Buffalo Tofu Wings Recipes

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.

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.

BUFFALO TOFU 'WINGS'

Steps:

• Slice tofu into 6 slices. Lay flat onto a clean kitchen towel. Fold towel over to cover tofu completely. Cover with a baking sheet and set a 3- to 5-pound weight on top. Press tofu for about 30 minutes.
• Combine cornstarch, flour, bouillon, garlic powder, and cayenne powder in a shallow bowl. Pour soy milk into another bowl.
• Cut each slice of tofu in half, for 12 'wings' total. Dip each slice in soy milk; roll into the cornstarch mixture. Place coated slices on a plate.
• Heat oil in a large saucepan over medium heat. Add the coated tofu slices. Fry, flipping halfway, until crispy on all sides, 7 to 10 minutes total. Add hot sauce and margarine to the saucepan and stir to coat the tofu.

VEGAN TOFU WINGS

Steps:

• First, press the block of tofu. Place the tofu on top of some paper towels or a kitchen towel and then on a plate or flat surface. Place another towel on top, then place something flat and heavy on top of that. I like to put a pan with cans on top to weigh it down.
• Press this first time for about 30 minutes.
• Now put your block of tofu into the freezer. Freeze for at least 8 hours or overnight. I do the first press and the freezing the day before I plan to make the wings.
• Then defrost the tofu, you can defrost in the microwave, or let sit on the counter until completely thawed.
• Then, press the tofu again, using the same process you used the first time. Press for about an hour, making sure as much liquid is out as possible. The tofu should be firm and spongy.
• Now, in a medium sized mixing bowl, whisk together the vegetable broth, the soy sauce or tamari and the garlic powder.
• Next, break the whole block of tofu into large irregular chunks and put them in the bowl with the liquid marinade you just mixed.
• Toss to coat all the tofu in the marinade and let the tofu sit for about 10 minutes.
• Mix the cornstarch and salt in a large mixing bowl, then add all the tofu and toss to coat thoroughly.
• If you are frying, heat about 1/2 an inch of oil in a large non-stick skillet on medium high to about 350 degrees(F), you should see tiny bubbles.
• If you are baking, preheat the oven to 450 degrees(F).
• To fry: once the oil is hot, fry the tofu chunks on each side for 2-3 minutes or until golden brown.
• To bake: spray a sheet pan with non-stick spray and place the tofu chunks on the sheet pan. Spray the tops of the tofu with more non-stick spray and bake for 10 minutes, flip and bake 5-10 minutes or until golden brown.
• Now you have your choice of sauce, for the buffalo sauce, heat the hot sauce, vegan butter and garlic powder on medium low in a small sauce pan, whisk to combine once the butter has melted. Then bring to simmer. Simmer for 1-2 minutes, then pour as much buffalo sauce over the tofu as you would like.
• For the Pad Thai sauce, whisk together the tamarind paste, vegetable broth, soy sauce or tamari, chili sauce and brown sugar in a small sauce pan. Heat on medium low, bring to a simmer. Simmer for 2-3 minutes to melt the brown sugar and thicken slightly. Then pour the sauce over the tofu.
• Serve the wings! They do reheat well and stay firm and crispy for a few hours without reheating!

TOFU BUFFALO WINGS

Steps:

• Drain the tofu, and then remove excess moisture by cutting it in half lengthwise and microwaving on high, uncovered, for two minutes. Gently squeeze out and wipe off excess moisture, then throw tofu in the freezer for one or two hours before removing to thaw in the fridge -- this will give the tofu a slightly heavier texture.
• Cut tofu into bite-sized pieces and place in a lidded, flat-bottomed dish to marinade. Combine hot sauce, barbecue sauce, black pepper, and garlic powder in a small bowl. Pour half this mixture over the tofu; reserve the other half for later.
• Let tofu sit in the refrigerator for at least 30 minutes. Drain any excess marinade from tofu into reserved bowl of sauce. Combine flour, salt, cayenne and paprika in a bowl. Coat tofu with flour mixture.
• Heat oil over medium-high heat in a large frying pan. Fry tofu (in batches, if need be) until all sides are golden brown and oil has cooked out. Add remaining sauce mixture to pan, stirring until tofu is well-coated. Serve with ranch or bleu cheese dressing for dipping.

VEGAN BUFFALO TOFU HOT WINGS

Steps:

• Once your tofu has been well-pressed, you can slice it into thin "finger" shapes, slabs, cubes, or whatever shape you like best.
• In a shallow pan or a zip-closing plastic bag, combine the cornstarch, garlic salt, mustard powder and black pepper. Carefully add the tofu, gently tossing to make sure that all sides of the tofu are well coated with the cornstarch mixture.
• Heat the oil in a sauté pan or skillet over medium heat, using a non-stick pan if you have it to reduce the amount of oil needed. Add tofu and pan-fry on all sides just until it is just lightly golden brown. Once the tofu has cooked, remove it from the pan and set it aside.
• Using the same pan (or a different one, your choice), heat the vegan margarine or butter substitute over very low heat. Once it is melted, add in the wing sauce, stirring just until combined well. Add the cooked tofu, gently turning to coat well on all sides with the wing sauce mixture.
• Once that is completely heated, you can take the tofu off of the stovetop heat and serve it while it is warm.
• Serve with some vegan ranch dressing if you'd like.