For those times when you really just need some good old-fashioned (but not really “old-fashioned” because vegan and tofu) comfort food.
Guys, buffalo’d stuff is back and I could not be more excited. I. Love. Spicy. Food. More importantly, I love buffalo’d food.
Let’s take a tour de buffalo here on the blog:
- 20 Minute Vegan Buffalo Chickpea Chili
- Vegan Buffalo Chickpea Nachos
- Buffalo Chickpea Pizza
- Healthy Buffalo Chickpea Dip
- Easy Baked Buffalo Falafel
- Easy Baked Buffalo Tofu <– today!
You can see I love to buffalo things. I’m only slightly horrified to admit to you that I’ve used hot sauce / buffalo sauce as a dressing on salad. More than once.
So whenever I find an excuse to buffalo something that actually should be buffalo’d, I jump at the opportunity.
Enter: tofu. I’ve been having a love affair with tofu recently. Some people may turn their noses up at it and say words like, “sponge!” or “bean curd!”
But friend, I love this spongey, bean curdy block of soy. I really do. And while I go back-and-forth-and-back-and-forth on the “is soy good for me?” debate, tofu has been in my fridge more often than not these past few months.
It’s an easy source of protein, a sucker-upper of any flavor you introduce to it, and the perfect vessel for shoveling copious amounts of buffalo sauce into my mouth.
I so love this buffalo tofu, you guys. And it’s so simple, I’m actually making it tonight! After writing this blog post! aka. the time of the day when I really just want to sit in my pjs and read until I pass out.
What I loooove about this recipe is that you’re not dipping the itty bitty tofu pieces in some sort of batter, then pan-frying it, then baking it, then…
It’s way more simple than that. You throw all of the ingredients into a bowl. Place the coated pieces of tofu on a baking sheet. Bake, flipping half-way through. Toss with buffalo sauce and bake for 10 more minutes.
Done done done. Don’t you love that?
It comes out crispy, flavorful, and not at all “spongey” or “bean curdy.”
And what shall you do with your buffalo tofu? Ah. The delicious million dollar question. Ideas:
- Tacos (mayyyybe you should hold off on that because I have a recipe coming and…oh man)
- Grain bowls
- With your favorite dipping sauce
- On its own watching Parks & Rec for the millionth time <– can confirm it’s delicious when consumed in this manner
It’s just so good and simple, you guys. #buffalo4lyfePrint
Easy Baked Buffalo Tofu
A simple, healthy, protein-packed vegan main! Perfect for dinners, bowls, salads, and more!
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 3-5 servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: American
1 block extra-firm tofu, pressed and drained of excess water for 30 minutes
2 Tbsp. olive oil
1/4 tsp. garlic powder
1/4 tsp. cayenne
salt + pepper
2 Tbsp cornstarch (or arrowroot powder)
1/4 cup hot sauce / buffalo sauce (I always use Frank’s)
- Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
- Cut your tofu into small squares / rectangles. My pieces were about an inch tall and a 1/2-inch wide.
- In a large bowl, combine your olive oil, garlic powder, cayenne, salt, and pepper. Mix. Add your tofu chunks, and carefully toss to coat. Add your cornstarch, and toss to coat again.
- Add your tofu to the prepared baking sheet, laying the tofu in an even, single layer, making sure that none of the pieces are touching.
- Bake for 15 minutes, then flip the tofu pieces and bake for another 15 minutes.
- Add the baked tofu to a large bowl and toss with buffalo sauce. Return the tofu to the baking sheet and bake for another 10 minutes. Yum!
Adapted from Gimme Some Oven.
Keywords: buffalo tofu, baked tofu, easy tofu recipe
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