Tofu Hot Dogs
Easy tofu hot dogs coated in a paprika and cumin batter and topped with plant-based pink coleslaw. This vegan-friendly take on the American classic is sweet, spicy, and ready in under 30 minutes.
Servings 6
Ingredients
- 14 oz extra-firm tofu drained and pressed
- ¼ cup ketchup
- ¼ cup yellow mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ tsp paprika
- ¼ tsp ground cumin
- ¼ tsp black pepper
- ⅛ tsp cayenne pepper
- ⅛ tsp celery seed
- 1 tbsp olive oil
- 6 hot dog buns
Toppings
- 2 cups vegan pink coleslaw
- 4 tbsp yellow mustard
Instructions
- In a medium-sized bowl, combine the ketchup, mustard, onion powder, garlic powder, paprika, cumin, black pepper, cayenne pepper, and celery seed
- Cut the tofu into 6 equal pieces lengthwise
- Add the tofu to the bowl with the ketchup mixture and stir gently until well coated
- Heat the olive oil in a large skillet over medium heat
- Add the tofu and cook for 5-7 minutes per side or until browned
- Serve on hot dog buns and enjoy
Notes
- If you want a spicier tofu hot dog, add more cayenne pepper to the ketchup mixture
- You can substitute hot dog buns for whole wheat or gluten-free buns if desired