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Crispy Baked Buffalo Tofu Sticks with Vegan Ranch Dip

These crispy baked buffalo tofu sticks with a vegan ranch dip are both crunchy and spicy while reminding you of a pub experience but is totally a healthier plant-based option.
Course Appetizer, snacks
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 515kcal


  • 350 g package extra firm tofu


  • 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
  • tsp garlic powder
  • Salt to taste
  • Extra virgin olive oil in an oil atomizer


Vegan Ranch Dip:


  • 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.



  • 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.


Calories: 515kcal | Carbohydrates: 19g | Protein: 11g | Fat: 43g | Saturated Fat: 6g | Sodium: 1223mg | Potassium: 219mg | Fiber: 2g | Sugar: 3g | Vitamin A: 941IU | Vitamin C: 16mg | Calcium: 114mg | Iron: 2mg