These gluten-free, vegan buffalo tofu “wings” recipe is going to blow your mind! The texture is amazing, the flavor is incredible, and other than the spices, it only has 3 ingredients! We call this a vegan Costco recipe because it features vegan ingredients from Costco – makes sense, right?
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The secret to the rad texture is twice-frozen (and twice-thawed) tofu. So plan ahead (unless, like us, you always have frozen, thawed, and refrozen tofu in your freezer for just such occasions). To make twice-frozen twice-thawed tofu, completely freeze an unopened package of tofu. Then take it out of the freezer, and let it thaw on your counter (still unopened) just until it is fully thawed but still cold. Now put it back in your freezer and let it freeze solid again. At this point you can keep it in the freezer until the day that you plan to make this recipe, at which point take it out of the freezer and let it thaw again. For this recipe you need to use firm, but not extra firm, tofu (neither silken nor soft tofu will work).
The House brand (that’s the actual brand name) tofu from Costco is perfect for this.
House brand tofu sold at Costco and elsewhere
Thank you! ❤️
*Receipts will come from ISIPP.
For this recipe, once the tofu is thawed for the second time, you will press it well (but gently). If you don’t have a tofu press, this is the one that we have and really like (pictured set in a bowl, catching all the water you will press out of the tofu). You can get it for about $8.00 on Amazon here. But you can also just press your tofu between two plates, and there are good instructions on how to do that here at Instructables.
We use our copycat Primal Kitchen vegan buffalo sauce for this recipe, but you can use a different buffalo sauce if you prefer.
Ok, here we go!
3-Ingredient Gluten-Free Vegan Buffalo Wings
One block twice-frozen and twice-thawed tofu (not silken, and not soft, but also not extra firm – we use the House brand tofu from Costco)
1/4 cup cornstarch or arrowroot powder
1 cup Primal Kitchen vegan buffalo sauce or other buffalo sauce of your choice
Salt and pepper to taste
Optional: 1/2 teaspoon smoke paprika
Preheat your oven to 400°.
Press your twice-frozen twice-thawed tofu using either a tofu press or the ‘between two plates with a weight’ method, putting the tofu under consistent pressure (we fill a quart canning jar with water and put that on top of our tofu press). After 15 minutes or so, press down on top of the tofu press or top plate with your hands to get even more moisture out. You will be shocked at how much water comes out.
Remove the tofu from the press and place it on a towel or some paper towels, cover it with another layer of towel or paper towels, and press down on it again, gently but firmly. Repeat, using new paper towels (or another towel); repeat as many times as needed until not much water comes out of the tofu. You don’t want it bone dry, but you want it to not emit too much water.
Now gently tease the tofu apart into ragged chunks, much in the same way that you would rip a head of iceberg lettuce apart – by gently digging your fingertips and the tip of your thumb into the tofu, separating it into chunks.
Chunks of Twice-Frozen Twice-Thawed Pressed Tofu
Put the cornstarch or arrowroot, salt and pepper, and smoked paprika if you are using it, in a bowl, and blend with a small whisk or a fork. Gently roll a chunk of tofu in the mixture, then gently shake off the excess and set the chunk on a plate. Repeat with all of the tofu chunks.
Tofu Chunks After Being Rolled in Cornstarch
Place the cornstarch-coated tofu on a baking pan, making sure that none of the chunks are touching. Bake for 5 minutes (not one moment longer!)
While the chunks are baking, put your buffalo sauce in a bowl.
Remove the chunks from the oven, put them on a plate, and, one at a time, brush them with your buffalo sauce, coating all of the sides. (If you don’t have a basting brush or other food brush you can use tongs to dip the chunks into the bowl, gently shaking the excess sauce off each chunk.) Once each chunk is coated, put it back on the baking pan, again making sure that the chunks aren’t touching.
Put back in the oven for 5 more minutes – no longer!
Remove from the oven and serve.
Yum Yum Yum!
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