Crispy Tofu "Chicken" Fingers with Buffalo Sauce
Ingredients
- 1 12-ounce package of tofu
- 1/4 cup almond milk
- 1/4 cup tapioca flour
Breading Mixture
- 3/4 cup almond flour
- 1/4 cup nutritional yeast
- 1 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp salt
Buffalo Topping
- 1 cup buffalo sauce (e.g., @primalkitchenfoods)
Preparation
Press the tofu to remove excess moisture and then cut it into 8 strips.
In a shallow bowl, add the tapioca flour.
In another shallow bowl, add the almond milk.
In a separate bowl, mix together the ingredients for the breading mixture: almond flour, nutritional yeast, olive oil, paprika, garlic powder, and salt.
Dip each tofu strip first into the tapioca flour, then into the almond milk, and finally into the breading mixture. Coat each strip evenly.
Place the coated tofu strips on a greased baking sheet.
Bake the tofu at 425°F (220°C) for 40 minutes, or until they are crispy and golden.
Once the tofu is baked, remove it from the oven and let it cool slightly.
Brush the buffalo sauce over the baked tofu strips, ensuring they are evenly coated.
Serve the crispy tofu "chicken" fingers with your preferred dipping sauce, such as vegan ranch.
