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To make Vegan Nashville Hot Tofu Nuggets, gather the following ingredients: - 16 oz firm tofu, pressed and cubed - 1 cup plant-based milk (such as almond or soy) - 1 tablespoon apple cider vinegar - 1 cup all-purpose flour - 1 cup cornmeal - 2 teaspoons garlic powder - 2 teaspoons onion powder - 1 teaspoon smoked paprika - 1 teaspoon cayenne pepper (adjust to spice preference) - 1 teaspoon salt - 1 teaspoon black pepper - 1 tablespoon maple syrup - ¼ cup hot chili oil (homemade or store-bought) - Fresh pickles, for serving - Sliced bread or buns, for serving (optional) These ingredients create a bold and flavorful dish. The firm tofu serves as the base. It absorbs the spices and becomes crispy. The plant-based milk, mixed with vinegar, acts like buttermilk. This adds a tangy flavor. The flour and cornmeal create a crunchy coating. The spices like garlic powder and smoked paprika bring warmth and depth. Cayenne pepper adds heat, which you can adjust to your liking. Maple syrup balances the spice, making it delicious. Hot chili oil gives a strong kick and makes the dish stand out. Fresh pickles add a tangy crunch when you serve the nuggets. Sliced bread or buns can make a tasty sandwich. This recipe is simple and fun. You can find the full recipe in the provided section. Enjoy creating this spicy vegan delight! - Preheat your oven to 400°F (200°C). - Cut the firm tofu into nugget-sized cubes. This makes them easy to handle and cook. - In a bowl, mix 1 cup of plant-based milk with 1 tablespoon of apple cider vinegar. - Let this sit for about 5 minutes. It will thicken and curdle a bit, creating a vegan buttermilk. - In one bowl, combine 1 cup of all-purpose flour with garlic powder, onion powder, smoked paprika, salt, and black pepper. - In another bowl, prepare the cornmeal mix with 1 cup of cornmeal and 1 teaspoon of cayenne pepper. - First, dip each tofu nugget in the flour mix. Be sure to coat it well. - Next, dip it into the buttermilk mixture, letting any extra drip off. - Finally, roll it in the cornmeal mix for a crunchy finish. - Place the coated nuggets on a baking sheet lined with parchment paper. - Bake them for 25-30 minutes, flipping halfway to ensure they cook evenly. - In a small bowl, mix ¼ cup of hot chili oil with 1 tablespoon of maple syrup. - You can adjust the spice level by adding more cayenne if you like it hot. - Once baked, transfer the nuggets to a bowl. - Toss them in the hot oil glaze until they are well-coated. - Serve warm with fresh pickles and optional bread for a complete meal. For the full recipe, check the details above. To get that perfect crunch, pay close attention to your coating technique. Start by fully coating each tofu nugget in the flour mix. Make sure no spots are bare. After that, dip the nugget in the vegan buttermilk. Let any extra liquid drip off. Finally, roll it in the cornmeal mix. This three-step process ensures a crispy crust. When baking, avoid overcrowding the baking sheet. If nuggets are too close, they will steam, not bake. Leave space between each nugget. This allows heat to circulate and gives you that crunch you want. Want to control the heat? You can easily adjust the cayenne pepper. If you love spice, add more. If you prefer milder flavors, use less. Taste as you go. This way, you can find the right balance for your palate. Also, to balance heat, try adding maple syrup. Sweetness can cut through the spice. Start with a tablespoon and see how it feels. You can always add more later. These nuggets shine when served with sides. Try crispy fries or a fresh salad. They also pair well with dips like vegan ranch or spicy mayo. For drinks, a cold lemonade or sweet tea complements the heat nicely. For a fun twist, serve them on buns. Add pickles for a crunchy contrast. This makes a tasty sandwich that everyone will love. Check out the Full Recipe to master these nuggets! {{image_2}} If you want to switch things up, consider using seitan or tempeh. Both add unique textures and flavors. Seitan has a chewy, meat-like quality, while tempeh offers a nutty taste. For a gluten-free option, use chickpea flour or a mix of gluten-free flours. This way, you can enjoy crispy nuggets without the gluten. Get creative with spices! You can add cumin, paprika, or even a hint of cinnamon for a twist. Fresh herbs like thyme or rosemary can also bring in fresh flavors. Marinades are another fun idea. Try soaking the tofu in soy sauce or a lemon-garlic mix before breading. This makes the nuggets even more flavorful! Think beyond just nuggets! You can serve them in homemade sandwiches with lettuce and pickles for a tasty meal. Another fun idea is to stack them on skewers with veggies for a colorful presentation. Serve them with dips like vegan mayo or hot sauce for added flavor. These nuggets are great as a snack or a main dish! To keep your Vegan Nashville Hot Tofu Nuggets fresh, store them properly. First, let the nuggets cool down to room temperature. Place them in an airtight container. This helps prevent moisture loss and keeps them crispy. If you need to freeze them, use freezer-safe bags. Remove as much air as you can to avoid freezer burn. To enjoy your nuggets again, reheating is key. For the best crispiness, use the oven. Preheat it to 375°F (190°C). Spread the nuggets out on a baking sheet. Bake them for about 10-15 minutes. This method keeps them crunchy. If you're in a hurry, the microwave works too. Just remember, it can make them soft. Heat for 1-2 minutes, but check often. In the fridge, these nuggets last about 3-4 days. Make sure to place them in the airtight container. If you freeze them, they can last up to 3 months. When ready to eat, thaw overnight in the fridge before reheating. This way, they will taste fresh and delicious. Enjoy the full recipe for your cooking adventure! Yes, you can use silken or extra-firm tofu. Silken tofu offers a softer texture. It's great for blending into sauces but may not hold shape for nuggets. Extra-firm tofu works well for a chewier bite. It holds its shape better during cooking. If you opt for silken tofu, consider baking it longer for better texture. To make this recipe gluten-free, substitute all-purpose flour with gluten-free flour. You can use rice flour or chickpea flour. For the cornmeal, ensure it is labeled gluten-free. This swap keeps the texture crispy while avoiding gluten. Always check labels on store-bought ingredients for hidden gluten. Hot chili oil adds great flavor and heat. However, you can use regular vegetable oil mixed with red pepper flakes. This gives you a similar spice without the chili oil. You can also try using sriracha or another hot sauce as a substitute. Adjust the amount based on your heat preference. Yes, leftovers can be reheated. The best method is to use an oven or air fryer. Reheat at 350°F (175°C) for about 10-15 minutes. This way, they stay crispy. Avoid the microwave, as it can make them soggy. For best results, place them on a wire rack to allow airflow. Nashville hot chicken is a Southern dish that began in Nashville, Tennessee. The story goes that a woman made it to get back at her man for cheating. She coated fried chicken in hot spices. This spicy dish gained popularity over the years. Now, it has many vegan adaptations, like our nuggets. These versions keep the flavor while being plant-based. You can enjoy a taste of Nashville without meat! In this blog post, we explored a tasty vegan version of Nashville hot chicken. You learned how to prepare crispy tofu nuggets and create a flavorful hot oil glaze. We covered tips for perfecting the dish, along with variations and storage suggestions. Enjoy customizing the spice levels and serving styles to fit your taste. This recipe not only satisfies cravings but also allows for creativity in the kitchen. Try it out and enjoy each bite of your homemade, plant-based delight!

Vegan Nashville Hot Tofu Nuggets

Savor the bold flavors of Vegan Nashville Hot Tofu Nuggets, a dish that delivers spicy crunch in every bite! This recipe features crispy tofu coated with a zesty blend of spices and drizzled with a homemade chili oil glaze. Perfect as a snack or a meal, it's easy to make and sure to impress everyone at your table.
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Ingredients
  

16 oz firm tofu, pressed and cubed

1 cup plant-based milk (such as almond or soy)

1 tablespoon apple cider vinegar

1 cup all-purpose flour

1 cup cornmeal

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon smoked paprika

1 teaspoon cayenne pepper (adjust to spice preference)

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon maple syrup

¼ cup hot chili oil (homemade or store-bought)

Fresh pickles, for serving

Sliced bread or buns, for serving (optional)

Instructions
 

Prepare the Tofu: Preheat your oven to 400°F (200°C). After pressing the tofu, cut it into nugget-sized cubes and set aside.

    Make Buttermilk Mixture: In a bowl, mix the plant-based milk with apple cider vinegar and let it sit for 5 minutes to curdle. This will create a vegan buttermilk effect.

      Create the Breading Mix: In two separate dishes, combine the flour with garlic powder, onion powder, smoked paprika, salt, and black pepper in one bowl. In another bowl, empty the cornmeal and mix with cayenne pepper.

        Coat the Tofu: Dip each tofu nugget into the flour mixture, ensuring it's fully coated. Then dip it into the vegan buttermilk mixture, allowing any excess to drip off. Finally, coat the nugget with the cornmeal mixture for a crispy finish.

          Bake the Nuggets: Place the coated tofu nuggets on a baking sheet lined with parchment paper. Lightly spray or drizzle them with oil. Bake in the preheated oven for 25-30 minutes until they are golden and crispy, flipping halfway through.

            Prepare the Hot Oil: In a small bowl, combine hot chili oil and maple syrup to create a spicy glaze. Adjust the amount of cayenne pepper to taste, if you want extra heat.

              Glaze the Nuggets: Once the nuggets are done baking, transfer them to a mixing bowl, pour the hot chili oil glaze over them, and toss gently until they're coated evenly with the spice mix.

                Serve and Enjoy: Serve the nuggets warm, topped with fresh pickles and alongside sliced bread or buns if desired.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4