Go Back
Homemade Vegan Buffalo Tofu Bites photo
Print Recipe Save it for later

Vegan Buffalo Tofu Bites

Crispy baked tofu tossed in a tangy-sweet buffalo sauce for a spicy vegan appetizer or main.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 2 14–16 ounce blocks extra-firm tofu pressed
  • 3 tablespoons avocado oil or another high-heat cooking oil
  • 1.5 teaspoons garlic powder
  • 1.5 teaspoons onion powder
  • 0.5 teaspoon paprika
  • 0.5 teaspoon kosher salt
  • 1/3 cup cornstarch or arrowroot powder
  • 1/2 cup Frank's RedHot
  • 3 tablespoons unsalted dairy-free butter
  • 2 teaspoons agave
  • celery sticks for serving (optional)
  • ranch for serving, vegan (optional)

Instructions

  • Preheat the oven to 420°F (215°C). Line a baking sheet with a silicone mat or parchment paper.
  • In a medium mixing bowl whisk together the avocado oil, garlic powder, onion powder, paprika, and kosher salt until combined.
  • Tear the pressed tofu into bite-sized pieces for a meat-like texture, or cut into small cubes. Add the tofu to the bowl and gently toss with a spatula until evenly coated in the seasoned oil.
  • Sprinkle the cornstarch evenly over the coated tofu and toss again so each piece is lightly dusted.
  • Arrange the tofu pieces on the prepared baking sheet in a single layer, not touching. Bake on the top oven rack for 30–35 minutes, flipping once halfway through, until golden and crisp.
  • While the tofu bakes, combine the Frank's RedHot and agave in a small saucepan. Warm over medium heat until it begins to gently steam, then remove from heat and stir in the dairy-free butter until melted and combined. Set aside.
  • When the tofu is crisp, transfer it to a large bowl. Pour in 1/2 cup (120 ml) of the prepared buffalo sauce and toss with a spatula to coat evenly. Add more sauce to taste or serve extra on the side.
  • Serve the buffalo tofu warm with celery sticks and vegan ranch if using.

Equipment

  • Baking Sheet
  • silicone baking mat or parchment paper
  • Mixing Bowl
  • Small Saucepan
  • spatula or tongs
  • Measuring cups and spoons

Notes

  • For a quick vegan ranch, mix 3/4 cup thick unsweetened coconut yogurt with 1 tsp onion powder, 1 tsp garlic powder, 1/4 tsp salt, and 1/2 tbsp each chopped fresh dill and parsley.
  • Let the ranch sit 10–15 minutes before serving to let flavors meld.
  • This recipe is gluten-free as written.