Buffalo Tofu Sandwiches Recipes

AIR FRYER VEGAN BUFFALO TOFU BITES

Steps:

• Remove tofu block from the package and discard liquid. Wrap tofu in cheesecloth, place on a plate, and cover with a heavy pot until remaining liquid has been squeezed out, about 10 minutes. Remove the cheesecloth and cut tofu into 20 1-inch, bite-sized pieces. Place in a freezer-safe container and freeze, 8 hours to overnight.
• Remove tofu from freezer and thaw on paper towels or a dry cheesecloth. Pat dry.
• While tofu is thawing, put cornstarch into a resealable plastic bag. Pour rice milk into a small bowl.
• Preheat an air fryer to 375 degrees F (190 degrees C).
• Place tofu into the bag with the cornstarch, seal, and shake to coat the tofu pieces completely. Remove tofu pieces and dredge each piece in rice milk.
• Place bread crumbs, garlic powder, paprika, onion powder, and pepper in the resealable plastic bag with the cornstarch residue; shake until well mixed. Place each piece of tofu, one at a time, back in the bag with the bread crumbs. Shake the bag until tofu piece is completely coated, tap gently to shake off excess, and place tofu on a wire rack while you repeat with remaining tofu pieces.
• Add coated tofu to the air fryer basket and cook for 10 minutes. Shake the basket to loosen the pieces. Cook for another 3 minutes or until browned.
• Place 1/3 cup buffalo sauce in a bowl, add cooked tofu bites, and toss to coat. Drizzle remaining buffalo sauce over tofu and continue tossing to coat. Serve immediately.

CRISPY BAKED BUFFALO TOFU WINGS

Steps:

• Preheat the oven to 425 ºF and lightly grease a large rimmed baking sheet.
• If using extra-firm tofu press out the extra water: Slice your tofu into 6 width-wise slabs and wrap in a lint-free towel or paper towel. Place some weights over the wrapped tofu, like a heavy cast iron skillet or books atop a baking sheet. Let drain for about 20-30 minutes before continuing.
• Cut your tofu into 18 'wings' or ~1/2" sticks. Cut the block of tofu into 6 slices width-wise if you haven't already for pressing, then slice each of those slabs into 3 slices lengthwise.
• Put the cornstarch (or arrowroot or tapioca starch) in one bowl, the plant milk in a second bowl, and mix together the bread crumb mixture in a third bowl. Pour some of the bread crumb mixture onto a plate.
• Dip each tofu 'wing' into the starch, followed by the milk, then roll in the breadcrumbs on the plate. Place the wing onto the prepared baking sheet and repeat with the remaining 'wings.' Use one hand for the starch and bread crumbs and your other for the milk to keep breading from clumping on your fingers. Add more of the breadcrumb mixture to the plate as needed.
• Bake the prepared tofu at 425 ºF for 25 minutes, flip, then bake an additional 10-15 minutes until the tofu wings are nice and crispy.
• While they're baking, make the buffalo sauce. Melt the vegan butter and stir in the hot sauce, granulated garlic, and salt.
• Put the tofu wings in a large mixing bowl and toss with the buffalo sauce to coat. Serve immediately.
• Leftover buffalo tofu wings can be re-crisped in the oven.

BUFFALO TOFU WINGS

Steps:

• Remove tofu from its wrapping and drain the water. Use a tofu press or create your own at home. To create your own, wrap the tofu in a clean kitchen towel or folded paper towels. Place tofu on a plate and top with heavy objects. This could include a cutting board and some books, cans of food, jars of nut butter, etc. Anything heavy will do the trick. Let tofu sit for 15-30 minutes. After, remove the objects and unwrap the tofu. Most of the moisture will have soaked into the towel.
• Slice the block of tofu into rectangular strips. I recommend creating 9-12 strips.
• Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
• Combine flour, plant-based milk, garlic powder, paprika, onion powder, and salt in a bowl. Whisk together. Add plant-based milk and whisk together once more.
• Add panko breadcrumbs to a bowl.
• Using a fork, dip one strip of tofu in the wet batter. Flip to coat the other side. Tap off any excess batter. Immediately dip the battered tofu in the breadcrumbs. Toss a few times to evenly coat the tofu. Transfer to the baking sheet. Repeat until all strips are coated.
• Bake tofu wings for 25 minutes, flipping once halfway through.
• Combine buffalo sauce and butter in a bowl. Microwave for 1 minute to melt the butter, then mix together.
• Remove tofu wings from the oven. Dip one wing in the buffalo sauce. Flip to coat both sides. Tap off any excess sauce. Repeat with all wings.
• Serve the buffalo tofu wings immediately OR bake the wings for another 15 minutes. For crispy wings, I recommend baking them again. Serve with celery sticks and vegan ranch dip. Enjoy!

BUFFALO TOFU SANDWICH

Steps:

• Press tofu well and cut into reasonably sized slices (about 1/2 inch thick).
• Sprinkle with a little salt and pepper.
• Spray a skillet or add a small bit of butter/oil and brown the tofu on both sides (about 7 minutes per side).
• While tofu cooks saute your onion and mushrooms with a little salt and pepper until onion is tender and mushrooms are just browned.
• Set aside.
• Turn tofu down to low.
• Spoon buffalo sauce over your tofu slices and, shuffle them around to coat.
• Let cook a few minutes on med-low heat.
• Pile your tofu onto rolls and top with mushrooms and onion.

BUFFALO TOFU SANDWICHES

Steps:

• Place tofu in a microwave-safe bowl; heat on defrost setting for about 10 minutes. Cut into 4 slices no more than 1/2-inch thick each.
• Arrange tofu slices side-by-side on paper towel-lined cutting board. Wrap paper towel around the tofu. Place a plate on top; set a 3- to 5-pound weight on the plate (a container filled with water works well). Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
• Mix corn flakes and cayenne pepper together in a bowl. Place flour and egg substitute in 2 separate bowls.
• Heat oil in a skillet over medium-high heat. Dredge the tofu slices in the flour, the egg substitute, and then the corn flake mixture; immediately place slices in the skillet. Cook until crisp and lightly browned, about 3 minutes per side. Drain on a paper-towel lined plate. Pour out excess oil and crumbs from the skillet.
• Melt buttery spread in the skillet over low heat. Turn off the heat and mix in the hot sauce. Dip tofu in the sauce briefly until coated on both sides.