Serves 1
Directions
- 1Add the cornstarch to one bowl and soy milk to another. In a third bowl, mix the panko, garlic powder, onion powder, paprika and salt.
- 2Coat the tofu in cornstarch, then soy milk, then the seasoned panko.
- 3Fry the tofu in oil until crispy and golden brown on both sides.
- 4Mix vegan butter, vegan hot honey, and buffalo sauce together in a bowl, then drench the crispy tofu in the sauce.
- 5Mix vegan mayo, garlic, onion powder, dill, pickle juice, salt, and black pepper together until creamy.
- 6Toast the bun, add a layer of dill aioli, the hot honey buffalo tofu, and dill pickles.
Ingredients
- 1 block extra-firm tofu, sliced into sandwich-sized pieces
- 1/2 cup cornstarch
- 1/2 cup unsweetened soy milk
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- oil
- 1/3 cup vegan butter, melted
- 2 tbsp vegan hot honey
- 1 tbsp buffalo sauce
- 1/2 cup vegan mayo
- 2 clove garlic, minced or grated
- 1 tsp onion powder
- 1 tbsp fresh dill, finely chopped
- 1 tbsp pickle juice
- salt (optional)
- black pepper (optional)
- bun
- dill pickles
Equipment
bowls
Tips
- You can bake the tofu with spray oil at 375 for 30 minutes, flipping halfway through.
- You can use 1.5 tsp dried dill instead of fresh dill.
- Seasoning with salt and pepper is to taste.
- Add extra dill aioli as desired.
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