Tofu Buffalo Wings
Crispy, flavorful, and completely plant-based, these Tofu Buffalo Wings are the ultimate vegan twist on a classic game-day favorite. Made with extra-firm tofu, this recipe uses a three-step breading process featuring seasoned panko breadcrumbs for an irresistibly crunchy coating. Baked to golden perfection and tossed in a zesty homemade buffalo sauce made with vegan butter, these wings pack all the bold heat and tang you love—no deep frying required! Quick and easy with just 15 minutes of prep time, they’re perfect for parties, snacks, or even as a fun dinner idea. Serve them hot with creamy vegan ranch or blue cheese dressing, plus celery and carrot sticks for an iconic combo that will have everyone reaching for seconds. Perfect for vegans, vegetarians, or anyone looking to try an innovative, healthy take on buffalo wings!
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Recipe Information
Ingredients
- 14 ounces Extra-firm tofu
- 0.5 cup Cornstarch
- 0.5 cup Unsweetened plant-based milk
- 1 cup Panko breadcrumbs
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Buffalo sauce
- 2 tablespoons Vegan butter
- 1 as needed Cooking spray
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Lightly grease the parchment paper with cooking spray.
Press the tofu: Drain the tofu and wrap it in a clean kitchen towel. Place a heavy object (such as a skillet or a stack of books) on top and let it press for 15 minutes to remove excess moisture.
Cut the pressed tofu into bite-sized cubes or strips, resembling chicken wing pieces.
Prepare the breading station: In one shallow bowl, place cornstarch. In a second shallow bowl, add plant-based milk. In a third shallow bowl, combine panko breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Take each tofu piece and dredge it in cornstarch, ensuring it is fully coated. Next, dip it into the plant-based milk, allowing any excess to drip off. Finally, coat it in the seasoned panko breadcrumbs and place it on the prepared baking sheet. Repeat for all tofu pieces.
Spray the breaded tofu pieces lightly with cooking spray to help them crisp up in the oven.
Bake the tofu in the oven for 15 minutes. Flip the pieces over and bake for an additional 15 minutes, or until golden brown and crunchy.
While the tofu is baking, prepare the buffalo sauce: In a small saucepan, melt the vegan butter over low heat and stir in the buffalo sauce. Mix well and remove from heat.
Once the tofu is cooked, transfer it to a large mixing bowl. Pour the buffalo sauce over the tofu and toss gently to coat evenly.
Serve immediately with your favorite dipping sauces, such as vegan ranch or blue cheese dressing, and celery or carrot sticks on the side.
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1476 mg | 64% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 2.4 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 418 mg | 32% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 233 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
