Vegetarian Buffalo Chicken Sandwich
Satisfy your spicy cravings with this Vegetarian Buffalo Chicken Sandwich, a mouthwatering plant-based twist on the classic! Featuring crispy, golden tofu cutlets coated in tangy buffalo sauce, this sandwich is layered with fresh lettuce, juicy tomato slices, crunchy pickles, and creamy ranch or blue cheese dressing—all nestled in a toasted burger bun. The tofu, seasoned with a flavorful blend of garlic powder, paprika, and black pepper, is dredged and fried to perfection, delivering the perfect bite every time. Quick and easy to prepare in under an hour, this recipe is ideal for vegetarians longing for the bold, zesty flavors of a buffalo chicken sandwich, without the meat! Perfect for weeknight dinners or game-day gatherings, this vegan-friendly option will have everyone coming back for seconds.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 1 block (about 14 oz) extra firm tofu
- 0.5 cup cornstarch
- 2 tablespoons all-purpose flour
- 0.5 cup buffalo sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 burger buns
- 4 lettuce leaves
- 1 large, sliced tomato
- 0.5 cup ranch or blue cheese dressing
- 8 pickle slices
Instructions
Press the block of tofu for at least 15 minutes to remove excess moisture. Cut into 4 thick slices for each sandwich.
In a shallow bowl, combine cornstarch, flour, garlic powder, paprika, salt, and pepper. Mix well.
Dredge each tofu slice in the flour mixture, ensuring all sides are well-coated. Shake off any excess.
Heat olive oil in a large skillet over medium-high heat.
Add the coated tofu slices to the hot pan and cook for about 4-5 minutes per side, until they are golden and crispy.
Remove the tofu from the skillet and let it cool on a plate lined with paper towels.
In a small saucepan, heat the buffalo sauce over low heat until warm. Toss the crispy tofu slices in the buffalo sauce until well-coated.
To assemble the sandwiches, toast the burger buns lightly.
Spread the ranch or blue cheese dressing on the bottom half of each bun.
Place a lettuce leaf and a buffalo tofu slice onto each bun. Top with tomato slices and pickle slices.
Cover with the top half of the bun and serve immediately.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 2184 mg | 95% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 5.2 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 511 mg | 11% | |
*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.
