Buffalo Tofu Wings and Wing Sauce

Buffalo Tofu Wings and Wing Sauce


16 ounces   extra-firm tofu, drained

1/2 cup     cornstarch

1/2 cup     all-purpose flour

1 teaspoon  McKay’s Chicken-style Seasoning**

1 cup        unsweetened soymilk or other plant milk

1 teaspoon  garlic powder

1 teaspoon  cayenne pepper

3 tablespoons  canola oil



1.    Slice tofu into 8 slices. Lay flat inside a kitchen towel that covers tofu completely. Cover with a baking sheet and set a 3 – 5-pound weight on top. Press tofu for about 30 minutes.

2.    Combine cornstarch, flour, chicken-style seasoning, garlic powder, and cayenne powder in a shallow bowl. Pour soymilk into another bowl.

3.    Cut each slice of tofu in half, for 16 “wings” total. Dip each slice in soymilk; roll into the cornstarch mixture. Place coated slices on a plate

4.    Heat oil in large fry pan over medium heat. Add the coated tofu slices. Fry, flipping halfway, until crispy on all sides, 7-10 minutes.


** Or vegetarian chicken-flavored bouillon granules



It is best to make the Buffalo Sauce first before frying the “wings.” The recipe is below:


Buffalo Tofu Wing Sauce



1 1/3 cups  Frank’s RedHot® hot pepper sauce or another brand but Frank’s is the best!

1 cup        Earth Balance vegan buttery sticks (cold)

3 tablespoons white vinegar

1/2 teaspoon vegetarian Worcestershire sauce

1/2 teaspoon cayenne pepper

1/4 teaspoon garlic powder

Salt to taste



Combine all ingredients in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use