Buffalo Tofu

Buffalo Tofu

| BUFFALO TOFU BITES | lazy girl edition.

Why am I calling this the “lazy girl” version? Because we’re not taking the time to three way, dredge each piece of tofu meticulously through the flax egg, then the flour, then the flax egg again, then the breading. No way. We’re dumping it all in a bowl, tossing it around and baking until crisp. Less messy, less time consuming, equally delicious.

 

Recipe makes 2 servings

Macros per serving:

360 cals - 16g fat - 29g carbs - 25g protein

 

Recipe notes:

For the breading I used a pea crumb flour which you can find here. Or use your favourite panko breading for a nice crispy finish.

If you're not gluten free you can definitely sub in AP flour.

For hot sauce I went with a classic buffalo but choose whichever hot sauce you love the best!

 

Ingredients:

500g firm tofu 

2 tbsp flax meal + 1/4 cup water

1/2 cup pea crumbs or panko breading

1/3 cup gluten free flour

1/2 cup hot sauce

1 tbsp olive oil 

 

Recipe:

Preheat the oven to 375 F and line a baking tray with parchment paper, set aside.

Make the flax and water mixture in a small bowl and set in the fridge to gel, 5 minutes.

Slice your tofu into bite size cubes and add to a mixing bowl.

Add half the flax/water mixture and toss the tofu cubes coating each piece.

Add the gluten free flour blend to the tofu and toss well to coat.

Add remaining half of  the flax mixture and coat the tofu piece again.

Finally add the pea crumb breading or panko and toss well to coat.

Spread tofu cubes across the prepared baking tray and bake for 20-24 minutes or until browned and crispy.

In a small bowl add olive oil and hot sauce and mix well.

Add the baked tofu cubes to a mixing bowl and pour the hot sauce mixture over the hot tofu. Toss really well coating every piece in sauce.

Plate and enjoy!

 

If you like high protein vegan recipes then you need to check out the High Protein Vegan Ebook Collection!

 

 

 

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