Name: Crispy Vegan Hot Honey Tofu with Avocado Mango Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Fusion
Ingredients: 15 oz super-firm or extra-firm tofu, pressed; 1 cup almond milk (or other dairy-free milk); 1/2 cup all-purpose flour (60g); 1/4 cup cornstarch (35g); 3/4 tsp salt; 2 cups finely crushed vegan round crackers (126g); 1–2 tbsp vegetable oil or olive oil; 1/2 cup agave nectar (169g); 3/4 tsp red pepper flakes (1g); 2 tbsp melted vegan butter (28g); 1 cup fresh mango, diced; 1/2 cup sweet white corn; 2 tbsp fresh cilantro, chopped; 1 green onion, minced; 1 tsp lime zest; 2–3 tsp lime juice; 1/8–1/4 tsp salt; 1/2 large avocado, diced; 4 cups cooked jasmine rice; 1 cup fresh basil or cilantro for garnish

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This crispy vegan hot honey tofu is coated in a buttery cracker crust, baked until perfectly golden, and tossed in a sticky, sweet-spicy glaze. Paired with a refreshing mango avocado salad and fluffy jasmine rice, it creates a vibrant and satisfying plant-based meal ideal for warm weather.

Why You’ll Love This Recipe

This recipe delivers the perfect balance of flavors and textures. The tofu turns incredibly crispy thanks to its cracker coating, while the homemade vegan hot honey adds a luscious sticky glaze with the ideal amount of heat. The fresh mango avocado salad brings brightness and a cooling contrast that complements the warmly spiced tofu. It’s easy to prepare, great for meal prepping, and a delicious way to elevate tofu into a standout entrée.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Vegan Hot Honey Tofu:
15 oz super-firm tofu (or extra-firm tofu, pressed)
1 cup almond milk (or other dairy-free milk)
1/2 cup all-purpose flour (60g)
1/4 cup cornstarch (35g)
3/4 tsp salt
2 cups finely crushed vegan round crackers (126g)
1–2 tbsp vegetable oil or olive oil
1/2 cup agave nectar (169g)
3/4 tsp red pepper flakes (1g)
2 tbsp melted vegan butter (28g)

For the Mango Salad:
1 cup fresh mango, diced
1/2 cup sweet white corn
2 tbsp fresh cilantro, chopped
1 green onion, minced
1 tsp lime zest
2–3 tsp lime juice
1/8–1/4 tsp salt
1/2 large avocado, diced

For Serving:
4 cups cooked jasmine rice
1 cup fresh basil or cilantro for garnish

Directions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Drain and blot the tofu, then tear it into 1-inch pieces.
Pour almond milk into a small bowl. In another shallow bowl, mix the flour, cornstarch, and salt. Place the crushed crackers in a third bowl.
Dip each tofu piece into almond milk, then coat in the flour mixture. Dip again in almond milk, then coat in the crushed crackers, gently pressing to adhere. Arrange on the baking sheet.
Drizzle the tofu with oil. Bake for 25–30 minutes, flipping halfway, until crisp and golden.
While baking, whisk together the agave, red pepper flakes, and melted vegan butter to create the vegan hot honey.
Toss the baked tofu in the vegan hot honey. For extra crispiness, return to the oven for 10–15 minutes, watching carefully to avoid burning.
Prepare the salad by combining mango, corn, cilantro, green onion, lime zest, lime juice, and salt. Fold in the avocado gently.
Serve the tofu over jasmine rice with the mango avocado salad and garnish with basil or cilantro.

Servings and timing

Serves: 4
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: About 1 hour

Variations

Swap almond milk with oat or soy milk for a nut-free option.
Replace agave with maple syrup for a deeper caramel-like sweetness.
Use gluten-free crackers and flour to make the recipe fully gluten-free.
Add extra spices like smoked paprika or garlic powder to the breading for a more robust flavor.
Try pineapple or peach in place of mango for a different fruity salad twist.

Storage/Reheating

Tofu: Store in an airtight container in the fridge for 3–4 days. The coating will soften, but reheating in a 425°F (220°C) oven for 10–15 minutes will restore crispiness.
Mango Avocado Salad: Keeps 1–2 days in the fridge. The lime juice helps preserve the avocado, though some browning may occur.
Rice: Stores well for up to 4 days. Reheat with a splash of water for moisture.

FAQs

How do I keep the tofu extra crispy?

Use super-firm tofu, press out moisture if needed, and bake at a high temperature. Flipping halfway ensures even crisping.

Can I air fry the tofu instead of baking?

Yes. Air fry at 400°F (200°C) for 12–15 minutes, shaking halfway, until golden and crisp.

Can I make the vegan hot honey less spicy?

Reduce the red pepper flakes or replace part of them with mild chili powder for softer heat.

Can I prepare the tofu in advance?

You can bread the tofu ahead and refrigerate it for a few hours before baking. Bake just before serving for best texture.

What can I use instead of crackers?

Use panko breadcrumbs or gluten-free crumbs. The texture will differ slightly but still crisp well.

Is there a substitute for agave nectar?

Maple syrup or vegan honey both work well and offer a similar sticky consistency.

Can I pan-fry the tofu instead of baking?

Yes. Shallow fry in a lightly oiled pan over medium heat until crisp on all sides.

Can I add vegetables to the rice bowl?

Absolutely. Steamed broccoli, snap peas, carrots, or sautéed greens pair beautifully with the sweet-spicy tofu.

Will the coating fall off when tossing in the glaze?

Toss gently and use a large bowl. For firmer adherence, press the cracker coating more firmly onto the tofu before baking.

Can I double the recipe?

Yes. Use two baking sheets to avoid overcrowding, which helps keep the tofu crisp.

Conclusion

This crispy vegan hot honey tofu with avocado mango salad transforms simple plant-based ingredients into a vibrant, flavor-forward meal. With its irresistible balance of sweet heat, crunchy coating, and refreshing fruit salad, it’s a dish that feels both comforting and bright—perfect for weeknights, meal prep, or impressing guests with a unique vegan entrée. Enjoy every sticky-crispy bite.