DTDinner Table

Crispy Baked Buffalo Tofu Wings

Source · Prep 10 minutes · Cook 40 minutes

Per serving: 329 cal · 13 g protein · 36 g carbs · 17 g fat

servings

  • Tofu

    1 lb extra firm or super firm tofu (≈454 g)
  • 6 tbsp cornstarch, arrowroot, or tapioca starch (≈48 g)
  • ¼ cup plant milk (≈60 mL)

  • Bread Crumb Mixture

    1 cup panko style bread crumbs (≈60 g)
  • 2 tbsp olive oil (≈27 g)
  • ½ tsp paprika (≈1 g)
  • ½ tsp salt
  • Freshly ground black pepper - to taste
  • 1 tbsp fresh minced parsley

  • Buffalo Sauce

    6 tbsp red cayenne pepper hot sauce (≈90 g) - Frank's RedHot recommended
  • 3 tbsp vegan butter (≈35 g)
  • ⅛ tsp granulated garlic
  • ⅛ tsp salt

  • To Serve

    Vegan bleu cheese or ranch style dressing

Instructions

  1. Preheat the oven to 425°F (220°C) and lightly grease a large rimmed baking sheet.
  2. Press the tofu: sandwich it between two baking sheets with something heavy on top to push the water out.
  3. Cut the tofu into 18 wing-shaped sticks: 6 slabs width-wise, then each slab into 3 strips.
  4. Set up a breading station: cornstarch in one bowl, plant milk in a second, and the bread crumb mixture (panko, olive oil, paprika, salt, pepper, parsley) in a third.
  5. Dip each piece in the starch, then the milk, then roll in the breadcrumbs. Use one hand for dry and the other for wet, or you will have a bad time.
  6. Bake for 25 minutes, flip, then bake another 10-15 minutes until crispy.
  7. While baking, make the buffalo sauce: melt the vegan butter and stir in the hot sauce, granulated garlic, and salt.
  8. Transfer the baked tofu wings to a large bowl and toss with the buffalo sauce to coat. Serve immediately.

Notes