- 1 pound firm tofu, drained and cut into 8 rectangular pieces
- 1/ 4 cup flour of choice
- 2 tablespoons cornstarch
- 1 1/ 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/ 4 cup non-dairy milk
- 3/ 4 cup regular or gluten-free breadcrumbs
- Kosher salt, to taste
- Black pepper, to taste
- 1/ 2 cup buffalo sauce (such as Frank's RedHot), plus more for serving
- Vegan blue cheese, for serving
To drain the tofu: lay side by side between clean kitchen towels. Press for 15 minutes. I place a baking sheet pan onto the towels and stack with a Dutch oven or cast-iron skillet.
In a small bowl, combine flour cornstarch, paprika, onion powder, garlic powder, salt, and pepper.
Place milk to a separate bowl, and the breadcrumbs into a separate bowl.
To bread the tofu, evenly coat tofu in flour mixture. Followed by milk and lastly, add to breadcrumbs.
Preheat the oven to 450°F.
Place breaded tofu pieces onto a parchment lined baking sheet.
Bake for 20 minutes, flipping halfway through.
Remove from oven and brush all sides with buffalo sauce. Return pan back to oven and bake another 10 minutes.
Let cool 5 minutes and serve with vegan blue cheese.