This Buffalo Tofu serves as an ideal appetizer, a spicy game day treat, or an exciting dinner option. Extra-firm tofu is coated in a seasoned batter and panko breadcrumbs, baked to golden perfection, and then brushed with a homemade buffalo sauce.
This spicy buffalo tofu recipe is easy to prepare, packed with protein, and can be served in a variety of different ways.
It's vegan, can be made gluten-free, and will impress even the pickiest eaters!
This buffalo tofu recipe requires a few simple ingredients including tofu, all-purpose flour, panko breadcrumbs, seasonings, and buffalo sauce!
Extra-Firm Tofu: I recommend using extra-firm for this recipe. Press it using a tofu press or a DIY tofu press for about 15 minutes to remove excess water.
All-purpose flour: This the base for the batter. You can use a gluten-free all purpose flour, if needed.
Seasoning: Nutritional yeast, garlic powder, onion powder, paprika, salt, and pepper give the batter more flavor. I don't recommend skipping the seasoning!
Panko Breadcrumbs: Not all panko breadcrumbs are vegan but most are. Check the ingredients before purchasing. If gluten-free, use gluten-free breadcrumbs.
Spray oil: Optional, but it does help the tofu nuggets crisp up in the oven.
Vegan Buffalo Sauce: I use a homemade buffalo sauce. It's a mixture of Frank's Red Hot, plant-based butter, and a few simple seasonings. You can use store-bought, if desired. Use just enough to coat the tofu nuggets, about ¾ cup.
See recipe card for quantities.
I strongly suggest getting a tofu press if you eat tofu at least 2 or 3 times a week. Personally, I love the one by Tofuture.
Removing excess water is crucial for achieving the ideal texture. While it may not be essential in every recipe, it is for this one!
How to Make This Recipe
Press a block of extra-firm tofu, coat it in a well-seasoned batter, toss it in panko breadcrumbs, and bake it until achieving a crispy, golden perfection.
Finally, give it a flavorful kick by tossing the tofu in a homemade buffalo sauce.
The full written recipe can be found in the recipe card below.
Step 1: Whisk together the all-purpose flour, onion powder, garlic powder, kosher salt, smoked paprika, and black pepper in a shallow bowl. Pour in the unsweetened plant-based milk and whisk until smooth.
Step 2: Coat each tofu bite in the batter and drip off any excess.
Step 3: Toss immediately into the breadcrumbs and coat.
Step 4: Place onto a parchment-lined baking tray. Continue until all the tofu has been battered and coated in breadcrumbs.
Step 5: Bake for 25-30 minutes or until crispy and golden brown, flipping halfway.
Step 6: Toss in buffalo sauce until coated. Toss until just coated, you don't want them to be soggy. Return the oven for an additional 5 minutes.
Step 6: Serve with vegan ranch, celery, carrots and cucumbers. Enjoy!
Note: Don't have a tofu press? You can create your own DIY tofu press by wrapping the block of tofu in paper towels or clean dishcloths and placing it in a shallow bowl and stacking heavy items on top. Press for at least 15 minutes.
Substitutions & Variations
Tofu: You can substitute the tofu with cauliflower florets, tempeh, or seitan.
Make it gluten-free: Simply substitute the all-purpose flour with a gluten-free all purpose flour and substitute the panko breadcrumbs with a gluten-free breadcrumb.
Buffalo Sauce: Not a spicy fan? Switch it up by keeping the buffalo sauce on the side for dipping or try it with bbq sauce.
These buffalo tofu nuggets can be served as an appetizer, game day snack, or a meatless dinner option.
With a dip: These vegan buffalo bites are delicious when served with vegan ranch or a vegan bleu cheese dressing with celery, carrots, and cucumbers.
On a salad: Add lettuce, tomatoes, cucumbers, carrots, and red onion to a bowl and drizzle with vegan ranch and top with buffalo bites.
Grains: Serve over quinoa, rice, or another grain and roasted vegetables of your choice to make it a heartier meal.
Sandwich or Wrap: Use the buffalo tofu as a filling for a sandwich or wrap with lettuce, tomatoes, and your favorite veggies.
Storage: These buffalo tofu wings can be stored in an airtight container for up to 3 days.
Reheat: Reheat leftover buffalo wings in an air fryer or 350F preheated oven until warmed through, about 10-15 minutes.
Freeze: This recipe is not freezer-friendly.
Tips & Tricks
Don't have a tofu press? I highly recommend them but you can create your own DIY tofu press by wrapping the block of tofu in paper towels or clean dishcloths and placing it in a shallow bowl and stacking heavy items on top. Press for as little as 15 minutes or up to 2 hours.
Preheat the oven: Don't forget to preheat your oven. This helps to ensure even cooking and proper browning.
Avoid over-measuring the flour for the batter. Spoon the flour into the measuring cup to avoid over-packing the cup. Your batter will be end up being too thick.
Be sure to allow the excess batter to drip off so the batter doesn't pool around the tofu and knock the breadcrumbs off.
Arrange tofu in an even layer: When placing the tofu on a baking tray, arrange the tofu in a single layer with space between each piece. This will help the tofu cook evenly and get golden brown and crisp.
Frequently Asked Questions
Not always. Buffalo sauce typically contains butter. Luckily, buffalo sauce is super easy to make vegan with a few small changes.
Frank's Red Hot Buffalo Sauce is vegan as well as brands such as Primal Kitchen, Nobel Made, and Yellowbird.
More Tofu Recipes
Looking for other recipes like this? Try these:
- 1 block Extra-Firm Tofu drained and pressed
- 1 cup Panko Breadcrumbs use gluten-free if needed
- ½ cup All-Purpose Flour use gluten-free if needed
- 1 tablespoon Nutritional Yeast
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Kosher Salt see note
- ¼ teaspoon Smoked Paprika
- ¼ teaspoon Black Pepper
- ¾ cup Plant-Based Milk unsweetened
- Drizzle of Avocado Oil or other neutral oil
- 1 batch Vegan Buffalo Sauce or store-bought
- Preheat oven to 450F.
- Press the tofu for at least 15 minutes to remove excess water. You can do this by using a tofu press or by making a DIY tofu press. To do so, simply wrap the block of tofu in paper towels or clean dishcloths and place it in a shallow bowl. Then, stack heavy items on top to drain the excess water.
- In a shallow bowl, add the panko breadcrumbs and a pinch of salt. Set aside.
- Whisk together the all-purpose flour, nutritional yeast, onion powder, garlic powder, kosher salt, smoked paprika, and black pepper in a shallow bowl. Pour in the unsweetened plant-based milk and whisk until smooth. Set aside.
- Rip the tofu into bite-sized chunks.
- Coat each tofu bite in the batter and drip off any excess then toss immediately into the breadcrumbs. Place onto a parchment-lined baking tray. Continue until all the tofu has been battered and coated in breadcrumbs.
- Lightly spray or drizzle with avocado oil.
- Bake for 25-30 minutes or until crispy and golden brown, flipping halfway.
- Toss in buffalo sauce until coated- you'll need roughly ¾ cup of buffalo sauce. Toss until just coated, you don't want them to be soggy. Return to the oven for an additional 5 minutes.
- Serve with vegan ranch, celery, and carrots. Enjoy!
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