Buffalo Popcorn Tofu (GF Option)


I’ve always loved buffalo sauce, and after some serious trial and error dinners my wonderful wife put up, I finally have a relatively foolproof buffalo popcorn tofu recipe to lean on when the urge strikes. It’s a bit time-consuming due to the freeze time, so double batches are highly recommended, especially if you plan on sharing with guests!


Tofu prep
2 blocks tofu (2 lbs. total)
¾ C. flour (GF option here)
½ t. paprika
1 t. cumin
1 t. onion powder
½ t. mustard powder
1 t. coarse sea salt
½ t. black pepper
2 T. nutritional yeast
1/3 C. Louisiana style hot sauce 

Buffalo sauce
1/3 C. Louisiana style hot sauce
1/3 C. vegan butter, melted 

Vegan ranch for dipping (recipe here)

Prep time: 2-4 hrs
Cook time: 20-30 min
Yield: ~4-6 servings

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-Slice tofu blocks lengthwise, and then down the middle longways, creating 4 rectangular pieces per block. Place flat on top of 2 kitchen towels, cover with 2 more towels, and top with a large cutting board or platter. Weigh down with some books to press out some of the moisture.
-Remove weight, wrap tofu in a fresh towel and freeze for at least 2 hours (the longer, the better). This will help with the consistency.
-Remove from freezer and let thaw.
-Preheat oven to 375.
-Combine dry ingredients in a large lidded container. Rip tofu into bite-sized “popcorn” pieces and drop into dry mixture. Put lid on and shake to dry batter tofu, then add hot sauce, cover and shake again.
-Spread battered tofu onto a nonstick or lightly-greased baking pan with a lip and bake for 20-30min or until visibly crisp. Flip regularly every 10min or so.
-Remove tofu from oven and let cool while making the sauce.
-Combine sauce ingredients. Toss with tofu pieces and serve.