/2 inch of neutral oil in a large skillet over medium-high heat. Carefully place breaded tofu cutlets in the hot oil and fry for 4-6 minutes per side, until golden brown and crispy. Remove and place on a wire rack set over a paper towel-lined plate to drain.
* **Air Frying**: Preheat air fryer to 400°F (200°C). Lightly spray the breaded tofu cutlets with oil. Air fry for 15-20 minutes, flipping halfway through, until golden and crispy.
**Prepare Nashville Hot Oil**: In a small saucepan, heat the 1/4 cup neutral oil over medium-low heat. Once warm, remove from heat and stir in cayenne pepper, brown sugar, smoked paprika, garlic powder, and salt. Mix until a smooth, spiced oil forms.
**Coat Tofu**: Immediately after cooking, brush or spoon the Nashville hot oil generously over both sides of the crispy tofu cutlets.
**Assemble Sandwiches**: Spread a layer of the prepared coleslaw on the bottom half of each toasted bun. Place a hot, coated tofu cutlet on top, then add a generous amount of dill pickle slices. Top with the other half of the bun and serve immediately.

Notes

For best results, press your tofu thoroughly to achieve a firmer texture and better absorb flavors.

Adjust the amount of cayenne pepper in the hot oil to suit your preferred spice level.

Toast your buns lightly for added texture and to prevent them from getting soggy.

The coleslaw can be prepared a few hours in advance and chilled, allowing the flavors to meld.

Prep Time: 30 minutes
Cook Time: 15 minutes

Nutrition

Calories: 620
Fat: 35g
Carbohydrates: 55g
Protein: 28g