Crispy, saucy, and hot, these tofu buffalo wings are just as satisfying as the real things. This recipe is perfect all year round, and especially on game day celebrations with friends. These vegan buffalo wings can be cooked in the air fryer or oven.
1packextra firm or super firm tofucut into 1/4"-1/3" strips, and pressed or boiled (instructions below, in notes)
1cupof unsweetened unflavored soy milkor other plant milk
1cuppanko bread crumbs
1/4cupbreadcrumbs
2tsp.Italian seasoning
½cupcorn starch or arrowroot powder
1tsp.garlic powder
1tsp.onion powder
1/2tsppaprika
½tsp.black pepper
Buffalo Sauce
1cupFrank’s RedHot Buffalo Sauce or favorite vegan buffalo sauce
1tspcane sugar
3tbspvegan butter
Vegan ranch dressing
16ozsilken tofuone standard package
2clovesgarlic
1 1/2tbspapple cider vinegar
1tbsplemon juice
1tbspfresh dill
1tbspparsley
1/2tspsalt
4 stalkscelerysliced for serving
Instructions
Pour the soy milk into one mixing bowl and set aside. In another mixing bowl combine the panko, breadcrumbs, and Italian seasoning.In a third mixing bowl combine the cornstarch, garlic and onion powders, paprika, and black pepper.
Preheat the oven to 350° and line a baking sheet with parchment paper if you are baking the buffalo tofu.
One tofu slice at a time, dip the tofu into the soy milk, then use your dry hand to coat it in the cornstarch mixture. Dip it back into the soy milk before coating it in the panko mixture. Transfer the coated tofu to the baking sheet, or place it in the air fryer basket if you are air frying them. Repeat with the remaining tofu.
Use a spray oil to lightly coat the tops of the tofu on the baking sheet or in the air fryer. Bake for 40 minutes, flipping 30 minutes in. OR Air fry at 350° for 15 minutes, flipping 10 minutes in.
Vegan Ranch Dressing
Add all of the ingredients to a blender and blend smooth.
Set aside until the wings have been coated, and are ready to serve.
Buffalo Sauce
Add 1 cup of buffalo sauce to a saucepan; followed by 1 teaspoon of sugar and 3 tablespoons of vegan butter.
Bring to a simmer and cook for about 5 minutes, as the butter melts.
Remove from the heat and set aside until the wings are ready to coat.
Coat the wings in sauce
To coat the tofu wings, place the crispy cooked wings into a large bowl and pour the buffalo sauce over them. Use tongs to toss the wings in the sauce, making sure every inch is coated and saucy.
Garnish the wings with some minced parsley, and serve with the vegan ranch dip and some slices of celery.
Notes
PRESSING THE TOFU: The tofu can be pressed before or after cutting into strips. To press tofu: Place the whole block or strips onto a large plate (plate with a lip to catch water is ideal) or baking dish LINED WITH 2 PAPER TOWELS. Cover the tofu with another 2 layers of paper towel, and place something heavy on top to press the moisture out. If pressing the tofu whole, press for 1 hour. If pressing sliced tofu, press for 30 minutes. TO BOIL TOFU: An alternative to pressing tofu to remove excess liquid is to boil it.To accomplish this add tofu slices or block to a pot of salted boiling water. Boil for about 60 seconds, before removing from the water and letting it drain. Salting the water will help season the tofu before you even cook it.MORE PREP NOTES:
My preference is to use MILD Franks Red Hot Buffalo sauce. There are many varieties of buffalo sauce; use the one you like best.
I cut my wings into 1/4" to 1/3" thick tofu strips but you can cut it into cubes if you prefer. Just watch your cooking time as it may cook a little quicker.
When dredging your tofu, keep one hand for your two dry bowls and use the other for your wet bowl. That way nothing sticks to you instead of the tofu.