With the Superbowl right around the corner and water cooler talk centered around game time snacks, it’s time to roll out the vegan buffalo wings!
I make this recipe like clockwork every year and it always gets devoured in a flash by vegans and non-vegans alike.
My not-so-secret but possibly most important ingredient is Frank’s Red Hot Sauce for flavor and stickiness (nothing tastes quite like Buffalo sauce without it). The vinegar, Vegan Worcestershire sauce (we use Annie’s) and cayenne give it the tangy hot punch!
My big tip here is to freeze the tofu overnight. This will make a world of difference to the texture and give it the desired chewiness with every bite. Of course press the tofu before you freeze it. And if you aren’t pressing already – get with the program!
Perfect for the big game – let me know what you think!
- 16 oz block of tofu well pressed
- 1 tbsp Olive or cooking oil
- For the Ranch Dressing
- 1/2 cup cashews soaked at least 4 hrs in warm water
- 1/4 cup hot water
- 2 tbsp fresh lemon juice
- 2 teaspoon white miso paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 tbsp chopped dill and parsley
- salt and pepper to taste
- 1 cup Franks Hot Sauce
- 6.25 oz Annie's Homegrown Organic Vegan Worcestershire Sauce
- 1/2 cup Vegan butter or sub with 1 tbsp coconut oil
- Pinch garlic powder
- 1 tbsp white vinegar
- 1/2 teaspoon cayenne pepper optional
Mix ingredients together in a small to medium sized pot.
Place the pot on a stove over a medium heat and bring to a simmer, stirring occasionally.
Remove once the sauce starts to bubble - do not boil.
For the Ranch Dip:
Blend everything except the herbs in a food processor, scraping down the sides and adding warm water if needed to get the right consistency.
Add the herbs after and mix in.
Refrigerate until everything else is ready.
Cut pressed tofu into chicken wing strips - about an inch thick - and put in freezer overnight (this gives the tofu a really chewy texture). Thaw on the day before cooking or, if using on the same day, try and get as much time in the freezer as possible - they will still be yummy!
Oil a pan with half of the oil (depending on the size of the pan, as you may need to cook in batches).
Sprinkle tofu with cornstarch and pan fry for 3 minutes on a medium-high heat to crisp them. This is so they keep their shape once baking in the buffalo sauce and don't get soggy. Let cool once done and pat to remove excess oil.
Preheat oven to 400 degrees. Line tofu wings in baking tray on parchment and drizzle over the buffalo mixture. Toss to coat.
Bake for 15 minutes, turning over halfway through, until crispy.
Arrange with ranch dip and celery sticks.