Easy Buffalo Tofu [Fried, Baked, Air Fri]
User Reviews
5
Easy Buffalo Tofu [Fried, Baked, Air Fri]
Description
Easy Buffalo Tofu begins with slicing super firm tofu into thin triangles, which ensures a chewy texture that holds up well to frying and saucing. The tofu wedges are crisped in a little neutral cooking oil, developing a golden exterior. A sauce made by melting vegan butter and mixing in hot sauce along with spices such as cayenne pepper, paprika, garlic, black pepper, and salt is poured directly over the tofu, allowing the wedges to soak up the flavors. The cooking finishes by gently cooking the tofu in the sauce for a few minutes, coating each wedge evenly and intensifying the buffalo flavor.
The combination of a crispy fried exterior and the spicy, buttery sauce gives this buffalo tofu an assertive flavor and appealing texture contrast. It's designed to be served alongside fresh vegetables like carrots and celery, similar to traditional buffalo wings.
Adjusting the spice heat is straightforward by selecting a preferred hot sauce or modifying the cayenne pepper amount. Freezing and then thawing the tofu prior to cooking can help improve its tenderness by changing its texture and moisture content. Using super firm tofu is recommended for the best protein content and minimal pressing requirements.
Ingredients
- 1 tofu super firm or extra firm, 16-ounce package
- 1 tablespoon neutral cooking oil generic cooking oil
- ½ cup vegan butter melted
- ½ cup hot sauce vinegar-based
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ½ teaspoon garlic
- ½ teaspoon black pepper
- ⅓ teaspoon salt
Instructions
- Slice the super firm tofu in thin triangle wedges. Once again, super firm high protein tofu works the best, but if you have to, use extra firm.
- In a frying pan, heat your cooking oil over medium-high until it starts to bubble. Add the wedges and cook until they turn golden brown on both sides. Turn down the heat to medium. This should take less than 5 minutes.
- Meanwhile, in a small saucepan, melt the vegan butter on low heat. Stir in the hot sauce, cayenne pepper, paprika, garlic, pepper, and salt.
- After the sauce is well-stirred, pour half of the sauce onto the tofu. Make sure that the sauce is poured directly on the wedges and not on the surface of the pan. Flip them over and pour the remaining sauce on the tofu. Cook for another few minutes.
- Serve with carrots and celery. A helpful tip: letting the sauce cool a little will solidify it. Pour any excess sauce over the wedges before eating and let your taste buds tailgate.
Notes
- Adjust spice levels by choosing hot sauces or modifying cayenne pepper amounts to suit your heat preference.
- Freezing and thawing the tofu beforehand can improve texture by making it chewier and more tender.
- For best results, use super firm tofu to ensure a good protein content and optimal texture without pressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 4g | 1% |
| Protein | 9g | 18% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 4g | 200% |
| Sodium | 1232mg | 51% |
| Potassium | 238mg | 5% |
| Fiber | 0.4g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 277IU | 6% |
| Vitamin C | 23mg | 26% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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