Buffalo Tofu Sandwich

Watch how to make here 

Crispy, chewy, and loaded with a bold flavor, this buffalo tofu sandwich recipe will be your new favorite snack! 

A few notes:

  1. It is important to use extra-firm tofu since it has the best texture and holds the least amount of water. This will make it easy to fry until crispy. 
  2. In this recipe, I used soy milk but any plant-based milk will work and taste great. 
  3. To save time, we will be using store-bought buffalo sauce. Any store-bought buffalo sauce will work for this recipe. 
  4. Store the buffalo tofu in an airtight container and eat within 3 days. It is best to reheat by baking in the oven at 400 degrees for 15 minutes.


Buffalo Tofu Sandwich

Prep Time

40 min

cooking time

20 min



total time

1 hours



1 block extra firm tofu, drained and pressed
1 tbsp paprika
1 tbsp garlic salt
1 tbsp onion powder
1 tsp black pepper
1 cup panko breadcrumbs
½ cup tapioca starch (or cornstarch)
½ cup plant-based milk (I used soy milk)
¾ cup vegetable oil
½ cup buffalo sauce
½ lemon
2 tbsp butter
Brioche bun
1 green cabbage leaf
½ cucumber, sliced
1 tsp vegan ranch

Cooking Instructions

Step 1
Take the tofu out of the container and drain the liquid. Lay the tofu on a lint-free towel or paper towel and place a paper towel on top with a heavy object such as a pan or book. Set the tofu aside to press for 30 minutes to an hour. This step can be completed several hours before cooking to save time.
Step 2
Once the tofu is completely dry with no liquid remaining, it is time to cut the tofu into 8 triangles. Start by cutting through the center of the tofu lengthwise creating two blocks. Grab one block and cut it diagonally starting at the top left corner. Repeat this step but with the top right corner. You should have 4 triangle-shaped tofu pieces. Repeat this step with the other block.
Step 3
Add the tapioca starch, panko breadcrumbs, and plant-based milk in three separate bowls. Mix the paprika, garlic salt, onion powder, and black pepper in the bowl with the panko breadcrumbs. Grab one piece of tofu and coat all sides with the tapioca starch. Next, dip the tofu in the bowl of plant-based milk making sure it coats all sides. Finally, coat all sides of the tofu with the panko breadcrumb mixture. Repeat this process until all tofu pieces have been breaded.
Step 4
In a non-stick pan, heat up the vegetable oil for a few minutes. You can test if the oil is ready by sticking a chopstick in the oil. If tiny bubbles form around the chopstick, it is ready. Add the tofu into the pan and fry for 3 minutes on one side. Flip to the other side and fry for an additional 3 minutes. To make the tofu extra crispy, bake in the oven at 350 degrees for 10 minutes.
Step 5
In a small bowl, combine the buffalo sauce and butter. Microwave for about 2 minutes. Add the juice of half a lemon and mix well.
Step 6c
In a large bowl, combine the tofu and the buffalo sauce until evenly coated. The tofu is ready to be assembled. Toast the brioche buns, slice the cucumbers, and peel and wash however many green cabbage leaves you desire. Add one green cabbage leaf on the heel of the bun, topped with two tofu pieces and a few cucumber slices. Spread the vegan ranch on the inside of the crown of the bun and set the buns in place. The burger is ready to eat and best served immediately.

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Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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