Lauren Hartmann and Julie Grace
Tender and flavorful on the within, extraordinarily crispy and crunchy on the surface—this fiery tofu is so good you’ll wish to eat the entire batch in a single go.
January 5, 2026
Pair this crispy, baked tofu from the Southern Vegan cookbook with vegan mac and cheese and garlicky collard greens for the final word consolation meal.
What you want:
1 (15-ounce) block extra-firm tofu, pressed
2 cups vegan milk
¼ cup plus 1 teaspoon scorching sauce, divided
2 teaspoons agave nectar
2 teaspoons salt, divided
1¼ cups cornstarch
1 teaspoon chili powder
3 cups cornflakes, crushed
⅓ cup maple syrup
What you do:
- Lower tofu into 6 to eight massive triangles. In a medium bowl, whisk milk, ¼ cup scorching sauce, agave, and 1 teaspoon salt. Add tofu triangles to bowl and let marinate at the very least 1 hour, or longer to develop extra taste. Preheat oven to 400 levels. Spray a medium baking sheet with cooking spray.
- Place 2 massive bowls subsequent to bowl of marinated tofu to create a dredging station. To first bowl, add cornstarch, remaining 1 teaspoon salt, and chili powder, and whisk to mix. Into second bowl, add crushed cornflakes. Place a marinated tofu triangle into cornstarch and toss to coat fully. Dip again into marinade, then dredge once more in cornstarch. Return to marinade one final time earlier than inserting in bowl of cornflakes, flipping to coat. Press cornflakes onto tofu to coat fully. Place tofu on ready baking sheet. Repeat with all tofu items. Spray high of tofu with cooking spray.
- Bake quarter-hour, then flip and bake for 15 extra minutes, or till tofu is crispy. Whereas tofu is baking, in a small bowl, whisk maple syrup and remaining 1 teaspoon scorching sauce. When tofu is completed, drizzle with spicy maple syrup and serve instantly.
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