Buffalo Tofu Wings are a fantastic twist on the classic game-day snack that everyone loves. These wings are crispy on the outside, tender on the inside, and coated in that spicy, tangy buffalo sauce that brings just the right amount of kick. Unlike traditional wings, these are made from tofu, making them a great option for anyone looking to enjoy bold flavors with a plant-based spin.
I love making Buffalo Tofu Wings when I want something fun and a bit different to snack on. The key is getting the tofu extra crispy before tossing it in the sauce—that crunch is everything! I usually bake them in the oven for an easy cleanup, but you can also air-fry or pan-fry if you want an even crispier texture. It’s super satisfying to watch the sauce stick perfectly to each piece, and you can adjust the heat to your liking, making it mild or fiery.
One of my favorite ways to serve these wings is with a big side of crunchy celery sticks and some cool ranch or blue cheese dressing for dipping. They’re perfect for sharing with friends during movie nights or casual get-togethers, and I always get asked for the recipe afterward. Buffalo Tofu Wings prove that plant-based snacks can be exciting, flavorful, and just as crave-worthy as the originals.
Key Ingredients & Substitutions
Tofu: Firm or extra-firm tofu works best because it holds shape well and won’t fall apart when coated and baked. Pressing out as much water as possible helps get the texture crispier.
Panko Breadcrumbs: They give a great crunchy coating. You can substitute with crushed cornflakes or gluten-free breadcrumbs if you want to avoid gluten.
Buffalo Hot Sauce: This is the heart of the flavor—choose your favorite brand or make your own with hot sauce and vinegar. For less heat, pick mild sauce or reduce the amount.
Vegan Butter: Helps the sauce cling and adds richness. You can substitute with olive oil for a dairy-free, lighter option.
How Do You Get the Tofu Crispy and Not Soggy?
Crispy tofu is key to these wings tasting great. Here’s how to do it:
- Press tofu well to remove excess moisture—this step is essential.
- Coat tofu in a seasoned batter before rolling in panko for extra crispness.
- Bake at high heat (425°F) to crisp up the outside evenly.
- Flip halfway through baking to get both sides golden.
- After coating with buffalo sauce, bake a few more minutes to let the sauce set without making tofu soggy.
These steps will help you enjoy tofu wings with that satisfying crunch every time.
Equipment You’ll Need
- Baking sheet with parchment paper – I use it to keep the tofu from sticking and make cleanup easier. It also helps the wings crisp up evenly.
- Pressing tool or heavy object – this helps squeeze out excess water from the tofu so it gets crispy when baked.
- Mixing bowls – one for the batter and one for the breadcrumbs, keeping everything organized and easy to dip.
- Whisk or fork – for blending the batter smoothly and evenly coating the tofu.
- Basting brush or spoon – to toss the baked tofu in buffalo sauce without losing the coating.
- Spatula or tongs – for flipping the tofu and handling hot wings safely when serving.
Flavor Variations & Add-Ins
- Swap buffalo sauce for teriyaki or BBQ sauce for different flavor profiles that go well with crispy tofu.
- Add a sprinkle of nutritional yeast or spices like cumin or cayenne in the batter for an extra flavor boost.
- Include diced veggies like bell peppers or green onions in the coating or serve as a topping for added crunch and color.
- Use different proteins like tempeh or cauliflower florets if you want alternatives to tofu.
How to Make Buffalo Tofu Wings
Ingredients You’ll Need:
- 14 oz (400g) firm or extra-firm tofu
- 3/4 cup all-purpose flour (or gluten-free flour)
- 3/4 cup unsweetened plant-based milk (e.g., almond, soy)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 cup panko breadcrumbs (or crushed cornflakes for extra crunch)
- 1/2 cup buffalo hot sauce (like Frank’s RedHot)
- 2 tbsp vegan butter or margarine, melted
- Fresh parsley, chopped (for garnish)
- Ranch or blue cheese vegan dressing, for dipping (optional)
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prep, plus 25-30 minutes to bake the tofu wings. Add another 5-7 minutes if you choose to bake them after tossing in the buffalo sauce. Overall, plan for about 40-50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Tofu:
Start by draining the tofu and pressing it for at least 20 minutes to remove extra moisture. This helps the tofu become crispy when baked. Cut the tofu into rectangular chunks about 2-3 inches long, similar in shape to chicken wings.
2. Preheat and Line Your Baking Sheet:
Heat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it to prevent sticking and help with crisping.
3. Make the Batter and Coating:
In a medium bowl, whisk together the flour, plant-based milk, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth. In a separate shallow bowl, place the panko breadcrumbs.
4. Coat the Tofu:
Dip each tofu piece into the batter, letting any extra drip off, then dredge it in the panko breadcrumbs until fully coated. Arrange the coated tofu pieces on your prepared baking sheet, giving them a little space.
5. Bake the Tofu Wings:
Bake the tofu wings for 25-30 minutes, flipping halfway through so both sides get golden brown and crispy.
6. Prepare the Buffalo Sauce:
While the tofu bakes, mix the buffalo hot sauce and melted vegan butter together in a bowl.
7. Toss Tofu in Buffalo Sauce:
When the tofu wings are done baking, remove them from the oven and immediately toss them gently in the buffalo sauce until well coated.
8. Optional Final Bake:
If you want the sauce to set better and stick even more, put the coated tofu wings back on the baking sheet and bake for another 5-7 minutes.
9. Serve and Enjoy:
Transfer your buffalo tofu wings to a serving plate, sprinkle with chopped fresh parsley, and serve with celery sticks and your favorite vegan ranch or blue cheese dressing for dipping.
Can I Use Frozen Tofu for Buffalo Tofu Wings?
Yes, you can use frozen tofu! Just thaw it completely and press out excess water before cutting and coating. Freezing gives tofu a chewier texture that works well for wings.
How Should I Store Leftovers?
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer to keep the coating crispy.
Can I Make This Recipe Gluten-Free?
Absolutely! Use gluten-free flour and gluten-free breadcrumbs instead of regular ones. Crushed cornflakes also make a tasty, gluten-free alternative for the coating.
How Can I Adjust the Heat Level?
To make the wings milder, use less buffalo sauce or opt for a milder hot sauce. For extra heat, add a pinch of cayenne pepper or hot chili flakes to the batter or sauce.