This Hot Honey Tofu is crispy on the outside and tender on the inside. Coated in vegan hot honey for a sweet and spicy flavor combo. The delicious hot honey chicken turned plant-based.
I recently shared my buffalo tofu wing recipe, where I breaded the tofu, baked it, then coated it with buffalo sauce and baked it again. That tofu was the best breaded tofu I've had. (Good enough to have my non-vegan friends coming back for seconds at the Super Bowl.)
So I knew I needed to bring that cooking method into any new breaded tofu recipes I dreamt up.
Hot honey tofu immediately came to mind. And let me tell you, this tofu is delightful!
Jump to:
Why I love this Vegan Hot Honey Tofu
- Crunchy on the outside, tender on the inside - the cornflake breading is fire
- Dietary needs - this tofu is vegan, gluten-free, dairy-free, and refined sugar free
- Great party appetizer - perfect for game-day, the holidays, or any gathering
- High protein - tofu is packed with plant-based protein!
- Perfect for all ages - this recipe is definitely kid-friendly. But adults will enjoy too
- Crispy, crunchy, delicious - everything you want in a good wing
Why this recipe works
Super firm tofu. Or pressed extra firm tofu. The firmest tofu option, usually found in a vacuum sealed bag, makes the best texture for this tofu. The blocks don't fall apart, yet are quite tender. They have the texture of chicken nuggets.
Double bake method. This is now my go-to method for all breaded tofu baking. You bake the tofu with the breadcrumb coating first, to get a nice solid breading layer. Then you toss in sauce and bake again. The flavor from the sauce remains on the outside and the wings get nice crispy on the outside, yet stay tender on the inside.
Ingredient Notes & Substitutions
- Super Firm Tofu: super firm tofu is a vacuum-packed tofu that does not require any pre-pressing - if you like a solid, firm tofu, look for super firm. Extra firm also works - you can press it if you want, or just make the recipe as-is. I love the softer texture of the extra firm and the super firm is more nugget-like. Either is perfect!
- Cornstarch: cornstarch helps to give an extra crunch
- Non-Dairy Milk: any unsweetened non-dairy milk will work
- Breadcrumbs: gluten-free or regular breadcrumbs work here. Check to make sure the one you buy is vegan!
- Cornflakes: I love the extra depth of flavor and crunch from cornflakes. If you don't want to use cornflakes, feel free to use extra breadcrumbs.
- Spices: salt, garlic powder, paprika, black pepper
- Vegan Hot Honey: I made my own vegan hot honey from agave. It takes 5 minutes and is super easy!
- Frank's Red Hot: for just a bit more heat on the tofu
- Olive Oil: I don't typically add extra oil but since the hot honey and the Frank's Red Hot do not contain any oil, adding just a bit of oil to the mixture helps to create a super crispy texture. This is optional though!
Step-By-Step Instructions
Step 1. Preheat the oven or air fryer to 400°F. Line a baking sheet with parchment paper.
Step 2. Place the cornstarch in a shallow bowl. Set aside. Place the non-dairy milk a second shallow bowl. Set aside next to the cornstarch. Mix the breadcrumbs, cornflakes, salt, garlic powder, paprika and pepper in a third shallow bowl. Set aside next to the other two bowls.
Step 3. Cut each block of tofu into 12 rectangles by slicing the block into thirds height-wise, then in half lengthwise, then and in half widthwise.
Step 4. Coat each piece of tofu in the cornstarch, then non-dairy milk, then breadcrumb mixture, pressing down gently on each side to help the breadcrumbs stick.
Step 5. Arrange on the prepared baking sheet and bake for 30 minutes or air fry for 15 minutes, flipping halfway through.
Step 6. Meanwhile, in a medium bowl, whisk together the vegan hot honey, franks red hot, and optional olive oil.
Step 7. Remove the tofu from the oven and coat each strip in the hot honey sauce.
Step 8. Return the tray to the oven and bake 20 more minutes or air fry for 10 more minutes, until crispy.
Step 9. Serve with more hot honey.
Serving suggestions
Serve this tofu with extra vegan hot honey, of course.
Vegetables. My classic roasted broccoli & cauliflower goes with everything. A colorful salad is perfect on the side, or serve the tofu right on top. Or cook up some sautéd spinach or sautéd zucchini.
Sides. While the oven's on, bake some sweet potato fries to go with. Or serve with rice, pasta, or quinoa.
FAQ & Expert Tips
When using extra firm tofu, I prefer making this recipe with tofu that hasn't been pressed - it has a lighter texture that compliments the heavier texture of the breadcrumbs.
You definitely can press the tofu if you want.
Or you can use a super firm tofu that doesn't require any pressing.
I often use gluten-free breadcrumbs when breading tofu - they sub 1:1 for regular. When purchasing gf breadcrumbs, check the ingredient list. Some gluten-free breadcrumbs contain eggs!
To avoid making a complete mess, use the wet-hand dry-hand method when coating your tofu. Use one hand to pick up the uncoated tofu and dip it in cornstarch and milk. Transfer it to the breadcrumb mixture then use the other hand to coat in breadcrumbs. Keeping one hand "dry" and the other "wet".
There are many types of air fryers out there, so be careful when making this recipe for the first time. You may need to air fry for more or less time.
Whether you're using an air fryer or oven, be sure to arrange the nuggets in a single layer. You don't want the nuggets to stick to each other, and you want to give them opportunity to get crispy on all sides.
For the crispiest results when reheating tofu, place back in the oven at 350°F or an air fryer at 300°F and heat for a few minutes until warm. Otherwise, just microwave!
Store the tofu the refrigerator. Leftovers will last in the fridge for 5-7 days.
Recipe Prayer
Thank you God for this protein-packed meal. Thank you for the food on this table, allow it to fuel and fill our bodies to do Your work. Amen.
More crispy tofu recipes
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📖 Recipe
Hot Honey Tofu
Ingredients
- 2 16 Ounce Blocks Super Firm or Extra Firm Tofu
- ¾ Cup Cornstarch
- ¾ Cup Non-Dairy Milk
- ¾ Cup Breadcrumbs
- ¾ Cup Crushed Cornflakes
- 1 ½ Teaspoons Salt
- 1 ½ Teaspoons Garlic Powder
- ¾ Teaspoon Paprika
- ¼ Teaspoon Black Pepper
- 1 Cup Vegan Hot Honey plus more to serve if desired
- 2 Tablespoons Frank's Red Hot
- 1 Teaspoon Extra Virgin Olive Oil optional but helps with crispiness *see notes
Instructions
- Preheat the oven or air fryer to 400°F. Line a baking sheet with parchment paper.
- Place the cornstarch in a shallow bowl. Set aside.Place the non-dairy milk a second shallow bowl. Set aside next to the cornstarch.Mix the breadcrumbs, cornflakes, salt, garlic powder, paprika and pepper in a third shallow bowl. Set aside next to the other two bowls.
- Cut each block of tofu into 12 rectangles by slicing the block into thirds height-wise, then in half lengthwise, then and in half widthwise.
- Coat each piece of tofu in the cornstarch, then non-dairy milk, then breadcrumb mixture, pressing down gently on each side to help the breadcrumbs stick.
- Arrange on the prepared baking sheet and bake for 30 minutes or air fry for 15 minutes, flipping halfway through.
- Meanwhile, in a medium bowl, whisk together the vegan hot honey, franks red hot, and optional olive oil.
- Remove the tofu from the oven and coat each strip in the hot honey sauce.
- Return the tray to the oven and bake 20 more minutes or air fry for 10 more minutes, until crispy.
- Serve with more hot honey.
Notes
Nutrition
Nutrition information is an estimate.
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