If you’ve ever wanted to make a meal of buffalo tofu, might I suggest buffalo tofu tacos? This easy, vegan and gluten-free dinner is ready to eat in about 30 minutes.
These spicy tacos are full of crispy buffalo tofu, wrapped in soft corn tortillas. Sprinkled with crunchy lettuce, pickled red onions for tang, and a generous drizzle of garlicky dressing, it’s the best way to get in your comfort food.
At our house, we have tacos at least once a week. Usually it’s soy chorizo tacos with black beans, but sometimes I like to mix it up.
Lately, I’ve been making buffalo tofu tacos.
For the filling, I use my buffalo tofu recipe, and add the saucy tofu to warmed corn tortillas with romaine, pickled red onions, and spoonfuls of onion and garlic dressing to balance the heat.
The results are mind-blowing.
It’s perfectly balanced and craveable. Plus, with plenty of protein from high-protein tofu, it’s a meal that sticks with you.
My preferred method for cooking the buffalo tofu is in the air fryer. However, if you don’t have one, I give alternatives for pan frying or baking in the notes section of the recipe card.
In this post:
Ingredients for buffalo tofu tacos
Here are the ingredients you will need to make this recipe.
For the tacos:
Tofu: Use vacuum-packed super firm tofu, not water-packed. I get high protein tofu from Trader Joe’s. (It’s got a long-standing spot on my list of Trader Joe’s vegan products.)
Tamari: Most tamari is gluten-free, but there are a few exceptions. If that’s important for you, read the ingredient label to make sure it’s wheat-free.
Apple cider vinegar: This fruity vinegar adds tang, a little sweetness, and acid.
Seasonings: Onion powder adds savory flavor, and salt makes everything pop.
Cornstarch: Cornstarch is part of the breading in this recipe, and it makes the tofu extra crispy.
Nutritional yeast flakes: Nutritional yeast is the other half of the breading. Plus, it adds chicken-style umami. You can find it at Trader Joe’s, natural grocery stores, big box stores like Walmart, or online.
Oil: Avocado oil is my go-to, but any neutral-flavored, high heat oil will work. If you’re air frying or baking the tofu, use oil spray. For pan frying, use the standard liquid version.
Vegan butter: This cuts through the hot sauce, adding richness and creaminess.
Hot sauce: Frank’s RedHot sauce is my usual option for anything buffalo flavored.
Lettuce: Crunchy romaine lettuce balances the heat of the buffalo tofu.
Pickled onions: Pickled red onions add acid and brightness. Use homemade pickled red onions or buy the jarred variety.
Corn tortillas: Small soft corn tortillas are the right size for these tacos. If they need to be gluten-free, be sure to double check the ingredient list.
For the dressing:
Vegan mayo: I always buy Vegenaise, but use whatever eggless mayo you prefer.
Onion salt: I recommend using Trader Joe’s onion salt if you can get it. If not, use whatever onion salt you have.
Garlic: You will only need half a clove of standard-sized garlic or one teeny tiny clove. I recommend using a zester grater or garlic press, so that large pieces don’t overwhelm individual bites.
Apple cider vinegar and lemon juice: They add tang and acid.
Non-dairy milk: Cashew milk is my go-to, but use any plain, unsweetened non-dairy milk you enjoy.
Keep in mind that some brands of vegan mayo are thicker than others. That will affect how much non-dairy milk you’ll need to thin it out for dressing.
Step by step instructions
This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
1. Remove a block of super firm, vacuum-packed tofu from its package. Blot dry with a clean kitchen towel. Then use your hands to tear it into 1 ½ to 2-inch chunks, and put it into a bowl. (I use a 2.5 quart Pyrex bowl with lid.)
2. Season the tofu pieces with:
- Tamari
- Apple cider vinegar
- Onion powder
- Salt
Use your hands or a large spoon to gently combine, making sure all of the tofu is evenly covered.
3. Sprinkle on:
- Cornstarch
- Nutritional yeast
4. Cover the bowl with a lid. Then shake the bowl to evenly coat the pieces (like old school Shake ‘n Bake).
Don’t have a bowl with a lid? Just use a large spoon to combine the seasonings with the tofu, until there’s no dry cornstarch left.
5. If air frying, transfer the breaded tofu pieces into the air fryer basket in a single layer, being careful not to overcrowd.
For pan frying and baking instructions, see directions in the section below or in the notes section of the recipe card.
6. Air fry at 400 degrees for 13 minutes, stopping two or three times to spray with oil, and shake the basket for even browning.
Remember: Every air fryer runs differently. Times given are a general recommendation and should be tested in your own air fryer. Adjust as needed.
7. In a bowl, melt vegan butter in the microwave. Then stir or whisk in hot sauce.
Tip: I like to wash and reuse the bowl from the first half of this recipe to keep dishes to a minimum.
8. Add crispy tofu to the bowl, and combine with buffalo sauce.
9. Make onion and garlic dressing. In a bowl, combine the following with a spoon:
- Vegan mayo
- Garlic
- Lemon juice
- Apple cider vinegar
- Onion salt
- Non-dairy milk
This is a half batch of my usual onion and garlic dressing. If you’d like to have more dressing left for later, double it, or follow the amounts of my usual onion and garlic dressing recipe.
10. Compile the tacos by putting spoonfuls of crispy buffalo tofu into warmed corn tortillas.
Then top with:
- Chopped lettuce
- Pickled red onions
- Generous drizzles of onion and garlic dressing
Serve immediately.
Alternative pan frying and baking instructions
I like to make buffalo tofu in the air fryer, because it’s so fast and convenient. Plus, as the tofu shrinks a bit, the flavor is intensified, and it creates a more dense texture.
However, if you don’t have an air fryer, you can pan fry or bake the tofu instead.
How to pan fry tofu bites
Fill a nonstick skillet with a shallow layer of high heat oil (like avocado oil). Bring to a medium or medium high heat. Add the tofu, and fry about 13 minutes, flipping occasionally for even browning.
Once it has browned all over, transfer the fried tofu to a towel-lined plate to drain. Combine melted vegan butter with hot sauce, add fried tofu, and stir to coat.
How to bake tofu bites
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. (This is a MUST, because otherwise, the tofu WILL stick.)
Bake for 25 to 30 minutes, stopping once halfway through to spray the nuggets with oil, flip, and spray the other side. You’ll know they’re ready when they’re perfectly browned and crunchy on the outside.
Combine melted vegan butter with hot sauce, add baked tofu, and stir to coat.
Make it your own
Make these buffalo tofu tacos your own by varying the ingredients.
- Replace tamari: Swap out tamari for an equal amount of your preferred soy sauce or soy sauce alternative, like liquid aminos.
- Vary the vinegar: Instead of apple cider vinegar, use rice vinegar, white vinegar, or dill pickle brine.
- Add more seasonings to the tofu: In addition to onion powder, add garlic powder, pepper, paprika, and/or cayenne. Plain salt can be replaced with dill pickle salt or Slap Ya Mama seasoning salt.
- Save a step and replace homemade buffalo sauce with a bottled option: Trader Joe’s has buffalo sauce made with avocado oil that’s very good. Frank’s also has a buffalo wing sauce that’s accidentally vegan. You’ll need ¼ cup of jarred buffalo sauce for this recipe.
- Instead of buffalo tofu: Replace the tofu filling with air fryer buffalo cauliflower for buffalo cauliflower tacos.
- Add more taco toppings: Sliced avocado and cilantro are nice additions.
- Instead of onion and garlic dressing: Drizzle the tacos with vegan ranch, vegan blue cheese dressing, or vegan dill pickle dip.
Serving suggestions
Buffalo tofu tacos are a complete meal on their own, or serve them with any of these starters or side dishes:
- Tortilla chips and watermelon salsa, guacamole, or salsa verde
- Vegan refried beans
- Easy vegan coleslaw
- Black bean corn avocado salad
Storage instructions
If you have leftovers, store all of the components separately in the fridge.
Buffalo tofu will keep in an airtight container in the fridge for up to 4 days. Reheat in the air fryer until warmed through. If desired, add more buffalo sauce.
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Buffalo tofu tacos (air fryer, baked, or pan fried)
Ingredients
For the tofu marinade
- 16 ounces super firm tofu vacuum-packed
- 2 Tablespoons tamari low-sodium preferred*
- 2 teaspoons apple cider vinegar
- ½ teaspoon onion powder
- ½ teaspoon salt
For the breaded coating
- ¼ cup cornstarch
- 3 Tablespoons nutritional yeast
- Avocado oil Oil spray for air fryer or oven; high-heat oil for pan frying
For vegan buffalo sauce
- 1 Tablespoon vegan butter
- 3 Tablespoons Frank's RedHot sauce or your preferred hot sauce
Onion and garlic dressing
- 6 Tablespoons vegan mayonnaise I recommend Vegenaise
- ¼ teaspoon lemon juice
- ¼ teaspoon apple cider vinegar
- 1 teaspoon onion salt I recommend Trader Joe's brand
- ½ clove garlic finely grated or pressed
- 2 teaspoons non-dairy milk
For the tacos
- 8 corn tortillas warmed
- 6 romaine lettuce leaves chopped
- ⅓ cup pickled red onions
Instructions
For the marinated tofu and breaded coating
- Remove 16 ounce block of super firm tofu from package, and blot dry with a clean kitchen towel. Get a medium-sized bowl with lid, and use your hands to break the tofu apart into chunks, roughly 1 ½ inches to 2-inches in size.
- Season the tofu with 2 Tablespoons tamari, 2 teaspoons apple cider vinegar, ½ teaspoon onion powder, and ½ teaspoon salt. Gently use your hands to make sure the tofu gets evenly covered in seasonings.
- Across the top of the tofu, sprinkle on ¼ cup cornstarch and 3 Tablespoons nutritional yeast. Then cover the bowl with a lid, and shake to evenly coat all of the tofu pieces.If you don't have a bowl with a lid, use a big spoon to combine the cornstarch and nutritional yeast with the tofu pieces until no dry cornstarch is visible.
- Put all of the tofu pieces into the air fryer basket in a single layer, being careful not to overcrowd.** Air fry at 400 degrees for 13 minutes, stopping halfway through to spray generously with oil and shake the basket. Continue cooking, stopping once or twice more to spray again and shake for even browning.The tofu nuggets are ready when they're perfectly golden and crunchy. (To pan fry or bake the tofu instead, see instructions in the notes section below.)
For the buffalo sauce
- While the tofu is cooking, put 1 Tablespoon vegan butter into a microwave-safe medium bowl. (You can wash and reuse the same bowl from earlier, if you like.) Microwave for 10 to 15 seconds, until it melts. Then add 3 Tablespoons Frank's RedHot sauce (or your preferred hot sauce), and combine.
- Remove the tofu from the air fryer, and add it to the buffalo sauce. Stir to combine, so that everything gets evenly coated.
For onion and garlic dressing
- In a bowl, combine 6 Tablespoons vegan mayonnaise, ¼ teaspoon lemon juice, ¼ teaspoon apple cider vinegar, 1 teaspoon onion salt, half a clove of finely grated garlic, and 2 teaspoons non-dairy milk. Depending on the brand, mayonnaise varies by thickness. If you'd like your dressing to be thinner, add another splash of non-dairy milk, and stir it in completely. If you'd like your dressing to be thicker, add another spoonful of vegan mayonnaise, and stir it in completely.
- Taste for seasonings, and add more onion salt, if desired.
For buffalo tofu tacos
- To warm corn tortillas, heat them one by one in a dry skillet over medium heat for about 30 seconds per side. Keep warmed tortillas wrapped in a clean kitchen towel to prevent them from drying out. Alternatively, microwave the stack of tortillas for about 45 seconds, stopping once to flip, until warm and pliable.
- Add spoonfuls of buffalo tofu to warmed corn tortillas. Top the tacos with even amounts of chopped lettuce, pickled red onions, and several generous drizzles of onion and garlic dressing.
Leave a Reply