Description
These spicy, crispy Buffalo tofu wings are the ultimate vegan appetizer for parties, game day, or a satisfying comfort food craving. Made with battered and baked tofu, then coated in hot buffalo sauce, they’re full of bold flavor and a perfect plant-based alternative to traditional wings. Serve them with celery sticks and vegan ranch dip or enjoy them in salads and sandwiches!
Ingredients
Units
Scale
- 1 block extra-firm tofu
- 1/2 cup all-purpose flour
- 3/4 cup plant-based milk
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp onion powder
- 1/4 tsp salt
- 1 cup panko breadcrumbs
- 1 cup buffalo sauce (e.g., Frank’s RedHot Buffalo Sauce)
- 1 tbsp vegan butter
Instructions
- Press Tofu: Drain the tofu and press out excess moisture using a tofu press or by wrapping it in a clean kitchen towel and placing a heavy object on top. Let it sit for 15-30 minutes, then unwrap.
- Slice Tofu: Cut the tofu into 9-12 rectangular strips.
- Preheat Oven: Set the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare Wet Batter: In a bowl, whisk together flour, plant-based milk, garlic powder, paprika, onion powder, and salt until smooth.
- Prepare Breadcrumbs: Place panko breadcrumbs in a separate bowl.
- Coat Tofu: Dip each tofu strip into the wet batter, ensuring an even coat, then into the breadcrumbs, pressing gently to adhere. Place on the baking sheet.
- Bake: Bake for 25 minutes, flipping halfway through.
- Make Buffalo Sauce: Melt vegan butter in a microwave-safe bowl, then mix with buffalo sauce.
- Coat in Sauce: Dip each baked tofu wing into the buffalo sauce, coating both sides.
- Final Bake (Optional): For extra crispiness, bake again for 15 more minutes.
- Serve: Enjoy hot with celery sticks and vegan ranch dip!
Notes
- For extra crispy wings, double-bake as recommended.
- Use gluten-free panko for a gluten-free version.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or air fryer.
Nutrition
- Serving Size: 3 wings
- Calories: 200
- Sugar: 1g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2
- Protein: 9g
- Cholesterol: 0mg