Easy Crispy Buffalo Tofu Sandwich

This delicious buffalo tofu sandwich combines crispy breaded tofu (baked, not fried), brushed with buffalo sauce, and then topped with juicy sliced ​​tomatoes and fresh lettuce or sprouts. It’s quick, inexpensive, versatile, hearty, and packed with plant-based protein!

Why You’ll Love This Buffalo Tofu Sandwich Recipe

We love the creamy, rich, and flavorful flavor of buffalo sauce. So much so that we’ve already shared recipes for buffalo cauliflower wings and buffalo cauliflower wraps, plain buffalo tofu, and now a buffalo tofu crispy sandwich. And quite honestly, it’s one of our favorite sandwiches right now because it:

• Based on simple and inexpensive pantry ingredients
• Packed with savory, tangy, creamy, tangy flavors, with only 7 ingredients!
• The breaded tofu is baked, not friedfor a healthier buffalo sandwich
• Tastes decadent but surprisingly nutritious
• Contains plenty vegetable protein and fiber to satisfy you
• Is super versatile– Swap out the veggies or bread and turn on the heat of the buffalo sauce. Also use the Breaded Tofu version below or this Breaded Buffalo Tofu depending on your desired texture, consistency and “lightness”.

Plus, this vegan buffalo chicken sandwich is perfect for enjoying at picnics, on game days, and whenever you’re looking for tofu sandwich ideas!

Estimated cost per serving: $1.02

The ingredients and substitutes

Not only does this crunchy tofu sandwich only require 7 basic ingredients, but most of them are probably already in your kitchen!

The baked buffalo tofu

• Tofu: Use firm, extra firm, or super firm tofu to make this tofu and chicken sandwich—the latter doesn’t even need pressing and has more protein, but can be more expensive/harder to find.
• buffalo sauce: You can use store-bought buffalo sauce, many of which are vegan (like Frank’s), OR make your own.
• plant milk: Any will work. Ie Soy, Almond, Rice, Oat etc.
• Panko Bread Crumbs: Use regular or gluten-free panko breadcrumbs for a wonderfully crunchy tofu sandwich.

Alternative, if you prefer tofu without breadcrumbsfollow this buffalo tofu recipe, then assemble the buffalo tofu sandwiches.

The sandwich

• Bread: We like whole wheat bread, but use your favorite sandwich bread/fluffy bun.
• Tomato: Large tomatoes, thinly sliced, work best in this buffalo sandwich.
• sprouts: Use sprouts, lettuce or spinach leaves.

What else could I add to the sandwich?

As with most tofu sandwich recipes, there are many ways you can add this buffalo sandwich. Some of my favorite options are:

• Gherkins/cucumbers: For a sweet, tangy, crunchy addition to buffalo tofu sandwiches.
• Avocado: Sliced ​​avocado is creamy and cuts through the spiciness of the buffalo sauce.
• More vegetables: Like thinly sliced ​​celery, romaine lettuce, grated carrots, bell peppers, red onions, etc.
• Vegan Ranch Sauce: Drizzle over the baked buffalo tofu in the sandwich and cut through some spice.
• Vegan Cheese: A vegan spreadable blue cheese or whipped vegan feta goes best with the baked buffalo tofu, although it can be pricey.
• Coleslaw: Add extra creaminess and crunch with an easy homemade coleslaw.

How to make buffalo tofu sandwiches

Keep scrolling to the recipe card for the full list of ingredients and recipe instructions.

• 1) First, preheat the oven to 350F/175C.
• 2) Then cut the tofu into four slices before squeezing and squeezing the excess water out of the tofu with a clean, lint-free kitchen towel or paper towels (method below).

• 3) Pour the plant-based milk into a wide bowl and place the panko breadcrumbs on a plate.

• 4) Dip each slice of tofu, one at a time, in the plant-based milk and then in the breadcrumbs, covering both sides. Press the panko crumbs into the tofu so they stick.

If they don’t stick well Dip the tofu in the plant-based milk again and repeat the process.

• 5) Place the breaded tofu on a non-stick baking sheet and bake for 30 minutes, turning the tofu halfway.

• 6) Heat the buffalo sauce in a microwave-safe bowl for 30 seconds or until warm, then brush liberally over the tofu with a pastry brush.

• 7) To assemble the spicy tofu sandwich, place the tofu on the bread and top with sliced ​​tomatoes and sprouts (or lettuce) – enjoy!

You can enjoy the vegan tofu sandwich alone or with fries/wedges, potato salad or even a small side salad or apples.

How to squeeze the water out of tofu

1. To press the tofu, wrap it in a clean, lint-free kitchen towel or several layers of kitchen paper and place on a rimmed plate/bowl.
2. Place something heavy over the tofu, like a large skillet/dutch oven weighted with books or tin cans.
3. Leave on for 30 minutes and drain excess liquid.
4. Then unwrap the tofu and very gently squeeze it over the sink to remove any remaining moisture from the outside. It is now ready to be cut and used.

Alternatively, could you Use a tofu press. Check out our guide to pressing tofu for more information.

Recipe notes and tips

• Set the heat level: If the buffalo sauce you use is too mild or too spicy, adjust it yourself with melted vegan butter (for milder) or cayenne pepper (for spicier).
• For extra tender tofu: Freeze and thaw the block of tofu before slicing and pressing. During the process, the ice expands and then melts, leaving behind air bubbles that make the tofu tougher and “meatier” in texture.
• How to avoid soaking: Toast the inside of the sandwich bread/buns to keep the bread from getting soggy a little longer.

frequently asked Questions

Storage Instructions

You can store any leftover breaded tofu in the refrigerator for 3-4 days, Heat in the oven as needed and brush with the buffalo sauce.

Once made as a sandwich, however, we recommend enjoying it as soon as possible, before the buffalo sauce and tomatoes make your bread “mushy.” To make it last longer, top the sandwich with a “dry” layer (like lettuce between the wet ingredients and the bread).

We prefer to take one with us to work Store the components separately (e.g. in a lunch box with different compartments) and assemble for eating in seconds.

More vegan sandwich ideas

Photos by Alfonso Revilla