Buffalo Tofu Nuggets
Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Ingredients
- 1 block extra firm tofu
- 1/2 cup cassava flour, or substitute all-purpose or a 1:1 gluten-free flour blend
- 3/4 cup unsweetened plant-based milk
- 1 tsp garlic powder
- 1/2 tsp salt
- 3/4 cup unseasoned panko crumbs or breadcrumbs, use gluten-free if needed
- Olive oil to drizzle
- Salt u0026 pepper
Buffalo sauce
- 1/3 cup plant-based butter
- 1/4 cup Frank's red hot
- 1 tsp honey or pure maple syrup
- Optional: 1 tsp worscestershire sauce, use a vegan one if needed
Directions
- Preheat your oven to 375 F
- Pat the tofu dry and cut into cubes.
- In a large bowl, combine the flour, salt and garlic powder and mix well. Add in the milk and whisk until a batter forms.
- Place your panko crumbs into a separate plate or bowl and season with salt u0026 pepper. Begin dipping each piece of tofu into the batter and then into the panko crumbs to coat them. Repeat until all the tofu is coated and layer them on a parchment lined baking sheet.
- Once all the tofu is coated, drizzle the bites with olive oil or cooking spray. Bake for 40-45 minutes, flipping half way through.
- AIR FRYER INSTRUCTIONS: place the tofu on your air fryer rack, spray with cooking spray and air fry on 375 F for 25 minutes
- For the buffalo sauce, melt the butter in the microwave and combine in a bowl with the hot sauce, honey, and worcestershire if using. You can also heat the sauce in a small saucepan over a low flame, whisking it together for a few minutes until smooth.
- Toss together with the tofu and enjoy! If you plan to make this ahead of time, I suggest mixing the sauce with the tofu right before serving it.