Nashville Hot Tofu
I've been wanting to try a Nashville Hot sandwich for a while now. Apparently it was invented by a wife seeking revenge on an unfaithful husband...she brought the spice, and unintentionally invented a favorite chicken dish. That husband (and future generations) really love punishing their tastebuds with this hot recipe! The key is the "buttermilk" marinade with hot sauce, and lots of cayenne in the dry mix. Enjoy!
Wet
1 package extra firm tofu (I use Trader Joe's vacuum sealed because it doesn't need to be pressed), rinsed
1 C unsweetened almond milk
2-3 Tbsp apple cider vinegar
1 Tbsp Cholula garlic hot sauce
1 Tbsp Louisiana hot sauce
salt
fresh ground black pepper
Dry
1 C flour
2 tsp light brown sugar
2 tsp cayenne
2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp celery seed
1/2 tsp oregano
1/2 tsp dried basil
1 tsp salt
fresh ground black pepper
1. Cut block of tofu in horizontal slices.
2. In a shallow bowl or tupperware add milk, vinegar, hot sauces, salt and pepper. The milk will curdle a little bit (it's mimic-ing buttermilk). Shake to incorporate. Place slices of tofu in the liquid, cover, and let marinate for 10 minutes. Flip tofu and let marinate another 10 minutes.
3. In a shallow bowl (or ziploc bag) add all dry ingredients and stir. Remove tofu slices one at a time from the liquid and dredge in dry mix (make sure to get both sides). Shake off extra. Repeat the liquid and dry sequence one more time, moving quickly. Shake off excess dry mix.
4. One at a time, add tofu to deep frier or skillet with vegetable oil on medium heat. Cook for several minutes on each side, or when tofu is beginning to brown. Cook for another minute on each side (sort of like a double fry) until the tofu is nice and crispy.
5. Assemble sandwich: start with a ciabatta roll fresh from the oven, add romaine lettuce, tofu, pickle chips and hot sauce. Serve with potato chips for some crunch!
Wet
1 package extra firm tofu (I use Trader Joe's vacuum sealed because it doesn't need to be pressed), rinsed
1 C unsweetened almond milk
2-3 Tbsp apple cider vinegar
1 Tbsp Cholula garlic hot sauce
1 Tbsp Louisiana hot sauce
salt
fresh ground black pepper
Dry
1 C flour
2 tsp light brown sugar
2 tsp cayenne
2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp celery seed
1/2 tsp oregano
1/2 tsp dried basil
1 tsp salt
fresh ground black pepper
1. Cut block of tofu in horizontal slices.
2. In a shallow bowl or tupperware add milk, vinegar, hot sauces, salt and pepper. The milk will curdle a little bit (it's mimic-ing buttermilk). Shake to incorporate. Place slices of tofu in the liquid, cover, and let marinate for 10 minutes. Flip tofu and let marinate another 10 minutes.
3. In a shallow bowl (or ziploc bag) add all dry ingredients and stir. Remove tofu slices one at a time from the liquid and dredge in dry mix (make sure to get both sides). Shake off extra. Repeat the liquid and dry sequence one more time, moving quickly. Shake off excess dry mix.
4. One at a time, add tofu to deep frier or skillet with vegetable oil on medium heat. Cook for several minutes on each side, or when tofu is beginning to brown. Cook for another minute on each side (sort of like a double fry) until the tofu is nice and crispy.
5. Assemble sandwich: start with a ciabatta roll fresh from the oven, add romaine lettuce, tofu, pickle chips and hot sauce. Serve with potato chips for some crunch!
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