The cooking method that will change your mind about tofu | Vegan & Vegetarian Meal Ideas

Introduction

Nashville hot chicken is often celebrated for its crunchy, sweet, tender, and spicy profile. This recipe puts a plant-based twist on this classic dish, utilizing tofu instead of chicken. The result is incredibly balanced, and you won't miss the meat at all. So, let's dig into this deliciously spicy tofu dish!

Preparing the Tofu

To begin, you’ll need to press the tofu to extract its water content. This process is crucial for achieving the desired texture. Various devices can aid in this task, and I’ll link them in the description. Once pressed, you can either cut the tofu into cutlet shapes or, for a more rustic look, break it apart with your hands. I believe that the visual aesthetics of food represent about 40 to 50% of its taste. Nostalgically, I find that foods like dinosaur nuggets and alphabet soup always taste better due to their playful presentations!

Creating the Marinade

We’ll be making a buttermilk-based marinade to help tenderize the tofu. The vinegar in the buttermilk will allow flavors to penetrate deeper into the tofu, enhancing the overall taste. If you prefer, you could substitute the buttermilk and flaxseed mixture with plant-based yogurt or sour cream, adding a bit of distilled vinegar or apple cider vinegar for similar tenderizing properties.

Making the Breading

For the coating, a food processor is ideal to achieve the right texture for your breading. Alternatively, a reusable zip bag and a hammer, the back of a spoon, or even a shoe can be used if a food processor isn’t available. For my breading, I opted for cornflakes, as they have a short ingredient list, but feel free to use breadcrumbs, corn flour, or various gluten-free options like oat flour or almond flour.

I really love a thick crust on my breaded foods, so I double dip the tofu. This means moving the tofu back and forth between the marinade and flour mixture more than once to ensure a substantial coating.

Making the Sauce

When preparing the sauce, you can skip the butter by using olive oil or a neutral nut butter like cashew for a unique twist. Keep in mind, omitting the oil will alter the taste, but it may work if you're looking for a lighter option. Once out of the oven, let the tofu cool for about 10 to 15 minutes. This allows the breading to stick better.

Brush or drizzle the sauce generously over the tofu. Just a heads up, this Nashville hot tofu isn't for the faint-hearted; however, you can tone down the heat by reducing the cayenne pepper and hot sauce, or you can leave them out entirely if you prefer a milder flavor.

The full recipe can be found linked in the description or at my website, makeffree.com. I appreciate you watching and being here. Don't forget to subscribe if you haven't already! Until next time, believe in good food and peace.

Keywords: Nashville hot chicken, tofu, marinade, buttermilk, cornflakes, spiciness, plant-based, vegan, gluten-free, sauce

FAQ

Q: Can I use a different type of flour for the breading?
A: Yes! You can use breadcrumbs, corn flour, or various gluten-free options like oat flour or almond flour.

Q: What can I substitute for buttermilk?
A: You can use plant-based yogurt or sour cream, adding a bit of distilled vinegar or apple cider vinegar to mimic buttermilk's tenderizing effects.

Q: How do I make the breading thicker?
A: To achieve a thicker crust, double dip the tofu by moving it from the marinade to the flour mixture and back again before frying or baking.

Q: Is this recipe very spicy?
A: The recipe can be adjusted to your spice tolerance. You can reduce the amount of cayenne pepper and hot sauce or omit them entirely for a milder flavor.

Q: How long should I let the tofu cool after baking?
A: Let the tofu cool for about 10 to 15 minutes after taking it out of the oven to help the breading adhere better.