Buffalo tofu is a seriously flavor-packed vegan alternative to traditional Buffalo chicken recipes. Strips of tofu are coated in crispy breading, then tossed in a tangy and spicy sauce. The best part? It’s ready in about 30 minutes! Serve it for the ultimate game day snack or appetizer.
What is Buffalo tofu?
Buffalo tofu is a vegan twist on an American classic, swapping out the chicken for extra-firm tofu. The tofu is breaded with a seasoned all-purpose flour batter and coated in a crispy panko mixture.
This version is baked (instead of fried) until golden and crispy, and finally tossed in spicy, tangy Buffalo sauce. It’s healthy, flavorful, and addicting!
Make this snack or appetizer for the big game or a potluck. Your friends and family will go crazy for Buffalo tofu! You can even serve it as a main course over a bed of greens. Just don’t forget a side of vegan ranch!
Ingredients & Substitutions
- Tofu: For a chewy texture that closely resembles chicken, I highly recommend extra-firm tofu. Firm tofu will work in a pinch, but you’ll need to press it for about 10 minutes.
- All-purpose flour: Makes up the base of the breading, creating a crispy coating on the tofu. For a gluten-free option, you can replace all-purpose flour with a 1:1 gluten-free blend.
- Plant milk: Use your favorite type! Soy milk, pea milk, oat milk, or cashew milk are all great options.
- Panko: Adds a slight crunch to the exterior of the tofu. If you don’t have panko, try crushed crackers or chips for a similar effect.
- Fresh parsley: Imparts bright, herbaceous notes. If you don’t have fresh parsley, replace it with dried parsley flakes.
- Avocado oil: Helps the panko and parsley stick to the tofu. Olive oil is another option.
- Seasonings: Use a combination of paprika (smoked or regular), garlic powder, salt, and pepper for a savory kick! You can also add cayenne or onion powder.
- Hot sauce: I use Frank’s Red Hot, but you can use any Buffalo-style hot sauce that you prefer!
- Vegan butter: To combine with the hot sauce, adding a rich flavor and texture. You can also use avocado oil or another neutral vegetable oil.
How to make Buffalo tofu
- Step 1: First, press the tofu using a tofu press. Or, wrap it in a kitchen towel and place a heavy weight (like a cast-iron skillet) on top to press out the liquid. This is an important step to achieve a chewy texture! Once it’s pressed, cut the tofu into strips.
- Step 2: Whisk the oat milk and all-purpose flour together in a mixing bowl until it has a glue-like consistency. Add the paprika, garlic powder, salt, and black pepper. In another bowl, combine the panko, avocado oil, and parsley.
- Step 3: Dip each tofu stick in the seasoned batter to coat it on all sides, then cover it in breadcrumbs entirely.
- Step 4: Place each breaded tofu strip on a baking sheet lined with parchment paper. Bake the prepared tofu at 450ºF for 15 minutes.
- Step 5: In the meantime, melt the butter and mix the Buffalo sauce ingredients together. Once the tofu is done, coat each strip in Buffalo sauce.
- Step 6: Place the tofu strip back onto the baking sheet and continue baking for another 10 minutes, flipping halfway through.
What to serve with Buffalo tofu
Garnish your Buffalo tofu with some fresh parsley, then serve it as part of a game day spread with some of these other snacks:
- Truffle fries
- Nachos
- Buffalo dip
- Artichoke dip
- Air fryer spring rolls
Storage & Reheating
If you have leftover Buffalo tofu, keep these storage and reheating tips in mind:
- Fridge: Store Buffalo tofu in an airtight container and keep it in the refrigerator for up to 3-4 days.
- Freezer: This recipe doesn’t freeze very well once baked, so I don’t recommend it.
- Reheating: Reheat Buffalo tofu in the oven at 350 degrees F for 5-7 minutes, or until warmed through. Alternatively, warm them in the air fryer for 5 minutes, flipping halfway.
Variations
- BBQ: Instead of hot sauce, add your favorite BBQ sauce for a smoky and savory flavor.
- Sweet chili: Combine sweet chili sauce with the hot sauce, or skip the hot sauce altogether for a sweeter version.
- Teriyaki tofu: Instead of Buffalo sauce, toss the tofu in teriyaki sauce.
- Chipotle: Mix adobo with vegan mayo and lime juice to create a rich and creamy sauce to toss (or dip) your tofu in.
Top tips
- Press the tofu: Before making the recipe, do not skip pressing the tofu as it really helps develop a chewy texture.
- Firm tofu: Use extra-firm or firm tofu to prevent the tofu strips from falling apart.
- Flip halfway: Flip the tofu halfway through the baking process to ensure it’s cooked evenly on all sides.
- Adjust the sauce: Add more or less Buffalo sauce, depending on your preferences.
FAQ
Yes, you can use any type of flour you prefer. All-purpose flour yields the best results, but you can also experiment with a 1:1 gluten-free blend, almond flour, or oat flour.
Yes, you can use any type of hot sauce you prefer in this recipe. Just remember, the flavors will vary based on the variety. For the most quintessential Buffalo “chicken” flavor, you’ll want to use Frank’s Red Hot.
Yes, you can also deep fry Buffalo tofu. Bring a heavy-bottomed pot of oil to 350-375 degrees F, then fry the strips in small batches until golden brown. Let them dry on a wire rack, then toss them in hot sauce.
Similar Recipes
If you enjoyed this Buffalo tofu recipe, don’t forget to check out some more of my favorite snacks like these:
- Truffle fries: French fries with plant-based parmesan and savory truffle oil.
- Samosa chaat: Chole masala topped with crispy samosas.
- Turkish pide: Boat-shaped flatbread stuffed with flavorful fillings.
- Air fryer jalapeno poppers: Vegan jalapeño poppers made creamy and crispy.
Buffalo Tofu
DESCRIPTION
INGREDIENTS
Tofu Sticks
- 1 block extra firm tofu pressed
- ¼ cup all purpose flour
- 6 tablespoon plant milk
- 1 cup panko bread crumbs
- 2 tablespoon avocado oil
- 1 tablespoon fresh parsley minced
- ½ teaspoon paprika powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ⅛ teaspoon black pepper
Buffalo Sauce
- 3 oz red cayenne hot sauce I used Franks Red Hot
- 3 tablespoon vegan butter melted
- ½ teaspoon garlic powder
- ¼ teaspoon salt
METHOD
- Press tofu for 10-15 minutes using a tofu press. Or wrap in a kitchen towel and place a heavy weight (like cast iron skillet) on top to press out the liquid.
- Cut your tofu into ½" strips.
- To make the batter: Whisk the oat milk and all purpose flour in a mixing bowl till it has a glue like consistency. Add the paprika, garlic powder, salt, black pepper and mix till it's all combined.
- Use another mixing bowl to combine the panko breadcrumbs, avocado oil and parsley.
- Dip each tofu stick in the seasoned batter to coat it from all sides, then cover it in breadcrumbs entirely.
- Place all tofu strips covered with breadcrumbs on a baking sheet lined with parchment paper. Bake the prepared tofu at 450 ºF for 15 minutes.
- In the meantime, mix all the ingredients for the buffalo sauce together in a separate mixing bowl and set aside.
- Once the crispy tofu is baked, then let it cool for 5 minutes. Then bath it in the prepared buffalo sauce. Make sure to coat with the sauce from all sides.
- Place the tofu strips coated with buffalo sauce bake on the baking sheet and bake for another 10 minutes, flipping once halfway through.
- Garnish with fresh parsley and serve it with some vegan ranch.
NOTES
- Press the tofu: Before making the recipe, do not skip pressing the tofu as it really helps develop a chewy texture.
- Firm tofu: Use extra-firm or firm tofu to prevent the tofu sticks from falling apart.
- Flip halfway: Flip the tofu halfway through the baking process to ensure it’s cooked evenly on all sides.
- Adjust the sauce: Add more or less Buffalo sauce, depending on your preferences.
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