Buffalo Tofu Wedges

  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m
If you haven’t noticed from our profile pic, we are ravenous A’s fans and are already prepping our tailgating plans for the beautiful Bay Area summer. There was a time where we thought buffalo sauce was out of our grasp, relegated to cheap chicken wings and 80’s breakdance hits, but lucky for you, we were wrong. This delicious American dish translates quite well to tofu, but make sure you make enough, as everyone will want some. Most ingredients in this dish are household staples such as salt, pepper, hot sauce and margarine, so it is definitely inexpensive to make.
Estimated Total Price: $6.00
UPDATE: Try this recipe along with our delicious Cashew Ranch Dressing!


  • 1 12oz Package of Super Firm Tofu (If you can't find super firm, at least get extra firm)
  • 1/2 Cup Melted Vegan Margarine
  • 1/2 Cup Vinegar Based Hot Sauce
  • 1/2 Tsp Cayenne Pepper
  • 1/2 Tsp Paprika
  • 1/2 Tsp Garlic
  • 1/2 Tsp Black Pepper
  • 1/3 Tsp Salt
  • 1 Tbsp Cooking Oil (we use olive)


Step 1

Slice the super firm tofu in thin triangle wedges. Once again, super firm high protein tofu works the best, but if you have to, use extra firm.

Step 2

In a frying pan, heat your cooking oil over medium high until it starts to bubble. Add the wedges cook until golden brown on both sides. Turn down the stove to medium. This should take less than 5 minutes.

Step 3

Meanwhile, in a small sauce pan, melt the margarine on low heat. Stir in the hot sauce, cayenne pepper, paprika, garlic, salt, and pepper.

Step 4

After the sauce is well stirred. Pour half the sauce on the tofu. Make sure that the sauce is poured directly on the wedges and not on the surface of the pan. Flip them over and pour the remaining sauce on the tofu. Cook for another few minutes.

Step 5

Serve with carrots and celery. A helpful tip: letting the sauce cool a little will solidify it. Pour any excess sauce over the wedges before eating and let your taste buds tailgate.

"Oh, what a feeling. When you're dancing on the ceiling. And plant-based." -Lionel Richie

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