Baked Buffalo Tofu Bites

These delicious baked buffalo tofu bites are the perfect high-protein snack! Use it to top salads or vegan mac. Make it in the oven or air fryer.

Remember the buffalo cauliflower craze that swept the internet a few years back? I’m not mad about it, but some days I prefer a somewhat more, shall we say, substantial buffalo sauce-to-mouth delivery vessel. And by that I mean breaded tofu. (Although fried buffalo soy curls have been winning my heart lately too. Stay tuned for a recipe for that gloriousness, coming soon.)

overhead shot of buffalo tofu cubes on brown parchment paper on a plate, served with celery and vegan ranch dressing

This breaded buffalo tofu is spicy, flavorful, high in protein, and the perfect addition to so many dishes! Make yourself a delicious buffalo tofu salad with your favorite greens, crisp celery and carrots, and copious amounts of vegan ranch or bleu cheese dressing (obviously). However you use these, they’ll satisfy that craving for buffalo wings!

Craving comfort food? Top a big bowl of vegan mac n’ cheese with these spicy little nugs and prepare for ultimate satisfaction. It also makes a mean spicy buffalo tofu sandwich — just cut the tofu into 1/4 to 1/2-inch slices rather than cubes, then batter, bread, and bake as usual. (Fry up a slice or two vegan bacon to add into that bad boy while you’re at it.)

close up cross-section of a buffalo tofu cube, next to whole tofu bites

Ingredients for Baked Buffalo Tofu Bites

  • Tofu. I recommend using firm, extra-firm, or super-firm high-protein (the kind that comes vacuum-packed) varieties for this recipe.
  • All-purpose flour. The basis for your batter. You can use a gluten-free flour substitute or even cornstarch; you’ll just have to adjust the amount of water in your batter accordingly, as different types of flours have different absorbencies.
  • Paprika, onion + garlic powder. These give your batter lots of savory flavor! If you want your buffalo tofu nuggets to be even spicier, you can also add in 1/4 – 1/2 teaspoon cayenne pepper.
  • Breadcrumbs. Panko is my preference for the crispiest outcome. You can also use gluten-free breadcrumbs or crushed cornflake cereal to make these gluten-free.
  • Buffalo sauce. This is the traditional sauce for hot wings, but you can mix it up and toss your tofu nuggets in really any sauce you want. Either grab a classic like Frank’s RedHot Buffalo or make your own by mixing your favorite hot sauce with some melted vegan butter.
overhead shot of the ingredients for buffalo tofu

How to Make Breaded Buffalo Tofu

Freezing Your Tofu

If you’ve never tried freezing and defrosting your tofu before cooking it, definitely give it a try for these Buffalo Tofu Bites! The process transforms the texture of the tofu, making it a bit more spongey and similar to chicken. This takes a little extra planning, but it’s worth it.

A day or two before you plan on making Buffalo Tofu, stick a package of tofu directly into the freezer. Once it’s fully frozen, let it thaw on the counter or overnight in the fridge. (We usually have a package of tofu in the freezer at all times for this very scenario.)

You can see the difference in texture in the photo below.

overhead shot of cubed raw tofu

Pro-tip: Press your Tofu!

For most dishes, I don’t bother pressing my tofu, because A) I’m lazy, B) I never seem to remember to do it ahead of time, and C) it doesn’t usually make a huge difference in the final dish. But for this recipe, I really recommend that you take the extra step!

Pressing the excess liquid out of the tofu helps the breading crisp up better in the oven. There are fancy devices for this, but here’s what I do: at least 20 minutes before preparing this recipe, drain your tofu and cut it into cubes (or strips).

Arrange your tofu cubes on one half of a clean kitchen towel, fold the other half of the towel over the top, and weigh it down with a plate or wooden cutting board and some other heavy object (my go-to is a heavy can from my pantry). This is a quick and easy way to ensure your buffalo nuggets don’t come out soggy.

six panels showing the instructions for how to make buffalo tofu

Battering and Breading your Buffalo Tofu

I used to use a 3-station setup for breading my tofu: seasoned flour, liquid, then breadcrumbs. But washing dishes is annoying, so I’ve combined the first two stages into one. Now I whip up a well-seasoned batter in one dish, dunk my tofu, and then transfer to the breadcrumbs to coat.

If you are using a flour variety other than all-purpose, you may need to adjust the volume of liquid to your batter to achieve the right consistency. It should be about as thin as pancake batter — thin enough to still drip off the spoon but thick enough to coat your tofu.

Sauce Options — Buffalo and Beyond!

Once the breading gets nice and crispy in the oven, you’ll remove it and give it a toss in buffalo sauce. You can mix your own with melted vegan butter and hot pepper sauce, or just buy Frank’s buffalo sauce — the artificial butter flavoring in it is vegan-friendly!

And actually, you need not even limit yourself to buffalo sauce! I have tossed this crispy breaded tofu in:

  • Barbecue sauce
  • Sweet chili sauce
  • Teriyaki sauce
  • Bang bang sauce (equal parts vegan mayo and sriracha)

After tossing in sauce, you can serve your buffalo tofu right away, or you can toss it back in the oven for an additional 3-5 minutes to bake the sauce into the tofu and crisp up the breading a little once again. Or you can simply serve the tofu nuggets out of the oven with a few sauce options on the side.

If you’re a fellow ranch fiend, you can pair these buffalo bites with my homemade vegan ranch, which is cashew-based, oil-free, and delicious. Enjoy!

close up of buffalo tofu cubes

How to Make Buffalo Tofu in the Air Fryer

This recipe can easily be cooked in an air fryer rather than in the oven. Simply throw the breaded tofu nuggets into the air fryer basket and cook at 375°F, giving the basket a vigorous shake every 5 or so minutes to help them crisp up evenly.

I’ve noticed a lot of variability between different brands of air fryers, so I recommend checking on them at the 15 minute mark and adding time in 5 minute increments until the breading is nice and golden brown. If you are regularly giving the basket a shake every few minutes, this will be easy.

How to Deep Fry Buffalo Tofu

To fry, heat at least 1 inch of neutral oil in a heavy pot or skillet. Heat to about 360°F.

Fry the tofu pieces for 2-3 minutes per side, until golden brown. Remove to a tray lined with a wire cooling rack, or a plate lined with paper towels, to blot excess oil.

Make Buffalo Tofu Gluten-Free

It’s super easy to make this buffalo tofu recipe gluten-free! Simply use your favorite gluten-free breadcrumbs (rice panko works great here), or use some crushed cornflakes. Frank’s RedHot Buffalo Sauce is gluten-free.

Storage & Reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

When you want to reheat your buffalo bites, the best way is to stick them in a 350°F oven for about 10 minutes, or until they’re warmed through and crispy on the outside.

Alternatively, you can use your air fryer to reheat them! This will depend on your air fryer, but 350°F for about 10 minutes should get you close to perfectly reheated vegan wings!

More Tofu Recipes

overhead shot of buffalo tofu cubes on brown parchment paper on a plate, served with celery and vegan ranch dressing

Baked Buffalo Tofu Bites

These delicious baked buffalo tofu bites are the perfect high-protein snack! Use it to top salads or vegan mac. Make it in the oven or air fryer.
5 from 11 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 5 servings
Author: Sarah Sullivan

Ingredients

  • 14 oz block firm or extra-firm tofu
  • 1/4 cup all-purpose flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/4 cup water
  • 1/4 cup buffalo sauce
  • generous pinch of salt
  • 1 cup Panko breadcrumbs

To Toss

  • 1/2 cup buffalo sauce see notes to make your own

Instructions

Freeze and Defrost the Tofu (optional but recommended)

  • A day or two ahead of time, place the tofu in the freezer. (It can be frozen directly in the package.) Once frozen, let it defrost fully (either on the counter or overnight in the fridge.) This step is optional, but will give it a slightly firmer and chewier texture that works well in this recipe.

Press the Tofu

  • Pressing your tofu is highly recommended to help the breading crisp up more easily. You can use your favorite method to press the tofu (such as a tofu press), or use the following instructions to quick-press your tofu.
  • Drain the block of tofu and cut it into cubes, roughly 1” in size. (Or you can tear it up into bite-sized pieces if you prefer.)
  • Lay out a clean, lint-free kitchen towel. Arrange the tofu cubes on one half of the towel, then fold the other half over the top of the tofu. Gently press down on the tofu to blot it, then allow it to sit for about 10 minutes to wick off excess moisture.

Batter and Bread the Tofu

  • Preheat the oven to 400°F.
  • Into a large mixing bowl, add 1/4 cup all-purpose flour and 1 teaspoon each of onion powder, garlic powder, and paprika. Whisk together.
  • Add 1/4 cup buffalo sauce and 1/4 cup water. Whisk to form a batter. (If using an alternative flour, you may need to add more water depending on its absorbency.)
  • Toss the cubed, pressed tofu in the batter to coat.
  • Pour 1 cup Panko breadcrumbs into a bowl. Toss the battered tofu pieces in the breadcrumbs, working a few at a time, then transfer to a baking sheet.

Bake and Sauce the Tofu

  • Bake for 35-40 minutes, or until crispy and golden brown. Give the tofu a toss around the 20 minute mark to ensure that it browns evenly.
  • A few minutes before the tofu is done baking, pour 1/2 cup buffalo sauce into a mixing bowl. You can heat it carefully in the microwave (a few seconds at a time — it tends to splatter) or stovetop if you like.
  • When done, remove the breaded tofu from the oven and transfer it directly to the bowl. Toss to coat.
  • Serve immediately! (Or, optionally, you can spread the tofu back out on the baking sheet and pop it back in the oven for about 3-5 minutes to “bake” the sauce into the tofu.)

Notes

Vegan-friendly buffalo sauce: Double-check the label, as buffalo sauce will sometimes contain dairy. Frank’s Buffalo Sauce is vegan-friendly (the butter flavoring is artificial). We also love the Primal Buffalo sauce (which comes in a variety of spice levels).
Make your own buffalo sauce: You can also mix your own buffalo sauce by combining 1 part melted vegan butter with 2 parts hot pepper sauce. (Mix it up and use any of your favorite hot sauces.) You can also add a dash of vegan Worcestershire sauce.
Different shapes: You’re not limited to cutting your tofu into cubes. You can make 1/2” slices if you want to make a buffalo tofu “cutlet” to eat as a main, or to put on a sandwich. You can also cut it into thick strips to make buffalo tofu “fingers” which are easier to dip.
How to fry buffalo tofu: To fry, heat at least 1 inch of neutral oil in a heavy pot or skillet. Heat to about 360°F. Fry the tofu pieces for 2-3 minutes per side, until golden brown. Remove to a tray lined with a wire cooling rack, or a plate lined with paper towels, to blot excess oil.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.

13 Comments

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  5. Hi Sarah. I look forward to making this recipe. I was wondering though, if you think it might work in a skillet. What do you think? 🤔

  6. 5 stars
    Really good with BBQ sauce!

  7. 5 stars
    This was great! I really think the frozen-thaw method followed by pressing made all the difference with the texture. I also decided to bake it again after adding the hot sauce and it gave it a very appealing dry rub-like texture.

  8. 5 stars
    This is amazing! Freezing tofu makes all the difference in the world. I air-fryer at 360 for 6 minutes.

  9. Hi, I think there is a typo- the recipe says to mix flour and buffalo sauce to make the batter.

  10. 5 stars
    This recipe is amazing. I absolutely love the batter/Panko coating method of using one bowl. It turns a laborious task into a breeze with quick clean-up. I mix the batter in a large bowl with a lid. I can add the tofu and toss to coat. I add the panko and shake, again. You can dump the contents onto the baking tray and spread it out.

  11. 5 stars
    This was my first time ever making anything with tofu. I ended up not having any paprika so left it out. I air fried them and ended up not even coating with more hot sauce after. Me and my meat eating fiance ate them all lol. So good!

  12. 5 stars
    Thank you for sharing this so I can stop spending so much money on Morning Star frozen nuggets

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