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!
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.
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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.