30-Minute Crispy Baked Buffalo Tofu Strips

Craving some buffalo wings, but not so much the meat? These baked buffalo tofu strips are crispy, tangy, and absolutely bursting with bold, spicy buffalo flavor! This easy tofu recipe is perfect for snacking, dipping, dunking, and sharing with friends! For best results, use extra-firm tofu.

Easily one of my favorite vegan meal ideas, this Buffalo Tofu continues to impress with how much flavor you can accomplish with just 5 simple ingredients.

As a busy mom who doesn’t want to settle for bland food, I love this tofu recipe because it is packed with bold flavor, crispy texture, and requires just 30 minutes and 5 ingredients to make!

If you’re loving this super simple recipe with tofu, check out these Tofu Fajitas with Onions and Peppers next!

Oven-Baked Buffalo Tofu Ingredient Highlights

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A 14-ounce block of extra-firm tofu should be enough to serve 4. MAKE SURE IT’S EXTRA-FIRM! That’s the only way you’ll get xrispy tofu strips. You can easily half it or just make it all and save the leftovers for 3-5 days.

I used Crystal hot sauce here, but any others like Tabasco, Cholula, Frank’s Red Hot, etc. will do.

I used Miyoko’s Oat Milk Butter, but any plant-based butter works. You can also just use dairy butter if you’re not worried about keeping this dairy-free.

Crispy Buffalo Tofu Tips and Tricks

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How to Make Crispy Tofu without Frying

Getting your Buffalo Tofu crispy requires a combination of pressed tofu, olive oil, and cornstarch.

Tofu sometimes gets a bad rap because when not drained and pressed, it often ends up with a “spongy” texture. So in order to get this tofu snack recipe nice and crispy, you definitely have to take the time to press it.

You don’t necessarily need a special gadget like a tofu press to do so (though if you eat tofu often, it may be a good investment!). Just wrap your tofu in a clean kitchen towel and place a cutting board on top.

Add something heavy on top of the cutting board to press down on your tofu and release the liquid into the kitchen towel. Make sure to allow your tofu to press for 5 minutes at the very least.

The thinner the tofu, the crispier. But too thin, and they won’t hold up! Finding the right thickness is crucial to getting the best outcome for this vegan snack idea.

Use a sharp knife to slice your tofu into 10-12 pieces, making sure to keep them roughly 1/4 inch thick.

You can choose to toss the tofu in oil and cornstarch, but I find using a pastry brush to lightly brush on the olive oil is easier. Then, you can just sprinkle the cornstarch on top.

Make sure to flip the tofu and get both sides coated in both the oil and cornstarch!

Regardless of how much you press your tofu, it will likely still retain excess moisture. As the olive oil heats in the oven and essentially fries the outer layer of tofu, the cornstarch works to absorb excess liquid.

Spread your tofu out evenly on your baking sheet, leaving a little space in between each strip. It’s important not to stack them on top of one another.

I recommend placing your tofu directly on the baking sheet rather than using tin foil. In my testing, I found that the tofu tends to stick to the foil more.

Bake on the top rack of the oven, flipping halfway until both sides of the tofu strips are golden brown.

Once your tofu strips are nice and golden brown, remove them from your baking tray and place them on a paper towel to absorb excess oil.

Alternatively, you can air fry them! I recommend spraying the bottom of your air fryer basket with olive oil or cooking spray, and then place the oil and cornstarch-coated tofu strips in the basket in a single layer.

I also recommend using a second paper towel to blot the top. Just beware, they’re super hot! Give them a couple of minutes to cool down so you don’t burn your fingers.

Removing excess oil removes extra fat, but more importantly, gives you a better surface to add your quick buffalo sauce. If your tofu is too oily, the sauce will slip right off.

How to Make Simple Vegan Buffalo Sauce

This quick, 2-ingredient vegan buffalo sauce is the easiest way to add flavor to this crispy tofu recipe!

You can either melt the plant-based butter in a pot over low heat on the stove or in the microwave.

If you’re melting it in the microwave, start by microwaving for 20-seconds. Give it a stir, and if it’s still not completely melted, microwave in 8-second intervals until it is.

Add your hot sauce and whisk. If you like a lot of spice you can add up to two tablespoons of hot sauce, but I find that 1 tablespoon is enough of a kick for me.

I love to use my pastry brush to generously lather the quick vegan buffalo sauce on the crispy tofu strips. It allows for even distribution.

Alternatively, you can opt to toss the tofu in the sauce by placing the tofu in a large bowl and pouring your sauce on top. Shake the bowl and move the tofu around until it is completely coated in the sauce.

Either way, it’s best to add the buffalo sauce just before serving. The longer it sits on the tofu and seeps in, the more likely the tofu is to get soggy. Keep it crispy!

Serving Buffalo Tofu Strips

I love whipping up this Avocado Ranch to dunk my buffalo tofu in and serving it up classically with some carrots and celery sticks!

For the ultimate comfort food game-day spread, consider serving this meatless buffalo wing alternative with these Cajun Fries and Vegan Truffle Mac and Cheese!

How to Store and Reheat Leftover Buffalo Tofu

The prepared and sauced-up tofu stays fresh for 3-5 days covered in the refrigerator. I sometimes just eat these leftovers cold, but you can also reheat in the oven at 400°F for 8-10 minutes until heated thoroughly.

The air fryer is also an option to make sure they stay crispy. 375°F for 2-3 minutes in the air fryer will do!

I love to snack on these like wings, with some celery and vegan ranch! But they’re also a great addition to a sandwich, salad, or even a quinoa or rice bowl!