BUFFALO TOFU

This Buffalo tofu is so easy and tasty! Give it a try and see for yourself! 

SERVINGS

5

PREP TIME

40 MINUTES

COOK TIME

30 MINUTES

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Ingredients:


  • 1 lb extra firm or super firm tofu
  • 1/2c cornstarch
  • 1/4 cup unsweetened almond milk



Bread Crumb Mixture:


  • 1 cup Italian panko style bread crumbs*
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • pepper


Buffalo sauce:

  • 1/3 C of hot sauce of choice (Frank's Red Hot)
  • 1/4c of smart balance original butter ( or other vegan butter of choice)
  • 1/8 tsp granulated garlic
  • pinch of salt

To serve



Directions:


  1. Preheat the oven to 425 ºF and lightly grease a cookie sheet
  2. Press the tofu using 2 plates, paper towels, and a weight to hold the top plate over the tofu ( picture below). This will draw out the excess water. If you know another method that works well, please do that. Press for 20 to 30 minutes*
  3. Cut your tofu into 12 1/2" sticks.
  4. Place three empty bowls and one plate in a line. Put the cornstarch in the first bowl. Place the almond milk in the second bowl. Lastly, place the bread crumb mixture in a third bowl.
  5. Pour some of the bread crumb mixture onto a plate.
  6. Dip each tofu piece into the starch, followed by the milk, then roll in the breadcrumbs on the plate. Place the wing onto the prepared baking sheet and repeat with the remaining 'wings.' Use one hand for the starch and bread crumbs and your other for the milk to keep breading from clumping on your fingers. Add more of the breadcrumb mixture to the plate as needed.
  7. Bake the prepared tofu at 425 ºF for 15 minutes. Flip them and then bake an additional 10-15 minutes until the tofu wings are nice and crispy.
  8. While the tofu is baking in the oven, make the buffalo sauce.
  9. Melt the vegan butter and stir in the hot sauce, garlic powder, and salt.
  10. Take the tofu out of the oven and place them in a large mixing bowl and toss with the buffalo sauce to coat.


Notes*: If you are Vegan make sure the breadcrumbs you use do not contain milk/whey/eggs, otherwise feel free to use any breadcrumbs you'd like!


Tips/Tricks: These taste incredible right out of the oven. We also love making wraps with this tofu the next day or throughout the week. I usually press the tofu in the morning if I know I will be making these, that way I am not waiting around for the tofu to drain.


Did you try this recipe? Continue the conversation below. Drop us a comment and let us know! At FIT2AT we truly care.


As always, stay well.

Love,

Diane & Stevie

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