Buffalo Tofu Wings are a fun and tasty twist on the classic game day snack. They’re crispy on the outside, tender on the inside, and coated in a spicy, tangy buffalo sauce that packs just the right amount of kick. Whether you’re a vegetarian or just love trying something new, these wings bring all the flavor without the meat.
I love making these tofu wings because they’re surprisingly simple to prepare and perfect for sharing. I usually press the tofu well to get rid of extra moisture, which helps them get nice and crispy when baked. Tossing them in buffalo sauce right after baking means every bite has that spicy, zesty flavor that makes you want to reach for another wing — trust me, it’s hard to stop at just one!
My favorite way to serve Buffalo Tofu Wings is with a side of crunchy celery sticks and a cool, creamy ranch or blue cheese dip. It’s such a perfect combo of spicy and cool. These wings also work great for parties or just a casual night in when you want something fun and flavorful without hours in the kitchen.
Key Ingredients & Substitutions
Extra-firm tofu: This type works best because it holds shape when baked and gets crispy outside. If you can’t find extra-firm, press regular firm tofu well to remove moisture.
Panko breadcrumbs: They add great crunch. You can use regular breadcrumbs, crushed cornflakes, or gluten-free panko for dietary needs.
Hot sauce: Classic buffalo flavor comes from sauces like Frank’s RedHot. For milder heat, use less or swap for a milder chili sauce. Vegan butter keeps the sauce creamy, but you can use dairy butter if you prefer.
Plant-based milk: I use unsweetened almond or soy milk for the batter, but any plant or regular milk will work.
How Do You Get the Tofu Crispy and Not Soggy?
Pressing the tofu well is key. Extra water means soggy tofu, not crispy wings.
- Wrap tofu in clean towels or paper towels and set a weight on top for 20-30 mins.
- Cut into strips evenly so they cook the same.
- Dip tofu into flour batter, then press firmly into panko breadcrumbs so coating sticks well.
- Bake at a high temperature (425°F) to get golden, crispy edges. Flip halfway for even crispiness.
- After baking, toss in buffalo sauce quickly so the coating stays crisp.
Equipment You’ll Need
- Food press or heavy object – to press excess moisture from the tofu, helping it get crispy.
- Mixing bowls – one for batter, another for breadcrumbs and seasoning, making coating easy.
- Baking sheet with parchment paper – to bake the tofu without sticking and make cleanup simpler.
- Wire rack or spatula – to flip the tofu halfway and help air circulate for crispiness.
- Small bowl for buffalo sauce – to toss the baked tofu wings and coat them evenly.
Flavor Variations & Add-Ins
- Use different sauces: Mix in a little maple syrup or honey for a sweeter kick, or add sriracha for extra heat.
- Try different proteins: Swap tofu for tempeh or cauliflower florets for a different texture and flavor.
- Add seasoning to the coating: Mix in cumin, chili powder, or paprika for a smoky or spicier flavor.
- Top with chopped green onions or cilantro for a fresh herb note after baking.
Buffalo Tofu Wings
Ingredients You’ll Need:
For The Tofu:
- 1 block (14 oz) extra-firm tofu
For The Batter:
- 1/3 cup all-purpose flour
- 1/3 cup unsweetened plant-based milk (almond, soy, etc.)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
For The Coating:
- 1 1/2 cups panko breadcrumbs
- 2 tbsp nutritional yeast (optional, for extra flavor)
For The Buffalo Sauce:
- 1/2 cup hot sauce (like Frank’s RedHot)
- 1 tbsp vegan butter or regular unsalted butter, melted
For Serving:
- Fresh parsley, finely chopped, for garnish
- Ranch or blue cheese dressing
- Celery sticks
Time Needed
This recipe takes about 10 minutes to prep, 25-30 minutes to bake, plus a few minutes to toss in sauce and serve. In total, plan for around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare The Tofu:
Start by draining and pressing your tofu to get rid of extra moisture—this helps achieve a crispy texture. Wrap it in paper towels or a clean kitchen towel and place a heavy object on it for 20-30 minutes. After pressing, cut the tofu into strips about 1/2 inch thick and 3 to 4 inches long, similar to wing size.
2. Make The Batter and Coating:
In one bowl, whisk together the flour, plant-based milk, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth. In a separate bowl, mix the panko breadcrumbs with nutritional yeast if you’re using it.
3. Coat The Tofu:
Dip each tofu strip into the batter, allowing any excess to drip off. Then press it firmly into the panko breadcrumb mixture to create a good coating. Arrange the coated tofu strips on a parchment-lined baking sheet.
4. Bake The Tofu Wings:
Preheat your oven to 425°F (220°C). Bake the tofu strips for 25-30 minutes, flipping them halfway through so they cook evenly and become golden and crispy.
5. Prepare The Buffalo Sauce:
While the tofu bakes, mix the hot sauce and melted butter in a small bowl until well combined.
6. Toss Wings In Sauce:
When the tofu wings are done baking, place them in a large bowl. Pour the buffalo sauce over the tofu and gently toss so all pieces get a nice, spicy coating.
7. Serve:
Arrange the buffalo tofu wings on a serving plate. Sprinkle with freshly chopped parsley and serve immediately with ranch or blue cheese dressing and celery sticks on the side. Enjoy your spicy, crispy buffalo tofu wings!
Can I Use Frozen Tofu for Buffalo Tofu Wings?
Yes, frozen tofu works well because it becomes firmer and chewier after freezing. Just thaw it completely and press out excess moisture before using it in the recipe.
How Can I Make These Wings Gluten-Free?
Simply substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko or crushed gluten-free cereal in place of regular panko breadcrumbs.
What’s the Best Way to Store Leftover Buffalo Tofu Wings?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 375°F (190°C) for about 10 minutes to keep the coating crispy.
Can I Make the Buffalo Sauce Ahead of Time?
Absolutely! Prepare the buffalo sauce a few hours or even a day before and store it in the fridge. Warm it slightly before tossing the baked tofu wings for best results.