BUFFALO TOFU 'WINGS'
These make delicious appetizers or a great sandwich filling. They won't fool anyone but they are satisfying and delicious! When feeding to young children, simply omit the hot sauce at the end. They make yummy 'chicken' fingers. I hope you enjoy them as much as I do. Serve with a vegan dressing.
Provided by LucyDelRey
Categories Appetizers and Snacks
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Slice tofu into 6 slices. Lay flat onto a clean kitchen towel. Fold towel over to cover tofu completely. Cover with a baking sheet and set a 3- to 5-pound weight on top. Press tofu for about 30 minutes.
- Combine cornstarch, flour, bouillon, garlic powder, and cayenne powder in a shallow bowl. Pour soy milk into another bowl.
- Cut each slice of tofu in half, for 12 'wings' total. Dip each slice in soy milk; roll into the cornstarch mixture. Place coated slices on a plate.
- Heat oil in a large saucepan over medium heat. Add the coated tofu slices. Fry, flipping halfway, until crispy on all sides, 7 to 10 minutes total. Add hot sauce and margarine to the saucepan and stir to coat the tofu.
Nutrition Facts : Calories 352.2 calories, Carbohydrate 17.9 g, Fat 27.6 g, Fiber 1 g, Protein 10.5 g, SaturatedFat 3.7 g, Sodium 944.2 mg, Sugar 2.3 g
AIR FRYER VEGAN BUFFALO TOFU BITES
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.
Provided by Buckwheat Queen
Categories Appetizers and Snacks Spicy
Time 8h40m
Yield 20
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 34.9 calories, Carbohydrate 6.2 g, Fat 1 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 243.2 mg, Sugar 0.1 g
TOFU BUFFALO WINGS
Derived from Robbie Rice's "Hooter's Buffalo Wings". I've been a vegetarian since my early teens, but to this day I still miss BBQ chicken and wings. Well, no longer!
Provided by SAHS7930
Categories Lunch/Snacks
Time 1h10m
Yield 4 4 oz. servings, 4 serving(s)
Number Of Ingredients 10
Steps:
- Drain the tofu, and then remove excess moisture by cutting it in half lengthwise and microwaving on high, uncovered, for two minutes. Gently squeeze out and wipe off excess moisture, then throw tofu in the freezer for one or two hours before removing to thaw in the fridge -- this will give the tofu a slightly heavier texture.
- Cut tofu into bite-sized pieces and place in a lidded, flat-bottomed dish to marinade. Combine hot sauce, barbecue sauce, black pepper, and garlic powder in a small bowl. Pour half this mixture over the tofu; reserve the other half for later.
- Let tofu sit in the refrigerator for at least 30 minutes. Drain any excess marinade from tofu into reserved bowl of sauce. Combine flour, salt, cayenne and paprika in a bowl. Coat tofu with flour mixture.
- Heat oil over medium-high heat in a large frying pan. Fry tofu (in batches, if need be) until all sides are golden brown and oil has cooked out. Add remaining sauce mixture to pan, stirring until tofu is well-coated. Serve with ranch or bleu cheese dressing for dipping.
Nutrition Facts : Calories 342.4, Fat 17.5, SaturatedFat 2.7, Sodium 950.7, Carbohydrate 37.2, Fiber 2, Sugar 8.8, Protein 10.3
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- Set out three separate bowls: To the first bowl add the corn starch, garlic powder, onion powder, and black pepper and mix together. Pour the milk into the second small bowl. And, to the third small bowl add the panko bread crumbs and Italian seasoning, and gently toss.
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