The man loves buffalo wings. He’s a connoisseur and the spicier, the better. I’m not big on meat (especially with bones) but I love buffalo sauce and the occasional bucket o’ wings with a beer.
To balance his love and my love he came up with a vegan recipe for buffalo tofu which came out delicious. He’s a contributor at Endless Simmer where he featured the recipe here.
Combined below is the recipe we made for the Buffalo Chicken (baked, not fried= healthier) and Buffalo Tofu.
You Will Need:
- Salt and Pepper
- Cayenne Pepper (1 tsp)
- Chicken Wings/Drumsticks
- Package of extra firm tofu
- Hot Sauce (like Frank’s)
- Smart Balance butter (vegan)
- Salted Butter
- Blue Cheese
- Rice Vinegar (3 tablespoons)
- Olive Oil
Pre-heat the oven to about 450 degrees as you lay out your wings and drumsticks next to one another on a greased baking sheet, being sure to leave some space between them. Season the chicken however you want, keeping in mind they’re going to be swimming in hot sauce in about an hour. We used standard salt and pepper with maybe an extra dash or two of cayenne pepper to give the meat a little kick.
After you throw your chicken into the oven, turn your attention to the tofu.
Open up the package, drain out the water and remove the whole block of tofu. Take two of your heavier plates and place a paper towel on top of one. Lay the tofu on top of the paper towel, then lay another paper towel over the tofu block. Take your other plate and lay it on top and let it sit for a bit. At least 10 minutes. This is going to remove some of the water stored in the tofu and help it fry and crisp up better. As the tofu releases some of it’s moisture, you can get your sauces ready.
Using two medium saucepans, pour 2 cups of hot sauce in and turn the heat to medium-low.
The vegan hot wing sauce is going to have hot sauce and Smart Balance and the original hot wings sauce will consist of hot sauce and real butter. For optional extra flavor and texture, we added a cup of finely diced onions to both pots. Let the Smart Balance and butter melt completely in both pots and simmer for 10 minutes to thicken up a bit.
For the original hot wing recipe, we opted to use pre-made blue cheese salad dressing.
For the vegan dipping sauce, we used a mayonnaise substitute called “Nayonaise.” We added three tablespoons of rice vinegar, one tablespoon of garlic powder, one of onion powder, a teaspoon of cayenne pepper, a half tablespoon of black pepper and the juice of half a lemon.
After about 50 minutes, your chicken should start peeling away from the bone and be very crispy.
When it looks like they’re about done, take your dried tofu and cut it into one-inch diameter strips while you heat some vegetable or olive oil over medium high heat. Place the strips in and fry them to a golden brown on all four sides, about 2 minutes each side.
Next, smother with the respective buffalo sauce. Use the dipping sauce and cut up some celery for a side. Devour and enjoy.