Buffalo Tofu is an easy way to turn a block of tofu into a crispy, spicy appetizer or snack. I like tearing the tofu into bite-sized pieces so you get lots of crispy edges, whether you cook it in the air fryer or oven. A quick toss in buffalo sauce right before serving gives every piece that classic tangy, spicy flavor.
Unlike traditional buffalo wings, this version uses tofu for a simple plant-based twist. The tofu is lightly coated with cornstarch and seasonings instead of a heavy breading, which keeps the recipe quick while still giving you a crisp exterior that holds up well once coated in buffalo sauce.
Buffalo Tofu is best served right away while the coating is still crisp, making it a great appetizer or snack for game day, parties, or casual get-togethers. I like serving it with Vegan Ranch Dressing, celery, and carrot sticks, but Vegan Blue Cheese Dressing is another classic option. You can also use the tofu in wraps, salads, or bowls if you want to turn it into a more filling meal.
If you love buffalo flavor, try my Vegan Buffalo Wings, Vegan Buffalo Cauliflower Wings, or Vegan Buffalo Chicken Dip next. They're all great options for game day, parties, or anytime you're craving something spicy and savory.
Why You'll Love This Buffalo Tofu
Why this one is worth trying:
- Quick and easy: There's no batter or breading to deal with. Just season the tofu, coat it with cornstarch, cook until crisp, and toss with buffalo sauce.
- Extra crispy edges: Tearing the tofu into bite-sized pieces creates lots of rough edges, while the cornstarch helps them turn golden and crisp.
- Made with simple ingredients: You only need tofu, olive oil, cornstarch, a few basic seasonings, and your favorite buffalo sauce.
- Air fryer or oven friendly: Both methods work well, so you can use whichever is most convenient without having to fry the tofu in oil.
- Perfect for game day: The spicy, crispy bites are easy to share and pair especially well with vegan ranch dressing, celery, and carrot sticks.
Buffalo Tofu Ingredients
- Tofu: Firm and extra-firm tofu both work well. Extra-firm tofu usually doesn't need pressing; just pat it dry before using. If you're using firm tofu, press it for 15 to 30 minutes to remove excess moisture and help it crisp up better. For more tips, see my How to Press Tofu guide.
- Olive oil: Helps the seasonings and cornstarch stick and encourages browning. Avocado oil or another neutral cooking oil also works.
- Cornstarch: Creates the light, crisp coating on the outside. Potato starch is the best substitute.
- Garlic powder: Adds savory flavor without adding extra moisture. Onion powder can be used instead, or you can use a mix of both.
- Paprika: Adds color and a mild, slightly sweet flavor. Smoked paprika works too if you want a smokier taste.
- Salt: Enhances the flavor of the tofu. You may want to use a little less if your buffalo sauce is especially salty.
- Black pepper: Adds a little extra heat and seasoning. Freshly ground black pepper works best, but any ground black pepper is fine.
- Vegan buffalo sauce: You can make your own homemade Vegan Buffalo Sauce or use a store-bought one. I like Frank's RedHot Buffalo Wings Sauce for a quick and easy option.
Find the full recipe with exact measurements in the recipe card below.
How to Make Buffalo Tofu
- Press firm tofu for 15 to 30 minutes if needed, then pat it dry. Extra-firm tofu usually only needs to be dried well.
- Tear the tofu into small bite-sized pieces with your hands.
- Transfer the tofu to a large bowl or freezer bag, drizzle with olive oil, and toss gently to coat.
- Sprinkle in the garlic powder, paprika, salt, and black pepper, then toss until the tofu is evenly seasoned.
- Add the cornstarch and toss gently until all the pieces are evenly coated.
- Air fryer: Preheat to 375°F (190°C), arrange the tofu in a single layer, and cook for 10 to 15 minutes, shaking halfway through. Cook in batches if needed.
- Oven: Preheat the oven to 400°F (200°C). Bake the tofu on a lined baking sheet for 25 to 30 minutes, flipping halfway through, until crisp and golden.
- Add the hot tofu to a bowl, toss with the buffalo sauce, and serve right away with vegan ranch dressing, celery, or carrot sticks if you like.
Tips for the Best Results
- Dry the tofu really well: Even if you don't press it for long, removing as much surface moisture as possible helps the cornstarch stick and gives you a crispier coating.
- Keep the pieces similar in size: They don't need to be perfectly even, but keeping them around the same size helps them cook at the same rate without some pieces drying out.
- Don't overcrowd the air fryer or baking sheet: Leave a little space between the pieces so hot air can circulate around them and crisp the edges instead of steaming the tofu.
- Wait until the tofu is fully crisp before adding the sauce: The buffalo sauce will soften the coating slightly, so make sure the tofu is as crisp as you want it before tossing everything together.
- Sauce it right before serving: For the best texture, toss the tofu with the buffalo sauce at the last minute and serve it straight away so the coating stays as crisp as possible.
Serving Suggestions
Buffalo Tofu pairs especially well with cool, creamy dips and crisp vegetables, which help balance the heat of the buffalo sauce. Serve it with Vegan Ranch Dressing, Vegan Blue Cheese Dressing, celery sticks, and carrot sticks for a classic appetizer-style spread.
For a bigger game day spread, add Baked French Fries, Potato Wedges, Vegan Fried Cauliflower, or Vegan Coleslaw. These sides also work well for parties or casual get-togethers.
You can also use the buffalo tofu in wraps, salads, or bowls if you want to turn it into a more filling meal.
How to Store and Reheat Leftovers
- Fridge: Store leftover buffalo tofu in an airtight container in the refrigerator for up to 4 days. For the best texture, store it without extra sauce if possible.
- Freezer: Let the tofu cool completely, then freeze it in an airtight container or freezer-safe bag for up to 1 month. The coating may soften slightly after thawing, so freezing it before adding the buffalo sauce works best.
- Thaw: Thaw overnight in the refrigerator before reheating.
- Reheat: Reheat in the air fryer or oven until hot and crisp again. Avoid the microwave if possible, since it will soften the coating.
Frequently Asked Questions
If you're using firm tofu, pressing it for about 15 to 30 minutes can help remove excess moisture and improve the texture, but it isn't essential. Extra-firm tofu usually only needs to be patted dry. Need help? Check out my How to Press Tofu guide.
For the crispiest texture, make sure the tofu is fully cooked and crisp before adding the buffalo sauce, then toss it with the sauce just before serving. The longer the tofu sits in the sauce, the softer the coating will become. Using only enough sauce to lightly coat the pieces instead of soaking them also helps preserve some of the crunch.
That depends mostly on the buffalo sauce you use. Some brands are milder than others, so choose one that matches your preferred heat level. Serving it with vegan ranch dressing or vegan blue cheese dressing also helps balance the heat.
You can cook the tofu ahead of time, but for the best texture, wait to add the buffalo sauce until just before serving. Reheat the tofu in the air fryer or oven until crisp, then toss it with the sauce.
I like Frank's RedHot Buffalo Wings Sauce because it's quick, easy, and convenient. For even more flavor, you can use my homemade Vegan Buffalo Sauce, which is a little richer and slightly less spicy thanks to the vegan butter.
More Vegan Appetizer Recipes
Love it? Leave a rating!
Buffalo Tofu
Ingredients
- 1 block extra-firm or firm tofu, 14-16 ounces (400-450 g)
- 1 tablespoon olive oil
- 3 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup vegan buffalo sauce, like Frank's RedHot Buffalo Wings Sauce, or my homemade vegan buffalo sauce
Instructions
- If using firm tofu, press it for 15 to 30 minutes to remove excess moisture. Wrap the tofu in a clean kitchen towel or paper towels and place something heavy on top. Extra-firm tofu usually doesn't need pressing; just pat it dry before using.
- Tear the tofu into bite-sized pieces with your hands to create irregular edges that will get crispier as they cook.
- Place the tofu in a large bowl or freezer bag. Drizzle with the olive oil and gently toss until evenly coated.
- Sprinkle in the garlic powder, paprika, salt, and black pepper, then toss again until the tofu is evenly seasoned.
- Add the cornstarch and gently toss until all the tofu pieces are evenly coated and there are no large patches of dry cornstarch.
- Air fryer: Preheat the air fryer to 375°F (190°C). Arrange the tofu in a single layer, leaving a little space between the pieces. Air fry for 10 to 15 minutes, shaking the basket halfway through, until golden and crispy. If your air fryer is small or the basket is crowded, cook the tofu in batches for the crispiest results.
- Oven: Preheat the oven to 400°F (200°C). Arrange the tofu on a lined baking sheet and bake for 25 to 30 minutes, flipping halfway through, until golden and crispy.
- Transfer the hot tofu to a large bowl, add the buffalo sauce, and gently toss until evenly coated. Serve immediately with vegan ranch and celery or carrot sticks, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze completely cooled tofu in an airtight container or freezer-safe bag for up to 1 month, preferably before adding the buffalo sauce for a better texture.
- Thaw overnight in the refrigerator.
- Reheat in the air fryer or oven until hot and crispy again; avoid the microwave because it will soften the coating.
About Iosune
Hi, I’m Iosune! I’m a food lover, home cook, recipe creator, and co-founder of Simple Vegan Blog, which I started in 2014 to show how easy and delicious vegan cooking can be.