This recipe is a delicious alternative for vegans and vegetarians who don’t want to miss out on classic buffalo wings. The tofu is pressed, frozen, then pressed again to achieve a light, spongy texture that mimics the texture of a chicken nugget. Serve these “wings” alongside celery and vegan ranch dressing for the perfect, crowd-pleasing appetizer or snack.
Prep time: 1 hour 30 minutes
Cook time: 20 minutes
Yields 16 “chicken” tenders
For the tofu:
1 block firm or extra firm tofu
¼ cup cornstarch
¼ cup plant-based milk
1 cup bread crumbs
½ teaspoon each: paprika, garlic powder, salt
For the sauce:
6 tablespoons hot sauce
3 tablespoons vegan butter, melted
½ teaspoon garlic powder
Salt, to taste
Alternately, you can use store-bought buffalo sauce.
Press the tofu. Press the water out of your tofu in your Tofudee tofu press. Place your pressed tofu in the freezer for about an hour, until completely frozen. When you are ready to cook your wings, thaw the frozen tofu and press it one more time in your Tofudee tofu press.
Preheat your oven to 400 degrees.
Cut the tofu into rectangular “tenders”.
In one bowl, mix the cornstarch and milk until smooth. In a separate bowl, combine the breadcrumbs, paprika, garlic powder, and salt and mix until evenly combined.
Dip each tofu tender into the cornstarch mixture, and then the breadcrumb mixture. Place them on a baking sheet lined with parchment paper and bake for 30 minutes, or until the surface in golden.
While the tofu is in the oven, prepare the buffalo sauce. Mix all ingredients in a medium-sized bowl until evenly combined.
Remove the tofu from the oven, let cool for 7-10 minutes, then dip each piece in the buffalo sauce.