I dare you to eat just one of these crispy spicy buffalo nugs!
Tofu used to intimidate me but I FEAR NO MORE! I discovered that the key to the most delicious “chicken-like” tofu is in the freezing. Mary of Mary’s Test Kitchen figured this out and the double freeze and thaw method seems to make all the difference. Really, it’s as easy as popping the package of tofu in the freezer, thawing and repeating. If you can do that, you too can be a tofu whiz. Mary does the explaining, so please click on the link above if you want the DL.
Be sure to use medium tofu as it yields the best texture and doesn’t crumble when squeezing. (I buy multiple packages of tofu now so that there’s always some on hand ready to be thawed.) After the second thaw, simply open the package and drain. Then place the block of tofu between two small boards or pie plate bottoms and press the tofu over the sink.
Thawed tofu ready to be pressed into service.
If the tofu is still wet, wrap the tofu in a clean towel and gently press to get remaining liquid out.
Assembly line set up
Once your tofu is “dry”, it is ready to be cut into bite -sized pieces. Slice lengthwise down the middle, then cut into cubes:
One block of tofu will yield 32 bites
Now get your three bowls or pie plates ready. In bowl # 1, add the vegan broth. Place the flour in bowl#2. Mix the bread crumbs, nutritional yeast and spices in bowl #3.
Place the tofu cubes in the bowl with the broth and let them sit for about 5 minutes.
Tofu absorbs the “chicken” flavor of the broth and helps create a moist juicy end product.
After 5 minutes, drain the broth from the tofu and pour into the bowl with the flour. Mix well until the flour mixture is the consistency of thin pancake batter. You may need to add a little water or flour to achieve the correct consistency.
Take about 5 pieces of tofu, coat with the flour mixture, shaking off the excess before placing in the bowl with the bread crumb mix. Turn the tofu pieces to evenly coat and place on a separate plate.
Repeat with remaining tofu.
TIME TO “FRY”
Once all tofu is breaded, add about 10 pieces at a time to your air fryer. Set to 400 F. and “fry” for about 8 minutes. If you do not have an air fryer, add a few tablespoons of olive oil to a cast iron skillet. Heat on medium-high and fry the tofu pieces until brown on all sides.
While browning the tofu, set the oven to 375 F. Line a large sheet pan with parchment paper or aluminum foil. Place browned pieces of tofu on the sheet pan so pieces do not touch. Brush with hot sauce mixture.
Bake for 8-10 minutes until beautiful golden brown..
Cool a bit and serve warm with vegan blue cheese dip (recipe below).
Dippity do dah!
Enjoy!
You may store leftovers in an airtight container and refrigerate. To re-warm, place on a prepared cookie sheet and bake at 350 for 5-7 minutes or heat in toaster oven on toaster setting for about 4 minutes.
Finger licking buffalo bites are made with tofu but, scout's honor, they taste like the real deal. Crispy and spicy with a satisfying mouth-feel, this game time appetizer will keep your fans in the seats until the last bite is gone!
- 1 package medium firm tofu
- 1 cup vegan chicken broth
- 1/3 cup flour
- 1 cup panko bread crumbs
- 4 tbsp nutritional yeast
- 2 tsp poultry seasoning
- 1 tsp kosher salt
- 3 tbsp olive oil only if NOT using air fryer
- 2/3 cup Frank's Red Hot Original Sauce
- 1/3 cup Earth Balance melted
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Freeze packaged tofu for at least 12 hours.
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Thaw tofu- still in package- on counter for 3 or so hours or in refrigerator for 5-6 hours.
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Repeat (freeze and thaw!)
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Open the twice thawed tofu, drain.
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Place block of tofu between two plates, pie plates, or small cutting boards and squeeze over sink to remove the water. You may wrap in clean towel to gently squeeze out any excess moisture.
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Slice tofu into 32 pieces by slicing lengthwise then cutting into cubes.
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Fill a wide bowl with no-chicken broth and add tofu cubes, making sure all are submersed for 3-5 minutes.
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While tofu is marinating, fill one medium bowl with the flour and and another medium bowl with the breadcrumbs, nutritional yeast and spices-mix well.
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Drain the broth from the tofu bowl and add to the flour mixture. There will be about 1/2 broth to mix with the flour. The flour broth mixture should have the consistency of thin pancake batter. You can add water or flour as needed to achieve this. Leave the tofu in the original bowl or pie plate.
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Take about 5 pieces of tofu at a time and place in the flour mixture. Coat well, shake off excess and add pieces to the breadcrumb bowl.
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Make sure tofu pieces are coated on all sides with breadcrumbs and place on a large plate.
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Repeat with all pieces of tofu.
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Set oven or toaster oven to 375 F. Prepare cookie sheet or toaster oven tray by covering with parchment paper.
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If using an air fryer, add pieces of tofu, about 10 at a time, to the basket. Set to 400 F and brown for about 7-8 minutes. Place browned pieces of tofu onto prepared sheet.
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If pan-frying, place oil in large cast iron pan, heat to medium high and fry pieces until golden brown on all sides. Place browned pieces of tofu onto prepared sheet.
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Melt Earth Balance in microwave safe bowl. Mix in Frank's Hot Sauce.
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When all browned tofu pieces are on cookie sheet, brush with hot sauce mixture.
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Bake for 7-10 minutes until deep brown. Cool slightly.
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Serve warm with Vegan Blue Cheese Dip.
Easy and versitile this cashew-based blue cheese dip is perfect with buffalo tofu bites. Add a little non-dairy milk for a fabulous vegan blue cheese dressing.
- 3/4 cup raw whole cashews
- 4 tsp white wine vinegar
- 2 tsp fresh lemon juice
- 2 tsp light miso paste
- 1 tsp kosher salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 or more tbsp soy milk for desired consistency
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Boil the cashews in water for 20 minutes to soften. Drain.
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Add cashews and remaining ingredients (except for the soy milk) into a food processor or blender.
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Blend until smooth.
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Add soy milk, one tablespoon at a time, until dip reaches desired consistency.
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Serve with Tofu Buffalo Bites. Or, add a little more soy milk for a delicious blue cheese dressing.
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