These spicy tofu sticks with buffalo sauce vegan ranch dip are both crunchy and spicy while reminding you of a pub experience but is totally a healthier plant-based option.
I grew up in a British food household and if we ever did go out for a meal, it was usually to some kind of gastropub for wings, a burger, or a Sunday night prime rib roast supper. These spicy tofu buffalo sticks are inspired by the crispy deep-fried finger-licking pub food, even down to the ranch dip staple!
Table of contents
Why This Recipe Works
These spicy tofu buffalo sticks are so unbelievably addictive and crunchy that even the biggest wing lover will totally fall for them.
- They’re plant-based
- Meal prep friendly
- Healthier as they’re baked, not fried
- The perfect appetizer or meal
Key Ingredients
Extra-firm tofu – I do suggest using extra firm tofu in this spicy tofu recipe so that the sticks are solid enough to pick up and dip. There’s also less moisture in extra firm tofu so these get really crispy.
Hot pepper sauce – I always have used tabasco in this. I think it has the most characteristic buffalo sauce flavour. But feel free to have fun and experiment with other hot sauces you might have!
Apple cider vinegar – I like a little tang to balance out the crazy heat in the sauce for these spicy tofu sticks.
Vegan Worcestershire sauce – You can buy Worcestershire sauce online that is vegan, or you can use coconut aminos which are a lot easier to find. Keep in mind that regular Worchestershire sauce is not naturally vegan so you’ll have to find a vegan version.
Almond meal- This is for making a nice dry nutrient-rich breading that you’ll next use to adhere your panko on with. I love almond meal because it’s a great source of fibre, protein, and healthy fats.
Unsweetened almond milk – This is the wet ingredient to get those panko breadcrumbs to stick. Any type of nondairy milk will work! Try cashew milk or soy milk. It also helps thin out the ranch dip.
Whole wheat panko breadcrumbs- I love the crispiness that the panko gives the buffalo tofu, but you can use any kind of breadcrumb for this spicy tofu recipe (including gluten free ones if you want to make this gluten free).
Vegan mayo – You can use regular mayo or light mayo if you’re not vegan.
Spices, herbs, and seasoning – Onion powder, garlic powder, lemon juice, and parsley are all great additions to ranch dip. If you’re short on time you can totally use a pack of ranch spice mix but just note that these do tend to be high in salt.
How to Make This Recipe
Step 1: Cut the tofu into 12 strips (3 layers width wise of 4 strips lengthwise). Place the tofu on a baking sheet lined with paper towel or a clean kitchen towel. Top with more towel (paper or kitchen), another baking sheet and a few heavy pots or pans. Allow to sit for 30 minutes.
Step 2: Combine the hot sauce, vegan butter, vinegar, Worcestershire sauce, garlic powder, and salt in a pot and place over medium heat. Bring the mixture to a simmer and whisk gently. Once you see some bubbling and most of the butter melted, remove the pot and whisk until fully melted. Set aside to cool.
Step 3: In one bowl, mix together the almond flour and garlic powder, salt and pepper.
Step 4: Put the almond milk in another bowl. Place 2-3 tablespoons of the breadcrumbs on a plate.
Step 5: Dip the tofu stick delicately into the almond flour, then into the almond milk, then into the breadcrumbs. Place on a lined baking sheet and repeat with the remaining tofu strips. Spritz the tofu sticks with oil in the oil atomizer and bake for 15 minutes at 425°F. Flip them so they now are on their side. Bake for another 15 minutes.
Step 6: Remove from the oven and give them a quick dip in the buffalo sauce.
Step 7: Return to the oven for another 10 minutes, then flip and let them finish for 10 more minutes. They should be browned. Allow them to sit for 3-5 minutes just to firm up a bit.
Step 8: To make the ranch dip, mix together the dip ingredients. Serve with the spicy tofu buffalo sticks.
Expert Tips
The key to non-soggy tofu is to first make sure you squeeze out a lot of the moisture in that tofu by pressing it with a paper towel/ regular towels and heavy items. This is step one and integral to a good crispy finish.
I also suggest using an oil atomizer to get a nice even light layer of oil on the buffalo tofu sticks to help them crisp up in the oven, flipping regularly so they get evenly browned.
Allowing the spicy tofu buffalo sticks to sit on the baking sheet for just a few minutes will really help everything firm up nicely.
Recipe FAQs
It’s usually mainly just tabasco and butter, and sometimes a few other spices, and honey to sweeten. So if you’re buying a storebought buffalo sauce, it probably is not vegan.
It depends how sensitive your kiddos are to heat. These are moderately spicy so I do know that my 2.5 year old would probably not like them.
Absolutely. I like to rip the tofu into pieces rather than cut it into squares if you’re looking for more of a nugget shape.
Absolutely- these vegan buffalo sticks are a great party snack alternative to hummus and veggies for your plant-based guests and friends.
I don’t recommend using softer tofu because it will too easily fall apart when you try to bread it and put it into the oven. Extra firm, or at least firm, will work best!
Yes! You can make a huge batch of these, bake them as instructed and let them cool. Then transfer them to a baking sheet in the freezer to freeze individually (not in a big clump) for at least an hour before transferring to a freezer bag for up to 4 months. When you’re ready to eat, heat them in a 400 F oven from frozen.
These would be great with some celery and carrots for dipping, but also a simple salad for some green would be delicious. Here are some favourites:
Tuna Avocado Salad
Grilled Watermelon Avocado Salad
Grilled Broccoli, Carrot and Avocado Salad
More Recipes You Might Like
If you liked this recipe for spicy tofu sticks with buffalo sauce vegan ranch dip, then you might also enjoy some of the other easy dinner recipes on the blog:
- Vegetarian Gluten Free Buffalo Cauliflower Steaks
- Vegan Buffalo Cauliflower Pasta Salad
- Vegan Buffalo Cauliflower and Chickpea Tacos
- Gluten Free Buffalo Chicken Fingers Sheet Pan Meal
- Baked Tofu Nuggets with Everything Bagel Spice
- Tofu Fried Rice Mini Snack Cups (Toddler Friendly)
What’s your favourite healthier buffalo wing inspired recipe? Leave me a comment below if you try these spicy tofu sticks with ranch dip out!
Crispy Baked Buffalo Tofu Sticks with Vegan Ranch Dip
Ingredients
- 350 g package extra firm tofu
Sauce:
- ⅓ cup tabasco or other hot pepper sauce
- ¼ cup cold vegan butter
- 2 tsp apple cider vinegar
- 1 ½ tsp sweet paprika
- ¼ tsp vegan worchestershire sauce or coconut aminos
- ⅛ tsp garlic powder
- Salt to taste
- Extra virgin olive oil in an oil atomizer
Breading:
- ¼ cup almond meal
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup unsweetened almond milk
- 1 cup whole wheat panko breadcrumbs
Vegan Ranch Dip:
- ¾ cup vegan mayo
- 1 ½ tbsp unsweetened almond milk
- ½ tsp onion powder
- 1 tsp garlic powder
- 2 tsp lemon juice
- 1 tsp minced fresh parsley
- Salt and pepper to taste
Instructions
- Cut the tofu into 12 strips (3 layers width wise of 4 strips lengthwise).
- Place the tofu on a baking sheet lined with paper towel or a clean kitchen towel. Top with more towel (paper or kitchen), another baking sheet and a few heavy pots or pans. Allow to sit for 30 minutes.
- Combine the hot sauce, vegan butter, vinegar, Worcestershire sauce, garlic powder, and salt in a pot and place over medium heat. Bring the mixture to a simmer and whisk gently. Once you see some bubbling and most of the butter melted, remove the pot and whisk until fully melted. Set aside to cool.
- In one bowl, mix together the almond flour and garlic powder, salt and pepper. Put the almond milk in another bowl.
- Place 2-3 tablespoons of the breadcrumbs on a plate.
- Prepare a baking sheet with parchment paper, and a spritz of the oil, and preheat oven to 425 F.
- Dip the tofu stick delicately into the almond flour, then into the almond milk, then into the breadcrumbs. Place on the baking sheet and repeat with the remaining tofu strips.
- Spritz the tofu sticks with oil in the oil atomizer and bake for 15 minutes. Flip them so they now are on their side. Bake for another 15 minutes.
- Remove from the oven and give them a quick dip in the buffalo sauce. Return to the oven for another 10 minutes, then flip and let them finish for 10 more minutes. They should be browned.
- Allow them to sit for 3-5 minutes just to firm up a bit.
- To make the ranch dip, mix together the dip ingredients. Serve with the tofu sticks.
Video
Notes
- The key to non-soggy tofu is to first make sure you squeeze out a lot of the moisture in that tofu by pressing it with a paper towel/ regular towels and heavy items. This is step one and integral to a good crispy finish.
- I also suggest using an oil atomizer to get a nice even light layer of oil on the buffalo tofu sticks to help them crisp up in the oven, flipping regularly so they get evenly browned.
- Allowing the buffo tofu sticks to sit on the baking sheet for just a few minutes will really help everything firm up nicely.
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
AJ says
What can you use instead of vegan butter or can you omit altogether?
Abbey Sharp says
you can use regular butter!
Austin says
Can you use flax meal instead of Almohad meal ?
Abbey Sharp says
I have never tried that before, but you can give it a shot! However, it might not turn out as crispy. But let me know how it turns out if you use it!