Buffalo Tofu Wings
by: claire cary
These baked buffalo tofu wings are the perfect appetizer for a party or game day snack! They're crispy, spicy and so easy to make. Serve with your favorite ranch dip and a side of celery for the ultimate crowd pleaser.
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4
Ingredients
- 16 ounces extra firm tofu
- ¼ cup tapioca starch
- ¼ cup plain non-dairy milk
- 1 cup gluten free breadcrumbs can sub regular
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ cup buffalo sauce
- 2 tablespoons melted vegan butter
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Line a baking sheet with parchment paper and set aside.
- Remove the tofu from the package and drain off all excess liquid. Wrap in a towel and gently press to dry a bit.
- Cut in half width wise, then cut into long strips.
- Add the tapioca to one bowl, the milk to another bowl, and the breadcrumbs, paprika and salt to another bowl.
- Take each piece of tofu, dip in the tapioca until all sides are lightly coated, then dip in the milk, then dip in the breadcrumbs until well coated.
- Add to the baking sheet, keeping each piece of tofu away from each other to ensure it gets nice and crispy.
- Bake for 25-30 minutes or until golden brown and crispy, flipping halfway to ensure even cooking.
- Let cool for about 5 minutes. Meanwhile, melt the butter and combine with the buffalo sauce.
- Pour the sauce over the tofu and serve immediately.
Notes
You can sub the tapioca for cornstarch or arrowroot.
I used almond milk, but any kind works. Just make sure it is plain and unsweetened.
Serving: 4pieces / Calories: 177kcal / Carbohydrates: 27g / Protein: 11g / Fat: 3g / Fiber: 2g
