Nashville Hot Tofu

This is my first published recipe and I’m not going to post a five paragraph preamble about how I went on a vacation to Nashville in 2013 and it changed my outlook on life forever because I’ve never been to Nashville. And I don't like lengthy preambles.

That being said, I’m still figuring out all the bells and whistles of this website. I’ll probably edit it one thousand times a day. So forgive my wonky line breaks and formatting. Recipes will be updated with exact amounts of spices, et cetera, when I go back and trial each of these again. This is new to me.

Christening this new website with a recipe on Nashville Hot Tofu. It’s not very difficult and it is delicious.

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NASHVILLE HOT TOFU

prep time: 20 minutes
cook time: 40-42 minutes

What you’ll need:

  • extra firm tofu

  • cashew milk

  • miyoko’s butter

  • salt, pepper, cayenne, garlic powder, cumin, oregano, nutmeg, cinnamon, brown sugar, smoked paprika, more cayenne

  • frank’s red hot

  • potato starch

First and foremost, preheat your oven to 400º and press your block of tofu.

Then you’re gonna make a batter. The batter is cashew milk, miyokos, salt & pepper, frank’s, a dash of cayenne, cumin and a little bit of (sifted) potato starch.

Mix all of that stuff up so it’s nice and even.

Second and foremost, the dry rub, the most important aspect of the recipe is — a lot of cayenne pepper. Like, a lot. Then garlic powder, salt & pepper, cumin, oregano, nutmeg, cinnamon, smoked paprika and a little bit more cayenne.

Get that dry mixture tossed evenly and add a heaping amount of brown sugar. This will offset the heat and help your taste buds from falling off. It helps to sift the brown sugar too to prevent clumps.

After your tofu is pressed and drained of all liquid, cut it rectangularly as pictured below. Coat each piece in the batter and then shake off any excess.

Toss the battered tofu square into the dry rub and coat as evenly as possible. Repeat this process until you can’t anymore. Lay down some parchment paper on a baking sheet and bake them @ 400º for 30 minutes, flip them and bake for 10 more minutes.

I always end my baking endeavors with a quick 2 minute broil to get a little char on top.

I always end my baking endeavors with a quick 2 minute broil to get a little char on top.

After that 40-42 minutes have gone by, toast some bread, throw some vegan mayo on there with red onion, sautéed kale and pickles. Add tofu.

There you have a Nashville Hot Tofu.