Introduction

Crispy Buffalo Tofu with Caesar Salad is a delicious plant-based twist on classic buffalo wings paired with a fresh, tangy salad. This recipe offers a perfect balance of spicy, crunchy tofu and crisp greens, making it a satisfying meal for any day of the week.

A white bowl sits on a white marbled surface, filled with a creamy green mixture that looks like mashed spinach or kale. On top, there is a layer of golden-brown, crispy pieces of fried food, possibly chicken or tofu, with a slightly rough texture. A spoon is inside the bowl, and a woman's hand is reaching toward it from the right side of the image. The whole dish looks warm and hearty with soft and crunchy layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounce package of tofu (firm or extra firm)
2 tablespoons cornstarch
1 tablespoon soy sauce
1 tablespoon avocado oil
1 teaspoon paprika
1/2 teaspoon garlic powder
3 tablespoons butter
1/4 cup hot sauce (like Frank’s Red Hot)

Instructions

Step 1: Press the tofu to remove excess moisture and then cut it into bite-sized cubes.
Step 2: In a bowl, toss the tofu cubes with cornstarch, soy sauce, avocado oil, paprika, and garlic powder until evenly coated.
Step 3: Heat a non-stick skillet over medium heat and cook the tofu cubes for about 3-4 minutes on each side, until golden and crispy.
Step 4: In a small saucepan, melt the butter over low heat and stir in the hot sauce to make the buffalo sauce.
Step 5: Remove the cooked tofu from the skillet and toss it in the buffalo sauce until fully coated.
Step 6: Serve the crispy buffalo tofu alongside a fresh Caesar salad for a complete meal.

Tips & Variations

For extra crispiness, bake the tofu cubes at 400°F (200°C) for 20 minutes after coating instead of pan-frying.
Use vegan butter to make this recipe completely plant-based.
Add celery sticks and vegan ranch dressing to complement the buffalo flavor.

Storage

Store leftover buffalo tofu in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain crispiness. The salad is best served fresh but keep dressing separate if storing.

How to Serve

A white bowl with different layers of food, starting with a base of creamy, light green spinach with visible leafy texture. On top, there are chunky pieces of golden-brown tofu or similar food, showing a crispy texture with a slightly orange tint. A woman's hand is holding a spoon, slightly digging into the food on the right side of the bowl. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use silken tofu instead of firm tofu?

Firm or extra firm tofu is recommended for this recipe as it holds its shape and crisps up well. Silken tofu is too soft and will not achieve the same texture.

How spicy is this buffalo sauce?

The spiciness depends on the hot sauce used. Frank’s Red Hot offers moderate heat, but you can adjust the amount or choose a milder or hotter sauce to suit your taste.

Crispy Buffalo Tofu with Caesar Salad Recipe

Print Recipe

★★★★★

4.8 from 131 reviews

A flavorful and crispy buffalo tofu recipe paired with a fresh Caesar salad, perfect for a delicious vegetarian meal that combines spicy, tangy buffalo sauce with crunchy tofu and crisp greens.

Author: Matteo
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crispy Tofu:

16 ounce package of firm or extra firm tofu
2 tablespoons cornstarch
1 tablespoon soy sauce
1 tablespoon avocado oil
1 teaspoon paprika
1/2 teaspoon garlic powder

Buffalo Sauce:

3 tablespoons butter
1/4 cup hot sauce (such as Frank’s Red Hot)

Caesar Salad:

Romaine lettuce, chopped (about 4 cups)
1/4 cup Caesar dressing
1/4 cup shaved or grated Parmesan cheese
Croutons (optional, about 1/2 cup)
Freshly ground black pepper, to taste

Instructions

Prepare the Tofu: Drain and press the tofu to remove excess moisture. Cut the tofu into bite-sized cubes. In a mixing bowl, toss the tofu with soy sauce, cornstarch, paprika, and garlic powder until fully coated.
Cook the Tofu: Heat avocado oil in a non-stick skillet over medium-high heat. Add the tofu cubes in a single layer and cook, turning occasionally, until all sides are golden and crispy—about 10-15 minutes.
Make Buffalo Sauce: In a small saucepan, melt the butter over low heat. Stir in the hot sauce until combined and heated through. Remove from heat.
Coat Tofu with Sauce: Transfer the cooked crispy tofu to a bowl and pour the buffalo sauce over it. Toss gently to coat all pieces evenly.
Prepare Caesar Salad: In a salad bowl, combine chopped Romaine lettuce, Caesar dressing, Parmesan cheese, and croutons. Toss until the salad is well coated.
Serve: Plate the Caesar salad and top with the crispy buffalo tofu. Optionally, garnish with freshly ground black pepper. Serve immediately while tofu is warm and crispy.

Notes

Pressing tofu thoroughly helps achieve maximum crispiness.
You can substitute vegan butter for a dairy-free option.
If you prefer less heat, reduce the amount of hot sauce in the buffalo sauce.
For gluten-free, ensure soy sauce and croutons are gluten-free or omit croutons.
Leftover buffalo tofu can be refrigerated and reheated in a skillet or oven to regain crispiness.

Keywords: Buffalo tofu, crispy tofu, vegetarian buffalo wings, Caesar salad, spicy tofu, vegan buffalo sauce substitute