Buffalo Tofu Nuggets
These tasty nuggets are perfect as an appetizer or main meal with a side! They are completely dairy free, gluten free, and vegan. If you’re looking for a delicious plant based version of buffalo wings, this is it!
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.
Notes
1. For the dairy and gluten free ranch, I used the garden ranch from Brianna’s. It does contain eggs so if you don’t eat eggs, you could also try the Daiya brand or Primal Kitchen’s plant based ranch.