From the authors, Gina and Jeremy: 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 us (and 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 these buffalo tofu wedges are household staples such as salt, pepper, hot sauce and margarine, so it is definitely inexpensive to make.
From Plant-Based on a Budget: These buffalo tofu wedges are so full of flavor that even the biggest tofu-hater will devour it. If you’re planning to cook a meal for someone who is not a fan of plant-based foods, then this is the perfect one!
Buffalo Tofu: Crispy & Spicy
If you’ve always been curious about tofu but it’s soft(ish) texture and bland flavors make you hesitate whether to give it a try or not, this would be a perfect way to dip your toes into the fascinating tofu world. For this recipe, we used super firm tofu (or extra firm if you don’t find the super firm kind) so it will allow for better frying (or sealing) of the wedges. If you notice the tofu is holding too much water before cooking, you can press it with a kitchen towel and heavy object for 30 mins or more to drain the liquid.
To prepare these delicious wedges you’ll need vinegar-based hot sauce, cayenne pepper, paprika, garlic powder, and some margarine and cooking oil. A super quick and simple cooking process and, the best part, no marinating necessary!
12ouncesof super firm tofu (if you can't find super firm, at least get extra firm)
1Tablespoonof cooking oil (we use olive)
½ cupof melted vegan margarine
½cupof vinegar-based hot sauce
½teaspoonof cayenne pepper
½ teaspoonof paprika
½ teaspoonof garlic
½ teaspoonof black pepper
⅓ teaspoonof salt
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.
In a frying pan, heat your cooking oil over medium-high until it starts to bubble. Add the wedges and cook until they turn golden brown on both sides. Turn down the heat to medium. This should take less than 5 minutes.
Meanwhile, in a small saucepan, melt the margarine on low heat. Stir in the hot sauce, cayenne pepper, paprika, garlic, pepper, and salt.
After the sauce is well-stirred, pour half of the sauce onto 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.
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.
For this recipe, we used super firm tofu (or extra firm if you don’t find the super firm kind) so it will allow for better frying (or sealing) of the wedges. If you notice the tofu is holding too much water before cooking, you can press it with a kitchen towel and heavy object for 30 mins or more to drain the liquid.