Ingredients

1 16-oz package extra firm tofu

1/3 cup olive oil

2 Tbsp veggie bouillon powder

2 Tbsp cayenne pepper hot sauce

1/2 Tbsp agave nectar

1/2 Tbsp lime juice (optional)

1/4 tsp garlic powder

1/4 tsp chili powder

1/8 tsp smoked paprika

3/4 cup vegan seasoned bread crumbs

1/2 tsp smoked paprika

1/2 tsp salt (optional, if not using seasoned bread crumbs)

1/4 tsp ground black pepper

1/3 cup tapioca starch or cornstarch

1/4 cup Elmhurst® unsweetened cashew milk*

1 tsp apple cider vinegar

1/3 cup cayenne pepper hot sauce

2.5 Tbsp vegan butter

1/2 tsp vegan worcestershire sauce

1/8 tsp garlic powder

1/8 tsp salt

1 cup vegan mayo

2 Tbsp mellow white miso paste

2 Tbsp Dijon mustard

1 Tbsp apple cider vinegar

1 Tbsp onion powder

1/2 Tbsp garlic powder

1/2 tsp sea salt

1/8 tsp white pepper

1/2 – 1 Tbsp Elmhurst unsweetened cashew milk (for thinning as needed)

Instructions

Step 1: Freeze and thaw the tofu to improve texture. Place the unopened tofu container in the freezer overnight. Let it thaw in a shallow dish at room temperature for several hours. Once thawed, gently squeeze out excess liquid and press the tofu using a tofu press or paper towels.

Step 2: Tear the tofu into wing-shaped pieces or cut into preferred shapes. Mix the marinade ingredients and coat the tofu pieces thoroughly. Refrigerate for at least an hour or overnight to absorb flavors.

Step 3: Preheat the air fryer to 350°F and lightly oil the basket. Prepare the breading station: place starch in one shallow bowl, and mix breadcrumbs, smoked paprika, salt, and pepper in another. Combine cashew milk and apple cider vinegar in the original marinade container.

Step 4: Coat each tofu piece by dipping first in starch, then in the cashew milk mixture, and finally in the breadcrumb mixture. Ensure each piece is fully covered at every step.

Step 5: Arrange tofu wings in a single layer in the air fryer basket without overcrowding. Air fry for 10 minutes, shake gently to separate, then cook for another 10 minutes. Shake again and air fry a final 10 minutes until golden and crisp.

Step 6: While the tofu cooks, prepare the vegan blue cheese dip by blending all dip ingredients until smooth. Refrigerate until ready to serve.

Step 7: Make the vegan buffalo sauce by melting vegan butter with hot sauce, apple cider vinegar, worcestershire sauce, garlic powder, and salt in a pot over medium heat. Simmer briefly until bubbling at the edges, then remove from heat.

Step 8: Toss the cooked tofu wings with half the buffalo sauce in a large bowl. Add the remaining sauce and toss again to coat evenly.

Step 9: Serve the tofu wings immediately with the vegan blue cheese dip, celery sticks, and carrots for a perfect appetizer or snack.

Tips & Variations

Freezing the tofu before use gives it a chewier texture, perfect for wings.

Adjust the cayenne pepper hot sauce to suit your preferred spice level.

Try dipping the tofu wings in barbecue sauce or a garlic parmesan vegan sauce for different flavors.

Use gluten-free bread crumbs to make this recipe gluten-free.

FAQs

Can I use regular dairy milk instead of cashew milk?

Yes, you can substitute with any plant-based milk or dairy milk if you are not strictly vegan. Unsweetened options work best to avoid altering the flavor.

How do I make sure the tofu wings are crispy?

Pressing out as much moisture as possible from the tofu and properly breading each piece helps create a crispy exterior. Air frying in batches without overcrowding the basket also allows the heat to circulate evenly for maximum crispness.