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Buffalo Tofu Fries

These Buffalo Tofu Fries are fast and easy to make. The sauce is simple yet firey and spicy. Served with carrot and celery sticks and your favorite dipping sauce (we made a simple vegan ranch), it’s the perfect answer to that craving for an old favorite.

Now these are my kind of fireworks!

Buffalo Tofu Fries

This Recipe is :

Dairy FreeVegan

Ingredients

  • 1 package of tofu, frozen, thawed, drained & pressed
  • 1/3 cup hot sauce
  • 4 Tbs. light Vegan butter, melted
  • 1 Tbs. agave nectar
  • ½ cup chickpea flour
  • Salt and pepper
  • 2 tsp. garlic powder
  • 1 Tbs. onion powder
  • 2 tsp. dried parsley
  • 2 Tbs. safflower oil

Preparation

  1. Cut the tofu into shapes that resemble French fries. In a large resealable storage bag or in a shallow bowl, add the flour and the spices. Add the tofu fries to the bag or bowl and toss them around gently until the tofu is covered in the seasoned flour.
  2. Heat the oil in a large pan over medium-high heat. Shake off the excess flour from the tofu fries and cook them in batches in the pan until they are browned and crispy. This might take about 4-5 minutes per side. The 2nd batch will cook faster since the pan and the oil will be hotter.
  3. While the tofu fries are cooking, combine the hot sauce, Vegan butter and agave in a large bowl and whisk.
  4. When the tofu fries are cooked, transfer them to the hot sauce mixture and toss to coat.
  5. Serve with celery and carrot sticks and the dipping sauce of your choice. We made a Vegan “ranch” dressing by combining mayo, sour cream, dill, and pickle relish.
  6. Enjoy!

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27 comments on “Buffalo Tofu Fries”

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betty simon thomas
5 Months Ago

May I echo? Of all the sharing choices, printing is not one of them. After ruining the screen on my ipad, I print my recipes. A 'green' printing choice would be wonderful. Thanks you.


Reply
Carol Maddox
5 Months Ago

How can I print this recipe?


Reply
Nora Taluzek
6 Months Ago

Delicious, made these today


Reply
Peter Johnston
6 Months Ago

All bison have always been vegan.....?


Reply
vegansuperhero
24 Mar 2014

They\'ve always had wings too.

Misses Faaleava
6 Months Ago

@Kathryn Bulver. Just fermented tofu, looks like the ones you buy in block form except they're fermented. http://articles.mercola.com/sites/articles/archive/2004/08/04/fermented-soy.aspx


Reply
Georgia Long
6 Months Ago

Josephine Jason


Reply
Dawn Douville
6 Months Ago

These look amazing! And thanks for making sure the recipes and article are readable! It helps in sharing.


Reply
Frannie Tanksley Sweeney
6 Months Ago

You have been sharing some smokin' recipes lately!


Reply
Garfield Hall
6 Months Ago

why does this stuff looks like it's swimming in oil? The other thing I don't quite understand about a trend I noticing: many so called "vegan" dishes reminiscent of their meat counterpart being made everyday, as it to be a substitute for the meat dish. I don't understand the notion of eating these things in lieu of the meat itself. The idea is repulsive. I never wished I was eating meat or mimicking meat dishes. It says that vegetable dishes are boring unless they imitate meat. Stop this trend and enjoy your non meat based dishes purely for their sake and feel satisfied with its own intrinsic nature and nutritional benefits.


Reply
Dawn Douville
03 Jan 2014

Um because the super bowl is coming around and many of us want to eat similar foods our friends will be eating and want to share them with our friends to get them to try other foods. All vegan foods do not have to be healthy. It is for the super bowl, not every day. And this recipe can easily be made more healthy.

veggiedelight
24 Mar 2014

Meat-like dishes are very helpful to those transitioning to a cruelty-free lifestyle. I, personally, do not find tofu particularly meat-like. Slapping some spicy sauce on it doesn\'t make it any more so. This is a delicious spicy tofu dish that omnivores may also like.

LA Reilly
6 Months Ago

would this be made with extra firm or just firm tofu?


Reply
Alexandra Nicole
03 Jan 2014

I would use extra firm :)

LA Reilly
03 Jan 2014

Thank you! I've never frozen it before, but I think I will try it for this recipe.



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