Buffalo Tofu Bites Recipes

AIR FRYER VEGAN BUFFALO TOFU BITES

Air Fryer Vegan Buffalo Tofu Bites image

Tofu is breaded and air-fried then tossed in buffalo sauce for vegan buffalo wings to cure your spicy fix without oil. Freezing the tofu gives it a chewy texture that makes this snack just that much better. Serve with fresh veggies and vegan ranch dressing.

Provided by Buckwheat Queen

Categories Appetizers and Snacks Spicy

Time 8h40m

Yield 20

Number Of Ingredients 9

Ingredients

1 (8 ounce) container extra-firm tofu
4 tablespoons cornstarch
4 tablespoons unsweetened rice milk
¾ cup panko bread crumbs
⅛ teaspoon garlic powder
⅛ teaspoon paprika
⅛ teaspoon onion powder
⅛ teaspoon freshly ground black pepper
⅔ cup vegan Buffalo wing sauce (such as Frank's®)

Steps:

Remove tofu block from the package and discard liquid. Wrap tofu in cheesecloth, place on a plate, and cover with a heavy pot until remaining liquid has been squeezed out, about 10 minutes. Remove the cheesecloth and cut tofu into 20 1-inch, bite-sized pieces. Place in a freezer-safe container and freeze, 8 hours to overnight.
Remove tofu from freezer and thaw on paper towels or a dry cheesecloth. Pat dry.
While tofu is thawing, put cornstarch into a resealable plastic bag. Pour rice milk into a small bowl.
Preheat an air fryer to 375 degrees F (190 degrees C).
Place tofu into the bag with the cornstarch, seal, and shake to coat the tofu pieces completely. Remove tofu pieces and dredge each piece in rice milk.
Place bread crumbs, garlic powder, paprika, onion powder, and pepper in the resealable plastic bag with the cornstarch residue; shake until well mixed. Place each piece of tofu, one at a time, back in the bag with the bread crumbs. Shake the bag until tofu piece is completely coated, tap gently to shake off excess, and place tofu on a wire rack while you repeat with remaining tofu pieces.
Add coated tofu to the air fryer basket and cook for 10 minutes. Shake the basket to loosen the pieces. Cook for another 3 minutes or until browned.
Place 1/3 cup buffalo sauce in a bowl, add cooked tofu bites, and toss to coat. Drizzle remaining buffalo sauce over tofu and continue tossing to coat. Serve immediately.

Nutrition Facts : Calories 34.9 calories, Carbohydrate 6.2 g, Fat 1 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 243.2 mg, Sugar 0.1 g

BUFFALO TOFU 'WINGS'

Buffalo Tofu 'Wings' image

These make delicious appetizers or a great sandwich filling. They won't fool anyone but they are satisfying and delicious! When feeding to young children, simply omit the hot sauce at the end. They make yummy 'chicken' fingers. I hope you enjoy them as much as I do. Serve with a vegan dressing.

Provided by LucyDelRey

Categories Appetizers and Snacks

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

1 (12 ounce) package extra-firm tofu, drained
¼ cup cornstarch
¼ cup all-purpose flour
1 teaspoon vegetarian chicken-flavored bouillon granules
½ teaspoon garlic powder
½ teaspoon cayenne pepper
½ cup unsweetened soy milk
2 tablespoons canola oil
½ cup cayenne pepper hot sauce
⅓ cup margarine, melted

Steps:

Slice tofu into 6 slices. Lay flat onto a clean kitchen towel. Fold towel over to cover tofu completely. Cover with a baking sheet and set a 3- to 5-pound weight on top. Press tofu for about 30 minutes.
Combine cornstarch, flour, bouillon, garlic powder, and cayenne powder in a shallow bowl. Pour soy milk into another bowl.
Cut each slice of tofu in half, for 12 'wings' total. Dip each slice in soy milk; roll into the cornstarch mixture. Place coated slices on a plate.
Heat oil in a large saucepan over medium heat. Add the coated tofu slices. Fry, flipping halfway, until crispy on all sides, 7 to 10 minutes total. Add hot sauce and margarine to the saucepan and stir to coat the tofu.

Nutrition Facts : Calories 352.2 calories, Carbohydrate 17.9 g, Fat 27.6 g, Fiber 1 g, Protein 10.5 g, SaturatedFat 3.7 g, Sodium 944.2 mg, Sugar 2.3 g

BUFFALO TOFU BITES

Buffalo Tofu Bites image

This is another recipe I adapted to be vegan from the Healthy Cooking Class I took over Winter Break. Original recipe used chicken tenders. I really like this recipe because of all the whole grains and seeds that were incorperated into the breading mixture, and the fact that they were baked instead of fried. The chef who created the recipe did not use exact mesurements, so the dry spices that are added to the breading mixture are my own measurements and are all marked "to taste". The chef was also a big fan of the Kashi brand whole grain crackers, but those are NOT vegan. I substituted Wasa wholegrain crackers instead.

Provided by Kozmic Blues

Categories Soy/Tofu

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb extra firm tofu, drained and pressed
1 cup Frank's red hot sauce
1 1/2 cups whole wheat panko
1/4 cup flax seed
2 wasa, multigrain crackers
1 -2 tablespoon garlic powder (to taste)
1 tablespoon cayenne pepper (to taste)
salt, to taste

Steps:

Cut the pressed tofu block into bite sized cubes, place in a bowl, and cover with the hot sauce.
Let marinate in the fridge at least 1 hour, or overnight.
For the breading: In a blender or food processor, mix together the panko, crackers and flax seeds.
Season to taste with the garlic powder, salt and cayenne pepper.
Remove tofu cubes from the hot sauce and place in the breading mixture, coating all sides evenly.
Place the breaded cubes on a sprayed sheet pan and cook in a pre-heated 375-degree oven for 18-20 minutes, or until crispy. Serve hot with some cucumbers, carrots, and celery sticks.

Nutrition Facts : Calories 152.9, Fat 9.6, SaturatedFat 1.4, Sodium 1508.4, Carbohydrate 8.2, Fiber 4.6, Sugar 2.2, Protein 12

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