Vegan Buffalo Tofu Wings
Ingredients
- 1 lb extra firm or super firm tofu
- 6 tbsp cornstarch, arrowroot, or tapioca starch
- 1/4 cup plant milk
Bread crumb mixture
- 1 cup panko style bread crumbs
- 2 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp salt
- freshly ground black pepper
- 1 tbsp fresh minced parsley
Buffalo sauce
- 6 tbsp (90g) red cayenne pepper hot sauce, ideally Franks RedHot
- 3 tbsp (35g) vegan butter
- 1/8 tsp granulated garlic
- 1/8 tsp salt
Preparation
Preheat the oven to 425 ºF and lightly grease a large rimmed baking sheet.
If using extra-firm tofu, press out the extra water by slicing it into 6 width-wise slabs, wrapping in a lint-free towel or paper towel, placing weights over it, and letting it drain for 20-30 minutes.
Cut the tofu into 18 wings or approximately 1/2-inch sticks by slicing the block into 6 slices width-wise and then each slab into 3 slices lengthwise.
Put the cornstarch, 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, then 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 and place on the prepared baking sheet, repeating with all wings and using one hand for dry ingredients and the other for wet to avoid clumping.
Bake the prepared tofu at 425 ºF for 25 minutes, flip the wings, and bake for an additional 10-15 minutes until crispy.
While the tofu is baking, make the buffalo sauce by melting the vegan butter and stirring in the hot sauce, granulated garlic, and salt.
Toss the baked tofu wings in the buffalo sauce.
Serving suggestions
Serve with vegan bleu cheese or ranch style dressing and a salad made from romaine, sweet peppers, croutons, and avocado.
