Vegan Buffalo Tofu

These crispy oven-baked Vegan Buffalo Tofu Bites are drenched in a spicy buffalo wing sauce and perfect as an appetizer or dinner protein!

Course Appetizer, Main

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method Oven

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 294kcal

Author Caitlin Shoemaker

Ingredients

For the Buffalo Bites:

2 14-16 ounce blocks of extra firm tofu pressed
3 tablespoons avocado oil or another high-heat cooking oil
1 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/3 cup cornstarch or sub arrowroot powder
Celery sticks for serving (optional)
Ranch for serving* (optional)

For the Buffalo Sauce:

1/2 cup Franks Red Hot
3 tablespoons unsalted dairy-free butter
2 teaspoons agave

US Customary - Metric

Instructions

Prep: Preheat the oven to 420F and line a baking sheet with a silicone mat or parchment paper.
Season the Tofu: In a medium bowl whisk the oil, garlic powder, onion powder, paprika, and salt together until evenly combined. Tear the tofu into bite-sized chunks for a more meat-like shape and texture, or cut into small cubes. Add the tofu to the bowl and gently toss with a spatula until evenly coated. Sprinkle the cornstarch on top and toss again.
Bake: Transfer to the baking sheet,spreading out the tofu pieces so they aren’t touching. Bake on the top rack of the oven for 30-35 minutes, flipping the tofu halfway through.
Wing Sauce: In the meantime add the buffalo sauce and agave to a small pot or saucepan and mix well. Warm over medium heat, then turn the heat off once the sauce begins to gently steam. Add the dairy-free butter and stir until fully dissolved. Remove the pan from the oven and set aside.
Coat the Tofu: Once the tofu is golden brown and crisp, transfer it to a large bowl. Add only 1/2 cup (120 ml) of the buffalo sauce and mix well with a spatula. You can add the remaining sauce if you wish, or serve it on the side as a condiment.
Serve: Serve the buffalo tofu as desired. I like to serve it with a side of celery and ranch dip (see notes for my recipe) as an appetizer, or over rice with veggies as a main. Store any leftovers in the refrigerator for up to 5 days. Leftovers are best reheated in the oven or air fryer if you want the tofu to get crispy again.

Notes

Vegan Ranch Dip: For a quick and easy dip, combine 3/4 cup of thick unsweetened coconut yogurt with 1 tsp onion powder, 1 tsp garlic powder, 1/4 tsp salt, and 1/2 tbsp each chopped fresh dill and parsley (or 1/2 tsp each dried). Mix well and let sit for 10-15 min before serving to allow all flavors to combine!
Gluten-Free: This recipe is gluten-free as written.

Nutrition