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.
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Servings: 5 servings
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.