Crispy buffalo tofu bites are wonderfully spicy with a buttery hot sauce coating. Great for game day, these vegan buffalo wings are perfect for dunking into a creamy dipping sauce.
This easy vegan, gluten-free appetizer is ready in under 30 minutes. Plus, each serving has 21 grams of protein.
I’ve been a fan of buffalo sauce since my early college days. The slow burn heat, tang from vinegar, and a creamy sauce to cool it all down is a match made in heaven.
The only thing that’s changed over the years is what exactly I’m coating in buffalo sauce. I have lots of buffalo recipes on my blog, but lately, I’ve been all in on coating tofu nuggets.
The savory nuggets are tossed in a cornstarch and nutritional yeast coating that adds flavor and crunch. The nuggets can be air fried (my preference), pan-fried, or oven baked.
Once they’re perfectly crispy, they’re tossed in a quick and easy vegan buffalo sauce. It’s an appetizer that’s packed with flavor and gets demolished in no time flat.
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Ingredients for buffalo tofu
Here are the ingredients you will need to make this recipe.
Tofu: Use vacuum-packed super firm tofu, not water-packed. I get high protein tofu from Trader Joe’s. (It’s a mainstay on my list of Trader Joe’s vegan products.)
Tamari: Most tamari is gluten-free; however, there are a few exceptions. If that’s important for you, read the ingredient label to make sure it’s wheat-free.
Apple cider vinegar: This fruity vinegar adds tang, a little sweetness, and acid.
Seasonings: Onion powder adds savory flavor, and a little salt makes everything pop.
Cornstarch: Cornstarch is part of the breading. It’s what makes the tofu extra crispy.
Nutritional yeast flakes: Nutritional yeast is the other half of the breading, and it provides chicken-style umami. Look for it at Trader Joe’s, natural grocery stores, big box stores like Walmart, or online.
Oil: Avocado oil is my go-to, but any neutral-flavored, high heat oil will work. If you’re air frying or baking the tofu bites, use oil spray. For pan frying, use the standard liquid version.
Vegan butter: This adds richness and creaminess to the buffalo sauce.
Hot sauce: Frank’s RedHot sauce is my usual option for anything buffalo flavored.
Step by step instructions
This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
1. Remove the block of tofu from its package, and blot dry. Use your hands to tear it into 1 ½ to 2-inch chunks, and put it into a bowl. (I use a 2.5 quart Pyrex bowl with lid.)
2. Season the tofu pieces with:
- Tamari
- Apple cider vinegar
- Onion powder
- Salt
Use your hands to gently combine, making sure all of the tofu is evenly covered.
If you have the time, allow the tofu to soak up the flavor for about 5 minutes. If you’re in a rush, you can skip it. All of the marinade becomes part of the coating, so it won’t go to waste.
3. Sprinkle on:
- Cornstarch
- Nutritional yeast
4. Cover the bowl with a lid. Then shake the bowl to evenly coat the pieces (like old school Shake ‘n Bake).
Don’t have a bowl with a lid? Put the cornstarch and nutritional yeast into a freezer bag instead. Then transfer the tofu pieces into it, and shake to combine.
5. If air frying, transfer the breaded tofu pieces into the air fryer basket.
For pan frying and baking instructions, see directions in the section below or in the notes section of the recipe card.
6. Air fry at 400 degrees for 13 minutes, stopping two or three times to spray with oil, and shake the basket for even browning.
Remember: Every air fryer runs differently. Times given are a general recommendation and should be tested in your own air fryer. Adjust as needed.
7. In a bowl, melt vegan butter in the microwave. Then stir or whisk in hot sauce.
Tip: I like to wash and reuse the bowl from the first half of this recipe to keep dishes to a minimum.
8. Add crispy tofu to the bowl, and combine with buffalo sauce. Then transfer to a serving platter with the dipping sauce of your choice.
Pan frying and baking instructions
Buffalo tofu is fast and convenient in the air fryer. Plus, as the tofu shrinks a bit, the flavor is intensified, and it creates a more dense texture.
However, if you don’t have an air fryer, pan fry or bake your tofu instead.
How to pan fry tofu bites
Fill a nonstick skillet with a shallow layer of high heat oil (like avocado oil). Bring to a medium or medium high heat. Add the tofu, and fry about 13 minutes, flipping occasionally for even browning.
Once it’s brown all over, transfer the fried tofu to a towel-lined plate to drain. Combine melted vegan butter with hot sauce, add fried tofu, and stir to coat.
How to bake tofu bites
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. (This is very important. Otherwise, the tofu WILL stick.)
Bake for 25 to 30 minutes, stopping once halfway through to spray the nuggets with oil, flip, and spray the other side. You’ll know they’re ready when they’re perfectly browned and crunchy on the outside.
Combine melted vegan butter with hot sauce, add baked tofu, and stir to coat.
Make it your own
You can make these protein-packed buffalo tofu wings your own by varying the ingredients and cooking method.
- Replace tamari: Swap out tamari for an equal amount of your preferred soy sauce or soy sauce alternative, like liquid aminos.
- Vary the vinegar: Replace apple cider vinegar with an equal amount of rice vinegar, white vinegar, or dill pickle brine.
- Add more seasonings: In addition to onion powder, add garlic powder, pepper, paprika, and/or cayenne. Plain salt can be replaced with dill pickle salt or Slap Ya Mama seasoning salt.
- Replace homemade buffalo sauce with a bottled option: Trader Joe’s has a new buffalo sauce made with avocado oil that’s very good, and Frank’s has a buffalo wing sauce that’s accidentally vegan. You’ll need ¼ cup of jarred buffalo sauce for this recipe.
- Instead of coating the nuggets in sauce: serve the buffalo sauce and creamy dressing separately on the side and dip as desired.
Dipping sauce options
Add cooling relief to spicy buffalo tofu bites by dipping in any of these creamy vegan sauces:
Serving suggestions
Buffalo tofu bites are a terrific protein-packed appetizer or snack. They can be served simply with celery or carrots to tame the heat.
They’re also a flavorful addition to wraps and salads.
Buffalo tofu bites also make a tasty main course with any of these side dishes:
Storage instructions
For the perfect crispy texture, buffalo tofu is best served fresh.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the air fryer until warmed through.
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Crispy buffalo tofu bites (air fryer, baked, or pan fried)
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Servings: people
Instructions
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Remove tofu from package, and blot dry with a clean kitchen towel. Get a medium-sized bowl with lid, and use your hands to break the tofu apart into chunks, roughly 1 ½ inches to 2-inches in size.
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Season the tofu with tamari, apple cider vinegar, onion powder, and salt. Gently use your hands to make sure the tofu gets evenly covered in seasonings. If you have the time, let the tofu marinate for about 5 minutes to soak up the flavor. (Though it’s not essential since the marinade becomes part of the coating.)
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Across the top of the tofu, sprinkle on cornstarch and nutritional yeast. Then cover the bowl with a lid, and shake to evenly coat all of the tofu pieces.If you don’t have a bowl with a lid, put the cornstarch and nutritional yeast into a freezer bag instead. Then add the tofu pieces, and shake to coat.
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Put all of the tofu pieces into the air fryer basket. Air fry at 400 degrees for 13 minutes, stopping halfway through to spray with oil and shake the basket. Continue cooking, stopping once or twice more to spray again and shake for even browning.The tofu nuggets are ready when they’re perfectly golden and crunchy. (To pan fry or bake the tofu instead, see instructions in the notes section below.)
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While the tofu is cooking, put vegan butter into a microwave-safe medium bowl. (You can wash and reuse the same bowl from earlier, if you like.) Microwave for 10 to 15 seconds, until it melts. Then add Frank’s RedHot sauce (or your preferred hot sauce), and combine.
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Remove the tofu from the air fryer, and add it to the buffalo sauce. Stir to combine, so that everything gets evenly coated.
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Transfer to a platter, and serve immediately with your favorite dipping sauce like onion and garlic dressing, vegan ranch, or vegan blue cheese dressing.
Notes
For an even easier buffalo sauce option, the hot sauce and vegan butter can be replaced with ¼ cup of your preferred buffalo sauce. Trader Joe’s buffalo sauce or Frank’s RedHot Buffalo Wings Sauce are both vegan options.
Pan-fried method
To pan fry the tofu (instead of air frying), fill a nonstick skillet with a shallow layer of high heat oil, like avocado oil. Bring to a medium or medium high heat. Add the breaded tofu, and fry about 13 minutes, flipping occasionally for even browning.
Once it’s evenly brown, transfer the tofu to a towel-lined plate to drain. Then add to buffalo sauce, combine, and serve.
Oven-baked method
To bake the tofu (instead of air frying), preheat the oven to 425 degrees. Line a baking sheet with parchment paper. (This is very important, because otherwise, the tofu WILL stick.)
Add the breaded tofu, and bake for 25 to 30 minutes, stopping once halfway through to spray the tofu bites with oil, flip, and spray the other side. You’ll know they’re ready when they’re perfectly browned and crunchy on the outside. Transfer them to the bowl with buffalo sauce, combine, and serve.
Note on nutrition info
Oil isn’t included in the nutrition info since it varies by cooking method (a few spritzes for air frying or baking vs. more for pan frying). Also, spray oils are labeled zero calorie per spray, but the actual amount used can vary.
Nutrition
Calories: 247kcal | Carbohydrates: 14g | Protein: 21g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 1094mg | Potassium: 288mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 16IU | Vitamin C: 7mg | Calcium: 79mg | Iron: 4mg
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