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–+ servings
Buffalo Tofu Wings

Crispy Buffalo Tofu Wings - Spicy Vegan Game Day Delight

These Buffalo Tofu Wings are a crunchy and spicy experience perfect for game day, offering a healthy, guilt-free twist on traditional wings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 wings
Course: Appetizers
Cuisine: Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu Coating
  • 1 block Super Firm Tofu Opt for vacuum-sealed tofu to avoid pressing for best texture.
  • 1 cup Unsweetened Non-Dairy Milk Acts as the binding agent.
  • 1 cup Panko Bread Crumbs Use gluten-free for gluten-free option.
  • 1 tablespoon Italian Seasoning
  • 1 tablespoon Corn Starch Or Arrowroot Flour/Tapioca Flour for crispy crust.
For the Flavor
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Black Pepper Season to taste.
  • 1/2 cup Frank's Red Hot Sauce Or your favorite vegan buffalo sauce.

Equipment

  • oven
  • Baking Sheet
  • mixing bowls

Method
 

Instructions
  1. Preheat your oven to 420°F (215°C) and line a baking sheet with parchment paper.
  2. Slice the super firm tofu into 18 sticks and set aside.
  3. Prepare three separate bowls: mix cornstarch, garlic powder, onion powder, and black pepper in one; pour non-dairy milk in another; and mix panko breadcrumbs with Italian seasoning in the last bowl.
  4. Coat each tofu stick in the cornstarch mixture, then dip in non-dairy milk, and finally roll in the panko mixture.
  5. Arrange the coated tofu wings on the baking sheet and bake for 25 minutes until golden brown.
  6. Toss the baked tofu wings in Frank's Red Hot Sauce until fully coated.
  7. Return the coated wings to the oven for an additional 20 minutes for extra crispiness.
  8. Serve hot with celery sticks and vegan ranch or blue cheese dressing.

Nutrition

Serving: 1wingCalories: 120kcalCarbohydrates: 10gProtein: 5gFat: 6gSodium: 300mgPotassium: 200mgFiber: 2gSugar: 1gCalcium: 4mgIron: 6mg

Notes

Store leftovers in an airtight container in the fridge for up to 2-3 days. To reheat, bake at 400°F (200°C) for 10-15 minutes.

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