Buffalo Tofu Wings are a tasty twist on the classic game-day favorite, swapping out chicken for crispy, spicy tofu bites. These wings have a crunchy outside, a soft center, and are coated in that signature tangy buffalo sauce that brings just the right amount of heat. They’re perfect for anyone craving something zesty and satisfying without the meat.
I love making these because they’re so easy to prepare and flavorful enough to impress even friends who usually reach for the traditional wings. Sometimes I add a sprinkle of fresh green onions or a side of cool ranch dip to balance out the heat. The tofu soaks up the buffalo sauce, making each bite punchy and full of zest.
Buffalo Tofu Wings always bring people together at parties or casual dinners. They’re great for sharing, and I find they’re often the first to disappear from the platter. Whether you’re a long-time tofu fan or just curious to try something different, these wings offer a fun and delicious way to enjoy buffalo flavor without the usual meat.
Key Ingredients & Substitutions for Buffalo Tofu Wings
Extra-firm tofu: This is essential because it holds its shape well when baked or fried. Pressing it well removes extra water, making the wings crispy outside and soft inside. If you can’t find extra-firm, firm tofu can work but press it longer.
Flour and plant milk: These create the batter base. You can swap all-purpose flour for gluten-free flour if needed. Any unsweetened plant-based milk, like almond, soy, or oat, works for a dairy-free option.
Panko breadcrumbs and cornstarch: Panko gives the coating a light crunch, while cornstarch helps the crispiness. If you don’t have panko, regular breadcrumbs or crushed cornflakes can be fine substitutes.
Buffalo sauce and vegan butter: The sauce brings that classic spicy tang. Frank’s RedHot is classic, but you can try your favorite hot sauce mixed with melted vegan butter or margarine. This combo balances heat with richness.
How Do I Get Buffalo Tofu Wings Crispy and Well-Coated?
The key to crispy tofu wings is in the layering and baking time. Here’s how I make it work well:
- Press tofu for at least 30 minutes to remove moisture.
- Cut tofu into evenly sized pieces so they cook evenly.
- Dredge tofu in flour mixture first—this helps everything stick.
- Dip tofu in plant milk, then coat thoroughly with panko and cornstarch.
- Bake at a high temperature (425°F) so the outside crisps nicely.
- Flip halfway through baking to brown evenly on all sides.
- Toss gently in buffalo sauce after baking, then bake a bit more to set the sauce lovely and sticky.
Following these steps ensures you get tofu wings that are crunchy outside but tender inside, without falling apart. A hot oven and a good coating are your best friends here!
Equipment You’ll Need
- Baking sheet with parchment paper or silicone mat – I prefer this because it keeps the tofu crispy and makes cleanup easy.
- Mixing bowls – one for the flour mixture, one for the plant-based milk, and one for the Panko and cornstarch coat. They help keep everything organized.
- Measuring cups and spoons – accurate measurements make sure the coating turns out just right.
- Kitchen tongs or a fork – use this to dip and coat the tofu pieces without mess.
- Spatula or spoon for tossing the cooked tofu in buffalo sauce – they help coat everything evenly before baking again.
Flavor Variations & Add-Ins
- Protein swap: Use tempeh or cauliflower florets instead of tofu for a different texture and flavor.
- Cheezy twist: Toss the tofu in a bit of nutritional yeast or sprinkle with vegan cheese before baking for extra flavor.
- Extra spice: Add cayenne pepper or your favorite chili powder to the buffalo sauce for more heat.
- Herb garnish: Top with chopped cilantro or green onions for freshness and color.
Buffalo Tofu Wings
Ingredients You’ll Need:
For The Tofu Wings:
- 1 block (14 oz) extra-firm tofu, pressed and drained
- ½ cup all-purpose flour
- ½ cup unsweetened plant-based milk (e.g. almond or soy)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup panko breadcrumbs
- ¼ cup cornstarch
For The Buffalo Sauce:
- ½ cup Frank’s RedHot sauce (or another buffalo wing sauce)
- 2 tablespoons vegan butter, melted
For Garnish and Serving:
- Fresh parsley, chopped
- Celery sticks and carrot sticks
- Vegan ranch dressing (for dipping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 30–37 minutes in the oven. The baking time includes flipping the tofu halfway through and then additional time after coating it with the buffalo sauce to set the flavors. In total, expect around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Preparing the Tofu:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. Cut your pressed tofu into “wing” shapes, approximately 2 inches long and 1 inch thick, for easy frying and even cooking.
2. Setting Up The Coating Stations:
In one bowl, whisk together the all-purpose flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. In a second bowl, pour the plant-based milk. In a third bowl, mix the panko breadcrumbs with the cornstarch. These three bowls will be your dredging stations to coat the tofu perfectly.
3. Coating The Tofu:
Take each tofu piece and dip it first into the flour mixture, then into the plant milk, and finally press it into the panko-cornstarch mixture. Make sure it’s well coated on all sides. Place each coated tofu wing carefully onto the prepared baking sheet in a single layer, leaving space between the pieces.
4. Baking The Tofu Wings:
Bake the coated tofu wings for 25–30 minutes. Halfway through, gently flip them to ensure an even golden and crispy texture on all sides.
5. Preparing and Adding The Buffalo Sauce:
While baking, combine the buffalo sauce and melted vegan butter in a small bowl and mix well. Once tofu wings are baked, carefully toss them in the buffalo sauce mixture to coat evenly.
6. Finishing The Wings:
Return the coated tofu wings back onto the baking sheet, then bake for another 5–7 minutes. This helps the buffalo sauce set nicely and get a sticky, flavorful finish.
7. Serving:
Remove the tofu wings from the oven and transfer them to a serving platter. Sprinkle with chopped fresh parsley for a pop of color and freshness. Serve immediately with celery sticks, carrot sticks, and vegan ranch dressing on the side for dipping.
Can I Use Frozen Tofu for Buffalo Tofu Wings?
Yes, you can use frozen tofu, but make sure to thaw it completely and press out as much moisture as possible before starting. Freezing tofu changes its texture, making it chewier and more absorbent of flavors, which can be great for this recipe!
How Do I Store Leftover Buffalo Tofu Wings?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated 375°F (190°C) oven for about 10 minutes to help maintain their crispiness.
Can I Make Buffalo Tofu Wings Ahead of Time?
Absolutely! You can prepare and bake the tofu wings up to the point before tossing in the buffalo sauce. Refrigerate them and add the sauce just before serving to keep them crispier.
What Can I Use Instead of Panko Breadcrumbs?
If you don’t have panko, regular breadcrumbs work fine, though they may yield a slightly less crispy texture. You can also crush cornflakes or use crushed nuts for an extra crunch and different flavor.