Ingredients

2 (14-oz.) blocks extra-firm tofu, drained

1/4 cup brine from bread and butter pickles, plus pickles for serving

1/4 cup Dijon mustard

1/4 cup hot sauce, plus more for serving

2 tablespoons apple cider vinegar

1 cup (120 g) all-purpose flour

1/2 cup finely ground yellow cornmeal

1 tablespoon cornstarch

2 teaspoons chili powder

1 1/2 teaspoons cayenne pepper

1 teaspoon onion powder

1/2 teaspoon baking powder

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

Vegetable oil, for frying (2 to 3 cups)

1 garlic clove

1/2 cup vegan mayonnaise

2 teaspoons fresh lemon juice

Freshly ground black pepper

4 soft hamburger buns

4 green lettuce leaves

Instructions

Step 1: Arrange tofu blocks in a single layer on a freezer-safe plate or container. Cover and freeze until solid, at least 5 hours or up to 1 month.

Step 2: Remove tofu from freezer and let defrost completely—about 4 hours on the counter or overnight in the refrigerator. Drain off any excess water.

Step 3: Line a baking sheet with paper towels. Place tofu in a single layer on the sheet, cover with more paper towels and another baking sheet. Weight the top sheet with heavy objects and let tofu drain for at least 1 hour, changing paper towels when wet, or refrigerate overnight.

Step 4: In a shallow bowl, whisk together pickle brine, mustard, hot sauce, and vinegar. In another bowl, whisk flour, cornmeal, cornstarch, chili powder, cayenne, onion powder, baking powder, garlic powder, and 1/2 teaspoon salt.

Step 5: Cut each tofu block into two thinner planks, yielding 4 total pieces. One at a time, coat tofu in the flour mixture, then dip into the brine mixture. Repeat this process twice more, ending with flour mixture, and place on a clean plate.

Step 6: Heat oil in a cast-iron skillet to 1/2 inch depth over medium-high heat until shimmering, then reduce heat to medium.

Step 7: Fry tofu until golden brown on both sides, about 5 minutes per side. Transfer to paper towels to drain excess oil.

Step 8: Smash garlic clove with salt into a paste using the side of a knife. Stir garlic paste into vegan mayo with lemon juice. Season with salt and pepper to taste.

Step 9: Spread garlic mayo on the bottom halves of buns. Layer with lettuce, fried tofu, pickles, and drizzle with hot sauce. Top with the bun’s crown and serve immediately.

Tips & Variations

Freezing and pressing the tofu removes excess moisture, helping achieve a crispier crust—don’t skip this step.

For extra heat, add a pinch more cayenne pepper or use your favorite spicy hot sauce.

Swap out the vegan mayo with regular mayonnaise if preferred, or try a chipotle mayo for a smoky twist.

Try adding sliced tomatoes or avocado for added freshness and creaminess.

FAQs

Can I use regular chicken instead of tofu?

This recipe is designed for tofu, but you can adapt the marinade and coating for chicken if desired. Adjust frying times accordingly to ensure chicken is cooked through.

How do I make this sandwich less spicy?

Reduce or omit the cayenne pepper and hot sauce in both the marinade and the drizzle. You can also substitute milder hot sauce or use plain mustard instead of Dijon for less heat.