I love tofu. Like loooooove it. It’s my favorite plant-based protein and is so versatile! Plus you can make it crispy with almost zero effort. So here it is, one of my many crispy tofu recipes, but this time Buffalo style.
This version of crispy tofu is no-press, no-fry and so easy to do. You just need firm tofu, cornstarch, salt & pepper!
The one thing I will say is that this tofu recipe really does need a sauce with it, otherwise it can feel kind of “blah.” If you want to do this recipe but don’t have a sauce, instead of baking you can pan sear it in a bit of oil and it will have a deliciously fried neutral flavor. So there’s always that option if you don’t have any sauce lying around!
Now let’s talk technique. You don’t want to press all of the moisture out of your tofu, because that is what helps the cornstarch adhere to the tofu without any oil or plant milk.
So what you should do is lightly pat the tofu dry, just to get it out of the water it was stored in, and then immediately cube it. You want to cut it into 1′ cubes to maximize the surface area and maximize the ~crunch~.
After the tofu is cubed, you want to lightly toss each piece in the cornstarch. You don’t want them to be caked in the cornstarch, but instead lightly coated, just enough so that you can see it is on the outside.
Then all the hard work is done! After that it’s just a matter of baking the tofu at a high heat, 425F, for 20 minutes, then flipping and baking for another 10, and then tossing in the buffalo sauce.
To get the sauce flavor AND the crisp, you want to bake it one last time for 5 minutes. It might seem redundant but it will make all the difference. Plus you can alway add more sauce later if you want to!
And because I am a giver, I’m also going to let you know how to make the whole.dang.meal. Because who doesn’t love crispy brussel sprouts and a buffalo salad to go along with their tofu?
Roasting brussels is truly the easiest thing on the planet. But here is the one big tip: Roast them cut-side-down first, and do that the longest amount of time.
For example, I toss my sprouts in olive oil, salt and pepper and roast them cut-side-down at 425F for 20 minutes, then flip and roast for another 10.
This roasting method will give you a charred look, but the BEST caramelization and bet flavor. After trying this brussel sprout method, you’ll never go back.
And for the rest of the salad, I recommend tossing your greens in a bit of salt, pepper and evoo first, then adding just a touch of buffalo sauce and tossing again! This will give you a buffalo salad, but the olive oil will help balance out the spice of the buffalo sauce and give the salad a fully dressed feel.
After that it’s just adding the tofu on top and serving! This tofu recipe makes about four servings, so if you choose to make the salad, feel free to adjust the other elements as you like! Happy vegan eating!
Crispy Buffalo Tofu
- 1 block firm tofu lightly pressed and blotted dry
- 3 tbsp cornstarch
- salt and pepper to taste
- 1/4 cup Buffalo sauce I like Primal Kitchens but the brand is up to you!
- Preheat your oven to 425F.
- Cube the tofu into 1' cubes. Lightly dust each piece in the cornstarch. Since the tofu was not fully pressed, it should still have enough liquid to help the cornstarch adhere without anything else.
- On a foil-lined baking sheet, evenly spread the tofu cubes, making sure none are touching. Bake at 425F for 20 minutes and then flip and bake for 5-10 more minutes.
- Take them out of the oven, toss in the buffalo sauce and bake for 5 more minutes.
- Let cool and serve!