This vegan Nashville Hot Chicken recipe will make you fall in love with tofu! It tastes just like a southern restaurant whipped it up!
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You are going to love this vegan Nashville hot chicken!
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Why You’ll Love This Recipe
- Restaurant Quality – You are going to absolutely love how this dish tastes like it came right out of the kitchen of your favorite restaurant
- Meal Prep Friendly – this recipe only gets better as it sits and allows the flavors to merry together. It lasts up for 5 days in the fridge, so just go ahead and double the batch so you can have more leftovers
- Spicy– If you really love spice, this this recipe is going to make your mouth water
Other must try tofu dishes:
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Baked Nashville Hot Tofu
Ingredients
- 28-32 oz extra firm tofu (2 blocks), pressed and drained*
For the marinade
- 2 tablespoon hot water
- 1 tablespoon ground flax
- 1 cup non-dairy milk (240g)
- 1 tablespoon distilled white vinegar
- 2 tablespoon hot sauce
- ¼ cup dill pickle juice (60g)
For the breading
- 3 cups corn flakes (90g)
- 1 cup whole wheat flour (120g)
- 2 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 teaspoon black pepper
For the sauce
- 5 tablespoon vegan butter
- 1-2 tablespoon maple syrup
- 1 teaspoon hot sauce, optional
- 2 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 425F/218C. Prep a baking tray with parchment paper, set aside. Cut tofu into desired size pieces or break apart for a more authentic "chicken" look.
- Add all the marinade ingredients together and whisk. Place in a shallow dish and place tofu pieces inside. Allow to marinade for at least 30 minutes (up to overnight).
- Place all ingredients for the breading into a food processor and pulse until crumbled. Place in a shallow bowl.
- After marinating, dip tofu into the breading mixture and place on prepared baking tray. *For even crispier results, dip again a second time back in the marinade and then in the breading mixture. Spray lightly with oil for the best results, then place in the oven for 20-25 minutes.
- While baking, make the sauce by combining all the ingredients into a small pot. Stir together until vegan butter has melted. Let cook for another 2-3 minutes.
- When tofu is done, allow ot cool for 10-15 minutes, then brush the sauce over your tofu. Top with fresh thyme if desired and serve!
Notes
Video
Nutrition
Frequently Asked Questions:
Yes! Swap the tofu for cauliflower instead! Swap the whole wheat flour with a 1:1 Gluten Free Blend. Make sure to use a safe for you non-dairy milk and butter,.
This will last 3-5 days in the fridge.
We don’t recommend freezing this recipe.
If you just want warmed – you can place in the microwave until heated through. For a crispier texture – place bake in the oven or an air fryer for 5-7 minutes at 350 degrees F.
So delish and even tho there’s a few steps it was pretty easy to put together. Used Trader Joe’s extra firm tofu and a regular firm and the regular was the winner. Made the sandwich from your reel – great recipe, thanks.
So glad that you enjoyed it Wendy!
Just to clarify for extra crispy dip in marinade a second time and then also in the coating a second time. The wording of this instruction wasn’t completely clear to me. Thanks!
All these reviews and comments and multiple people proofreading and you win for catching the mistake! I see why you’re confused when I said “bake in the breading mixture” not “dip back in the breading mixture”. Oh my. Thank you so much for catching. I’ve fixed it!
I made this for one of my kid’s friends who eats meat, but was curious about tofu. 5⭐ from him and we love it as well. The flavor is on point and the crunch, perfect. Also it’s not super time consuming!
Thank you so much! Love that the whole family and you kids friend we’re able to enjoy it!
This was actual fire! So delicious I’ve made it twice in one week. I double battered as suggested. The corn flake crunch really puts it over the top. I used combination of rice flour + white flour because I didn’t have whole wheat and it was great.
This was actual fire! So delicious I’ve made it twice in one week. I double battered as suggested. The corn flake crunch really puts it over the top. I used combination of rice flour + white flour because I didn’t have whole wheat. makes a super Hardy sandwich.
Thank you so much! That crunch is everything, and we’re happy to see that you agree! We appreciate you giving the recipe a try and sharing your experience.