It seems like almost everyone can appreciate a good buffalo sauce, and if you peruse the internet, you’re bound to find many delicious vegan dishes using this sauce. I think it seems to be so popular because the sauce is already high on the list of favourites for most people, so when vegan foods are coated in buffalo sauce and still taste good, they make for convincing dishes to serve to non-vegans to hopefully persuade or please them. One of the most popular and probably the most nutritious version is buffalo cauliflower. If you haven’t tried it I suggest you do. While I love my cauliflower this way, I also like buffalo tempeh and I have recently discovered I also love buffalo tofu. Tofu is the most popular vegan alternative, and somehow I’ve yet to see a buffalo tofu recipe. The simplicity of tofu makes it yet another perfect base for this sauce. This recipe is super quick and I think my favourite thing about it is that it still tastes good when you reheat it after a couple days in the fridge. Good sauce with a genuine leftover option? What’s not to like?
1 block of extra-firm tofu
1/2 cup hot sauce
1 tbsp (or as much as needed) extra virgin olive oil
1 tbsp and 1 tsp agave syrup
2 tbsp and 1 tsp nondairy milk
2 tbsp flour (any)
Open and wash your pack of tofu You can press it or buy pre-pressed tofu. I just give mine a quick press down, but if you have the time feel free to press it for an extended period.
The shape you cut it into is optional, but I recommend slicing it so that it is thin. I did some into thin cubes and some into thin strips, but the size is really a personal preference.
In a very large frying pan (you may need to do this in batches) add the oil and heat it over medium heat. Add the all the tofu or as much you can. I’m super lazy so I add it all at once and the whole brick will just fit, but this does effect the cooking time. If you choose to go this route you will need to flip and rearrange the position of the tofu every couple of minutes because certain parts of the pan will not get as hot as others and this will help ensure even cooking.
Meanwhile, in a bowl, add the hot sauce, agave, milk and flour and whisk it together. There may be a few lumps of flour but that is ok as they will disappear when you add it to the tofu.
The process of cooking the tofu, if you do it all at once may take around 12-15 minutes. The key is to cook it until each side is mostly golden in colour, with even a few charred parts on some. If you decide to cook this in batches, I recommend flipping the tofu every 2 minutes or so onto the other side until you reach these same results.
After your tofu starts to look delicious, add in about half the sauce and stir it all around to get each piece covered. Continue to mix it around and let the sauce cook into the tofu for about 30 seconds to 1 minute, then add the rest of the sauce and stir again, leaving it on the heat for about 30 more seconds. *As a note, the sauce mix will thicken when you add it to the pan and will even become a bit gloppy, which may cause some pieces to be grouped together. This is ok; this texture is what helps the sauce coat the tofu, and when I say group together it’s really the sauce, not the tofu. The end result isn’t going to be chunks of tofu feeling like their glued together, but a thick sauce covering all of the chunks.
Next you are ready to serve this or store it in a container*. I recommend serving this with fries, for which you can find the recipe here:
*I normally hate leftover tofu, but this one I found amazing! Tofu becomes more rubbery, or tough when you leave it in the fridge, and that texture actually compliments the leftovers, so in this case I recommend not shying away from the leftovers.