Vegan Buffalo Tofu Bites – From My Bowl

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These crispy baked vegan buffalo tofu bites are dipped in a spicy buffalo wing sauce and perfect as an appetizer or dinner protein!

Buffalo Wings are a classic football snack, and these Buffalo tofu bites have quickly become my favorite plant-based swap for delicious game day appetizer. Imagine crispy seasoned tofu baked and tossed with homemade buffalo sauce so each saucy bite is packed with tangy, perfectly spiced flavor. This recipe is SO Well, I’d bet you’ll get there more than once!

  1. Perfectly Crispy Buffalo Tofu (baked!)
  2. How to Make Buffalo Tofu Nuggets
  3. Presentation suggestions
  4. Recipe FAQs
  5. Vegan Buffalo Tofu Recipe

Perfectly Crispy Buffalo Tofu (baked!)

I will never pass up anything buffalo flavored; and while I love cauliflower, I prefer these crispy Buffalo Tofu Bites for a heartier texture and protein boost. Skip the frying and make these Vegan Baked Buffalo Tofu Bites that are crisp, deliciousand we will reunite with pantry-staples.

Whether you enjoy them dipped in ranch as wings or nuggets, or served in a wrap, sandwich, or salad, these crispy buffalo bites are sure to impress!

What You Need for Vegan Buffalo Tofu

You just need ten ingredients to make this Buffalo Tofu, and I’d be willing to bet you already have everything you need in your pantry:

ingredients for buffalo tofu bites arranged on a marble kitchen counter
  • Extra firm tofu: Extra firm pressed tofu has the perfect texture for these hearty bison bites. I like to tear my tofu into pieces (rather than cube it) for a more meat-like texture that also helps the sauce adhere to the tofu better.
  • Dried spices: Onion powder, garlic powder, paprika, and salt add extra flavor (and gorgeous color) to our baked tofu nuggets.
  • Avocado oil: coats the pressed tofu and makes it even crispier in the oven.
  • Cornstarch: I like to coat my buffalo bites in cornstarch instead of panko for a thinner, crispy batter-like coating. I find the panko breadcrumbs a little too dry when baking in the oven.
  • Frank’s Red Hot: This buffalo hot sauce is so good, I really put this shit on everything. I always keep a bottle on hand whenever the urge strikes!
  • Vegan butter and agave: combine with our hot sauce to make a creamy wing sauce

How to Make Buffalo Tofu Nuggets

a collage of six images showing the process of preparing buffalo tofu bites
  1. Preheat the oven at 420F and press your tofu
  2. Tear the tofu into bite-sized pieces, then throw with oil, dry spices and cornstarch
  3. Cook in the oven until crisp while you prepare the wing sauce
  4. Throw the tofu with the wing sauce, then serve hot!

Caitlin’s Cooking Tips

  • Press your tofu well: The key to getting crispy tofu is to press it well! I like to use my tofu press, but you can also wrap your tofu in paper towels or a clean kitchen towel and press firmly to release any excess moisture. Place a flat, heavy object on top of the tofu and let it sit for at least 15 minutes before using.
  • Buffalo Hot Sauce vs. Buffalo Wing Sauce: Most stores carry both Buffalo hot sauce and wing sauce, but I prefer to make my own wing sauce. Store-bought buffalo wing sauce contains a little oil and is fine in a pinch, but I find the flavor of homemade buffalo wing sauce much more balanced!
an enlarged image of buffalo tofu bites served on a plate with celery sticks

Presentation suggestions

Serve these freshly baked Buffalo Tofu Wings with a side of celery and vegan ranch dressing or blue cheese dressing for the ultimate game day snack. I also like to make skewers with 1-2 pieces of buffalo tofu and a piece of celery for an easy-to-eat starter! Dipped in ranch, of course 😉

You can also use this Buffalo Tofu as a protein addition to any main dish. I love using them in wraps, sandwiches, on salads, or even in grain bowls with rice and roasted vegetables.

If you are looking more recipes for match days, You’ll also love my Vegan Spinach Artichoke Dip, the ultimate seven-layer vegan dip, Vegan Buffalo Chicken Dipand my Easy Vegan Chili!

If you have Extra Buffalo Hot Sauce you can also use it in my Buffalo Chickpea Salad, Buffalo Cauliflower Pasta Salad, Buffalo Chickpea Casserole, or this Buffalo Ranch One-Pot Pasta.

How to Store Vegan Buffalo Tofu Bites

These Buffalo Tofu Bites are best served fresh, when they are crispy and hot. Store leftovers in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing these bites.

The best way to reheat leftovers is to use the oven or air fryer at 350F for 15 to 20 minutes; the tofu will become crispy again, but you may want to serve it with additional wing sauce. You can also reheat this buffalo tofu in the microwave or on the stovetop, but it won’t be crispy.

Buffalo tofu bites served on a white plate with celery sticks on the side

Recipe FAQs

Why is my tofu still soft after cooking?

If your tofu is still soft after the recommended cooking time, you probably didn’t press it enough. It’s important to get rid of all that excess moisture! That being said, your tofu should still be crispy if you put it under the broiler for a few minutes.

Do you put buffalo sauce before or after cooking?

Cooking the tofu with Buffalo sauce can make it soggy, which is why I like to crisp the tofu in the oven first, then quickly toss it in the wing sauce.

Is Frank’s Red Hot the same as Buffalo sauce?

Franks Red Hot is the most popular buffalo hot sauce. To make wing sauce, you usually add butter and a little sweetener.

Appreciate! If you make this buffalo tofu recipe and decide to share it on Facebook Or Instagramdon’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love for you to leave a comment below with a recipe rating! Thanks for the support 😊

For the buffalo bites:

  • 2 14-16 ounce extra firm tofu blocks press
  • 3 soup spoons avocado oil or other high-heat cooking oil
  • 1 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/3 cup cornstarch or arrowroot powder
  • Celery sticks to serve (optional)
  • Ranch to serve* (optional)

For the Buffalo sauce:

  • 1/2 cup Hot Red Francs
  • 3 soup spoons unsalted dairy-free butter
  • 2 coffee spoons agave

  • Preparation: Preheat the oven to 420F and line a baking sheet with a silicone mat or parchment paper.

  • Season the tofu: In a medium bowl, whisk together oil, garlic powder, onion powder, paprika and salt until well blended. Tear the tofu into bite-sized pieces to give it a more meat-like shape and texture, or cut it into small cubes. Add the tofu to the bowl and gently toss with a spatula until evenly coated. Sprinkle with cornstarch and mix again.

  • Cook: Transfer to the baking sheet, spreading the tofu pieces so that they are not touching. Bake on the top rack of the oven for 30 to 35 minutes, turning the tofu halfway through cooking.

  • Wing sauce: Meanwhile, add the Buffalo sauce and agave to a small saucepan or saucepan and mix well. Reheat over medium heat, then turn off the heat as soon as the sauce begins to smoke gently. Add the dairy-free butter and stir until completely dissolved. Remove the dish from the oven and set aside.

  • Coat the tofu: Once the tofu is golden and crispy, transfer it to a large bowl. Add only 1/2 cup (120 ml) of Buffalo sauce and mix well with a spatula. You can add the rest of the sauce if you wish, or serve it separately as a condiment.

  • Serve: Serve the buffalo tofu as desired. I like to serve it with a side of celery and ranch dip (see my recipe notes) as an appetizer, or over rice with vegetables as a main course. Store leftovers in the refrigerator for up to 5 days. It’s best to reheat leftovers in the oven or deep fryer if you want the tofu to become crispy again.

  • Vegan Ranch Dip: For a quick and easy dip, mix 3/4 cup thick unsweetened coconut yogurt with 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/4 teaspoon salt and 1/2 tablespoon each chopped fresh dill and parsley (or 1/2 teaspoon each dried). Mix well and let sit for 10-15 minutes before serving to allow all the flavors to combine!
  • Gluten free: This recipe is gluten free as written.

Calories: 294kilocaloriesCarbohydrates: 17gProtein: 9gFat: 21gSaturated fat: 3gPolyunsaturated fats: 5gMonounsaturated fat: 12gTrans fat: 2gSodium: 1353mgPotassium: 204mgFiber: 1gSugar: 5gVitamin A: 123UIVitamin C: 1mgCalcium: 40mgIron: 2mg

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