INGREDIENTS
14 oz
extra-firm tofu
1 1/2 cups
pickle juice
1 tbsp
hot sauce
1 tbsp
dijon mustard
1 tsp
red-pepper flakes
2 tbsp
grapeseed oil oil
1/2 cup
dijon mustard
2 cups
flour
1/2 tsp
baking powder
1 tsp
paprika
1/2 tsp
onion powder
1/2 tsp
garlic powder
1/2 tsp
ground cayenne
1 tsp
kosher salt
1 tsp
pepper
1 serving
grapeseed oil oil
6
potato buns
1 serving
vegan mayonnaise and hot sauce
1 serving
thinly cabbage and dill pickles