Serves 2
45 min
Buffalo Tofu Wings with Creamy Ranch Dip
Recipe GLPR9bb19fcbbb1dda
Crispy baked tofu wings tossed in tangy buffalo sauce, served alongside a smooth, herbaceous cashew-based ranch dip and fresh celery sticks. This vegan and dairy-free appetizer delivers bold, spicy flavor with a creamy complement—perfect for game day or any casual gathering.
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Ingredients
1/2 cup raw cashews
1/4 cup hot water
2 tbsp fresh lemon juice
1 tbsp olive oil
1 clove garlic
2 tsp white miso
1 tsp garlic powder
1 tsp onion powder
3 tbsp fresh chopped herbs (parsley and dill recommended)
Salt and pepper to taste
1 (14-ounce) package extra-firm tofu, frozen and thawed
1 tbsp cornstarch
2 tbsp grapeseed or olive oil for cooking
1 tbsp melted coconut oil
2 tbsp Frank's Red Hot Sauce
Celery sticks for serving
Directions
Place the raw cashews, hot water, fresh lemon juice, 1 tablespoon olive oil, garlic clove, white miso, garlic powder, and onion powder into a food processor or high-speed blender.
Blend on high speed until completely smooth, pausing occasionally to scrape down the sides of the container. If the mixture is too thick, add additional hot water one tablespoon at a time until you reach your desired consistency.
Stir in the fresh chopped herbs and season with salt and pepper to your taste. Set the ranch dip aside in the refrigerator while you prepare and cook the tofu wings.
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Remove the frozen-and-thawed tofu from its package and press it between paper towels or a clean kitchen towel for at least 30 minutes to remove excess moisture. Cut the pressed tofu into 6 lengthwise slices, then cut each slice in half to create 12 rectangular sticks.
Place the tofu sticks in a shallow dish and dust them evenly with the cornstarch, salt, and pepper. Using gentle motions, roll the tofu pieces to coat them on all sides, being careful as they can break easily.
Heat the 2 tablespoons of grapeseed or olive oil in a large skillet over medium-high heat until shimmering.
Carefully place the coated tofu sticks into the hot skillet and cook them until golden brown and crispy on one side, about 3 to 5 minutes. Gently flip each piece and cook the other side until equally browned and crispy, another 3 to 5 minutes.
Transfer the fried tofu sticks to the prepared baking sheet. In a small bowl, whisk together the Frank's Red Hot Sauce with the melted coconut oil until well combined and the oil is fully incorporated.
Drizzle the buffalo sauce over the tofu wings and gently toss to coat every piece evenly.
Place the baking sheet in the preheated 400°F oven and bake for 10 to 15 minutes, flipping the wings halfway through cooking time, until the tofu is crispy and the sauce has caramelized slightly.
Arrange the buffalo tofu wings on a serving plate alongside the fresh celery sticks and serve with the chilled cashew ranch dip on the side.
