1pound(454g)extra firm tofupressed, cut into 1” strips
⅓cup(43g)cornstarch
¼cup(59ml)unsweetened plain almond milkor other milk of choice
1teaspoonbuffalo hot sauceI use Frank’s RedHot
Panko coating:
1cup(60g)gluten-free panko breadcrumbsor regular if not GF
1tablespoondried parsley
1tablespoondried chive
1teaspoondried dill
½teaspoononion powder
½teaspoongarlic salt
Buffalo sauce:
¼cup(59ml)buffalo hot sauce
2tablespoons(28g)vegan butterI use Miyokos, can use regular if not vegan
To serve:
Ranch or blue cheese dressingfor dipping
Instructions
Preheat oven to 425 °F (218 °C)
Arrange three bowls, one with the ⅓ cup cornstarch, one with the ¼ cup almond milk and 1 teaspoon of buffalo sauce, and another with the panko coating ingredients mixed together.
Dip each tofu strip into the cornstarch to coat, then into the milk mixture, then dredge through the panko mixture. Arrange in a single layer on the prepared baking sheet. Spray the tofu fries with cooking spray.
Transfer the baking sheet to the oven and bake for 35-40 minutes flipping halfway through until golden brown and crispy.
While the fries are baking, combine the ¼ cup buffalo sauce with the 2 tablespoons of butter in a microwave safe bowl. Heat for 30 seconds to melt the butter, then stir. Set aside until ready to use.
Once the fries are done, pour the buffalo sauce over them and gently toss to combine. Serve immediately with desired dipping sauce.
Notes
How to store and reheat leftovers: Buffalo tofu fries are one of those recipes that’s best eaten right away; once the fries are tossed with the Buffalo sauce, the coating will soften. That said, if you do have some left over, they can be refrigerated in an airtight container for a day or two, then reheated in the microwave or a 350ºF oven.