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Vegan buffalo tofu wings with blue cheese dressing and celery.
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Vegan Buffalo Wings

These Vegan Buffalo Wings are crispy on the outside, tender on the inside, and full of bold buffalo flavor. They’re made with breaded tofu and tossed in my homemade vegan buffalo sauce. Perfect as an appetizer, a game day snack, or an easy weeknight dinner when you’re in the mood for something spicy and satisfying.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Appetizer, Snack
Cuisine: American
Diet: Vegan
Servings: 4
Calories: 360kcal
Author: Iosune Robles

Ingredients

  • 1 block firm or extra-firm tofu 14-16 ounces (400-450 g)
  • 1 cup unsweetened plant milk I used soy milk
  • 1 tablespoon apple cider vinegar
  • 1 cup all purpose flour
  • 2 tablespoons baking powder
  • 2 tablespoons chicken seasoning
  • Neutral oil for frying, I use vegetable oil
  • 1 batch homemade vegan buffalo sauce or 1 cup (240 ml) store-bought vegan buffalo sauce
US Customary - Metric

Instructions

  • Drain the tofu and gently squeeze out the excess liquid. Wrap it in a clean kitchen towel or paper towels, place something heavy on top, and let it press for 15 to 20 minutes to remove as much moisture as possible.
    Tofu wrapped in a clean towel on a plate with a pot on top.
  • Slice the tofu lengthwise into 3 slabs, then pull each slab apart into about 6 wing sized pieces using your hands. You should end up with around 18 pieces with a more irregular, wing like shape.
    Wooden cutting board with a slab of tofu and tofu pieces cut into wings.
  • In a bowl, mix the plant milk and apple cider vinegar and let it sit for 5 to 10 minutes until it thickens slightly to make vegan buttermilk.
    Shallow dish with vegan buttermilk for breading.
  • In a separate bowl, mix the flour, cornstarch, baking powder, and chicken seasoning until well combined.
    Dry breading mixture in a shallow dish.
  • Working with about 4 to 6 tofu pieces at a time, dip them into the buttermilk, then into the flour mixture. Repeat for a second coating, shaking off any excess. Do not let the coated tofu rest on a rack at this point, as the coating will stick and fall off.
    Breading tofu in vegan buttermilk and flour mixture.
  • As soon as each batch is coated, carefully transfer it straight to a pot with about 1 inch (2.5 cm) of oil heated to 375°F (190°C). Fry in batches, without overcrowding, until golden and crispy. Transfer to a wire rack or a plate lined with paper towels and let rest for 5 to 7 minutes.
    Fried tofu resting on a wire rack.
  • While the tofu is still warm, lightly brush the buffalo sauce over the wings or toss them quickly to coat, keeping the breading as crispy as possible.
    Vegan buffalo wings coated in sauce on a wire rack.
  • Serve immediately with vegan blue cheese dressing or your favorite dipping sauce.
    Vegan buffalo wings served with vegan blue cheese dressing and celery.

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • They can also be frozen once fully cooled, preferably without sauce, for up to 1 month.
  • To reheat, use the oven or air fryer until hot and crispy again; avoid the microwave as it will soften the coating.

Nutrition

Serving: 1serving | Calories: 360kcal | Carbohydrates: 26g | Protein: 17g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 780mg | Potassium: 320mg | Fiber: 2g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 3mg | Calcium: 260mg | Iron: 4.5mg
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