Buffalo Tofu 'Wings' are seriously the PERFECT finger food or appetizer for any occasion. I'd always make these when we would have family or friends over for game nights, hangouts, or casual gatherings. They're super easy to make and a HUGE crowd pleaser (even the non-vegans are hooked). Caution: VERY HOT & VERY ADDICTIVE!
Do I have to use Tofu?
Not at all, you can EASILY use this for tempeh, cauliflower, or any meat substitute of your choice (works best with cauliflower and tofu in my opinion).
What kind of tofu should I use?
Extra Firm is the best tofu to use to get that crispy texture you want
Do I have to press the tofu before I cut it?
Yes!! This is a very important step to ensure we get that crispy coating for the tofu. If you don't have a tofu press, don't worry - I just used the lid of my handy dandy Dutch Oven (the lid alone ways a ton!), but anything heavy will work.
What's a good sauce to use for the dip?
My favorites are my homemade Tzatziki sauce or some of the leftover buffalo sauce (because there's no such thing as TOO HOTT!!)
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1 block extra firm tofu
1/2 cup non dairy milk - I used almond milk
1/2 cup corn flour
1 cup your favorite buffalo sauce (I used Frank's Red Hot)
1 tsp garlic powder
1/2 tsp paprika
salt to taste
Preheat oven to 400º F
Cut your tofu into sticks of your desired thickness
Combine garlic powder, paprika, salt, and corn flour into one bowl, non dairy milk in one bowl, and bread crumbs in one bowl
Repeat step 5 until all the tofu sticks are done
Bake for 20-25 minutes
Take the baked tofu sticks and add them to a large mixing bowl - add the buffalo sauce on top to cover the tofu
Roll the tofu around to make sure it's completely covered with buffalo sauce and transfer back to the baking sheet
This step is optional, but I like to baste the tofu 'wings' with some extra sauce to make them extra juicy
Bake in the oven for another 20-25 minutes
Serve hot with your favorite vegan ranch or tzatziki sauce.