Easy Buffalo Tempeh "Wings"

By Sarah's Vegan Kitchen · 35 min

Ingredients

Instructions

1. Freeze the tofu a day or two ahead if you like; thaw it fully on the counter or overnight in the fridge for a firmer, chewier texture.
2. Drain the tofu and cut it into about 1-inch cubes (or tear into bite-sized pieces).
3. Press the tofu: lay it on half of a clean lint-free towel, fold the other half over, press gently, and leave for about 10 minutes.
4. Preheat the oven to 400°F.
5. In a large bowl, whisk together 1/4 cup all-purpose flour, 1 teaspoon onion powder, 1 teaspoon garlic powder and 1 teaspoon paprika.
6. Add 1/4 cup buffalo sauce and 1/4 cup water and whisk into a batter; add a little more water if using a flour that absorbs less.
7. Toss the pressed tofu in the batter to coat.
8. Put 1 cup Panko in a bowl and toss the battered tofu in it a few pieces at a time, then place on a baking sheet.
9. Bake for 35 to 40 minutes until crispy and golden brown, tossing once around the 20-minute mark.
10. A few minutes before the tofu is done, warm 1/2 cup buffalo sauce in a bowl (microwave in short bursts, watching for splatter, or on the stovetop).
11. Transfer the hot tofu straight into the sauce bowl and toss to coat.
12. Serve right away, or spread it on the baking sheet and bake 3 to 5 minutes more to set the sauce into the tofu.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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