Step 1

Preheat:Oven Method: Preheat your oven to 425°F (220°C) and lightly grease a large baking sheet.Air Fryer Method: Preheat your air fryer to 375°F (190°C).

Step 2

Prepare the Coating: In a food processor, combine cornflakes, nutritional yeast, smoked paprika, onion powder, garlic powder, salt, and pepper. Pulse into fine crumbs. Alternatively, place cornflakes in a ziplock bag and crush them using a rolling pin. Transfer crumbs to a shallow bowl.

Step 3

Make the Milk Mixture: In a medium bowl, whisk together the plant-based milk, cornstarch, and hot sauce until smooth.

Step 4

Coat the Tofu: Dip each tofu slice into the coating liquid, then dredge in the cornflake mixture.Tip: Place the soaked tofu into the crumbs and use your fingers to scoop crumbs overtop, burying the tofu. Gently press to adhere the crumbs (they will still be super crumbly). Carefully transfer the coated tofu to the baking sheet (or air fryer basket). Generously spray the tops with oil.

Step 5

Bake the Tofu:Oven Method: Bake for 15-20 minutes, until golden and crisp. No flipping required.Air Fryer Method: Lightly grease the basket, place tofu in a single layer (work in batches), and air fry for 12-15 minutes until crispy. No flipping required.

Step 6

Make the Vegan Hot Honey: While the tofu cooks, prepare the sauce. In a small saucepan, whisk together agave syrup, hot sauce, cayenne, chili powder, garlic powder, onion powder, and a pinch of salt over medium heat until bubbling. In a small bowl, mix cornstarch and water to form a slurry. Whisk the slurry into the sauce and continue cooking for 1-2 minutes until slightly thickened.

Step 7

Assemble and Serve: Drizzle the hot honey sauce over the crispy tofu or serve it on the side as a dip. Garnish with fresh cilantro or parsley, if desired.Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) for 5-7 minutes or in the air fryer for 3-5 minutes to retain crispiness. Store leftover vegan hot honey in a sealed jar at room temperature for up to 1 month, or in the fridge for up to 3 months.