Crispy Tofu Sliders with Vegan Coleslaw (Stovetop-Friendly!)

Summer meals should be fun, bold, and easy — and these crispy tofu sliders check all the boxes. I’ve been on a sandwich kick lately, and this one honestly blew me away. The tofu is battered, coated in crushed cornflakes for that extra crunch factor, then pan-fried to crispy golden perfection. Pile it high on a toasted bun with tangy slaw and pickles? Baby, it’s over. Jimmy and I were literally fighting over the last one!

Crispy Cornflake Tofu Sliders with Tangy Slaw

These upgraded tofu sliders feature a golden, ultra-crispy cornflake crust that crackles with every bite. Paired with a zesty cabbage slaw and your favorite condiments, they’re the ultimate crunchy, plant-based sandwich for summer.

Ingredients

For the Cornflake-Crusted Tofu

1 Block Firm or Extra Firm Tofu, drained (cut into 12 squares)

1/2 cup Unsweetened Plant Milk

1 tsp Apple Cider Vinegar

1/2 cup All-Purpose Flour (or GF blend)

1/2 cup Cornstarch

1/2 tsp Baking Powder

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

1/2 tsp Salt

Neutral Oil for pan-frying

For the Crispy Coating:

1-1/2 cups Plain Cornflakes (lightly crushed, not powdery)

2 Tablespoons Flour or Cornstarch (to help it stick)

Optional: Pinch of Black Pepper or Cayenne for extra flavor

For Serving:

12 Slider Buns (a good quality roll like Hawaiian Rolls)

Vegan Mayo or Hot Sauce

Pickle Slices

Tangy Cabbage Slaw

1 Heaping cup Shredded White or Red Cabbage

1/2 cup Grated Carrot

1 Tablespoon Apple Cider Vinegar

1 Tablespoon Lime or Lemon Juice

1 tsp Maple Syrup

1/2 tsp Salt

1/4 tsp Black Pepper

Optional: 2 Tablespoon Vegan Mayo (for creamy version)

What I love most about this recipe is that it feels indulgent, but it’s made with simple, plant-based ingredients. No deep fryer, no complicated steps — just wholesome tofu, a quick batter, and some pantry-staple cornflakes to take it next level. I used my stovetop the whole way through, which makes it perfect for hot summer days when I don’t want to turn the oven on. And the slaw? It adds the perfect pop of freshness and crunch. I actually like to make a little extra and use it in wraps or bowls throughout the week.

Whether you're cooking for a group or just treating yourself to something amazing, these sliders are a total win. They come together quickly, look impressive, and taste like something you'd get at a fancy vegan food truck. If you’re craving a sandwich that’s crispy, crave-worthy, and totally plant-powered, this one’s for you. Save it, share it, and don’t forget to tell me if you’re team crispy or team saucy — I wanna know!

Coleslaw Instructions

In a medium bowl, toss together cabbage, carrot, vinegar, lime juice, maple syrup, salt, and pepper. Let it sit to soften and marinate while you prep the tofu. Stir in vegan mayo for a creamy touch if desired. Place in fridge to keep cool.

Tofu Instructions

In a medium bowl, whisk together, plant milk, vinegar, flour, cornstarch, baking powder, garlic powder, smoked paprika and salt.

Whisk until smooth and pourable. Set aside for 5 minutes while you prep the coating.

In a shallow dish, mix crushed cornflakes with a couple tablespoons of flour or cornstarch. This helps the coating stick better. Keep some flakes bigger for texture!

Season the tofu before dipping with additional salt, pepper, paprika and garlic powder. We want the entire tofu to have maximum flavor!

Dip each tofu slab into the wet batter, letting excess drip off. Then press into the cornflake mixture, coating all sides. For extra crunch, press the coating in gently so it sticks well.

Heat ¼" oil in a skillet over medium heat. Once hot, place tofu pieces in the pan (don’t overcrowd). Cook 3–4 minutes per side, or until deep golden and crispy. Drain on a paper towel–lined plate.

Toast the buns if desired. Spread a little vegan mayo or hot sauce on the buns, layer in pickle slices, one crispy tofu piece, and a heap of slaw.

Tips for Maximum Crunch

Don’t skip the baking powder in the batter — it helps the tofu puff up and crisp.

Crushed cornflakes give a wild, golden fried chicken texture with no deep fryer needed.

Add hot sauce to your batter for spicy sliders!

Health Notes

Tofu provides clean, complete vegan protein

Cornflakes add crunch without heavy breading

Cabbage slaw is loaded with fiber and vitamin C. You can also double the slaw recipe.

Tofu Tip: For a more meatier texture, freeze your firm tofu for at least 24 hours, unthaw, drain then use it for your recipes. I keep a few packs of firm tofu in the freezer at all times.