"Phil approved" Buffalo Tofu

SO - mission of the day - after having Buffalo Tofu for the first time - was to try and create my own.... I also used my neighbors as guinea pigs....  so - this recipe is Phil approved... and he doesn't even like tofu ;) so, here it is:

1 block of EXTRA FIRM tofu
1/4 c whole wheat flour
1/4 c cornstarch
1 tsp powdered vegan chicken broth
1/2 tsp cayenne powder * if you are delicate and need less spice - go with 1/4... brave - go with a full tsp
3/4 tsp garlic powder
1/2 tsp salt
1/4 tsp white powder
3/4 c plain unsweetened non dairy milk - I used soy
1/2 c cayenne pepper sauce
olive oil


1. Press and drain the tofu. I have a tofu press - so I used that. I then cut the tofu into slabs and drained again my covering with paper towels and a weight. A cast iron frying pan works pretty well.

2.Mix all the dry ingredients in a large bowl.

3. Once the tofu has been drained about 20 minutes, cut into appetizer sized pieces.

4. Heat a layer of olive oil in a frying pan.

5. Dip each piece of tofu into the milk - and then the bowl with dry ingredients careful to fully coat each piece. Transfer to the frying pan. Cook until golden brown. I prefer to use medium to medium low heat. Be careful not to burn your tofu - it should be a nice golden brown. Add more oil if needed.

6. Once your tofu is to the crispiness you like - add the pepper sauce. I used a pre-made wing sauce - but a homemade sauce recipe will be on my to do list.

7. Serve with a nice vegan ranch dressing. Enjoy....