RecipeBuffalo Tofu

Nutrition Facts
Amount per Serving
  • Calories: 130
  • Protein: 9 g
  • Total Fat: 9 g
    • Unsaturated Fat: 8.5 g
    • Saturated Fat: 0.5 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 5 g
  • Dietary Fiber: 0 g
  • Total Sugar: 0 g
    • Natural Sugar: 0 g
    • Added Sugar: 0 g
  • Sodium: 530 mg

Take tofu for a tasty spin in this fun and fiery recipe. I know it can be polarizing, but tofu is such a versatile ingredient—thanks to its neutral flavor–and it’s an easy way to add more plant-based protein to your menu rotation. In this dish, I season the tofu pieces with a combo of hot sauce, EVOO and smoky paprika. I also include some cornstarch in the mix to create an irresistible crispy exterior. Then, I oven-roast ‘em on high heat for about 35 minutes to create a perfect texture (crispy on the outside yet soft and chewy on the inside). Boy, is it good! They’re not spicy enough when they exit the oven, so it’s key to drizzle on more hot sauce before serving… I mean, more is more. Of course, you’re the boss of your sauce: The more you drizzle, the hotter they’ll be. Finally, you can serve them with just about anything, including roasted veggies and rice, toss them into a story fry, or add them to a voluminous salad topped with a delish dressing; I recommend either my plain Ranch dressing (to help bring down the temperature) or Buffalo Ranch (to make it nice and spicy). Trust me, everyone will be #TeamTofu after they try these nuggets of plant-powered goodness.

  • Prep time
  • Total Time
This recipe makes about 40 pieces (4 servings)
  • • 14 to 16 ounces extra-firm tofu
  • • 1 tablespoon extra virgin olive oil
  • • 1 tablespoon cornstarch
  • • 2 tablespoons hot sauce
  • • 1 teaspoon smokey paprika
  • • ½ teaspoon kosher salt

Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

Slice tofu block in half lengthwise, so you halve two large 1-inch thick pieces. Lay both slices on a clean, dry kitchen towel next to each other, cover with another towel (or a stack of layered paper towels), and place something heavy on top, such as a cutting board or textbook or skillet. Let tofu sit undisturbed to drain for 20 to 30 minutes.

Cut drained tofu into 1-inch cubes and pat dry with paper towels.

In a medium mixing bowl, whisk together olive oil, cornstarch, hot sauce, salt and smoked paprika. Add tofu pieces and gently toss to coat all sides. Spread out on prepared baking sheet so they’re not touching each other, and roast in oven on middle rack for 30 to 35 minutes*, flipping halfway through. Transfer to serving plate and drizzle with additional hot sauce.

Serve your Buffalo Tofu with a side of roasted veggies and rice, or add to the top of a salad dressed with ranch dressing. Try my plain Ranch Dressing for a calming complement or kick up the heat with this Buffalo Ranch variation.

*Roasting for 30 minutes will leave your tofu softer on the inside. If you like it firmer, keep them in closer to 35 minutes.

Try these Cauliflower Buffalo “Wings”!