Buffalo Tofu

• medium bowl
• rubber spatula
• cookie sheet
• 4 shallow bowls or plates
• whisk

Buffalo Tofu

• 2 T hot sauce or red pepper coulis*
• 2 T tamari or soy sauce
• 2 t Dijon mustard
• 1 t onion powder
• ½ t garlic powder
• ¼ t pepper
• 1 pound extra-firm tofu, pressed and cut into 1-inch cubes
• oil
• 2 T milk
• 1/3 c arrowroot or corn starch
• 1 c breadcrumbs
• salt

Buffalo Tofu Sauce

• ½ c hot sauce or red pepper purée
• 2 T vegan butter, melted
• 2 t Dijon mustard
• 1 t maple syrup
• 1 t onion powder
• ½ t garlic powder

Buffalo Tofu

Combine hot sauce, tamari, mustard, 1 t onion powder, ½ t garlic powder, and pepper. Stir in the tofu. Cover the bowl and refrigerate for 1 to 12 hours.

Preheat oven to 400.

Set up your coating station with four bowls and the lightly oiled cookie sheet in a row:

1. Tofu cubes (shake gently to get rid of excess marinade)
2. Arrowroot
3. Milk stirred into any remaining marinade
4. Breadcrumbs combined with 1 t onion powder, ½ t garlic powder, salt, and pepper
5. Cookie sheet

Dip a tofu cube in the arrowroot, then the marinade, then crumbs. Set on the cookie sheet and repeat with the rest of the tofu.

Bake for 25 minutes, turn the cubes, and bake another 10 minutes, until golden.

Buffalo Tofu Sauce

Whisk all the ingredients and serve with the tofu. You might like to provide toothpicks for easier dipping.

Or try Korean-inspired dipping sauce

Adapted from the recipe for “Baked buffalo tofu bites” in Vegan Finger Foods – read my review.

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