Spicy Baked Buffalo Tofu Bites are perfect dipped into rich-and-creamy Dilly Tahini Dipping Sauce.
Guys, I am obsessed with all things Buffalo! That vinegar-forward, spicy sauce has a special place in my heart, and I’m yet to find anything not improved by a heavy hand with the Buffalo. These Buffalo Tofu Bites couldn’t be easier to make!
- Press your tofu, then slice into mini fingers, like in the video.
- Dredge the cubes in spicy Buffalo mayo and panko, and bake.
- Serve with Dilly Tahini Dip, that you can make right in your blender, while the tofu is in the oven.
There are so many delicious ways to serve these babies!
- Put them onto toothpicks, and serve as party finger food, with the Creamy Tahini Sauce on the side for dipping.
- Throw them onto your next salad, and use the Creamy Tahini Sauce as your dressing.
- Roll them into wraps and dip the whole wrap in the sauce.
- Make them the main dish with mashed potatoes and a kale salad or your favorite veggie on the side.
Whatever you decide to do, I think they will become a new favorite of yours, like they have for me! Let’s make some Buffalo Tofu Bites, y’all.
Baked Buffalo Tofu Bites with Dilly Tahini Dipping Sauce
Prep time
Cook time
Total time
Spicy Baked Buffalo Tofu Bites are perfect dipped into rich-and-creamy Tahini Dressing.
Author: Becky Striepe
Recipe type: vegan
Yield: 4 servings
Ingredients
- 1 block extra firm tofu pressed, and cut into 24 mini fingers (See the video for how to do this!)
- ½ cup vegan Buffalo sauce divided
- ½ cup vegan mayo
- 1 cup panko breadcrumbs
- 1 batch Dilly Tahini Dip
Instructions
- Toss together the tofu pieces and the Buffalo sauce in a shallow dish. Set aside to marinate for at least 15 minutes, then transfer the tofu to a plate, leaving any leftover Buffalo sauce behind.
- Preheat the oven to 375F.
- Add the mayo to the bowl with the reserved Buffalo sauce, and whisk together. Pour the panko into another shallow bowl.
- Dredge the marinated tofu in the Buffalo-mayo mixture, then in the panko, and arrange on a baking sheet lined with parchment paper. Bake for 50 minutes.
- Serve warm with Dilly Tahini Dip and fresh veggies.
Nutrition Information
Calories: 308
