Have you been craving the bold flavors of buffalo chicken nuggets but want a plant-based option? Look no further than these irresistible Vegan Buffalo Nuggets!
This recipe transforms extra firm tofu into crispy, spicy bites that will satisfy your cravings and leave you coming back for more. Whether you’re a seasoned vegan or just exploring plant-based alternatives, these nuggets are sure to become a favorite in your kitchen.
Ingredients & Substitutions
To make these delicious Vegan Buffalo Nuggets, gather the following ingredients:
- Buffalo Tofu
- 1 block extra firm tofu, drained and pressed
- 1 cup panko breadcrumbs (or sub crushed cornflakes for GF)
- a little spray of avocado oil (optional)
- Wet Mixture
- ¼ cup cornstarch
- 2-3 tbsp plain plant milk
- 1 tbsp soy sauce or tamari
- ½ tsp garlic powder
- ½ tsp paprika
- black pepper to taste
- Sauce
- ⅓ cup Frank’s buffalo sauce
- 2 tbsp vegan butter (optional)
Helpful Tools
To make these Vegan Buffalo Nuggets, you’ll need:
- Baking sheet
- Parchment paper
- Shallow dishes for coating tofu
How To Make These Vegan Buffalo Nuggets Recipe
Buffalo Tofu
Pre-heat the oven to 400°F and line a baking sheet with parchment paper.
Tear the tofu into bite-sized pieces to create ridges that help the sauce stick.
In a shallow dish, mix cornstarch, plant milk, soy sauce, paprika, garlic powder, and black pepper.
In another dish, place panko breadcrumbs.
Dip tofu pieces in the wet mixture, then coat with panko breadcrumbs.
Place on the parchment-lined baking sheet.
Optionally spray with avocado oil for crispiness.
Bake for 30 minutes at 400°F, flipping halfway.
Sauce
Heat buffalo sauce in a saucepan until warm.
Stir in vegan butter until melted.
Toss baked tofu in the buffalo sauce mixture.
Serving
- Serve on tacos, wraps, bowls, or salads with vegan ranch for dipping.
Tips & Tricks
- For a meatier texture, freeze and thaw tofu before use.
- Drizzle with vegan honey or agave for added flavor.
FAQs: Vegan Buffalo Nuggets
Substitute panko breadcrumbs with crushed cornflakes.
Yes, you can experiment with other hot sauces for varied flavors.
Not for this recipe.
Vegan Buffalo Nuggets Recipe
Ingredients
Buffalo Tofu
- 1 block extra firm tofu, drained and pressed
- 1 cup panko breadcrumbs (or sub crushed cornflakes for GF)
- a little spray of avocado oil (optional)
Wet Mixture
- ¼ cup cornstarch
- 2-3 tbsp plain plant milk
- 1 tbsp soy sauce or tamari
- ½ tsp garlic powder
- ½ tsp paprika
- black pepper to taste
Sauce
- ⅓ cup Frank's buffalo sauce
- 2 tbsp vegan butter (optional)
Instructions
Buffalo Tofu
- Pre-heat the oven to 400° and line a baking sheet with parchment paper.
- Tear the tofu into bite sized pieces. Tearing it will create a lot of ridges that help the sauce stick. (see photos for reference)
- In a shallow dish, make your wet mixture by combining cornstarch, plant milk, soy sauce, paprika, garlic powder and black pepper. Start with 2 tbsp of plant milk and add more only if needed. This mixture should be quite thick, but not so thick that you can't dip your tofu pieces.
- In a second shallow dish, add the panko breadcrumbs.
- Dip each piece of tofu into the wet mixture, then into the panko bread crumbs. Place each piece of tofu directly onto the parchment paper.
- Optional: For a crispier texture, lightly spray the tofu with a little avocado oil.
- Bake the tofu at 400 for 30 minutes, flipping halfway.
- Heat the buffalo sauce in a saucepan on medium heat until warmed. If adding vegan butter, stir in until it's melted completely.
- Add the cooked tofu into a large mixing bowl with the buffalo sauce and toss to combine.
- Serve on tacos, in wraps, on bowls or salads, or just by themselves with some vegan ranch for dipping. Enjoy!
Notes
Nutrition
Conclusion: Vegan Buffalo Nuggets
In conclusion, these Vegan Buffalo Nuggets offer a spicy twist on a classic favorite, perfect for plant-based enthusiasts and those looking to try something new. With simple ingredients and easy steps, you can enjoy these nuggets as a satisfying meal or snack.
Love these Buffalo tofu nuggets! So tasty and delicious! 🦬 🔥
Thank you!! I’m so glad you loved them!
Such a great recipe!!
Thank you so much Laura! SO happy you loved the tofu nuggets 🙂
Made these for the playoffs last weekend and going to make them again next weekend. Big hit!! And loving all these plant based recipes. So many options to try
yayyy!! go oilers go! haha and I’m so happy you are loving the vegan game day recipes!
Great recipe absolutely devoured this dish!! My husband ate 80% lol and he loves meat! So any other suggestions for recipes like this that meat eaters would love?
Thank you! I’m thrilled to hear you both enjoyed the dish so much, especially your husband who loves meat! For more recipes that meat eaters would enjoy, you might want to try dishes like vegan tacos with seasoned jackfruit or lentil-based shepherd’s pie. These often appeal to meat lovers due to their hearty textures and bold flavors. Happy cooking!
It was my first time, freezing and thawing tofu and I found the texture was really really good. Love this dish and would definitely make it again. Highly recommended to those looking for nice buffalo flavor.
That’s fantastic to hear! I’m glad freezing and thawing tofu worked well for you and that you enjoyed the dish with its buffalo flavor. Thanks for the recommendation!
I took your recommendation and drizzled some vegan honey on top. So fantastic! Thank you for all these great tofu recipes.
yum that sounds SO good with vegan honey on top! and thank you so much I’m so happy you love the recipes! 🙂
I just started eating tofu a week ago. And so far this has been my favourite recipe I have made! I’m going to try more of your tofu recipes this week. Thank you so much!
oh wow I’m SO honored that this is your fave tofu recipe so far!! Thank you SO much! I know tofu can be an acquired taste so I’m really happy you found a recipe you love
So I’m getting a lot better at cooking tofu. I now freeze and thaw my tofu it makes the flavour and texture so much better this recipe was so delicious! I will be trying out a few more recipes over this next month.
that’s amazing! I agree with you it makes such a huge difference. I’ll keep putting out more tofu recipes for you to try! 🙂
can these be frozen after cooking and re-heated in oven?
Hi Jenna! yes these can absolutely be stored in the freezer and re-heated in the oven. However, they are best fresh! If you are doing this as a form of meal prepping I would recommend breading them, storing in the freezer and then cooking (instead of pre-cooking and re-heating in the oven). Never freeze them with the buffalo sauce on as that should be added after cooking or re-heating. Hope that helps please let me know if you have any questions! 🙂
This was an amazing recipe thank you!
So happy you loved it! thank you so much 🙂