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buffalo wings recipe (vegan)

Buffalo Wings Recipe (vegan)

Course Appetizers
Cuisine American


  • 1 extra firm tofu
  • cornstarch
  • bread crumbs Panko style
  • plant-based milk
  • olive oil
  • paprika
  • salt
  • pepper
  • parsley
  • 1 jar chili garlic sauce
  • vegan butter Erin used Miyoko’s
  • granulated garlic
  • coconut spray
  • plant-based ranch dressing Daiya or Good Kharma


  • Set oven at 425 degrees
  • Lightly spray coconut spray onto a cooking sheet,
  • Drain all the water from the block of extra firm tofu (a tofu press works best) and cut into 12 pieces (see photo.)
  • Pour 6 tablespoons of cornstarch onto a plate and pour 1/4 cup plant-based milk into a bowl.
  • To make Bread Crumb Mixture: combine in a bowl, 1 cup Panko style bread crumbs, 2 tablespoons olive oil, 1/2 teaspoon paprika, 1/2 teaspoon salt, and a pinch of pepper. Add 1 1/2 tablespoons fresh minced parsley and mix thoroughly with a spoon.
  • Take each piece of tofu and roll in the cornstarch first, then dip in the plant-based milk and lastly dip into the bread crumb mixture, making sure the
  • entire piece is evenly coated, as well as the top and bottom. Place on the lightly sprayed cooking sheet. Cook for 25 minutes and then flip each piece
  • of the coated tofu. Cook for another 10 minutes and then remove from oven and let cool for 10-15 minutes.
  • While the breaded tofu pieces are cooking, make the Spicy Chili Garlic Buffalo Sauce: place 6 tablespoons of chili garlic sauce, 3 tablespoons plant-based butter, 1/8 teaspoon granulated garlic and 1/8 teaspoon of salt into a pan and heat for 5 minutes, mixing thoroughly. Pour into a bowl after cooling for a couple of minutes
  • Place the cooked, breaded tofu pieces into the bowl of Spicy Chili Garlic Sauce and lightly toss, making sure each piece is thoroughly coated with the chili garlic sauce.
  • Pour the plant-based ranch dressing into a small bowl for dipping and place the vegan buffalo “wings” around the bowl. Dip, eat, and enjoy!
Keyword vegan
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