Ingredients

1.

Tofu, raw (not silken), not cooked, extra firm, not drained
4 oz
2.

Seasoned salt
0.25 tsp
3.

Avocado oil
1 tbsp
4.

Red Hot Original Cayenne Pepper Sauce
2 tbsp
5.

Almond flour
1.5 tbsp
6.

Salt
1 dash
7.

Black pepper
1 dash
8.

Garlic powder
0.13 tsp
9.

Onion powder
0.13 tsp
10.

Paprika
0.5 tsp
11.

Cayenne
0.13 tsp
12.

Crushed Red Pepper Flakes
0.25 tsp
13.

Coconut oil
0.5 tbsp
14.

Mayonnaise, from soybeans (vegan)
1.5 tbsp
15.

Ketchup
0.5 tsp
16.

Curry powder
0.13 tsp
17.

Cumin, ground
0.13 tsp
18.

Garlic powder
0.13 tsp

Instructions

1.
Drain a block of extra firm tofu and use paper towels to absorb extra water from it. After draining, cut the amount needed from the block of tofu. You can keep any extra tofu in an airtight container in your refrigerator for up to 5 days. Slice the tofu you are using into cubes about 1X1 big. One serving makes about 9-10 pieces of tofu. Sprinkle seasoned salt over the tofu pieces.
2.
Leave the tofu aside and fill a small pot with avocado oil and your preferred brand of vinegar-based hot sauce. Heat the two ingredients over low heat while stirring until the oil and sauce come together. Let the sauce simmer over low heat so it can reduce a little to keep the oil from separating. Once done, take the pot off the heat and allow the sauce to cool and thicken.
3.
Return your attention to the tofu. Combine almond flour with salt, pepper, garlic powder, onion powder, paprika, cayenne, and red pepper flakes on a plate to make the breading. Gently press the tofu pieces into the almond flour breading so all six sides of each piece are coated. The tofu should still be wet enough that the flour sticks without needing any oil. Now, melt coconut oil in a non-stick pan over medium-high heat.
4.
When the oil is hot, place the breaded tofu in the pan. Let the tofu all cook on one side until they turn golden brown and naturally release from the pan. Flip the tofu pieces to the next side to continue cooking. Repeat the process until the tofu pieces are cooked again on all six sides. Once they ve cooked, transfer the fried tofu to a clean mixing bowl and let them cool for a couple of minutes.
5.
While the tofu is still warm, stir your hot sauce mixture from Step 2 back together. Pour the sauce over the fried tofu, and fold the tofu over in the sauce until the pieces are coated. Arrange the Nashville hot fried tofu on a serving plate. Whisk together a dipping sauce of vegan mayonnaise, ketchup, curry powder, cumin, and garlic powder (you can add other seasonings at your discretion). Serve the dipping sauce either chilled or warm with the fried tofu. You may include sliced pickles or other Keto-friendly vegan ingredients to complement the meal.