Description
Oven-baked buffalo tofu bites are easy to make, vegan, and oil-free. The tofu nuggets are tossed in a hot and spicy buffalo sauce, making them perfect as an appetizer, a wrap filling, or an addition to grain bowls.
Ingredients
Scale
- 1 block (454 grams) super firm tofu, drained
- 2 ½ tablespoons nutritional yeast
- 2 tablespoons cornstarch or arrowroot powder
- 2 tablespoons tamari or low-sodium soy sauce
- 1 ½ tablespoons water
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon salt, or to taste
- 1/4 cup Frank’s Red Hot Original
- 1 1/2 tablespoons nutritional yeast
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone mat to prevent the tofu from sticking to the tray.
- In a large bowl, combine the 2 1/2 tablespoons of nutritional yeast, cornstarch, tamari, water, garlic powder, onion powder, paprika, and salt. Mix to form a paste.
- For super firm tofu, drain the tofu, don't pat dry (the extra liquid helps thin out the paste), break off pieces of tofu into bite-size pieces, and add them to the paste.
- Gently stir the tofu and the paste. I like to use a silicone stirring spatula to fold the tofu and paste to help prevent the tofu from crumbling.
- Spread the tofu out in a single layer on the prepared baking sheet. If you have excess paste, don’t pour it on the baking sheet.
- Cook for 30 minutes or until golden brown.
- Mix the hot sauce and 1 1/2 tablespoons of nutritional yeast in a large bowl.
- After 30 minutes, remove the tofu nuggets from the oven, add them to the large bowl, and toss with the hot sauce mixture to coat.
- Spread the tofu back out on the baking tray and cook for another 5 minutes.
Notes
- If the paste is too thin, add a little more cornstarch.
- If the paste is too thick, add a little more water.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: main course
- Method: oven
- Cuisine: american
