Buffalo Tofu

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.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings strips

Calories 98

Author Elizabeth

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

Double baking method adapted from Naturallie Plant Based.

Nutrition