Vegan Nashville Hot Chicken
Get ready to savor the bold, fiery flavors of Vegan Nashville Hot Chicken—an irresistible plant-based twist on a Southern classic! Crispy, golden tofu slices are the star of this recipe, marinated in a tangy vegan buttermilk and coated in a perfectly seasoned flour mixture for that signature crunch. The dish takes an extra kick with a lip-smacking hot oil glaze made from coconut oil, hot sauce, brown sugar, and cayenne pepper, delivering layers of spice and sweetness that will wow your taste buds. Perfectly versatile, this tofu "chicken" is ideal for serving alongside pickles and bread or on its own as the ultimate vegan comfort food. Ready in under an hour, this flavorful masterpiece makes for a crowd-pleasing meal that's cruelty-free yet packed with Nashville-inspired heat.
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 1 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- 2 tbsp hot sauce
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1.5 tsp cayenne pepper
- 0.5 tsp ground black pepper
- 1 tsp salt
- 0.5 cup coconut oil
- 2 tbsp brown sugar
Instructions
Drain and press the tofu to remove excess moisture. Cut into 8 equal slices.
In a shallow bowl, combine almond milk and apple cider vinegar to create a vegan buttermilk. Stir in 1 tablespoon of hot sauce.
In another bowl, mix the flour, cornstarch, paprika, garlic powder, onion powder, 1 teaspoon cayenne pepper, black pepper, and salt.
Dip each tofu slice into the buttermilk mixture, then dredge in the flour mixture, pressing gently to adhere. Repeat for all slices.
In a large skillet, heat about 2 tablespoons of coconut oil over medium heat. Fry tofu slices in batches until crispy and golden brown on each side, about 4-5 minutes per side.
Remove fried tofu and let drain on a paper towel-lined plate. Remove any excess crumbs from the skillet.
In a small pot, melt remaining coconut oil over low heat. Stir in remaining tablespoon of hot sauce, brown sugar, and remaining 1/2 teaspoon cayenne pepper. Whisk until well combined.
Brush the spicy oil mixture generously over fried tofu slices on both sides.
Serve hot with pickles and slices of bread, if desired.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 727 mg | 32% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 7.0 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 485 mg | 37% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 259 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
