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–+ servings
Buffalo tofu bites on parchment being served with vegan ranch.

Buffalo Tofu

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.
5 from 4 votes
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Servings: 4
Author: Liv King

Ingredients
 

  • 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

Instructions

  • 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!

Notes

Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half. 
 
I used a homemade buffalo sauce but store-bought can be used if desired. Use about ¾ cup- but you want to add just enough so that they are coated but not dripping in sauce or they will be soggy.
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