If you’re craving bold flavor and crispy texture, this Spicy Maple Crunch Tofu is about to become your new favorite plant-based recipe! Made with a crave-worthy blend of maple syrup, Sriracha, crushed tortilla chips, and crispy tofu, this dish strikes the perfect balance between sweet, spicy, and savory. Whether you’re vegan, vegetarian, or just tofu-curious, this recipe is a must-try.
Perfect as a protein-packed snack, party appetizer, or main course over rice or noodles!
🧄 Why You’ll Love This Spicy Maple Crunch Tofu
✅ Super crispy without deep frying
✅ High in plant-based protein
✅ Sweet, spicy, and smoky flavor
✅ Air fryer and oven instructions
✅ 100% vegan and dairy-free
🧺 Ingredients You’ll Need
✳️ For the Crispy Tofu:
- 1 block (16oz) super firm tofu, torn into bite-sized chunks
- ¾ cup unsweetened plant milk (like soy or almond)
- 1 tbsp apple cider vinegar (for vegan buttermilk)
- 2 tbsp nutritional yeast
- 1 tsp each: garlic powder, onion powder, smoked paprika, Italian herbs, and sea salt
- ⅓ cup all-purpose flour
- 1 cup crushed tortilla chips (lime flavor adds a zesty twist!)
- 1½ tbsp neutral oil (avocado, canola, or grapeseed)
✳️ For the Spicy Maple Sauce:
- ½ cup maple syrup
- 1 tbsp Sriracha (or more for extra heat!)
- 2 tbsp neutral oil
- 2 scallions, chopped (white and green parts separated)
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 tbsp sesame seeds
- 1 tbsp gochugaru (Korean red pepper flakes) or red chili flakes
- 2 tbsp peanuts, chopped
- 1 tsp sea salt
- Juice of 2 limes
👩🍳 How to Make Spicy Maple Crunch Tofu
1. Prep the Vegan Buttermilk Batter
In a large bowl, mix plant milk and apple cider vinegar. Let sit 5–10 minutes to curdle slightly. Then add nutritional yeast, all your seasonings, and flour, whisking until smooth.
2. Coat the Tofu
Tear the tofu into bite-sized pieces and stir into the batter until fully coated.
3. Crush & Coat
In a separate bowl, place your crushed tortilla chips. Roll the battered tofu pieces in the chips and coat evenly.
4. Air Fry or Bake
Place coated tofu in your air fryer basket or on a parchment-lined baking sheet. Drizzle with oil.
- Air fry at 400°F for 15 minutes
- Bake at 380°F for 25–30 minutes, flipping halfway
Let the tofu cool to room temp before saucing!
🔥 Make the Spicy Maple Sauce
- In a bowl, mix maple syrup and Sriracha and set aside.
- Heat oil in a skillet over medium-low heat. Add white scallions, shallots, and garlic. Cook 2–3 minutes until golden.
- Stir in sesame seeds, gochugaru, and peanuts. Sauté 1 more minute.
- Immediately pour this fragrant oil mix into the maple-Sriracha bowl.
- Stir in lime juice, green scallion parts, and sea salt. Whisk to combine.
🍽 Assemble & Serve
Pour the warm, spicy maple sauce over your crispy tofu and toss gently to coat. Serve over:
- Steamed rice or quinoa
- Noodles
- Stuffed in lettuce wraps or tacos
- Or just eat as-is with a side of your favorite dip!
🔁 Recipe Tips + Substitutions
- No gochugaru? Use red chili flakes or a pinch of cayenne.
- Nut-free? Skip the peanuts or sub with sunflower seeds.
- Gluten-free? Use GF flour and gluten-free tortilla chips.
❤️ Crave More Vegan Comfort Food?
Check out more reader-favorite recipes like:
- Crispy Gochujang Cauliflower Wings
- Sticky Orange Tofu Stir-Fry
- Smoky BBQ Jackfruit Sliders
📌 Pin & Share This Spicy Maple Crunch Tofu
Don’t forget to save this recipe for your next plant-based meal prep day! Share with a tofu-lover or spice enthusiast!
Spicy Maple Crunch Tofu
Ingredients
FOR THE TOFU
- 1 block (16oz) super firm tofu, torn into bite-sized pieces
- ¾ cup plant milk
- 1 tbsp apple cider vinegar
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp Italian herbs
- 1 tsp sea salt
- ⅓ cup all-purpose flour
- 1 cup crushed tortilla chips
- 1½ tbsp neutral oil
FOR THE SAUCE
- ½ cup maple syrup
- 1 tbsp Sriracha
- 2 tbsp neutral oil
- 2 scallions white and green parts chopped separately
- 1 shallot finely chopped
- 2 medium garlic cloves finely chopped
- 1 tbsp sesame seeds
- 1 tbsp gochugaru or red pepper flakes of choice
- 2 tbsp peanuts chopped
- 1 tsp sea salt
- 3 tbsp lemon juice
Instructions
- In a large bowl whisk together the milk and vinegar and let sit 5-10 minutes to curdle, which creates vegan “buttermilk”.
- To the milk add the nutritional yeast, seasonings and flour and whisk until you have a smooth mixture, slightly thinner in consistency than a pancake batter.
- Add in the tofu pieces and gently stir until all the pieces are covered.
- In a separate bowl spread the crushed tortilla chips in an even later.
- Taking a few battered tofu pieces at a time, shake the bowl to roll until the pieces are well coated in the crushed chips.
- Transfer the coated tofu to the basked of an air fryer (or place on a sheet pan lined with parchment paper) and repeat the process for all the tofu pieces.
- Drizzle the tofu pieces with the neutral oil and air fry at 400° for 20 minutes (or bake in the oven at 380°F for 25 minutes or until golden and crispy).
- In the meantime make the sauce. Start by combining the Sriracha and maple syrup in a medium bowl and set aside.
- In a small skillet heat up the 2 tbsp neutral oil on medium low. Once shimmering, add the white parts of the scallions, the shallots and the garlic. Fry, stirring frequently, until fragrant and starting to turn golden, about 2-3 minutes.
- Add the sesame seeds, gochugaru (or red pepper flakes) and peanuts, continue stirring to avoid burning and let them toast for 1 minute, or until everything is golden. Remove from heat.
- Immediately pour all the contents of the skillet into the bowl with the maple syrup and Sriracha and whisk vigorously to combine.
- Stir in the green parts of the scallions, sea salt and lime juice and mix again. Set aside till ready to use.
- Once the tofu has cooked, allow it to cool 5-10 minutes before adding the sauce. Serve with rice (or your grain of choice) and broccoli (or your veg of choice).