Buffalo Tofu + Avocado Ranch

I know we’re still kind of in lock-down (or are we?? I really don’t know), but this will be your new favorite party snack - once we can actually have parties again.

Okay, so tofu might not be everyone’s cup of tea, and I will admit… I would still choose chicken wings over buffalo tofu if it came down to it… but this recipe is pretty much as good as tofu gets. Don’t get me wrong, I LOVE tofu when it’s cooked right. But I also think there are few things in this world worse than tofu that is mushy and tastes like stale cardboard.

I’m not going to go out on a limb and say that this provides the exact same experience that buffalo wings do, but it is a great option for vegans/vegetarians, people who are trying eat less meat, or anyone who is merely looking for a new way to cook tofu.

If you’re not a buffalo fan, this is also my favorite way to get crunchy baked tofu in general. So feel free to add it to a stir-fry, salads, or try different sauces with it instead. If you want an even crispier coating, use my directions for frying the tofu instead of baking.

Baked Buffalo Tofu Bites + Avocado Ranch

45 minutes - not including time for tofu to press

Buffalo Tofu

• 1/2 cup hot sauce (I did 1/2 Louisiana and 1/2 Tobasco)

• 1/4 cup butter (use butter substitute to make it vegan - I like Miyoko’s Vegan Butter)

• 1 tsp. garlic powder

• 1/4 cup water

• 1/4 tsp. ground cayenne pepper

• 1 tbs. Worcestershire sauce OR 1/2 tbs. vinegar/1/2 tbs. soy sauce for a vegan substitute

• 1 block of pressed firm tofu*

• 1/2 tsp each: garlic powder, salt, pepper, onion powder, oregano

• 2 tbs. corn starch

Preheat the oven to 425 F.

Bring the first 6 ingredients to a boil in a sauce pan and turn down to a low simmer until thickened slightly, stirring occasionally. Turn off heat and set aside to cool completely.

Mix the cornstarch with the 1/2 tsp of each spice. Toss the dried tofu bites in the cornstarch mixture to coat completely. Line the tofu on a lightly greased baking sheet and bake for 20 minutes. Flip each piece over, and bake for another 15 minutes until golden brown and crispy. If you want to fry the tofu bites - heat enough canola oil to be 1/2 inch high on the surface of a large skillet over high heat. Test the oil to see if it sizzles by sticking a toothpick in the oil. Once sizzling, add the tofu bites in, and cook until golden brown on each side. Let the excess oil dry off on a paper towel. Toss either the baked or fried tofu bites in the buffalo sauce and serve immediately with the avocado ranch (see below).

* Cut the tofu into bite-sized cubes. Line a plate with a clean kitchen towel, set the tofu on the towel, and layer with another kitchen towel. Put a heavy object (I used a cast iron skillet) on top to press the water out of the tofu. Let it sit for at least one hour. I usually do mine overnight to make sure they’re extra dry and firm. The drier they are, the crispier they’ll be.

TO FRY THE TOFU: After tossing the tofu in the cornstarch mix, fry the pieces in a deep frying pan filled about 1 inch high with canola oil over high heat. Wait until the oil sizzles when the tofu hits the oil to put start frying. Fry for 2 minutes and flip each pieces over to fry the opposite side for about 1 minute, or until golden brown. Drain excess oil off by setting the bites on a plate lined with paper towels before tossing in the buffalo sauce.

Avocado Ranch

• 1 avocado

• 1 tsp. each: garlic powder, onion powder, salt, black pepper, dried parsley

• 1/2 tsp. dried dill

• 2 tbs. dijon mustard

• 1/2 cup plain yogurt - I used Chobani coconut yogurt for a vegan option - Greek yogurt will work well too

• juice of 1 lemon

• 1 tsp. white wine vinegar

Blend all ingredients in a food processor or blender until smooth and creamy. Refrigerate until ready to eat.