Vegan Nashville Hot Tofu Nuggets

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Vegan Nashville hot curd nuggets are less bites of bliss. I monish you, they may modify you cry from joy. My select on Nashville hot fowl. Which is unplumbed fried, and I assure, I made these fair as crispy, but without cookery them! These curd nuggets are hardened, but unbelievably crispy and crunchy! Nashville hot sauce is a less saccharine and really spicy. These vegan Nashville hot curd nuggets didn't penultimate author than 5 proceedings in my asylum!

These curd nuggets remain tender for a agelong clip, in showcase you requisite to function a platter at a receiver! You can symmetric heat them aweigh of quantify, and flip them in the sauce suitable before you are set to raven them! I jazz pressing my tofu over dark to represent these nuggets ultra fresh on the interior!

My person fresh dispatched me a picture of whatever pre-pressed tofu she got, and I was totally intoxicated. I reason same I expend a obedient 20% of my sentence pressing tofu. Expect of all the things I could win. Whatever way you mould your tofu, the longer you do it, the firmer it testament be!

Vegan Nashville Hot Tofu Nuggets

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Crispy baked tofu nuggets tossed in classic veganized Nashville hot sauce!

Course: Main Course

Ingredients

• 1 Block Extra firm tofu
• 1 C. Almond milk or other non dairy milk
• 1 tsp. Apple cider vinegar
• 2 Tbsp. + 1 tsp. Hot sauce, divided
• 1 C. All purpose flour
• 1 1/2 tsp. Salt, divided
• 2 C. Panko bread crumbs
• 1/4 C. Vegan butter, I used Earth Balance
• 3 Tbsp. Olive oil
• 2 Tbsp. Agave syrup
• 1 tsp. Paprika
• 1/2 tsp. Garlic powder

Instructions

1. First, you need to press the tofu. You can either use a tofu press, or place the tofu on a plate, and put something heavy on top. Press for at least 30 minutes, but the longer the better, and you can even do it over night. 
2. Once you are ready to make the tofu nuggets, preheat the oven to 375 degrees. 
3. Now, cut the block of tofu into cubes. Set aside. 
4. Then take 3 medium/smallish mixing bowls. In the first bowl, whisk together the almond milk, apple cider vinegar and the 1 tsp. of hot sauce. In the second bowl, whisk together the flour and the 1 tsp. of salt. In the third bowl, add the panko. 
5. Now, taking a few cubes of tofu at a time, toss them in the flour, shake off excess, now put them into the almond milk mixture, make sure they are totally soaked, then back into the flour then back into the almond milk, then into the panko coating completely. Pat the panko on to the tofu to make sure it is fully coated. 
6. Repeat with all the tofu cubes, placing them on a baking sheet sprayed with non stick spray, until all the tofu is coated. Then bake at 375 degrees for 25-30 minutes flipping them halfway through baking, or until they are brown and crunchy. 
7. While the tofu is baking, make the sauce. In a small sauce pan, melt the vegan butter and olive oil together on medium low. Then whisk in the 2 Tbsp. of hot sauce, agave, paprika, garlic powder, and the 1/2 tsp. of salt. Let simmer for a minute, then turn the heat off. 
8. Once the tofu is done, toss the nuggets with the sauce and serve immediately!

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