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This delicious buffalo tofu sandwich combines crispy breaded tofu (baked, not fried) slathered in buffalo sauce and then piled up with juicy tomato slices and fresh lettuce or sprouts. It’s quick, inexpensive, versatile, hearty, and packed with plant-based protein!

completed Easy Crispy Buffalo Tofu Sandwich against a white background with ingredients in the back
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Why You’ll Love This Buffalo Tofu Sandwich Recipe

We love the creamy, rich, and spicy flavor of buffalo sauce. So much so, we’ve already shared recipes for buffalo cauliflower wings and buffalo cauliflower wraps, easy buffalo tofu, and now, a crispy buffalo tofu sandwich. And honestly, it’s one of our favorite sandwiches right now because it:

  • Relies on simple and inexpensive pantry ingredients
  • Packed with savory, spicy, creamy, tangy flavors, with just 7 ingredients!
  • The breaded tofu is baked, not fried, for a healthier buffalo sandwich
  • Tastes decadent but is surprisingly nutritious
  • Contains plenty of plant-based protein and fiber to keep you satisfied
  • Is super versatile—swap out the veggies or bread and adjust the buffalo sauce heat. Also, use the breaded tofu version below or this breading-free buffalo tofu based on your desired texture, consistency, and ‘lightness.’

Plus, this vegan buffalo chicken sandwich is perfect for enjoying at picnics, on game days, and any time you’re struggling for tofu sandwich ideas!

Estimated Cost Per Serving: $ 1.02

The Ingredients and Substitutes

Not only does this crispy tofu sandwich only require 7 base ingredients, but most are likely already in your kitchen!

ingredients for Easy Crispy Buffalo Tofu Sandwich measured out against a white background

The Baked Buffalo Tofu

  • Tofu: Use firm, extra-firm, or super-firm tofu to make this tofu ‘chicken’ sandwich–the latter doesn’t even need pressing and contains higher protein, but it can be more costly/ harder to find.
  • Buffalo sauce: You can use a store-bought buffalo sauce, many of which are vegan (like Frank’s), OR make your own.
  • Plant-based milk: Any will work. I.e., soy, almond, rice, oat, etc.
  • Panko breadcrumbs: Use regular or gluten-free panko breadcrumbs for a wonderfully crispy tofu sandwich.

Alternatively, if you’d prefer tofu without breadcrumbs, follow this recipe for buffalo tofu, then assemble the buffalo tofu sandwiches.

The Sandwich

  • Bread: We like whole wheat bread, but use your favorite sandwich bread/ fluffy buns.
  • Tomato: Large tomatoes, thinly sliced, work best in this buffalo sandwich.
  • Sprouts: Use any sprouts, lettuce, or spinach leaves.

What Else Could I Add to The Sandwich?

Like most tofu sandwich recipes, there are plenty of ways you can add to this buffalo sandwich. Some of my favorite options include:

  • Gherkins/Pickles: For a sweet, tangy, crunchy addition to buffalo tofu sandwiches.
  • Avocado: Sliced avocado is creamy and cuts through the buffalo sauce spice.
  • More vegetables: Like thinly sliced celery, romaine lettuce, shredded carrot, bell peppers, red onion, etc.
  • Vegan ranch sauce: To drizzle over the baked buffalo tofu in the sandwich and cut through some spice.
  • Vegan cheese: A vegan spreadable blue cheese or whipped vegan feta would work best with the baked buffalo tofu, though it may be pricey.
  • Coleslaw: Add extra creaminess and crunch with a simple homemade ‘slaw.

How To Make Buffalo Tofu Sandwiches

Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.

  • 1) First, preheat the oven to 350F/175C.
  • 2) Then, slice the tofu into four slices before pressing and squeezing the excess water from the tofu using a clean, non-fuzzy kitchen towel or paper towels (method below).
sliced tofu on a white plate against a white background
  • 3) Add the plant-based milk to a wide bowl and the panko breadcrumbs to a plate.
  • 4) One at a time, dip each tofu slice into the plant-based milk and then the breadcrumbs, covering both sides. Push the panko crumbs into the tofu to adhere.

If they aren’t sticking well, dip the tofu into the plant-based milk once more and repeat the process.

  • 5) Transfer the breaded tofu to a non-stick baking sheet and bake for 30 minutes, flipping the tofu halfway.
  • 6) Heat the buffalo sauce in a microwave-safe bowl for 30 seconds or until warm, then use a pastry brush to brush it generously over the tofu.
process shot of adding tofu slice added to bottom half of sandwich
  • 7) To assemble the spicy tofu sandwich, add the tofu to the bread and top it with the tomato slices and sprouts (or lettuce)—enjoy!

 You can enjoy the vegan tofu sandwich alone or alongside some fries/wedges, potato salad, or even a small side salad or apples.

How to Squeeze the Water out of Tofu

  1. To press the tofu, wrap it in a clean, fuzz-free kitchen towel or several layers of paper towel, and transfer it to a rimmed plate/dish.
  2. Place something heavy over the tofu, like a large frying pan/ Dutch oven weighted with books or food cans.
  3. Leave it to press for 30 minutes and release excess liquid.
  4. Then, unwrap the tofu and very gently squeeze it over the sink to get rid of any remaining moisture from the outside. It’s now ready to slice and use.

You could alternatively use a tofu press. For more information, check out our guide on pressing tofu.

Recipe Notes and Tips

  • Adjust the heat level: If the buffalo sauce you use is too mild or spicy, adjust it yourself with melted vegan butter (for milder) or cayenne pepper (for hotter).
  • For extra tender tofu: Freeze and thaw the block of tofu before slicing and pressing it. During the process, the ice expands and then melts, leaving air bubbles that make the tofu chewier and more ‘meaty’ in consistency.
  • To avoid sogginess: Toast the inside of the sandwich bread/ buns, and this will keep the bread from becoming soggy for slightly longer.

FAQs

Is buffalo sauce vegan?

Traditional buffalo sauce contains butter, so it isn’t vegan. However, several brands sell vegan buffalo sauce, so check the ingredients.

Do you need to marinate tofu?

Because we’re breading the tofu in this baked tofu sandwich recipe, there’s no need to marinate it first. However, to infuse the recipe with even more buffalo sauce flavor, marinate the pressed tofu in buffalo sauce for a few hours (up to 24hrs) before breading and baking it.

What other sauces are good on tofu?

While plenty of sauces and marinades work with tofu, BBQ sauce would be our second favorite option for this crispy tofu sandwich.

Could I substitute the tofu?

You can make similar delicious sandwiches or wraps using buffalo cauliflower or buffalo chickpeas, though they’re a little messier/trickier to eat in a sandwich.

completed Easy Crispy Buffalo Tofu Sandwich against a white background with ingredients in the back

Storage Instructions

You can store any leftover breaded tofu in the fridge for 3-4 days, reheating it in the oven as needed and brushing it with the buffalo sauce.

Once assembled as a sandwich, though, we recommend enjoying it as soon as possible before the buffalo sauce and tomatoes make your bread ‘soggy.’ To help it last longer, assemble the sandwich with a ‘dry’ layer (like lettuce between the wet ingredients and the bread).

To take one to work, we prefer to store the components separately (i.e., in a lunchbox with different compartments), then assemble it in seconds to eat.

More Vegan Sandwich Ideas

Photos by Alfonso Revilla

Easy Crispy Buffalo Tofu Sandwich

5 from 70 votes
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4 sandwiches
This delicious buffalo tofu sandwich combines crispy breaded tofu (baked, not fried) slathered in buffalo sauce and then piled up with juicy tomato slices and fresh lettuce or sprouts. It’s quick, inexpensive, versatile, hearty, and packed with plant-based protein!

Ingredients 

  • 1 (~16-ounce) block of extra firm tofu
  • 2 cups of Panko-style breadcrumbs
  • ½ cup of unsweetened, plain plant-based milk
  • Tomato, sliced
  • Buffalo sauce
  • Whole wheat bread
  • Sprouts

Instructions 

  • Preheat oven to 350 degrees F/176 degrees C.
  • While oven is preheating, slice tofu into 4 parts. Press and squeeze the water out of tofu using a clean non-fuzzy kitchen towel or paper towels.
  • Place plant-based milk in a bowl, and Panko-style crumbs on a plate.
  • Dip tofu into the plant-based milk, and roll on the plate of crumbs. Push the crumbs into tofu.
  • Place the tofu on a nonstick baking sheet, and cook for 15 minutes. After 15 minutes, flip and cook for 15 more minutes.
  • Pour the buffalo sauce in a bowl and heat in the microwave for 30 seconds or until warmed. Brush the sauce onto the tofu pieces.
  • Place tofu slice on bread and top with tomato and sprouts.
  • Note: If the crumbs are having a hard time sticking, add more sauce.

Video

Notes

  • Adjust the heat level: If the buffalo sauce you use is too mild or spicy, adjust it yourself with melted vegan butter (for milder) or cayenne pepper (for hotter).
  • For extra tender tofu: Freeze and thaw the block of tofu before slicing and pressing it. During the process, the ice expands and then melts, leaving air bubbles that make the tofu chewier and more ‘meaty’ in consistency.
  • To avoid sogginess: Toast the inside of the sandwich bread/ buns, and this will keep the bread from becoming soggy for slightly longer.

Nutrition

Calories: 430kcalCarbohydrates: 67gProtein: 23gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 1221mgPotassium: 500mgFiber: 7gSugar: 8gVitamin A: 271IUVitamin C: 5mgCalcium: 268mgIron: 6mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Terrence Paschal
Course: Lunch
Cuisine: American
Method: Oven
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Terrence Paschal

Plant based food, micro brews, punk rock, and running are what I am about.

More about Terrence Paschal

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