Spicy Tofu Buffalo Wings with Veganized Blue Cheese Dressing

21 Feb

labeled

Ingredients (serves 4):

  • 24 oz extra firm organic tofu, such as Nasoya Sprouted Super Firm Tofu, drained
  • 1/2 Cup cornstarch + more as needed (substitute with rice flour if you cannot tolerate corn); I strongly urge Non-GMO cornstarch! Find out why here!)
  • 1/2 teaspoon garlic powder
  • 1/2-1 teaspoon cayenne pepper (depends on your heat tolerance!)
  • 2 Tablespoons non-dairy butter, melted
  • 1/2 Cup of your favorite Buffalo Hot Sauce + more if needed
  • Oil for frying (I used organic grape seed oil)
  • Optional: 1 batch of my Sour Cream Dip (alternative allergy-friendly recipes!)

Directions:

  1. Let’s cut some tofu wings!  Slice your block of tofu in equal “steaks” about 1/2 inch thick & cut each one in half.  You should now have your tofu “wings.”  In a large bowl, mix your cornstarch (or rice flour) & spices.breading Dredge each piece of tofu until fully coated.  Don’t forget to tap off some of the extra breading!coated tofu
  2. Heat your cast iron or frying pan to medium-high heat & add 2 Tablespoons of oil, or enough to coat the bottom of your pan.  Fry each wing until they are golden on each side (about 5-7 minutes) & be sure to add more oil as necessary!  As  your wings are ready, set them aside on a baking tray.breaded tofu finished
  3. In a large sauce pan on low heat, add your buffalo sauce & non-dairy butter to melt.  Whisk together.P1070655 Add your battered tofu wings to your pan and toss to ensure even coating.  If your wings seem a bit dry, add a little more sauce (try 1 Tablespoon at a time).
  4. Enjoy eating whole!

P1070662

Try these babies with my delish veganized blue cheese dressing!

20 Responses to “Spicy Tofu Buffalo Wings with Veganized Blue Cheese Dressing”

  1. veggiebentolove February 21, 2013 at 9:46 pm #

    I think you’ve just managed to deliciously veganize UFC payperview nights at our place. Thank you!

    • eatingwhole February 22, 2013 at 3:12 pm #

      Aw that’s absolutely amazing! Thank you!! 🙂

  2. lauren June 11, 2013 at 3:18 pm #

    uuughmagoodness! Please don’t take this the wrong way, but this looks like something I’m going to be consuming until I get full enough to pass out. So happy I found your recepie and can’t wait to try it :]

    • eatingwhole July 9, 2013 at 1:39 pm #

      😉 That’s the only way I know how to eat these lol!

  3. Sara August 29, 2013 at 10:40 am #

    I made these last night. And except for maybe being a little too oily for me, they turned out GREAT and were so easy to make!

    • eatingwhole September 3, 2013 at 1:01 pm #

      Hi Sara! Thank you 🙂 . If they were a tad oily you can lay your fried wings on a paper bag (or paper towel) and let the excess oil absorb. Hope that helps!! 😀

  4. Leslie September 17, 2013 at 12:28 pm #

    How is the texture inside? Often when I cook tofu, the outside is great, but a mushy inside! I hate that. Is that how it’s supposed to be?

    • eatingwhole September 17, 2013 at 12:37 pm #

      Hi Leslie! I use extra firm tofu for this reason (I’m not a fan of that consistency, either!). If you can find it, Wildwood’s Extra Firm Tofu in the vacuum pack is perfect for this recipe 🙂 .

  5. starcityrn September 25, 2013 at 4:22 pm #

    Yum & Wow! (And, can they be baked instead of fried?)

    • eatingwhole September 26, 2013 at 6:49 pm #

      Yes they can totally be baked instead of fried!! 🙂

      • Hope September 26, 2013 at 8:37 pm #

        Terrific! 🙂

  6. jill February 2, 2014 at 4:21 pm #

    Hi !

    Making these for the first time and opting to bake them…hoping 375 is a good recommended temp?

    • eatingwhole February 2, 2014 at 4:49 pm #

      Hi Jill! I usually crank my oven up to 400 and bake at least 15 mins on each side (they should be just golden when you flip them!).

      • jill February 2, 2014 at 5:38 pm #

        Wow, you responded on Super Bowl Sunday–thank you. I managed to pull it off at 375..but next time, i’ll crank that baby up to 400. 🙂

      • eatingwhole February 2, 2014 at 5:40 pm #

        You’re welcome. I’m glad it worked at 375! 🙂

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