These buffalo tofu wings are crispy on the outside and tender on the inside. Coated in vegan buffalo sauce with just the right amount of heat. A classic appetizer turned plant-based.
Last year, in honor of the football-related holiday that I only care about because I get to make yummy food, I made a vegan buffalo chicken dip. I love how it is a high protein version of the classic dip. And it still tastes like the real thing.
This was my goal with this buffalo tofu. Full of flavor. Protein packed. Appetizer that could be served at your favorite football related gathering.
Or just anytime. Because these buffalo nugget, wing things are delicious. (Especially when served with vegan ranch!)
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Why this recipe works
Super firm tofu. Or pressed extra firm tofu. The firmest tofu option, usually found in a vacuum sealed bag, makes the best texture for these wings. They don't fall apart, yet are quite tender. They have the texture of chicken nuggets.
Double bake method. I am considering using this method for all my tofu baking. You bake the tofu with the breadcrumb coating first, to get a nice solid breading layer. Then you toss in sauce and bake again. The flavor from the sauce remains on the outside and the wings get nice crispy on the outside, yet stay tender on the inside.
Why I love these Buffalo Tofu Wings
- Dietary needs - this tofu is vegan, gluten-free, dairy-free, and refined sugar free
- Great party appetizer - perfect for game-day, the holidays, or any gathering
- High protein - tofu is packed with plant-based protein!
- Perfect for all ages - this recipe is definitely kid-friendly. But adults will enjoy too
- Crispy, crunchy, delicious - everything you want in a good wing
Ingredient Notes & Substitutions
- Super Firm Tofu: super firm tofu is a vacuum-packed tofu that does not require any pre-pressing - if you like a solid, firm tofu, look for super firm. Extra firm also works - you can press it if you want, or just make the recipe as-is. I love the softer texture of the extra firm and the super firm is more nugget-like. Either is perfect!
- Cornstarch: cornstarch helps to give an extra crunch
- Non-Dairy Milk: any unsweetened non-dairy milk will work
- Breadcrumbs: gluten-free or regular breadcrumbs work here. Check to make sure the one you buy is vegan!
- Spices: salt, garlic powder, paprika, black pepper
- Vegan Buffalo Sauce: I used Noble Made buffalo sauce, which is a great vegan option. You can also use Frank's Red Hot or a homemade sauce.
Step-By-Step Instructions
Step 1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Step 2. Place the cornstarch in a shallow bowl. Set aside. Place the non-dairy milk a second shallow bowl. Set aside next to the cornstarch. Mix the breadcrumbs, salt, garlic powder, paprika and pepper in a third shallow bowl. Set aside next to the other two bowls.
Step 3. Cut each block of tofu into 12 rectangular strips, buy slicing each block into thirds height-wise, then fourths lengthwise.
Step 4. Coat each piece of tofu in the cornstarch, then non-dairy milk, then breadcrumb mixture, pressing down gently on each side to help the breadcrumbs stick.
Step 5. Arrange on the prepared baking sheet and bake for 30 minutes, flipping halfway through.
Step 6. Remove from the oven and coat each strip in the buffalo sauce.
Step 7. Return the tray to the oven and bake 20 more minutes, until crispy.
Step 8. Serve with vegan ranch and a garnish of chopped fresh parsley.
FAQ & Expert Tips
When using extra firm tofu, I prefer making this recipe with tofu that hasn't been pressed - it has a lighter texture that compliments the heavier texture of the breadcrumbs.
You definitely can press the tofu if you want.
Or you can use a super firm tofu that doesn't require any pressing.
I often use gluten-free breadcrumbs when breading tofu - they sub 1:1 for regular. When purchasing gf breadcrumbs, check the ingredient list. Some gluten-free breadcrumbs contain eggs!
To avoid making a complete mess, use the wet-hand dry-hand method when coating your tofu. Use one hand to pick up the uncoated tofu and dip it in cornstarch and milk. Transfer it to the breadcrumb mixture then use the other hand to coat in breadcrumbs. Keeping one hand "dry" and the other "wet".
There are many types of air fryers out there, so be careful when making this recipe for the first time. You may need to air fry for more or less time.
Whether you're using an air fryer or oven, be sure to arrange the nuggets in a single layer. You don't want the nuggets to stick to each other, and you want to give them opportunity to get crispy on all sides.
For the crispiest results when reheating tofu, place back in the oven at 350°F or an air fryer at 300°F and heat for a few minutes until warm. Otherwise, just microwave!
Store the tofu the refrigerator. Leftovers will last in the fridge for 5-7 days.
Recipe Prayer
Thank you God for this nourishing meal. Thank you for the food on this table, allow it to fuel and fill our bodies to do Your work. Amen.
More vegan game day appetizers
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📖 Recipe
Buffalo Tofu
Ingredients
- 2 16 Ounce Blocks Super Firm or Extra Firm Tofu
- ¾ Cup Cornstarch
- ¾ Cup Non-Dairy Milk
- 1 Cup Breadcrumbs
- 1 Teaspoon Salt
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Paprika
- ¼ Teaspoon Black Pepper
- 1 Cup Vegan Buffalo Sauce or Frank's Red Hot
- Vegan Ranch to serve
- Chopped Fresh Parsley to serve
Instructions
- Preheat the oven or air fryer to 400°F. Line a baking sheet with parchment paper.
- Place the cornstarch in a shallow bowl. Set aside.Place the non-dairy milk a second shallow bowl. Set aside next to the cornstarch.Mix the breadcrumbs, salt, garlic powder, paprika and pepper in a third shallow bowl. Set aside next to the other two bowls.
- Cut each block of tofu into 12 rectangular strips, buy slicing each block into thirds height-wise, then fourths lengthwise.
- Coat each piece of tofu in the cornstarch, then non-dairy milk, then breadcrumb mixture, pressing down gently on each side to help the breadcrumbs stick.
- Arrange on the prepared baking sheet and bake for 30 minutes or air fry for 15 minutes, flipping halfway through.
- Remove from the oven and coat each strip in the buffalo sauce.
- Return the tray to the oven and bake 20 more minutes or air fry for 10 more minutes, until crispy.
- Serve with vegan ranch and a garnish of chopped fresh parsley.
Notes
Nutrition
Nutrition information is an estimate.
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