Crispy Baked Buffalo Tofu Wings Recipes

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BUFFALO TOFU 'WINGS'

These make delicious appetizers or a great sandwich filling. They won't fool anyone but they are satisfying and delicious! When feeding to young children, simply omit the hot sauce at the end. They make yummy 'chicken' fingers. I hope you enjoy them as much as I do. Serve with a vegan dressing.

Provided by LucyDelRey

Categories     Appetizers and Snacks

Time 45m

Yield 4

Number Of Ingredients 10



Buffalo Tofu 'Wings' image

Steps:

  • Slice tofu into 6 slices. Lay flat onto a clean kitchen towel. Fold towel over to cover tofu completely. Cover with a baking sheet and set a 3- to 5-pound weight on top. Press tofu for about 30 minutes.
  • Combine cornstarch, flour, bouillon, garlic powder, and cayenne powder in a shallow bowl. Pour soy milk into another bowl.
  • Cut each slice of tofu in half, for 12 'wings' total. Dip each slice in soy milk; roll into the cornstarch mixture. Place coated slices on a plate.
  • Heat oil in a large saucepan over medium heat. Add the coated tofu slices. Fry, flipping halfway, until crispy on all sides, 7 to 10 minutes total. Add hot sauce and margarine to the saucepan and stir to coat the tofu.

Nutrition Facts : Calories 352.2 calories, Carbohydrate 17.9 g, Fat 27.6 g, Fiber 1 g, Protein 10.5 g, SaturatedFat 3.7 g, Sodium 944.2 mg, Sugar 2.3 g

1 (12 ounce) package extra-firm tofu, drained
¼ cup cornstarch
¼ cup all-purpose flour
1 teaspoon vegetarian chicken-flavored bouillon granules
½ teaspoon garlic powder
½ teaspoon cayenne pepper
½ cup unsweetened soy milk
2 tablespoons canola oil
½ cup cayenne pepper hot sauce
⅓ cup margarine, melted

TOFU BUFFALO WINGS

Derived from Robbie Rice's "Hooter's Buffalo Wings". I've been a vegetarian since my early teens, but to this day I still miss BBQ chicken and wings. Well, no longer!

Provided by SAHS7930

Categories     Lunch/Snacks

Time 1h10m

Yield 4 4 oz. servings, 4 serving(s)

Number Of Ingredients 10



Tofu Buffalo Wings image

Steps:

  • Drain the tofu, and then remove excess moisture by cutting it in half lengthwise and microwaving on high, uncovered, for two minutes. Gently squeeze out and wipe off excess moisture, then throw tofu in the freezer for one or two hours before removing to thaw in the fridge -- this will give the tofu a slightly heavier texture.
  • Cut tofu into bite-sized pieces and place in a lidded, flat-bottomed dish to marinade. Combine hot sauce, barbecue sauce, black pepper, and garlic powder in a small bowl. Pour half this mixture over the tofu; reserve the other half for later.
  • Let tofu sit in the refrigerator for at least 30 minutes. Drain any excess marinade from tofu into reserved bowl of sauce. Combine flour, salt, cayenne and paprika in a bowl. Coat tofu with flour mixture.
  • Heat oil over medium-high heat in a large frying pan. Fry tofu (in batches, if need be) until all sides are golden brown and oil has cooked out. Add remaining sauce mixture to pan, stirring until tofu is well-coated. Serve with ranch or bleu cheese dressing for dipping.

Nutrition Facts : Calories 342.4, Fat 17.5, SaturatedFat 2.7, Sodium 950.7, Carbohydrate 37.2, Fiber 2, Sugar 8.8, Protein 10.3

12 ounces extra firm tofu
1 tablespoon hot sauce (or to taste)
1/2 cup barbecue sauce
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 cup flour
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon paprika
4 tablespoons olive oil

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