Baked Buffalo Tofu Bites

These Baked Buffalo Tofu Bites make a perfect appetizer for game day or tailgating. These vegetarian buffalo wings can also be made vegan with some simple substitutions. 

These Buffalo Tofu bites bring together two parts of my upbringing. My parents divorced when I was in middle school and while they were both from Western New York, they could not be more different.

My dad was a vegetarian, and we’d often eat that way when we stayed with him. My mom on the other hand basically raised us on Hamburger Helper, pizza and Buffalo wings that she’d pick up at a local to-go spot.

So, today I’m marrying Buffalo wings with tofu.

I’d definitely consider myself a Buffalo wing purist (more on that here). And while these wings would never (ahem) fly in Western NY, I’m always on the hunt for healthier ways to enjoy my favorite dishes.

You can make these buffalo “wings” mild, medium or hot depending on your personal preference. You can also make them vegan (see directions below).

I love serving them up with yummy blue cheese dressing, grab that recipe here.

How to Bake Buffalo Tofu

  • To make these Buffalo tofu wings extra crispy, I toss them in cornstarch and bake them in a 400-degree oven for about 40-minutes, flipping them halfway through. Once they are cooked and crispy, I toss them with buffalo wing sauce which can be made mild, medium or hot (see below).

How to Make MILD Tofu Buffalo Wings:

  • Use 4-ounces Frank’s Red Hot Sauce, 4 tablespoons butter, and a dash of Worcestershire sauce and Tabasco.

How to Make MEDIUM Tofu Buffalo Wings:

  • Use 6-ounces Frank’s Red Hot Sauce, 3 tablespoons butter, and a dash of Worcestershire sauce and Tabasco.

How to Make HOT Tofu Buffalo Wings:

  • Use 7-ounces Frank’s Red Hot Sauce, 2 tablespoons butter, and a dash of Worcestershire sauce and Tabasco.

How to Make VEGAN Buffalo Wings:

  • To make VEGAN Buffalo Wings, replace the butter with a vegan butter substitute and replace the Worcestershire sauce with a vegan Worcestershire sauce (Annie’s makes a good one).
Buffalo tofu bites on grey speckled plate next to side of blue cheese and celery with two small forks.

If you loved this recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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More buffalo sauce recipes: 

More vegetarian appetizer recipes:

How to Make Buffalo Tofu Bites

Buffalo tofu bites on grey speckled plate next to side of blue cheese and celery.

Baked Buffalo Tofu Bites

These Baked Buffalo Tofu Bites make a perfect appetizer for game day or tailgating. These vegetarian buffalo wings can also be made vegan with some simple substitutions. 
3.95 from 20 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 2 people

Ingredients

  • 14-ounce package extra firm tofu (drained and pressed*)
  • 1 Tablespoon cornstarch

Buffalo Sauce:

Instructions

  • Preheat oven to 400 degrees.
  • Cut pressed tofu into 1/2-inch cubes. Toss with cornstarch and arrange in a single layer on a parchment lined baking sheet. Bake for 20 minutes. Flip and bake an additional 10-15 minutes until crispy.  
  • While the tofu is cooking, combine the Frank’s Red Hot Sauce, butter, Worcestershire sauce and hot sauce in a large mixing bowl. Set aside.
  • When the tofu is golden, dump it into the mixing bowl with the sauce and toss to coat. Serve immediately.

Notes

*Use a tofu press, or wrap the tofu in paper towels and place in the sink with a heavy object on top. Press for 10-15 minutes.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 166kcal | Carbohydrates: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 1530mg | Vitamin A: 525IU | Calcium: 5mg

11 thoughts on “Baked Buffalo Tofu Bites”

  1. great thinking to add so much flavor to what is, essentially, flavorless tofu, especially if you’re used to the traditional buffalo pairings, thank you

    Reply
  2. The corn starch didn’t seem to add anything just made the tofu chalky. And as soon as the sauce is added they lost their crisp. All the reviews appear to be left by people who haven’t made this recipe yet? It was fine but mostly just because it’s a vessel for buffalo
    sauce. Tofu should definitely been seasons before cooking.

    Reply
  3. 2 stars
    The tofu stuck to the parchment paper, so it wasn’t easy at all to flip. I used store bought buffalo sauce and put the tofu over Jasmine rice.

    Reply

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