If you love bold flavors and a bit of heat, these Vegan Nashville Hot Tofu Nuggets are perfect for you! They’re crispy, spicy, and have all the fiery flavor of Nashville hot chicken – without the meat. Made with extra-firm tofu and coated in a spicy batter, these nuggets are baked or fried to perfection and then brushed with a hot sauce glaze. Perfect for a spicy snack, appetizer, or main dish, these nuggets are guaranteed to be a hit for anyone craving a plant-based twist on a classic Southern favorite.
Ingredients:
Tofu Nuggets
- 1 block extra firm tofu
- 1 cup almond milk (or other non-dairy milk)
- 1 teaspoon apple cider vinegar
- 2 tablespoons + 1 teaspoon hot sauce, divided
- 1 cup all-purpose flour
- 1½ teaspoons salt, divided
- 2 cups panko bread crumbs
Nashville Hot Sauce
- ¼ cup vegan butter (such as Earth Balance)
- 3 tablespoons olive oil
- 2 tablespoons agave syrup
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon hot sauce (optional for extra heat)
Instructions:
- Press the Tofu: Press the tofu to remove excess moisture. Cut into nugget-sized pieces or cubes.
- Make the Buttermilk Mixture: In a shallow bowl, whisk together almond milk, apple cider vinegar, and 1 tablespoon of hot sauce. Let it sit for 5 minutes to thicken slightly, creating a vegan “buttermilk.”
- Prepare the Dry Coating: In a second bowl, combine flour, 1 teaspoon salt, and remaining 1 tablespoon of hot sauce. In a third bowl, place the panko bread crumbs mixed with ½ teaspoon salt.
- Coat the Tofu: Dip each tofu piece into the flour mixture, then into the buttermilk mixture, and finally into the panko bread crumbs, pressing gently to adhere. Arrange each breaded tofu nugget on a baking sheet that has been lined with parchment paper.
- Bake or Fry: Preheat oven to 400°F (200°C) and bake for 25–30 minutes, flipping halfway, until golden and crispy. Heat oil in a skillet over medium heat and fry each nugget for 3–4 minutes per side until golden brown. Drain on paper towels.
- Make the Sauce: In a small saucepan over low heat, melt vegan butter with olive oil. Stir in agave syrup, paprika, garlic powder, and additional hot sauce if desired. Heat until combined.
- Brush the Sauce: Once the tofu nuggets are cooked, brush them generously with the Nashville hot sauce.
Conclusion:
These Vegan Nashville Hot Tofu Nuggets are spicy, crispy, and loaded with flavor! With a deliciously hot glaze and a crunchy coating, they’re a fantastic plant-based alternative to the classic Nashville hot chicken. Serve with vegan ranch or a cooling slaw for the ultimate balance of heat and flavor.
Spicy Vegan Nashville Hot Tofu Nuggets
Crispy, fiery Nashville Hot Tofu Nuggets that packall the flavor of classic Nashville hot chicken in a vegan-friendly recipe.Perfect for spice lovers looking for a plant-based treat!
Ingredients
Tofu Nuggets
- 1 block extra firm tofu
- 1 cup almond milk or other non-dairy milk
- 1 teaspoon apple cider vinegar
- 2 tablespoons + 1 teaspoon hot sauce divided
- 1 cup all-purpose flour
- 1½ teaspoons salt divided
- 2 cups panko bread crumbs
Nashville Hot Sauce
- ¼ cup vegan butter such as Earth Balance
- 3 tablespoons olive oil
- 2 tablespoons agave syrup
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon hot sauce optional for extra heat
Instructions
- Press the Tofu: Press the tofu to remove excess moisture. Cut into nugget-sized pieces or cubes.
- Make the Buttermilk Mixture: In a shallow bowl, whisk together almond milk, apple cider vinegar, and 1 tablespoon of hot sauce. Let it sit for 5 minutes to thicken slightly, creating a vegan “buttermilk.”
- Prepare the Dry Coating: In a second bowl, combine flour, 1 teaspoon salt, and remaining 1 tablespoon of hot sauce. In a third bowl, place the panko bread crumbs mixed with ½ teaspoon salt.
- Coat the Tofu: Dip each tofu piece into the flour mixture, then into the buttermilk mixture, and finally into the panko bread crumbs, pressing gently to adhere. Arrange each breaded tofu nugget on a baking sheet that has been lined with parchment paper.
- Bake or Fry: Preheat oven to 400°F (200°C) and bake for 25–30 minutes, flipping halfway, until golden and crispy. Heat oil in a skillet over medium heat and fry each nugget for 3–4 minutes per side until golden brown. Drain on paper towels.
- Make the Sauce: In a small saucepan over low heat, melt vegan butter with olive oil. Stir in agave syrup, paprika, garlic powder, and additional hot sauce if desired. Heat until combined.
- Brush the Sauce: Once the tofu nuggets are cooked, brush them generously with the Nashville hot sauce.