Nashville-Style Hot Tofu Sliders

You can skip rice flour and milk unless you want a thicker breading. Coat tofu with cornstarch and fry it. I do it all the time. For extra crunch, coat tofu and let it sit a few minutes, then coat again.

Not hard for vegans to sub at all. Anything that calls for butter, if vegan, use Miyoko's cultured butter and if you can't find that any plant based butter will do, but none taste as good as Miyoko's. I prefer oat milk for dairy sub. It's creamier than almond or soy.

you can put a bit of rice in a food processor and grind it to a powder

what can i use if I don't have rice flour??

I am not vegan but I eat mainly vegetarian. Getting enough protein (and not overdoing it on fats and carbs) is a constant struggle. I LOVE cheese - but my heart and digestive health don’t. There’s definitely an audience for tofu, even for people who aren’t vegan!

Freeze your firm tofu at least once. Drain, then weighted, refreeze if you have time. It really dries it out nicely to accept marinades and changes complexity of chew.

RE: Rice Flour: Substitute with all-purpose flour. The major difference between the two is protein content: 6-7% for rice vs 9-10% for AP, which makes breads (e.g., Vietnamese-style baguettes for banh mi, which combine wheat & rice flours) softer than regular bread. Here, I'm not sure it makes a difference.

Corn starch can substitute for rice flour.

I love to air-fry tofu. It comes out crispy on the outside and soft and creamy inside. Easy to make vegan too. Substitue milk & Butter for plant-based products. Use Veganaise instead of regular mayo.

Made these and the texture of the tofu was perfect! Super tasty. I served with some homemade coleslaw and sliced cucumber on top,, which added some vinegar and crunch to the dish (for those who said it was too bland with just mayo).

This recipe is so delicious. Don’t worry about it if you don’t have rice flour - we just dredged in AP flour and it worked totally fine.

And not every vegetarian recipe makes a good vegan recipe. Its pretty clear that butter is playing a role contributing to flavor and therefore that changing to a form of oil may change the flavor of the dish. Similarly, milk is more than just a liquid and some of the obvious alternatives - soy milk, rice milk, - may not provide the same coating effect that regular milk provides. Certain substitutions might work and yield a good dish, but whether it would be the same dish is another matter,

Often people eat tofu because the like it, not because they wish they were eating paneer but find it unacceptable.

tofu (or anything else) in simple beer batter easier. flour, (all purpose or rice combo if you like, or Panko if you like crispy) corn starch(either in batter or dry and dredge product) and salt, use beer ( Lighter for light, darker for sweeter and heavier) as only liquid, whisk in to make batter to consistency you prefer, and dip pre-dried anything, tofu, fish, chicken in batter and fry in 375 degree peanut oil.

Options include plant milk...cashew, almond, oat, etc. Vegan butter is readily available and can be substituted in most recipes.