Buffalo Tofu
Ingredients
- 16 oz. Super Firm Tofu
- 1 Tbsp Soy Sauce
- 1 Tbsp Vegan Buffalo Sauce
- 2 Tbsp Nutritional Yeast
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Smoked Paprika
- 1/2 - 1 tsp Cayenne (or to taste)
- 2 Tbsp Cornstarch
- 1/4 - 1/2 tsp Celery Salt (optional)
- Salt & Pepper (to taste)
- 1/4 - 1/2 cup Vegan Buffalo Sauce (for tossing after frying)
- Vegan Ranch (for Dipping!)
Instructions
- If preparing homemade Vegan Buffalo Sauce, do that first!
- Break your tofu into bite size pieces. This will get you rougher edges than simply cutting the tofu into cubes. These craggier edges will crisp up more!
- Then toss the tofu chunks in the soy sauce and 1 Tbsp of buffalo sauce. After that toss them in the seasonings and cornstarch. You can eat one to make sure they are seasoned to your taste.
- If you have some crumbled bits of tofu after tossing, you can actually smush them together to form a nugget. It might be a little salty though just FYI!
- Next, add a layer of oil to a 12" skillet. Use a neutral flavored high smoke point oil (Vegetable, Canola, Avocado etc). Heat the oil to 375 F. Keep an eye on the oil so it doesn't burn.
- Once oil is heated to 375 F, add the tofu chunks and fry for 3 - 5 minutes. Then flip and fry for another 3 - 5 minutes or until golden brown.Make sure you don't crowd the pan. A block of tofu in a 12" skillet is almost crowding, so you can do it in 2 batches if you are unsure about it!
- Let them rest on a wire rack, and then toss them in the buffalo sauce in a large bowl. Make them as saucy as you'd like! Then dig in and enjoy!
Notes
*I recommend using Super Firm Tofu, the kind that's vacuum packed. If you can only find Extra Firm, you'll need to press it for at least 30 minutes to get rid of the excess water.
Tried this recipe?Let us know how it was!