Eating Whole

A vegan & allergy-friendly lifestyle.

Spicy Tofu Buffalo Wings with Veganized Blue Cheese Dressing


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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!

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Try these babies with my delish veganized blue cheese dressing!

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21 responses to “Spicy Tofu Buffalo Wings with Veganized Blue Cheese Dressing”

  4. 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 :]

    Reply

  6. 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!

    Reply

  8. 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?

    Reply

    • 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 🙂 .

      Reply

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