Vegan Hot Honey Crispy Tofu Sandwich

Crispy Tofu

1. 1

   Place cornstarch in one bowl, soy milk in a second bowl, and a mixture of panko, garlic powder, onion powder, paprika, and salt in a third bowl. Dip each tofu piece first in cornstarch, then in soy milk, and finally in the seasoned panko, ensuring an even coating. Fry the coated tofu in oil over medium‑high heat until golden and crispy on both sides, about 4–5 minutes per side, or alternatively bake at 375°F for 30 minutes, flipping halfway through.

2. 2

   Hot Honey Buffalo Sauce: In a small saucepan, melt the vegan butter over low heat. Whisk in the vegan hot honey and buffalo sauce until fully combined and smooth; keep warm.

Dill Aioli

3. 3

   In a bowl, combine vegan mayo, minced garlic, onion powder, fresh dill (or dried dill), pickle juice, a pinch of salt, and black pepper. Mix until the sauce is smooth and creamy.

Assembly

4. 4

   Toast the buns until lightly browned. Spread a generous layer of dill aioli on each bun half, place the crispy tofu on the bottom bun, drizzle with the hot honey buffalo sauce, add dill pickles, and top with extra aioli if desired. Serve immediately.