Air-Fried Nashville Hot Tofu

Our city has become synonymous with hot chicken, and as a native Nashvillian, I thought I’d try my own take on the classic with tofu as the star.

Writing this recipe takes me back to the 4th of July, circa 2012ish. A young Holly, naive to Nashville’s hot chicken scene, attended the epic Hot Chicken Festival. Local, renowned vendors line up in East Nashville, serving their best hot chicken or hot fish dishes. Food, festivals, spicy and flavorful food; what more could a girl ask for?! Can you think of anything better than eating something that also matched the temperature of the day?

This was my first time to try it and to say I was surprised is an understatement. I even chose the “mild” heat option thinking that I’d ease my way in to the process. Man, oh man, was I wrong about that one. With a dry heat that lingered, my mouth was on fire. Tears immediately fell from my eyes after that first bite. Cue me eating all of the pickles and licking the white bread fervently and trying (unsuccessfully) to calm it all down.

So, what have I learned from that day?
1. Hot chicken is HOT. We’re talking a dry heat, not a spicy one.
2. I love hot chicken. But I have to choose my heat levels carefully depending on which restaurants I go to (aka not all milds are equal out there).
3. The bread underneath the fish/chicken also contains some of the hot spice mix/seasoning.

Fast forward, ahem, a few years, and I’ve created something for you that I feel truly honors the classic, but with the option to ramp up the heat level to your liking. I chose tofu because it acts like a sponge and really takes on any flavors or marinades well. I find that it also packs a punch with its nutritional value and here are just a few of the benefits listed below:

Tips about Tofu:

• Excellent source of protein (almost 9 grams in just 3 oz)

• Contains all 9 essential amino acids (things that your body can’t make on its own: hello healing/repair, added energy, good digestion, muscle building, and supporting our immune system)

• Plant source of iron, calcium, phosphorus and manganese

• Lowers bad cholesterol (LDL)

As you can see, you really get a lot more out of this dish than just the bold flavors. Served on top of your favorite gluten-free bread of choice with a side of pickles and homemade Ranch dressing, and you’ve got yourself a taste of Nashville in one bite.

Print

Air-Fried Nashville Hot Tofu (GF & Vegan)

Yield: 6 slices

Author: Golden Roots Nashville

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

Bring on the heat

Ingredients

Vegan Buttermilk

• 1 cup unsweetened almond milk
• 1 Tbsp lemon juice

Fried Tofu

• 1 block extra firm tofu, drained, pressed, and cut into wedges
• 1/3 cup hot sauce
• 1 cup gluten-free flour
• 2 Tbsp tapioca starch
• 1 Tbsp sea salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 tsp cayenne
• 1 tsp garlic powder
• 1 tsp onion powder

Hot Hot Hot Mix

• 2 Tbsp cayenne
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1 1/2 Tbsp coconut sugar
• 1/4 cup olive oil

Directions

1. Whisk buttermilk ingredients together in a medium bowl. Let sit for at least 5 minutes or until mixture begins to curdle.
2. Whisk in hot sauce to the buttermilk mixture and set aside.
3. Press the tofu: Drain water from the package, and place tofu on a plate lined with paper towels. Top with a heavy pan and let sit for 30 minutes. This removes the moisture from the tofu and allows for an optimum crispy texture.
4. While the tofu is being pressed, mix together tapioca starch, salt, pepper, paprika, cayenne, garlic powder and onion powder together in a large bowl.
5. Pre-heat the air fryer to 400.
6. Cut the tofu into triangle wedges.
7. Time to Double Dip: Coat each piece of tofu into seasoned flour and then into buttermilk then back into seasoned flour thoroughly coating each piece. Then add each piece to baking sheet to rest.
8. Finish coating all tofu and let sit for 15 minutes;  until coating has set.
9. Place two pieces of tofu in the air fryer so that none overlaps. Bake for 10 minutes, flip to the other side, and cook for an additional 20 minutes, or until golden and crispy.
10. While the tofu is cooking, mix together the hot hot hot spice mix in a small bowl.
11. If you want that extra kick, aka bring on the heat, remove tofu from the air fryer and brush the hot spice mixture over each tofu piece. Continue to do the same with the remaining pieces. 
12. To serve, plate hot tofu over a slice of toasted gluten-free bread and top with pickles and a side of homemade Ranch dressing.

Notes:

If you don't want to bring on as much heat, you can choose to omit the hot hot hot mix.

For reheating: Pop them back in the air fryer or the oven for about 5 minutes at 350.

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