This is definitely a new favorite recipe! These nuggets came out so crispy and flavorful, making them the perfect plant based appetizer or even main meal with a side. They would also make the perfect game-day snack or addition to a summer barbecue that would have even your meat-loving friends enjoying them.
These nuggets turned me into a convert for the boiling tofu method – it removes the excess moisture from the tofu and gives it a firmer texture. I had been freezing tofu to give it a more meat-like texture but the extra moisture was a barrier. Boiling is definitely the better method in my opinion!
What Equipment Do I Need?
- Baking Sheet
- Parchment Paper or Silicone Baking Mat
- Measuring Cups & Spoons
- 2 Mixing Bowls or Soup Bowls
- 1 Large Mixing Bowl
- Large Pasta Pot
Ingredients
Nuggets
- Extra Firm Tofu – It’s always a good idea to check and make sure it’s gluten free!
- Dairy and Gluten Free Buffalo Sauce – I used the Primal Kitchen brand.
- Optional for Dipping – Dairy and Gluten Free Ranch – I used the garden ranch from Brianna’s.
Batter
- Chickpea Flour
- Water
- Paprika
- Sriracha
Breadcrumb Mixture
- Gluten Free Breadcrumbs – I bought 2 bags of gluten free crackers and ground them in my blender.
- Paprika
- Garlic Powder
- Onion Powder
- Nutritional Yeast
Substitutions
I don’t recommend any substitutions for this recipe. Instead, you could make your own dairy free ranch for a dipping sauce or find a dairy free blue cheese dipping sauce as this would also go well with these buffalo nuggets.
Recipe Tips
- Do not skip the boiling part of this recipe!! The texture of the tofu will not be same and therefore, not as enjoyable.
- There are a few brands out there that sell dairy and gluten free ranch. Another option is making your own. You could also opt for a dairy free blue cheese dipping sauce as well.
- For the buffalo sauce, Primal Kitchen is my favorite brand as it is vegan and gluten free.
Recipe
Buffalo Tofu Nuggets
Ingredients
Nuggets
- 2 blocks extra firm tofu (14 oz each)
- 2/3 cup dairy and gluten free buffalo sauce (I used Primal Kitchen)
- optional – dairy and gluten free ranch (for dipping)
Batter
- 2/3 cup chickpea flour
- 3/4 cup water
- 1 tsp paprika
- 1 1/2 tbsp sriracha
Breadcrumb Mixture
- 3 cups gluten free breadcrumbs
- 1 1/2 tsp paprika
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 3 tbsp nutritional yeast
Instructions
- Drain the packages of tofu and rip each one into chunks.
- Boil tofu in salted water for 5 minutes.
- While the tofu is boiling, prep the batter and breadcrumb mixture.
- Preheat the oven to 425℉.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Coat each tofu piece in batter, then breadcrumbs, and place it on the baking sheet.
- Bake for 20 minutes, flipping the nuggets halfway through.
- After removing from the oven, let nuggets cool for 5 minutes.
- Put the nuggets into a large mixing bowl.
- Pour the buffalo sauce over them and gently shake the bowl until evenly coated.
- Serve warm with dairy and gluten free ranch.
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