Hot Honey Tofu Sliders with Spicy Ranch

Steps

1. 1

   Prepare the tofu by slicing it into thick slabs. You can also score or carve the surface to help the marinade and coating stick better.

2. 2

   Make the seasoned buttermilk by whisking together 2 cups oat milk, juice from 1/2 lemon, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper, a pinch of salt, 2 tbsp nutritional yeast, 1 tbsp chicken broth base, and approximately 1 cup of flour until thickened.

3. 3

   Place the tofu slabs into the buttermilk mixture and let them soak (the 'buttermilk bath').

4. 4

   Prepare the cornflake dry mix by combining 2 cups of processed cornflake crumbs, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper, 2 tbsp nutritional yeast, a pinch of salt, and 1/2 cup flour in a shallow bowl.

5. 5

   Make the spicy ranch by blending the soaked cashews, 1/2 cup oat milk, 2-3 tbsp lemon juice, 2 garlic cloves, 2 tsp Dijon mustard, 1 tsp onion powder, 1 tsp coarse salt, 1/2 tsp black pepper, a handful each of fresh parsley and dill, 1 tsp smoked paprika, and 3/4 tsp cayenne until completely smooth.

6. 6

   Remove tofu from the buttermilk, dredge thoroughly in the cornflake dry mix, and fry or bake until golden brown and crispy (visual cue: 'diabolical' golden color).

7. 7

   Prepare the vegan hot honey by mixing agave nectar with sriracha (and additional cayenne if desired) until well combined.

8. 8

   Toss the crispy tofu in the hot honey mixture until fully coated.

9. 9

   Assemble the sliders: Toast the rolls, spread a generous amount of spicy ranch on the bottom bun, add sweet pickles, place the hot honey tofu on top, and finish with the top bun.