Nashville Hot Tofu Nuggets

Crispy Nashville Hot Tofu nuggets made in the air fryer or the oven! These nuggets are easily vegan and a must for spice lovers. Enjoy them on their own, in a wrap, or in my kale salad with avocado ranch.

A Small White Plate Holds Several Golden-Brown, Crispy Vegan Tofu Nuggets Coated In A Glossy, Nashville Hot Reddish-Brown Sauce. The Background Is Blurred And Gray, Drawing Focus To The Saucy Tofu Pieces.

OK, spice lovers, these Nashville hot tofu nuggets are for you! Similar to my baked tofu nugget recipe, the tofu is tossed with cornstarch and air-fried until crispy, then tossed with a spicy cayenne sauce.

Enjoy on their own, with your favorite sides, in a sandwich or in a salad. See below for more details and tips for success, or scroll down for the full recipe.

Ingredient Notes

  • Butter: Traditionally, Nashville hot chicken is made with the hot oil from frying chicken. For this Nashville hot tofu version, I use melted butter, but you can also use a neutral oil like canola or vegetable oil. The fat is crucial for carrying the spices and coating the tofu, so I don’t recommend skipping it.
  • Cayenne Pepper: This is the dominant spice for heat and color. I recommend starting with 1 tablespoon, but don’t be shy to add more, especially if you like spicy food. I usually use between 1-2 tablespoons.
  • Honey or Brown Sugar: You’ll want a little sweetness to help balance the heat of the cayenne. You can use honey or brown sugar.
Cubes Of Tofu Coated In A Thick, Reddish-Brown Nashville Hot Tofu Marinade Sit In A Glass Bowl On A Gray Surface. The Tofu Pieces Are Evenly Covered With The Flavorful, Spicy Sauce.

How to Make

Step 1: Tear the Tofu

Tear the tofu into bite-sized nugget pieces. I prefer to tear the tofu as it creates more surface area for better texture. You can cut the tofu into chunks, but I also think that tearing the tofu mimics more of a meaty texture.

You can just tear the tofu or slice into wide strips and then tear into pieces. Toss with the olive oil and cornstarch, making sure all of the tofu is well coated.

Step 2: Air Fry

Place the tofu into an air fryer in a single layer. For a more golden-brown, crispy texture, I like to lightly spray the tofu chunks with non-propellant spray (like this one.)

Cook until golden brown and very crispy. You want to make sure that the outside of the tofu is nice and crispy, which will create a better texture when tossed with the sauce. Undercooked tofu may become too soggy when mixed with the sauce.

Small, Golden-Brown Nashville Hot Tofu Nuggets Are Spread Out Inside A Black Air Fryer Basket, Showing A Crispy Texture On The Surface.

Step 3: Toss with the Sauce

In a large bowl, melt the butter and mix in the rest of the spices. The mixture should resemble a thin BBQ sauce. Add the crispy tofu and then mix well until the tofu is well coated in the sauce.

Chef Tips for Success

  • Press Your Tofu: This is arguably the most crucial step as removing as much of that water as possible will prevent it from steaming in the air fryer and allow it to get truly crispy.
  • Tear The Tofu: Tearing creates more nooks and crannies for extra crispiness and sauce to cling to.
  • Toss Well with the Cornstarch: After pressing and cubing, toss the tofu with a light coating of cornstarch, though you can also use arrowroot or another type of starch. This is a must to create a dry exterior that crisps beautifully in the air fryer. Shake off any excess starch before adding to avoid a gummy texture.
  • Don’t Crowd the Air Fryer Basket: Cook the tofu in a single layer with a little space between pieces. This allows the hot air to circulate effectively, ensuring all sides get crispy. Depending on the size of your Air Fryer basket, you may need to cook in batches.
  • Pourable Sauce: The spicy sauce should be pourable but thick enough to cling to the tofu. If it’s too thick, you can thin it with a tiny bit more melted butter/oil or a splash of pickle brine/water. If it’s too thin, you might need to add a bit more cayenne or let it cool slightly to thicken.
A Close-Up Of Cubed Nashville Hot Tofu Coated In A Thick, Reddish-Brown Sauce, Sitting In A Clear Glass Bowl. The Tofu Is Evenly Covered With The Spicy Seasoning, Suggesting It'S Ready To Be Cooked Or Served.

Nashville Hot Tofu Troubleshooting Tips

  • Is Your Tofu Not Crispy? Pressing your tofu first will help to make sure it’s crispy, as will tossing it in the starch. If you did both those things and it’s still not crispy, make sure your Air Fryer isn’t overcrowded and that you cooked it long enough.
  • My Sauce Is Not Sticking? Make sure your tofu is dry before tossing it wth the cornstarch. If it still has a lot of water in it, then the cornstarch may not stick well. Toss the tofu in the sauce right after air frying while it’s still hot, as the heat from the tofu helps the spicy sauce to adhere.
  • Too Spicy/Not Spicy Enough: You can always add more spice, but it’s hard to take away! So, if you know that you prefer a less spicy tofu, then you may want to start with 1 tablespoon and add from there. If it’s too spicy, add in more brown sugar or honey to help balance the spice.
A Small White Plate Filled With Crispy, Golden-Brown Nashville Hot Tofu Cubes Coated In A Reddish, Glossy Sauce, Set On A Gray Surface.

Ways to Serve

I love these Nashville hot tofu nuggets in my spicy kale salad! Or, in another salad, like my Buffalo Tofu Salad, or wrapped in lettuce, like my Buffalo Chickpea Lettuce Wraps.

You can also wrap them in my homemade flatbread and tossed with lettuce and ranch.

More Spicy Recipes

If you try these Nashville Hot Tofu Nuggets, make sure to come back to leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day!

Delish Knowledge

Nashville Hot Tofu Nuggets

Crispy Nashville Hot Tofu nuggets made in the air fryer or the oven! These nuggets are easily vegan and a must for spice lovers. Enjoy them on their own, in a wrap, or in my kale salad with avocado ranch.
Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 12 minutes

Equipment

Ingredients 

  • 14 ounces extra-firm tofu
  • 2 tablespoons cornstarch
  • 2 teaspoons olive oil
  • 1/4 cup butter, regular or dairy-free; neutral oil is also OK
  • 1-2 tablespoons cayenne pepper, depending on your heat preference
  • 1-2 tablespoons honey or brown sugar, depending on your sweetness preference
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoons salt
  • 1/2 teaspoon black pepper

Instructions

  • Press the tofu to remove excess water. Tear the tofu into bite-size nugget pieces, then place in a large bowl.
  • Add the cornstarch and oil and gently toss until the tofu is well coated. Place in a single layer in an Air Fryer and cook for 10-12 minutes, until tofu is golden brown and very crispy on the outside.
  • While the tofu is cooking, melt the butter in a large microwave-safe bowl. Once melted, add the rest of the spice ingredients until well combined. The mixture should be like a thin BBQ sauce. If you aren't sure how spicy you want the nuggets, start with 1 tablespoon of cayenne and add from there.
    1-2 tablespoons cayenne pepper, 1-2 tablespoons honey or brown sugar, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoons salt, 1/2 teaspoon black pepper
  • Add the cooked tofu to the sauce and toss well, the nuggets should be very well coated in the sauce. Enjoy right away!

Notes

If you want to bake these nuggets, preheat the oven to 425 degrees. Line a baking sheet with a rimmed cooling rack, then lightly spray the rack with oil. Prep the tofu as directed and then cook for 25-30 minutes, flipping halfway through so they cook evenly. Toss with the sauce. 

Nutrition

Serving: 1servingCalories: 217kcalCarbohydrates: 12gProtein: 8gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 31mgSodium: 745mgPotassium: 223mgFiber: 1gSugar: 6gVitamin A: 1271IUVitamin C: 1mgCalcium: 43mgIron: 2mg
Course: main, Snack, tofu
Cuisine: American

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