Crispy, golden fried tofu, spicy aioli, and crunchy toppings—this Crispy Southern Fried Tofu Sandwich with Spicy AioliSouthern comfort food with a plant-based twist!
Crispy Southern Fried Tofu Sandwich with Spicy Aioli: A Crispy, Spicy Plant-Based Take on a Classic
I’ve been testing this Crispy Southern Fried Tofu Sandwich for months, tweaking every step until it was just right. I set out to recreate the ever so popular fried chicken sandwich—minus the chicken—Southern style. The result? Crispy, golden tofu with a perfectly seasoned crust, layered with tangy pickled jalapeños, creamy spicy aioli, and all the fixings.
The secret to getting that signature crunch – a double dredge in cornstarch and buttermilk before coating in crispy panko. The spice – Tabasco in the batter and aioli for the perfect kick, though you can swap in Frank’s Red Hot if that’s your thing. Pile it high with pickles, add extra heat, or even drizzle on some hot honey for a little sweet and spicy action. However you make it, this sandwich is all about big flavors, bold textures, and pure comfort food satisfaction.
Why You’ll Love This Recipe
Crispy, Crunchy Perfection – Double-dredging the tofu in cornstarch and buttermilk-style batter before coating it in panko creates an ultra-crispy crust.
Southern Flavors – Seasoned with paprika, garlic, onion, and a kick of cayenne, this sandwich brings the heat and depth of a classic Southern fried chicken sandwich.
Spicy, Tangy, and Creamy – The combination of spicy aioli and quick-pickled jalapeños balances the richness of the crispy tofu with just the right amount of heat and tang.
Easily Customizable – Swap Tabasco for Frank’s Red Hot, pile on extra toppings, or drizzle on some hot honey for a sweet-spicy contrast.
Gluten-Free Option – Use gluten-free panko and swap the brioche bun for a gluten-free alternative.
Ingredient Highlight: Tofu
Tofu is a versatile plant-based protein made from soybeans that soaks up seasonings and marinades like a dream. Firm or extra-firm tofu holds its shape well and crisps up beautifully when fried, making it the perfect base for this sandwich. Its mild, neutral flavor allows the bold spices, tangy buttermilk mixture, and crispy coating to shine.
Madly Delicious Must-Know Tips & Questions
- If you have a wire rack, use it instead of a paper towel to cool the tofu—this prevents steaming and keeps it extra crispy.
- Let the pickled jalapeños sit longer for a stronger, tangier bite.
- Test if the oil is hot enough by dropping in a small breadcrumb—if it sizzles immediately, it’s ready for frying.
- For the crispiest crust, don’t skip the double dredge! Coating the tofu in cornstarch, buttermilk, then cornstarch again before panko creates an unbeatable crunch.
How do I get my tofu extra crispy?
Pressing the tofu removes excess moisture, and the double-dredging method helps build that thick, crunchy crust. Frying in hot oil at the right temperature (about 350°F) also ensures crispiness.
Can I bake or air-fry the tofu?
Yes! For baking, preheat to 425°F, spray with oil, and bake for 25–30 minutes, flipping halfway. For air-frying, cook at 400°F for 12–15 minutes, flipping once.
Can I make this gluten-free?
Yes! Use gluten-free panko and a gluten-free bun to keep the sandwich completely gluten-free.
How spicy is this sandwich?
It has a good kick from the cayenne, Tabasco, and jalapeños, but you can adjust by reducing or omitting the cayenne and jalapeños for a milder version.
Let’s Dish About Tabasco: Did You Know?
Tabasco sauce has been made the same way since 1868 on Avery Island, Louisiana. The peppers are still hand-picked, mashed, and aged in oak barrels for up to three years before being blended with vinegar and salt. This aging process gives Tabasco its signature bold, tangy heat that makes it a staple in Southern cooking.
Ready to bite into the crispiest, crunchiest, most flavor-packed sandwich ever? Try this Crispy Southern Fried Tofu Sandwich with Spicy Aioli!
Crispy tofu, spicy aioli, pickled jalapeños, and all the classic fixings—comfort food, the plant-based way. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to show off your creation!
More Sandwich Recipes
Crispy Southern Fried Tofu Sandwich with Spicy Aioli
Equipment
- Pan for frying tofu
- Small jar or bowl for pickling jalapeños
Ingredients
- 1 (8-ounce) block of firm tofu, pressed and sliced into 4 equal pieces widthwise
- 2 vegan brioche hamburger buns (or similar buns of choice)
- Vegetable or neutral oil for frying
- ⅓ cup panko breadcrumbs
Buttermilk Mixture
- ¼ cut nut or oatmilk of choise
- 2 tsp lemon juice
- 3-4 dashes of Tabasco
Cornstarch Mixture
- ⅓ cup cornstarch
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- ¼-½ tsp cayenne (adjust for spice preference)
- ¼ tsp black pepper
Spicy Aioli
- ¼ cup mayonnaise (like vegenaise)
- 2 tsp Tabasco (or Frank's Red Hot)
- Pinch of salt
Pickled Jalapeños
- 1 large jalapeño, sliced
- ¼ cup apple cider vinegar
- 2 tbsp water
- 1 tbp sugar
Additional Sandwich Toppings
- Butter lettuce or shredded romaine
- Bread and butter pickle slices
- Thinly sliced red onion
Instructions
- Quick Pickle the Jalapeños: In a small saucepan over medium heat, combine ¼ cup apple cider vinegar, 2 tbsp water, and 1 tbsp sugar. Stir until the sugar dissolves and the mixture comes to a simmer. Remove from heat, add the sliced jalapeño, and let sit in the fridge while preparing the rest of the sandwich.
- Press and Slice the Tofu: Press the 8-ounce block of tofu between two plated with a heavy pan on top, for 20 minutes to remove excess moisture. Once pressed, slice into 4 equal pieces widthwise.
- Prepare the Spicy Aioli: In a small bowl, mix ¼ cup mayonnaise and 2 tsp Tabasco with a pinch of salt. Stir until smooth and set aside.
- Make the Buttermilk Mixture: In a shallow bowl, whisk together ¼ cup nut or oat milk, 2 tsp lemon juice, and 3–4 dashes of Tabasco. Let sit for a minute to slightly thicken.
- Prepare the Cornstarch & Panko Mixtures: In a shallow dish, whisk together ⅓ cup cornstarch, 1 tsp salt, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp paprika, ¼–½ tsp cayenne, and ¼ tsp black pepper. In a separate shallow dish or plate, spread out ⅓ cup panko breadcrumbs to have ready for coating.
- Bread the Tofu: Dip each piece of tofu into the cornstarch mixture, ensuring it's fully coated. Then dip it into the buttermilk mixture. Repeat the process one more time—back into the cornstarch, then into the buttermilk. Finally, press the tofu into the panko breadcrumbs, ensuring an even, crispy coating. Reapeat with each piece of tofu and set aside.
- Fry the Tofu: Heat about ½ inch of vegetable or neutral oil in a frying pan over medium-high heat. Once hot, carefully place the breaded tofu pieces in the oil. Fry for 3–4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- Assemble the Sandwich: Spread the spicy aioli generously on both the top and bottom of the brioche buns. Layer the butter lettuce (or shredded romaine) and thinly sliced red onion on the bottom bun. Place the fried tofu on top, then finish with pickled jalapeños and pickle slices. Cover with the top bun and press lightly to secure everything in place.
- Serve & Enjoy: Finish assembling as desired and serve immediately!
Loved it! So good.