Vegan Hot Honey Tofu

Name: Vegan Hot Honey Tofu
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 block(s) (12 oz / 350 g) extra-firm tofu (drained and cut into 6 squares about ½ inch thick (no need to press)); 4 cup(s) cornflakes ((gluten-free if preferred)); 3 tablespoon(s) nutritional yeast ((optional for extra flavor)); 1 teaspoon(s) smoked paprika; ½ teaspoon(s) onion powder; ½ teaspoon(s) garlic powder; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) black pepper; ½ cup(s) plant-based milk ((such as oat or soy)); 2 tablespoon(s) cornstarch; 2 tablespoon(s) Frank's Red Hot ((or similar hot sauce)); ½ cup(s) agave syrup; 2 tablespoon(s) Frank's Red Hot ((or similar hot sauce)); 1/2 teaspoon(s) cayenne pepper ((reduce for milder heat)); 1/2 teaspoon(s) chili powder; ½ teaspoon(s) garlic powder; ½ teaspoon(s) onion powder; Pinch(s) of salt ((or to taste)); 2 teaspoon(s) cornstarch; 4 teaspoons(s) cold water; Chopped fresh cilantro or parsley

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Vegan Hot Honey Tofu

Crunchy, chicken-y, spicy, sweet, and downright addictive. This tofu is perfectly crisp and drizzled with an easy vegan hot honey sauce you’ll want to put on everything! Leftovers? Save the extra hot honey for future dipping, drizzling, or glazing. (Optional: Spice levels are adjustable for your heat preference!)

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Prep Time15

Cook Time25

Total Time40

Meal Type: Dinner, Main Course

Keyword: hot honey, tofu, vegan

Special: Nut-Free, Seasonal (Hot Weather), Vegan Meat

Tool: Air Fryer, Food Processor, Mixer/Handmixer, Oven, Stove

Ingredient: Tofu

Servings: 3 -6 (makes 6 slices)

Ingredients

For the Tofu:

1 block(s) (12 oz / 350 g) extra-firm tofu drained and cut into 6 squares about ½ inch thick (no need to press)
4 cup(s) cornflakes (gluten-free if preferred)
3 tablespoon(s) nutritional yeast (optional for extra flavor)
1 teaspoon(s) smoked paprika
½ teaspoon(s) onion powder
½ teaspoon(s) garlic powder
1/4 teaspoon(s) salt
1/4 teaspoon(s) black pepper

For the Milk Mixture:

½ cup(s) plant-based milk (such as oat or soy)
2 tablespoon(s) cornstarch
2 tablespoon(s) Frank's Red Hot (or similar hot sauce)

For the Vegan Hot Honey:

½ cup(s) agave syrup
2 tablespoon(s) Frank's Red Hot (or similar hot sauce)
1/2 teaspoon(s) cayenne pepper (reduce for milder heat)
1/2 teaspoon(s) chili powder
½ teaspoon(s) garlic powder
½ teaspoon(s) onion powder
Pinch(s) of salt (or to taste)
2 teaspoon(s) cornstarch
4 teaspoons(s) cold water

Optional Garnish:

Chopped fresh cilantro or parsley

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Instructions

Preheat:
Oven Method: Preheat your oven to 425°F (220°C) and lightly grease a large baking sheet.
Air Fryer Method: Preheat your air fryer to 375°F (190°C).
Prepare the Coating: In a food processor, combine cornflakes, nutritional yeast, smoked paprika, onion powder, garlic powder, salt, and pepper. Pulse into fine crumbs. Alternatively, place cornflakes in a ziplock bag and crush them using a rolling pin. Transfer crumbs to a shallow bowl.
Make the Milk Mixture: In a medium bowl, whisk together the plant-based milk, cornstarch, and hot sauce until smooth.
Coat the Tofu: Dip each tofu slice into the coating liquid, then dredge in the cornflake mixture.
Tip: Place the soaked tofu into the crumbs and use your fingers to scoop crumbs overtop, burying the tofu. Gently press to adhere the crumbs (they will still be super crumbly). Carefully transfer the coated tofu to the baking sheet (or air fryer basket). Generously spray the tops with oil.
Bake the Tofu:
Oven Method: Bake for 15-20 minutes, until golden and crisp. No flipping required.
Air Fryer Method: Lightly grease the basket, place tofu in a single layer (work in batches), and air fry for 12-15 minutes until crispy. No flipping required.
Make the Vegan Hot Honey: While the tofu cooks, prepare the sauce. In a small saucepan, whisk together agave syrup, hot sauce, cayenne, chili powder, garlic powder, onion powder, and a pinch of salt over medium heat until bubbling. In a small bowl, mix cornstarch and water to form a slurry. Whisk the slurry into the sauce and continue cooking for 1-2 minutes until slightly thickened.
Assemble and Serve: Drizzle the hot honey sauce over the crispy tofu or serve it on the side as a dip. Garnish with fresh cilantro or parsley, if desired.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) for 5-7 minutes or in the air fryer for 3-5 minutes to retain crispiness. Store leftover vegan hot honey in a sealed jar at room temperature for up to 1 month, or in the fridge for up to 3 months.

Notes

Tips and Variations:

Oil-Free Option: Skip the oil spray entirely. The tofu will still crisp up nicely. For extra crunch, transfer the remaining milk mixture to a spray bottle and lightly mist the coated tofu before baking or air frying.
Customize the Heat: Reduce the cayenne and hot sauce for a milder flavor or add more for extra spice.
Serving Suggestions: Pair with rice, mashed potatoes, roasted vegetables, or a fresh green salad. Or place it on a bun to make an epic fried chicken-inspired sandwich.
Got leftover vegan hot honey? Lucky you! Use it as a dip for vegan nuggets, drizzle it over roasted vegetables, pizza, biscuits, or cornbread. You can even swap it for preserves in my vegan baked brie dip, add a little sweet and spice to a homemade salad dressing, dip French fries into it, or serve it on your charcuterie board with vegan cream cheese and crackers. It’s sweet, spicy, and guaranteed to become your new favorite kitchen staple.

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