Buffalo Tofu Wings are a delicious twist on the classic spicy snack we all love. These wings pack a punch with crispy, golden tofu coated in a tangy and spicy buffalo sauce that’s just right for those who like a little heat. The tofu stays nice and firm on the inside, giving you that satisfying chew, while the outside gets perfectly crispy.
I love making Buffalo Tofu Wings when I want something flavorful but a bit lighter than traditional wings. The best part is how easy they are to whip up, and they’re perfect for sharing at casual get-togethers or just when you’re craving something tasty and fun to eat. Dipping them in ranch or blue cheese dressing makes them even better, and I always have to remind myself not to eat the whole batch in one sitting!
These wings are great served alongside some crunchy celery sticks or a fresh salad to balance out the heat. Whether you’re a tofu fan or just looking to try a new way to spice up your snacks, this recipe is a winner, and I’m pretty sure it’ll become a favorite in your house too.
Key Ingredients & Substitutions
Extra-firm tofu: This is the best tofu for wings because it holds its shape when fried. If you can’t find extra-firm, firm tofu works but may be softer. Pressing out water is key to getting a crispy texture.
All-purpose flour: It helps create a crispy coating. For gluten-free options, use rice flour, chickpea flour, or gluten-free all-purpose blends.
Plant-based milk: Choose unsweetened soy, almond, or oat milk as a binder. If you don’t have these, plain water mixed with a little oil works in a pinch.
Buffalo sauce: Store-bought is super convenient. I like using Frank’s RedHot for classic flavor. To make homemade, mix hot sauce with melted vegan butter or margarine.
How Do You Get Crispy Tofu Wings Every Time?
The secret to crispy tofu wings starts with pressing out moisture. The drier the tofu, the crunchier it gets when fried. Then, coating each piece in a flavorful seasoned flour mix adds a tasty crust.
- Press tofu for 20-30 minutes using a towel and a heavy object.
- Cut tofu into even pieces so they cook uniformly.
- Dip tofu in plant-based milk, then flour mixture, making sure every side is coated well.
- Fry in medium heat oil, turning gently so all sides get golden.
- Drain on paper towels to remove extra oil.
- Finish by tossing wings in warm buffalo sauce to coat evenly without making them soggy.
Equipment You’ll Need
- Heavy skillet or frying pan – I recommend this because it heats evenly and helps get a crispy crust on the tofu.
- Pressing weight or tofu press – keeps the tofu firm and crispy after frying.
- Mixing bowls – for coating the tofu with flour and plant-based milk.
- Cooking spatula or tongs – makes turning the tofu pieces easier and keeps things tidy.
- Paper towels or a clean cloth – to drain excess oil from the fried tofu wings.
- Small saucepan – to warm the buffalo sauce and vegan butter mixture.
- Serving dish – for presentation and easy dipping.
Flavor Variations & Add-Ins
- Use BBQ sauce instead of buffalo for a smoky, sweet flavor.
- Add a splash of honey or maple syrup to the buffalo sauce for some extra sweetness.
- Mix in chopped green onions or chives for a fresh, mild onion flavor.
- Sprinkle with nutritional yeast or vegan parmesan for a cheesy, savory touch.
Buffalo Tofu Wings
Ingredients You’ll Need:
For The Wings:
- 1 block (14 oz) extra-firm tofu
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened plant-based milk (soy, almond, or oat)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil or vegetable oil (for frying)
For The Buffalo Sauce:
- 1 cup buffalo sauce (store-bought or homemade)
- 2 tbsp vegan butter or margarine
For Garnish and Serving:
- Fresh parsley, chopped
- Ranch or blue cheese dressing (for serving)
- Celery sticks (optional)
How Much Time Will You Need?
This recipe takes about 40 minutes total. You’ll spend 20-30 minutes pressing the tofu to remove moisture, around 10 minutes to prepare and fry the tofu wings, and a few minutes to make and coat the wings with buffalo sauce. It’s a quick and tasty treat to enjoy any time!
Step-by-Step Instructions:
1. Pressing and Cutting the Tofu:
Wrap the tofu block in a clean kitchen towel or paper towels. Place a heavy object on top (like a cast iron pan or cookbook) and press for 20-30 minutes to remove extra water. Once pressed, cut the tofu into wing-sized pieces, about 1 inch thick rectangles.
2. Preparing the Coating:
In a bowl, mix the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. Pour the plant-based milk into a separate bowl. Dip each tofu piece first into the milk, then dredge in the flour mixture, coating all sides. Place the coated tofu pieces on a plate.
3. Frying the Tofu Wings:
Heat the oil in a skillet over medium heat. Fry the tofu in batches, cooking each side for 3-4 minutes until golden and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
4. Preparing and Tossing in Buffalo Sauce:
While frying, melt the vegan butter in a small saucepan over low heat. Stir in the buffalo sauce until warmed and combined. Toss the fried tofu wings gently in the sauce until fully coated.
5. Serving:
Transfer the buffalo tofu wings to a serving dish and garnish with chopped parsley. Serve immediately with ranch or blue cheese dressing and celery sticks if you like. Enjoy your crispy, spicy wings!
Can I Use Frozen Tofu for Buffalo Tofu Wings?
Yes, you can use frozen tofu! Just make sure to thaw it fully in the fridge overnight and press out as much moisture as possible before cooking to get a crispy texture.
How Can I Make These Wings Gluten-Free?
Simply swap the all-purpose flour for a gluten-free flour blend or chickpea flour. These alternatives work well to give you a crispy coating without gluten.
Can I Bake Instead of Frying the Tofu Wings?
Absolutely! Bake the coated tofu pieces on a parchment-lined baking sheet at 400°F (200°C) for about 25-30 minutes, flipping halfway, until crispy and golden.
How Should I Store Leftover Buffalo Tofu Wings?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep them crispy—microwaving can make them soggy.
