Buffalo Tofu Nuggets

Crispy and crunchy vegan buffalo tofu nuggets are easy to make. They're full of flavor, with the perfect amount of spice. Cook in the air fryer or bake in the oven!

Course Appetizer, Snack

Prep Time 50

Cook Time 10

Total Time 1

Servings servings

Author Jenna Urben

Equipment

Tofu press

Ingredients

Marinade

1 (16-ounce) block of extra-firm tofu
¼ cup soy sauce
¼ cup water

Batter

Breading

2 cups panko bread crumbs
2 tablespoon nutritional yeast
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon sea salt

Buffalo sauce

½ cup hot sauce
3 tablespoon vegan butter

Instructions

Press the tofu for at least 30 minutes. I suggest using a tofu press but you can alternatively stack tofu, a clean kitchen towel, a baking sheet, and top with something heavy like a cast iron skillet or stack of books.
To make the marinade, whisk the soy sauce and water together in a medium-sized mixing bowl. Tear the tofu into 1-inch pieces and place into the bowl. Let sit for 15 minutes.
Prepare two separate mixing bowls, one with the batter and the other with the breading. Working one piece at a time, take tofu and dip in the batter, gently shake to remove excess batter. Roll in the breading until fully coated. Place in the air fryer basket or lined baking sheet.
Give the nuggets a light coating of oil spray. Make sure tofu nuggets are in a single layer and not touching each other. This will ensure they cook evenly, without sticking. Air fry at 400F for 10-15 minutes, flipping once halfway through. Or bake in the oven at 425F for 25-30 minutes, flipping once halfway through.
As the nuggets cook, prepare buffalo sauce and pour into a medium-sized mixing bowl. To minimize sogginess, ensure the tofu nuggets are well-cooked and crispy. Transfer to the mixing bowl with buffalo sauce and toss until fully coated. Serve immediately!

Notes

Serve tofu nuggets with cool and refreshing vegan ranch dressing!

How to store and reheat:

Best enjoyed fresh from the air fryer or oven.
Leftovers can be stored in an airtight container or bag in the refrigerator for up to 3 days.
Reheat in the oven or air fryer at 350F for 8-10 minutes, until warm and crispy.

For gluten free buffalo tofu nuggets:

Use tamari or liquid aminos instead of soy sauce.
Replace all-purpose flour with gluten free 1:1 flour.
Ensure your breadcrumbs are gluten free.

Cooking tips:

If the batter is too thick, add an extra splash of dairy free milk and stir until desired consistency is reached.
If the batter is too thin, add extra flour one tablespoon at a time and stir together.
Depending on the style and size of your air fryer, cook times may vary.