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Spicy, delicious, and indulgent-tasting these crisp baked buffalo bean curd wings create the right course for your next party and area unit glorious on a salad!


If you place your buffalo bean curd wings on a dish, will that create it the healthiest meal of your life or what? As I might eat this meal non-stop (and have had it a six times this month already!), that positive would be a pleasant perk. Tofu, breaded and baked till crisp then doused in a very buffalo sauce. once swayback into some vegetarian ranch or cheese cheese dressing it makes the simplest sustenance. Sliced on a bias and set atop a fresh dish you've got a colourful, easy, delicious, and wholesome meal!

I initial had buffalo bean curd in school. it had been one in every of the veg choices at the residence hall eating halls, and would rotate across the menus on field. My ally and that i would invariably request it out, frequently selecting to shlep across field simply to urge our buffalo on! Snow, rain, nothing might hold U.S.A. back from that salty, spicy tofu.

To be honest, my college’s direction for buffalo bean curd was nothing to write down home concerning. I mean, I’d still mirthfully dig in or walk twenty minutes to eat it (but conjointly, that’s not that far) however it wouldn’t hold a candle to the current direction for buffalo tofu! however, even so, this direction offers Maine all the yearning feels. I threw along some buffalo bean curd for a fast night meal a couple of weeks past once the electric refrigerator was notably stark, and it came out thus well I knew i'd ought to recreate it for you guys!

So I created it once more, however real speak, I wasn’t utterly happy the photos I took. And on prime of that, I had forgotten to feature the croutons to the dish, so, oops! quick forward a handful of weeks and that i remake the buffalo wings another time to film, and lo and see I forgot the croutons within the photos again! Gah! however you'll be assured that I added  them to eat.



  • 1 lb extra firm or super firm tofu
  • 6 tbsp cornstarch, arrowroot, or tapioca starch
  • 1/4 cup plant milk


  • 1 cup panko style bread crumbs
  • 2 tbsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • freshly ground black pepper
  • 1 tbsp fresh minced parsley


  • 6 tbsp (90g) red cayenne pepper hot sauce, ideally Franks RedHot
  • 3 tbsp (35g) vegan butter
  • 1/8 tsp granulated garlic
  • 1/8 tsp salt
  • Vegan bleu cheese or ranch style dressing
  • romaine, sweet peppers, croutons, avocado for salad


  1. Preheat the oven to 425 ºF and lightly grease a large rimmed baking sheet.
  2. If using extra-firm tofu press out the extra water: Slice your tofu into 6 width-wise slabs and wrap in a lint-free towel or paper towel. Place some weights over the wrapped tofu, like a heavy cast iron skillet or books atop a baking sheet. Let drain for about 20-30 minutes before continuing.
  3. Cut your tofu into 18 'wings' or ~1/2" sticks. Cut the block of tofu into 6 slices width-wise if you haven't already for pressing, then slice each of those slabs into 3 slices lengthwise.
  4. Put the cornstarch (/arrowroot or tapioca starch) in one bowl, the plant milk in a second bowl, and mix together the bread crumb mixture in a third bowl. Pour some of the bread crumb mixture onto a plate.
  5. Dip each tofu 'wing' into the starch, followed by the milk, then roll in the breadcrumbs on the plate. Place the wing onto the prepared baking sheet and repeat with the remaining 'wings.' Use one hand for the starch and bread crumbs and your other for the milk to keep breading from clumping on your fingers. Add more of the breadcrumb mixture to the plate as needed.
  6. Bake the prepared tofu at 425 ºF for 25 minutes, flip, then bake an additional 10-15 minutes until the tofu wings are nice and crispy.
  7. While they're baking, make the buffalo sauce. Melt the vegan butter and stir in the hot sauce, granulated garlic, and salt.
  8. Put the tofu wings in a large mixing bowl and toss with the buffalo sauce to coat. Serve immediately.
  9. Leftover buffalo tofu wings can be re-crisped in the oven.

Recipe From : The Curious Chickpea

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