Are you ready to take your taste buds on a wild ride? These Baked Buffalo Tofu Nuggets with Vegan Ranch Sauce are not just a healthier twist on the classic buffalo wings; they are an explosion of flavor that will leave you craving more! Perfectly crispy on the outside and tender on the inside, these nuggets are smothered in spicy buffalo sauce and paired with a creamy vegan ranch that’s simply irresistible. Whether you’re hosting a game day party or just looking for a delicious snack, this gluten-free recipe is sure to impress. Get ready to dive into a mouthwatering experience that will make you forget all about traditional chicken wings!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 block firm tofu, pressed and cubed
- 1/2 cup gluten-free breadcrumbs
- 1/2 cup buffalo sauce
- 1/4 cup vegan mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Drain the block of firm tofu and press it for 15-20 minutes using a tofu press or by wrapping in clean kitchen towels and placing a heavy object on top to remove excess moisture.
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper to prevent sticking.
- Cut the pressed tofu into bite-sized cubes, approximately 1-inch in size, ensuring they are uniform for even cooking.
- In a shallow bowl, mix gluten-free breadcrumbs with garlic powder, salt, and pepper to create a seasoned coating.
- Pour buffalo sauce into a separate bowl for dipping the tofu cubes.
- Dip each tofu cube first into the buffalo sauce, then roll in the seasoned breadcrumbs, ensuring complete and even coverage.
- Arrange the coated tofu nuggets on the prepared baking sheet, leaving space between each piece to ensure crispy edges.
- Bake in the preheated oven for 25-30 minutes, flipping the nuggets halfway through to ensure even browning and crispiness.
- While nuggets are baking, prepare the vegan ranch sauce by mixing vegan mayonnaise, apple cider vinegar, garlic powder, salt, and pepper in a small bowl.
- Remove tofu nuggets from the oven when golden brown and crispy, letting them rest for 2-3 minutes before serving.
- Serve hot with the prepared vegan ranch sauce on the side for dipping.
Tips
- Press the Tofu Well: Ensuring that your tofu is pressed properly is key to achieving that perfect crispy texture. The longer you press it, the better the nuggets will turn out!
- Uniform Cubes: Cut the tofu into uniform 1-inch cubes to ensure even cooking. This way, every nugget gets the same amount of heat and crispiness.
- Double-Dip for Extra Crunch: For an even crunchier coating, consider dipping the tofu cubes back into the buffalo sauce after the first breadcrumb coating, then rolling them in the breadcrumbs again.
- Space Them Out: When placing the coated nuggets on the baking sheet, make sure to leave enough space between each piece. This allows hot air to circulate and helps achieve that perfect crispy finish.
- Flipping is Key: Don’t forget to flip the nuggets halfway through baking! This ensures that both sides get beautifully golden and crispy.
- Customize Your Spice Level: If you like it extra spicy, feel free to add some cayenne pepper to the breadcrumb mixture or use a hotter buffalo sauce.
- Make Extra Sauce: The vegan ranch sauce is delicious, so consider making a little extra for dipping. It pairs perfectly with fresh veggies too!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 15g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 0mg
