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These spicy buffalo tofu tacos are easy to make, crispy, super delicious & flavorful. Each serving includes 29 grams of plant-based protein, making these a satisfying comfort meal that’s entirely vegan.
Table of Contents
Why You’ll Love These Spicy Buffalo Tofu Tacos
These high protein spicy buffalo tofu tacos are super delicious and both vegan and non-vegan approved! I made these for a few friends and everyone loved them. So if you’re looking for a fun recipe to make for your friends and family, these spicy buffalo tofu tacos are an excellent choice!
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You can also make a single serving of these using the serving size adjuster in the recipe card and adjust them to your liking by making them gluten-free and/or kid-friendly. You’ll find more on that in the recipe tips and FAQ sections below.
The Secret To Making Incredible Tofu: Freeze it First!
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The homemade buffalo sauce adds incredible flavor to these spicy buffalo tofu tacos, but the tofu’s texture brings it to a whole other level! Tofu is known for its versatility, high protein content and affordability, but many are intimidated by it. I love using tofu in plant-based recipes (such as these pistachio pasta shells, using tofu instead of ricotta, or in these mini tofu quiches), but anytime a recipe requires a chewier texture, I freeze it first to make it even better.
Why You Should Freeze Your Tofu
I’ll explain how to freeze tofu below, but before I do, here’s a bit more on why should freeze your tofu, as well as the science behind why it makes such a difference. When you freeze tofu, it completely changes its texture making it a lot chewier and ideal for savory dishes, including as a plant-based chicken alternative. Because of that, I absolutely love freezing, breading, and then frying tofu for crispy fried chicken-style sandwiches (you can find a recipe for one in the comfort food section of my second cookbook btw!).
That being said, I’m also lazy by nature, so I would never ask you to add an extra preparation step unless it really made the recipe that much better. When it comes to these spicy buffalo tofu tacos, it absolutely does!
The Science Behind Freezing Tofu
Now you may be wondering why freezing tofu makes such a difference, right? So did I when I first heard of the concept of freezing tofu. In a nutshell, freezing it extracts the moisture from within the tofu (in a different way from when you simply press it) and thus changes its texture.
A study conducted at Worcester Polytechnic Institute in Massachusetts in 2015 examined the microstructural and textural changes that occur when you freeze tofu. They found that “[d]uring freezing, the ice crystals may puncture cell walls and may facilitate the release of free and bound water” after which researchers observed a decrease in the tofu samples’ total water content, making the proteins more elastic and the texture springier. They also found that textural difference were noticeable after freezing tofu for as little as 3 to 5 hours.
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In layman’s terms, tofu, which is made from soybeans, is full of water (this is why it’s usually recommended to press it before using it in recipes); during the tofu making process, soybeans are soaked, then blended with water, strained, heated to make it curdle and mixed with a coagulant like lemon juice. Water thus gets “trapped” in the soy’s protein structures. When you freeze the end result, a block of tofu, that water crystalizes, making it expand. By expanding, each of these crystals stretches out the protein structure of the tofu, creating pores. These pores remain intact even after the ice crystals have thawed. In a nutshell, after freezing and thawing tofu, you’re left with less water and more air in your tofu, making it easier to absorb flavors and resulting in a springier texture.
Freezing Tofu – Frequently Asked Questions
Here are a few frequently asked questions regarding freezing tofu. You’ll find the main FAQ section for the whole recipe below.
Should I freeze tofu before or after pressing it?
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You should definitely freeze your tofu before pressing it! Even though the whole point of freezing tofu is to remove moisture, the liquid that’s in the package is actually part of the process and makes the end result even better.
Can you freeze tofu in its original packaging?
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Yes! And it’s actually better to freeze tofu in its original packaging. Luckily, this makes the process super simple.
How do you freeze and thaw tofu?
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I explain the process in detail below, but in a nutshell: freeze the tofu in its original packaging. Once fully frozen, remove it from the freezer and let it thaw. Once thawed, press it the way you would press tofu for any other recipe.
Ingredient Notes & Substitutions
The following is an overview of the ingredients you’ll need to make this recipe, as well as recommended substitutions. For the exact measurements, be sure to refer to the recipe card below.
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What you’ll need to make the crispy tofu
- For the tofu: either extra firm or medium firm tofu is best for these spicy buffalo tofu tacos. You can also make this recipe with cauliflower (in which case you’d skip the freezing part), but it won’t be as high in protein.
- For the batter: to make the batter, you’ll need all-purpose flour, unsweetened plant milk (I like to use soy milk, but you can also use oat or almond milk), and a basic spice mix of salt, pepper, garlic powder, and onion powder.
- For the breading: panko style breadcrumbs are ideal for this recipe. Just make sure the ones you buy are vegan (many brands include dairy, eggs, and/or honey).
Tip: to make these spicy buffalo tofu tacos gluten-free, the best option would be to use a 1:1 gluten-free baking flour blend (I like this one for the best results) in the batter and gluten-free panko bread crumbs. If you can’t find gluten-free vegan breadcrumbs, you can also skip the breading step (but don’t skip the batter!)
What you’ll need to make the spicy buffalo sauce
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To make the buffalo sauce, you’ll need vegan butter, apple cider vinegar, soy sauce, maple syrup, hot sauce, cornstarch, and water. To make this sauce gluten-free, be sure to use tamari sauce instead of soy sauce.
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Time Saving Tip: If you prefer, you can also use store-bought vegan buffalo sauce like this one for your buffalo tofu tacos.
What you’ll need to serve your buffalo tofu tacos
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For the jalapeño slaw, you’ll need red/purple cabbage, lime juice, jalapeño(s), salt and pepper.
To serve your tacos, you’ll need corn tortillas, limes, avocado, fresh cilantro, and unsweetened thick greek-style dairy free yogurt. Optionally, you can also add a few cracks of black pepper and/or red chili flakes.
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The corn tortillas are already gluten-free (as long as they’re fully corn based, so be sure to check the ingredient list to ensure it’s not a corn-wheat mix if you’re gluten-free), but if that’s not a concern for you, you can of course also use wheat based tortillas to make this spicy buffalo tofu tacos . If you want neither corn nor wheat, you can use grain-free almond flour tortillas (these are my personal favorites).
I love unsweetened dairy free greek yogurt as a topping for spicy dishes because it’s so cooling. To keep it thick, make sure you don’t mix it with any other liquids and keep it refrigerated until you’re about to serve your spicy buffalo tofu tacos. If you’re in the U.S., Kite Hill’s vegan greek yogurt works great. In Europe and other regions, Abbot Kinney’s Coco Greek Yogurt is my absolute favorite.
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As an alternative to unsweetened dairy free greek yogurt, you can use vegan sour cream (I like Forager Project and Tofutti‘s sour creams), unsweetened plain vegan yogurt, or even vegan cream cheese to serve with your spicy buffalo tofu tacos.
Recommended Equipment
You won’t need any fancy equipment for these spicy buffalo tofu tacos, but here’s a list just to ensure you have everything at hand.
- Mixing bowls
- Tofu Press (if you don’t have one, you can press your tofu by wrapping it in kitchen towels, then placing it between two plates and placing heaving weights (such as books) on top.
- Baking tray lined with parchment paper (if you have a nonstick baking tray, you can skip the parchment paper)
- Whisk and tongs (instead of a whisk you can use a fork. The tongs make it much easier to handle the hot crispy tofu bites.)
- Sharp knife and cutting board
- Measuring cups (If you’re in the U.S., you’ll most likely have those already. If you’re used to metric measurements, the recipe card below includes both imperial and metric measurements)
- Saucepan (this is used to make the buffalo sauce, you can also use a skillet)
How to Make These Spicy Buffalo Tofu Tacos (Step by Step)
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The following is a step-by-step overview of how to make this spicy buffalo tofu taco recipe. For a recap, be sure to check out the recipe card below.
Step One: Freeze & Press Your Tofu (and Preheat the Oven)
Start by placing the entire extra firm (or medium firm) tofu package in the freezer, then let it freeze for at least 4 hours or overnight.
Once frozen, remove the tofu package from the freezer and let it thaw. How long and at what temperature will depend on the time you have and the size of the tofu package. If you’re using an 18oz package of tofu, it will take about 2 days to thaw it in the fridge or 6-8 hours or overnight to thaw it at room temperature (either way, I’d recommend placing the package in a bowl or other reusable container.) If you forget to thaw it, you can also use your microwave’s defrost setting, making sure you check on it frequently so it doesn’t accidentally cook the tofu.
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When you’re ready to start making your spicy buffalo tofu tacos, start by preheating your oven to 400º Fahrenheit (or 200º Celsius) using the convection setting (also called the “fan function”). If you don’t know what a convection/fan setting is or your oven doesn’t have one, preheat your oven using the regular setting at 425º Fahrenheit (or 220º Celsius) instead.
Next, line your baking tray with parchment paper and set it aside. Then press your tofu using a tofu press (I used my tofubud tofu press). If you don’t have a tofu press, wrap your tofu in a clean kitchen towel and place it between two plates or two cutting boards, then place something heavy, like a pile of books, on top. Let the tofu press for a few minutes to remove any excess moisture. In the meantime, make your slaw.
Step Two: Make Your Jalapeño Slaw
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To make your jalapeño slaw, use a sharp kitchen knife to thinly slice your cabbage (it should look almost shredded) and place it in a mixing bowl or a ceramic shallow bowl. Next, dice your jalapeño (including the seeds) and add it to the bowl.
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Extract the juice from your limes (using a lemon squeezer will make this easier) and add it to the bowl alongside the salt and pepper, then mix thoroughly using a spatula until everything is well coated in the lemon juice.
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Set aside until you’re ready to serve your spicy buffalo tofu tacos (either at room temperature or in the fridge.)
Step Three: Make The Crispy Tofu
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It’s time to make the crispy tofu! Grab two medium or large mixing bowls. To one bowl, add your all-purpose flour, unsweetened soy milk, salt, pepper, as well as your garlic and onion powders and mix using a whisk. To the other bowl, add your panko-style bread crumbs. Remove your tofu from the tofu press and start tearing it into bite-sized pieces. You’ll need 2 pieces per taco, so for an 18oz/500g block of tofu, that’s 24 pieces of tofu (you can, of course, make the pieces even smaller if you want).
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Transfer your tofu pieces to the bowl with the batter and mix using a spatula until each piece is coated. Then, coat each piece in the bread crumbs. I like using tongs for this step, but you can use your hands as well.
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Once coated, place each piece on the lined baking tray. No need to add any oil since you’ll be adding buffalo sauce to the tofu pieces later on (adding a little olive oil usually makes everything even crispier, but I’ve tried it both ways and didn’t notice much of a difference.) Place the tray in the oven on the middle wire rack and set a timer for 25 minutes. You’ll need to flip the tofu half way through, so if you’re forgetful like me, set a second timer for 12 1/2 minutes.
Step Four: Make Your Spicy Buffalo Sauce
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While the tofu is in the oven, make your spicy buffalo sauce. Start by adding the soy sauce, apple cider vinegar, water, maple syrup, and cornstarch to a small bowl and mixing everything with a whisk until there are no lumps. Mixing these beforehand will keep the cornstarch from forming lumps in the sauce.
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Next, heat the vegan butter in a saucepan over medium-high heat until fully melted, then add the mix with the other ingredients and whisk until everything is well incorporated.
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Let the sauce cook until it thickens (you’ll start seeing little bubbles forming.) Mix again and as soon as the texture is thick and gooey, remove the sauce from the heat and set aside (don’t cook it any longer or it’ll burn).
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Don’t forget to flip your tofu pieces once they’re halfway through baking!
Step Five: Prepare Your Toppings
Once you’ve flipped your crispy tofu pieces, prepare the toppings you’ll serve with your spicy buffalo tofu tacos so that everything is ready when they’re done baking.
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Cut your limes into wedges, remove the cilantro leaves from the stems and place them in a small serving bowl. You can either serve the unsweetened vegan greek yogurt as is or mix it with a little chopped cilantro and salt and pepper to taste.
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Cube your ripe avocado and place it in another small serving bowl. If using cracked pepper and/or chili flakes, make sure those are ready to go as well. I love to prepare a spread on the dining table so everyone can build their own spicy buffalo tofu tacos, but you can of course also prepare all of them yourself. Lastly, heat your corn tortillas either in the microwave or in a hot nonstick skillet.
Step Six: Coat Your Spicy Buffalo Tofu Tacos
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Once the tofu pieces are ready (they should look golden and crispy), add them to the saucepan with the spicy buffalo sauce. Using a spatula, mix until each piece is coated.
Step Six: Serve and Enjoy Your Spicy Buffalo Tofu Tacos!
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Add the prepared tofu to your dining table and start building your spicy buffalo tofu tacos!
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You can, of course, do this in any order you desire, but here’s the one I’d recommend. To each tortilla, add a bit of jalapeño slaw, then add about two spicy buffalo tofu pieces.
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Next, add a dollop of unsweetened vegan Greek yogurt and a couple of avocado pieces to each taco.
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Top with a few cilantro leaves, a pinch of freshly cracked pepper and/or red chili flake, as well as a lime wedge.
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Squeeze the lime juice on your taco and enjoy your spicy buffalo tofu tacos!
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Recipe Tips
- To make this recipe even more high protein, you can increase the amount of tofu by x1.5 (27oz/750g of tofu instead of 18oz/500g) for instance. You might need a little extra batter and breadcrumbs, but the amount to buffalo sauce used is generous, so it should be enough for more tofu too.
- Freeze the tofu twice for an even chewier texture: this step is super optional, but if you want an even better end result, try freezing and thawing your tofu twice instead of once. I tried this recipe with regular tofu, once-frozen tofu, and twice-frozen tofu.
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- To adjust the heat and/or to make this recipe kid-friendly, omit the jalapeños in the slaw (or replace it with diced green or red bell pepper) and either use less hot sauce in the buffalo sauce or use a different sauce such as BBQ sauce instead.
- To make these spicy buffalo tofu tacos even spicier, increase the amount of jalapeños in the slaw and use a little more hot sauce in the buffalo sauce.
- Timing is key when making these spicy buffalo tofu tacos. Ideally, they should be served as soon as the tofu comes out of the oven and is coated in the buffalo sauce and while the tortillas are still warm. If you’re preparing this in advance, store everything in airtight containers in the fridge until you’re ready to serve. Then simply reheat the tofu and tortillas right before serving.
- If you forget to thaw the tofu in time, you can use your microwave’s defrost setting to thaw it.
Spicy Buffalo Tofu Tacos – Frequently Asked Questions
Here are a few recipe FAQs for these spicy buffalo tofu tacos. For more questions about freezing tofu, be sure to check out the “Freezing Tofu – FAQ” section above.
Is freezing the tofu really necessary?
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Yes and no. Yes, if you want the best result and a chewier texture. No, if you absolutely do not want to. I tried making these spicy buffalo tofu tacos with un-frozen tofu and it worked. However, the tofu did have a very distinct tofu-like taste and texture, so if you’re someone who doesn’t normally like tofu or if you’re making this for non-vegan friends, I’d highly recommend freezing your tofu.
Can I make these buffalo tofu tacos gluten-free?
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To make these buffalo tofu tacos gluten-free, the best option is to replace the all-purpose flour with 1:1 gluten-free baking flour and the breadcrumbs with a gluten-free alternative. Additionally, use tamari instead of soy sauce and be sure your tortillas are made from corn and don’t include wheat.
What can I use instead of tofu?
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Instead of tofu, you can use either fresh or frozen cauliflower florets (no need to thaw them first). Per 18oz/500g of tofu, you’ll need about 1/2 large head of cauliflower, cut into florets. Just note that using cauliflower will decrease the amount of protein included in each serving.
Can I meal prep this recipe?
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Yes, you can meal prep the sauce, the slaw, and the tofu and store them in airtight containers in the fridge for up to 3 days. I’d recommend preparing the other toppings right before serving. I would not recommend freezing the slaw or any of the other toppings.
Can I make the crispy tofu in the air fryer?
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The oven’s convection/fan setting is very similar to that of an air-fryer, so it should work. That said, I haven’t tried making it in an air fryer myself yet, so I can’t guarantee it’ll work.
Spicy Buffalo Tofu Tacos – Recipe Card
Use this card to save and/or print the recipe for these spicy buffalo tofu tacos. For additional step by step photo instructions, ingredient notes, and recipe tips, be sure to read the full blog post above.
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Spicy Buffalo Tofu Tacos (Vegan & High Protein)
Equipment
Ingredients
For the Crispy Tofu
- 18 ounces Extra firm tofu or medium firm (but not silken!), frozen & thawed, see notes
- ½ cup All purpose flour or 1:1 gluten-free baking flour blend
- ½ cup Unsweetened soy milk or any other unsweetened plant milk
- 1 teaspoon Garlic powder
- ½ teaspoon Garlic powder
- ½ teaspoon Sea salt or more, to taste
- ½ teaspoon Ground white pepper or ground black pepper
- ¾ cup Panko breadcrumbs or a gluten-free alternative
For the Jalapeño Slaw
- ¼ head Red cabbage large
- 1 Jalapeño or to taste
- 2 Limes the juice
- ½ teaspoon Sea salt or to taste
- 1 pinch Pepper or to taste
For the Spicy Buffalo Sauce
- 3 tablespoons Vegan Butter or dairy-free buttery spread
- 3 tablespoons Apple Cider Vinegar
- 5 tablespoons Hot sauce or more, to taste (or less, for a milder version)
- 3 tablespoons Soy Sauce or tamari sauce for a gluten-free version
- 3 tablespoons Maple Syrup
- 3 tablespoons Water
- 1 ½ tablespoons Cornstarch or tapioca starch
To Serve
- 1 cup Vegan Greek Yogurt unsweetened
- 1 pinch Sea salt or to taste
- 1 pinch Pepper or to taste
- 1 bunch Fresh cilantro
- 12 Corn tortillas small
- 1 Avocado ripe, seed and peel removed
- 2 Limes
- 1 pinch Red chili flakes or to taste, optional
- 1 pinch Freshly cracked black pepper or to taste, optional
Instructions
Freeze and Thaw the Tofu
- Important: do this at least a day before making this recipe for the best result!Freeze the entire tofu package for at least 4 hours, then thaw it at room temperature for a few hours or overnight.
Preheat the Oven and Press the Tofu
- Preheat the oven to 400ºF/200ºC using your oven's convention setting (or fan function) and line a baking tray with parchment paper. If you don't have that setting, preheat the oven to 425ºF/220ºC using the regular setting.
- Next, press your thawed tofu using a tofu press or by wrapping it in a clean kitchen towel and pressing it between two plates or cutting boards topped with a heavy weight (like a pile of books.) Make the slaw while the tofu is being pressed (this should only take about 5 minutes.)
Make the Jalapeño Slaw
- Thinly slice or shred the cabbage and dice the jalapeño. Add both to a bowl with the lime juice, salt, and pepper. Using a spatula, mix well until everything is coated with the lemon juice. Set aside (either in the fridge or at room temperature.)
Make the Crispy Tofu
- To a mixing bowl, add the flour, soy milk, salt, pepper, garlic powder, and onion powder and mix using a whisk. To another mixing bowl, add the breadcrumbs.
- Tear your thawed tofu into smaller pieces (you'll need about 2 pieces per taco, which corresponds to 24 pieces per 18oz/500g block of tofu.)
- Add all the tofu pieces to the mixing bowl with the batter and, using a spatula, gently mix until each piece is coated. Then, using kitchen tongs, dip each tofu piece in the breadcrumbs, making sure they're fully coated.
- Place the tofu pieces on the lined baking tray, then bake in the oven on the middle rack for 25 minutes, flipping halfway through.
Make the Buffalo Sauce
- While the tofu is baking, make your buffalo sauce by mixing all sauce ingredients, except the vegan butter, in a bowl using a a whisk or a fork. This will prevent the cornstarch from clumping.
- Heat the vegan butter in a saucepan over medium-high heat. Once fully melted, add the mix with the other ingredients and whisk until well incorporated.
- Wait until the sauce has thickened (about 2-3 minutes), then mix again and remove it from the heat. It should be gooey, so if it's too liquid, wait a little longer. Set aside.
Prepare Your Toppings
- Cube your avocado, mix the vegan Greek yogurt with a little chopped cilantro, salt, and pepper (to taste) or leave as is, cut the limes into wedges, then heat your tortillas (either in the microwave or in a skillet).
Coat the Tofu, Serve and Enjoy!
- Once the crispy tofu is ready, add the pieces to the saucepan with the buffalo sauce and, using a spatula, gently mix until each piece is well coated. If your saucepan is very small, you might need to do this in two batches.
- Either prepare each taco by layering it with slaw, tofu, a dollop of vegan Greek yogurt, avocado, cilantro, a lime wedge, and freshly cracked pepper and/or red chili flakes (if using) or simply place all ingredients on a dining table so everyone can build their own tacos (which is more fun!). Squeeze the lime wedges on the tacos and enjoy!
Notes
- For additional information on freezing and thawing tofu, as well as more detailed instructions and step by step photos, be sure to read the blog post above.
- The nutrition information might vary based on the exact brands you’re using for each ingredient (the values indicated were calculated using Nasoya’s extra firm organic tofu and Kite Hill’s Greek Style Yogurt, for instance.)
Nutrition
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Don’t hesitate to comment below if you have any questions or feedback. And if you try & love this recipe, it would mean the world to me if you could leave a review and Image may be NSFW.
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More Vegan Recipes You Might Like
If you enjoyed these spicy buffalo tofu tacos, you might also like the following delicious vegan recipes.
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- Creamy Roasted Tomato Gnocchi: This super easy roasted tomato & coconut gnocchi skillet is fully vegan and made with simple ingredients. The perfect delicious weeknight dinner!
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- Quick & Easy Avocado Pesto Pasta: Ready in just 15 minutes, this is the perfect cozy weeknight comfort meal!
- High Protein Vegan “Chicken” Wrap: Ready in 20 minutes, this vegan “chicken” wrap recipe is high protein, delicious and quick & easy to make. It’s the perfect go-to lunch recipe whether you’re looking for a post workout meal or simply a tasty and satisfying plant-based meal idea.
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