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Overhead view of Vegan Spicy Buffalo Tofu "Wings" with homemade Vegan Ranch Dressing on a dark wood background.

Vegan Buffalo Tofu “Wings”

  • Author: Brittany Mueller
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 18-24 wings 1x
  • Category: Appetizer, Side Dish, Sauce
  • Cuisine: Vegan


Making these spicy Vegan Buffalo Tofu “Wings” is foolproof! The crispy tofu soaks up plenty of the tangy & spicy Buffalo sauce. Mellow out the heat with homemade Vegan Ranch Dressing. These Vegan Buffalo Tofu "Wings" with ranch are ready to eat in less than 30 minutes. Leftovers are great for repurposing in vegan Buffalo Ranch wraps.



Vegan Buffalo Sauce:

  • ⅔ cup  (160ml) Frank’s Red Hot Original Cayenne Pepper Sauce
  • ½ cup (125ml) vegan butter (Earth Balance, Vegan Becel, etc.)
  • 1 ½ tbsp. (22.5ml) white vinegar
  • 1 tsp. (5ml) soy sauce
  • ¼ tsp. (1.25ml) cayenne pepper (optional)
  • ¼ tsp. (1.25ml) garlic powder

Crispy Tofu:

  • 1 block (350g.) extra-firm tofu, drained and cut into rectangles (refer to pictures)
  • 2 tbsp. (30ml) cornstarch
  • ¼ tsp. (1.25ml) sea salt
  • ¼ tsp. (1.25ml) garlic powder
  • Vegetable Oil, for frying

Vegan Ranch Dressing, for dipping


Vegan Buffalo Sauce:

  1. Combine all ingredients in a microwave-safe bowl or saucepan. Microwave or heat over medium heat until vegan butter melts and the mixture begins to bubble. Stir and set aside.

Crispy Tofu:

  1. In a medium-sized bowl, combine tofu, cornstarch, salt, and garlic powder. Gently mix to coat the tofu evenly and avoid breaking up the tofu.
  2. Heat oil in a frying pan over medium-high heat. Add the coated tofu and fry, stirring often, until the tofu is golden-brown and crispy on all sides.
  3. In a medium-sized bowl, combine crispy tofu with ½ cup of buffalo sauce. Keep stirring until the tofu absorbs all the excess sauce.Optional: Cook the sauce covered tofu “wings” a second time in a clean frying pan to crisp up the coating.
  4. Serve with vegan ranch dressing.


Buffalo sauce recipe adapted from