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Vegan Tofu Buffalo Wings with Ranch Dip

A lip-smackingly good tangy and hot Tofu Bufallo Wing recipe perfect for game watching and snacks
Course Snacks
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings 10 Tofu Wings
Author Jenny


For the Tofu Wings

  • 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

For the Buffalo Sauce

  • 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


For the Buffalo Sauce:

  1. Mix ingredients together in a small to medium sized pot.
  2. Place the pot on a stove over a medium heat and bring to a simmer, stirring occasionally.
  3. Remove once the sauce starts to bubble - do not boil.
  4. For the Ranch Dip:
  5. Blend everything except the herbs in a food processor, scraping down the sides and adding warm water if needed to get the right consistency.
  6. Add the herbs after and mix in.
  7. Refrigerate until everything else is ready.

For the Tofu Wings

  1. 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!
  2. Oil a pan with half of the oil (depending on the size of the pan, as you may need to cook in batches).
  3. 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.
  4. Preheat oven to 400 degrees. Line tofu wings in baking tray onĀ  parchment and drizzle over the buffalo mixture. Toss to coat.
  5. Bake for 15 minutes, turning over halfway through, until crispy.
  6. Arrange with ranch dip and celery sticks.