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:
- 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.
Dredge each piece of tofu until fully coated. Don’t forget to tap off some of the extra breading!
- 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.
- In a large sauce pan on low heat, add your buffalo sauce & non-dairy butter to melt. Whisk together.
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). -
Enjoy eating whole!
Try these babies with my delish veganized blue cheese dressing!
Eating Whole 
21 responses to “Spicy Tofu Buffalo Wings with Veganized Blue Cheese Dressing”
I think you’ve just managed to deliciously veganize UFC payperview nights at our place. Thank you!
Aw that’s absolutely amazing! Thank you!! 🙂
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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 :]
😉 That’s the only way I know how to eat these lol!
[…] I come along upon this recipe for Spicy Tofu Buffalo Wings, which actually look quite easy and doable to say the least. (My cooking skills and patience in the […]
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!
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!! 😀
[…] Tofu Buffalo Wings […]
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?
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 🙂 .
Yum & Wow! (And, can they be baked instead of fried?)
Yes they can totally be baked instead of fried!! 🙂
Terrific! 🙂
Hi !
Making these for the first time and opting to bake them…hoping 375 is a good recommended temp?
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!).
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. 🙂
You’re welcome. I’m glad it worked at 375! 🙂
[…] Pairs great with my buffalo tofu! […]
[…] spicy tofu Buffalo wings might relate more to the things that you already eat with chicken and that is why it might be a […]