Crispy Vegan Nashville Hot Tofu

Total Time: 50 Minutes | Prep Time: 10 Minutes | Cook Time: 40 Minutes | Servings: 4

Ingredients
15oz of extra firm tofu
1 cup of all purpose flour
1 and 1/2 cups of almond milk
2 cups of panko
1/3 cup of cayenne hot sauce
1/2 cup of coconut sugar
2 tsp of chili powder
1 tsp of onion powder
1 tsp of garlic powder
1/2 tsp of paprika
1/2 cup of water

Directions
1. Preheat oven to 400F and line a baking sheet with parchment paper.

2. Add flour and almond milk to a bowl.  Mix well and set aside.  Add about 1/2 cup of panko to a bowl and set aside.  Note:  Add about 1/2 cup of panko at a time to the bowl to prevent clumping as you coat tofu.

3. Cut tofu into bite-sized pieces.  Dip each piece into batter and coat well in panko.  Add each piece to baking sheet.

4. Bake for 40 minutes, flipping after 20 minutes.  Remove from oven and let cool.

5. To make the Nashville hot sauce, add hot sauce, coconut sugar, chili powder, garlic powder, onion powder, paprika, and water to a small sauce pan.  Mix well and bring to a boil.  Reduce to a simmer and cook for 5 minutes.  Stir frequently to prevent burning.  Remove from heat and let cool.

6. Once tofu and sauce have fully cooled, coat tofu in sauce.  Serve and enjoy!