Tofu is breaded and air-fried then tossed in buffalo sauce for vegan buffalo wings to cure your spicy fix without oil. Freezing the tofu gives it a chewy texture that makes this snack just that much better. Serve with fresh veggies and vegan ranch dressing.


Recipe Summary

15 mins
15 mins
8 hrs 10 mins
8 hrs 40 mins
20 tofu bites


Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Remove tofu block from the package and discard liquid. Wrap tofu in cheesecloth, place on a plate, and cover with a heavy pot until remaining liquid has been squeezed out, about 10 minutes. Remove the cheesecloth and cut tofu into 20 1-inch, bite-sized pieces. Place in a freezer-safe container and freeze, 8 hours to overnight.

  • Remove tofu from freezer and thaw on paper towels or a dry cheesecloth. Pat dry.

  • While tofu is thawing, put cornstarch into a resealable plastic bag. Pour rice milk into a small bowl.

  • Preheat an air fryer to 375 degrees F (190 degrees C).

  • Place tofu into the bag with the cornstarch, seal, and shake to coat the tofu pieces completely. Remove tofu pieces and dredge each piece in rice milk.

  • Place bread crumbs, garlic powder, paprika, onion powder, and pepper in the resealable plastic bag with the cornstarch residue; shake until well mixed. Place each piece of tofu, one at a time, back in the bag with the bread crumbs. Shake the bag until tofu piece is completely coated, tap gently to shake off excess, and place tofu on a wire rack while you repeat with remaining tofu pieces.

  • Add coated tofu to the air fryer basket and cook for 10 minutes. Shake the basket to loosen the pieces. Cook for another 3 minutes or until browned.

  • Place 1/3 cup buffalo sauce in a bowl, add cooked tofu bites, and toss to coat. Drizzle remaining buffalo sauce over tofu and continue tossing to coat. Serve immediately.

Cook's Note:

Freezing the tofu gives it a chewy texture and is an important part of the outcome of this recipe.

Nutrition Facts

35 calories; protein 1.6g 3% DV; carbohydrates 6.2g 2% DV; fat 1g 2% DV; cholesterol 0mg; sodium 243.2mg 10% DV. Full Nutrition

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Rating: 5 stars
I made half recipe and had this for lunch today... yumyum. Great technique and flavor. Will try this with other sauces too Read More