These buffalo tofu fries are fast and easy to make. The sauce is simple, firey, and spicy. Serve them with carrot and celery sticks and your favorite dipping sauce (like a simple vegan ranch). It’s the perfect answer to that craving for an old favorite. You are going to love these buffalo tofu fries. Serve them as a party snack to impress all of your guests!
Buffalo Tofu Fries [Vegan]
Serves
3-4
Ingredients You Need for Buffalo Tofu Fries [Vegan]
- 1 package of tofu, frozen, thawed, drained, and pressed
- 1/3 cup hot sauce
- 4 tablespoons light vegan butter, melted
- 1 tablespoons agave nectar
- 1/2 cup chickpea flour
- Salt and pepper
- 2 teaspoons garlic powder
- 1 tablespoon onion powder
- 2 teaspoons dried parsley
- 2 tablespoons safflower oil
How to Prepare Buffalo Tofu Fries [Vegan]
- 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.
- 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.
- While the tofu fries are cooking, combine the hot sauce, Vegan butter, and agave in a large bowl and whisk.
- When the tofu fries are cooked, transfer them to the hot sauce mixture and toss to coat.
- 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.
Is there an issue with this recipe?
-
Buffalo Sauce -
Tofu
Discover more recipes with these ingredients
Nutritional Information
Total Calories: 1248 | Total Carbs: 45 g | Total Fat: 98 g | Total Protein: 50 g | Total Sodium: 3802 g | Total Sugar: 13 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.
About The Author
Rhea Parsons
See My RecipesWhen Rhea became vegan, there were no places in her Bronx neighborhood to eat, so she learned to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray. That led to the creation of The "V" Word website, which focuses on vegan versions of favorite, familiar foods. In addition, Rhea has written several e-cookbooks, which are available on her website. Rhea hopes to spread the "V" Word to bring more compassion into the world, and it is her dream to become the vegan Rachael Ray.
We tried these last night but changed the recipe a bit to use up stuff in our pantry. I used sriracha for the hot sauce and honey instead of agave (it\’s what we had on hand and we are new to the Veeg life).
1 package of tofu, drained, and pressed (Extra-firm was perfect; also didn\’t freeze it and they were delicious!)
1/3 cup sriracha hot sauce
4 tablespoons light vegan butter, melted
1 tablespoons organic honey
1/2 cup all-purpose flour
Salt and pepper
2 teaspoons garlic powder
1 tablespoon onion powder (OMITTED THIS because we ran out)
2 teaspoons dried parsley
2 tablespoons olive oil
They turned out amazing and inspired me to download the Food Monster App. We are aiming for a fully vegan lifestyle (a challenging shift) and these recipes are seriously helpful in learning how to adjust routine grocery shopping and go-to recipes.
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.