Vegan Boneless Buffalo Wings

Vegan Boneless Buffalo Wings deliver a protein-packed punch with a crispy exterior and a tangy, spicy buffalo sauce that will leave you wanting more. Tofu, made from soybeans, is a complete protein containing all nine essential amino acids, making it a fantastic choice for plant-based diets. These wings are baked, not fried, which keeps them light on calories while providing heart-healthy benefits. Perfect for a snack or a meal, they offer a satisfying and nutritious twist on a classic dish.

Ingredients

1 Block (14-16 oz) Extra-Firm Tofu, pressed and cut into wing-sized strips or cubes (read notes below)

1/2 cup Cornstarch

1/2 cup Unsweetened Almond Milk (or any Plant-Based Milk)

1 cup Panko Breadcrumbs (or gluten-free breadcrumbs)

1/4 cup Hot Sauce (like Frank's RedHot)

1/4 cup Sriracha Sauce

2 Tablespoons Vegan Butter, melted

1 Tablespoon Maple Syrup (optional, for a touch of sweetness)

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Smoked Paprika

1/2 tsp Salt

1/4 tsp Black Pepper

2 Tablespoons Grape Seed or Neutral Oil (or more)

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.

If you haven't already, press the tofu to remove excess moisture. Then, cut it into wing-sized strips or cubes.

In a bowl, mix the cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper.

In another bowl, pour the unsweetened almond milk.

In a third bowl, place the panko breadcrumbs.

Dip each tofu strip first into the dry cornstarch mixture to coat lightly.

Then dip it into the almond milk, shaking off any excess.

Finally, coat the tofu in the breadcrumbs, pressing lightly to adhere.

Place the coated tofu strips on the prepared baking sheet. Lightly spray or drizzle with oil. Bake for 25-30 minutes, flipping halfway through, or until golden and crispy.

While the tofu is baking, prepare the buffalo sauce. In a small saucepan, heat the hot sauce, vegan butter, and maple syrup (if using) over low heat, stirring until well combined.

Once the tofu is done baking, remove it from the oven and toss the strips in the buffalo sauce until well coated. You can do this in a large bowl or directly on the baking sheet.

Serve the buffalo tofu wings hot with vegan ranch or blue cheese dressing, celery sticks, and carrot sticks.

Important Note: for a more meatier texture I freeze my tofu overnight and unthaw it when ready to use. Be sure to press out excess liquid from the tofu once unthawed.