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Nashville Hot Tofu Sandwiches with Creamy Cabbage & Pear Slaw
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2 or 4 Serving Dinner

Nashville Hot Tofu Sandwiches

with Creamy Cabbage & Pear Slaw

If you can't stand the heat, stay out of Nashville. Nashville hot chicken gets its fierce, fiery spice from chili-infused oil, brushed onto crispy fried chicken straight from the fryer. We employ this same technique and coat crispy planks of tofu in spicy, smokey oil for our plant-based version of this iconic sandwich. Creamy slaw with juicy pear adds a cooling component to balance this protein-packed dinner.

Tags: High-Protein Nut-Free Chef's Choice High Fiber
Cook Time
2 Servings  |  20 min 4 Servings  |  30 min

Nutrition (per serving)

CALORIES
780
FAT
32g
CARBOHYDRATES
91g
PROTEIN
32g

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INGREDIENTS

  1. 1/4 cup vegan mayo
  2. 2 tbsp apple cider vinegar
  3. 4 oz chopped green cabbage
  4. 1 Bartlett pear, cut into matchsticks
  5. 1/4 cup cornstarch
  6. 1 tsp smoked paprika (divided)
  7. 1 tbsp cayenne pepper
  8. 10 oz organic extra firm tofu, patted dry and cut into 6 planks
  9. 1 tsp chili powder (divided)
  10. 1/2 tbsp agave (divided)
  11. 2 pretzel burger buns, sliced
  12. 2 oz dill pickle chips
  13. 1/4 cup vegetable oil*
  14. Salt*
  15. Pepper*
  16. *Not included
  17. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  18. For full ingredient list, see Nutrition.
  19. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: soy, wheat
Tools: Large nonstick skillet
Cook Time
2 Servings  |  20 min 4 Servings  |  30 min

Nutrition (per serving)

CALORIES
780
FAT
32g
CARBOHYDRATES
91g
PROTEIN
32g

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INSTRUCTIONS

1
Make the pear slaw

Whisk together mayo, vinegar, and a pinch of salt and pepper in medium bowl. Add cabbage and pear and toss to coat. Set aside.

2
Coat the tofu

Whisk together cornstarch, just half the paprika, just 1 tsp cayenne, ¼ tsp salt, and pepper in large bowl. Add the tofu and toss to coat. (4-servings: use 2 tsp cayenne, ½ tsp salt)

3
Fry the tofu

Heat ¼ cup vegetable oil in large nonstick skillet over medium-high heat until shimmering. Carefully add tofu and cook until deep golden brown and crispy, 2 to 4 minutes per side. Transfer fried tofu to paper towel-lined plate, using tongs, and sprinkle with salt and pepper. Remove from heat and let skillet with oil cool for 3 minutes. (4-servings: use ½ cup vegetable oil) (TIP: For the 4-serving meal, work in batches.)

4
Make the spicy coating

Off heat, stir in just 1 tsp agave, remaining smoked paprika, just half the chili powder, and just 1 tsp cayenne to skillet with oil. Return fried tofu to spicy oil and flip to coat. (4-servings: use 2 tsp agave, 1 tsp chili powder, 2 tsp cayenne) (TIPS: Keep remaining chili powder and agave for your own use. Add more cayenne if you prefer more spice.)

5
Assemble the sandwiches and serve

Move oven rack to middle position and set broiler to high. Toast buns, cut side up, directly on oven rack until lightly browned, 1 to 2 minutes. Place bottom half of each bun on serving plate and top with pickles, Nashville hot tofu, and creamy cabbage and pear slaw. Gently close sandwiches and serve with remaining slaw and pickles. Dig in! (TIP: All broilers are different. Watch carefully to ensure your buns don’t burn.)

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