Kate’s Buffalo Tofu Wings

Makes 16 Wings

This recipe is from the Wings chapter of Fake Meat, and it’s the OG of vegan buffalo tofu wings. Let’s take a trip to the golden era of veganism, the 1990s. We were lousy with veggie burgers and scrambled tofu. Packages of vegan cheese didn’t even bother to advertise “IT MELTS” because we all knew it didn’t. And no one, but no one, even considered that a wing could be vegan. Except Kate’s Joint in Alphabet City.

I could write a whole think-piece on the place, but let’s just focus on the buffalo wings. Fat rectangles of chewy tofu, coated in an herbed breadcrumb filling, and dripping with buffalo sauce. On the side, a pinch dish of creamy tofu ranch. No table was without a few orders. On your first bite, everything just burst into your mouth in the most obscene way.

And now you can create that feeling at home! These vegan buffalo tofu wings are pan-fried (not baked, not air-fried — fried fried) until golden and shatteringly crispy, then dunked in buttery buffalo sauce. The breading is panko with fresh rosemary, which gives them this herby, fragrant crunch that you won’t find in any other tofu wing recipe. And keep it simple: you don’t even press the tofu. Just a quick pat dry and you’re good. The moisture inside is what gives you that juicy, chewy bite when you crunch through the crust.

Scroll to the bottom of the recipe for a bonus ranch recipe!

Vegan Buffalo Wings FAQ

Do I need to press the tofu? Nope! That’s the beauty of this recipe. Just drain the block and give each piece a quick pat with a kitchen towel. The moisture that stays inside is what makes these wings juicy and chewy on the inside, not dry and crumbly. Don’t overthink it.

Can I bake the wings instead? Kate’s Joint fried them and Kate’s Joint was right. The crust gets more golden with crispier texture than baking. The outside shatters and the inside stays chewy. However! To bake them: spray with oil, 425°F on a parchment-lined sheet, flip halfway, about 20–25 minutes.

What kind of tofu should I use? Extra-firm, in a 14-ounce rectangular block. Not silken, not firm, not the vacuum-packed super-firm stuff. Use standard water-packed extra-firm so you can cut those fat rectangles.

How do I cut the tofu into the right shape? Place the block on its long side and slice it in half into two planks, like you’re opening a book. Cut both planks in half the short way — now you’ve got 4 rectangles. Cut each rectangle vertically into 4 pieces. You should end up with 16 stubby little rectangles.

Can I make these gluten-free? Yes! Just use gluten-free panko breadcrumbs. Everything else in the recipe is already gluten-free.

What hot sauce should I use? Frank’s RedHot is the classic buffalo wing sauce and it’s what this recipe is built around. This is not the time for sriracha or Cholula.

Why rosemary in the breading? That’s the Kate’s Joint signature. The piney, herby fragrance against the spicy buffalo sauce is what makes these wings taste like nothing else. Trust the process.

This recipe only makes 16 wings. That’s not enough! Correct. Double, triple, or quadruple the recipe for a party. Sixteen is a serving for two hungry people, max.

Kate’s Buffalo Tofu Wings

Pan-fried tofu wings with rosemary panko breading, dunked in buttery buffalo sauce. Inspired by the legendary Kate's Joint in NYC's Alphabet City. Bonus vegan ranch recipe included.

5 from 2 votes

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Course Appetizer, Side Dish, Snack

Cuisine American

Servings 16 Wings

Ingredients

  

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FOR THE TOFU

• 1 14- ounce block extra-firm tofu sliced into 16 rectangles (see note above)
• 1 teaspoon salt divided
• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 3 tablespoons cornstarch
• 1 cup cold unsweetened soy milk
• 1 tablespoon tamari
• 2 cups panko breadcrumbs use gluten-free if you’d like to make this gluten-free!
• 3 tablespoons chopped fresh rosemary
• 1/2 teaspoon salt
• Safflower oil for frying

FOR THE SAUCE

• 3/4 cup buffalo hot sauce Frank’s Red Hot
• 1/4 cup vegan butter melted (I like Miyoko’s)

FOR SERVING

• 2 cups carrot sticks
• 2 cups celery sticks

FOR VEGAN RANCH

• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons finely chopped fresh chives
• 1 1/2 teaspoons onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt plus more if needed
• 2 tablespoons fresh lemon juice
• 3/4 cup vegan mayo prepared or homemade

Instructions

 

• Press each tofu rectangle with a kitchen towel to quickly dry it. Place in a single layer on a small baking sheet. Sprinkle with 1/2 teaspoon salt and drizzle with the olive oil and lemon juice. Toss to coat. Let rest while preparing everything else. You will be using this same tray for the breaded tofu.
• Now make the slurry and breading: Scoop the cornstarch into a wide-rimmed bowl, add half the soy milk along with the tamari, and stir well until it’s a thick smooth paste. Mix in the remaining milk. On a large rimmed plate, mix together the panko, rosemary, and remaining 1/2 teaspoon salt.
• Dip a piece of tofu into the the slurry with one hand, letting the excess drip off. Transfer to the panko bowl and use the other hand to sprinkle a handful of breadcrumbs over the tofu to coat it completely. Return it to the tray and bread all the other pieces in the same way. Make sure you use one hand for the wet batter and the other for the dry batter, or you’ll end up with a clumpy hand.
• Preheat a large cast-iron pan over medium-high heat. Pour in a layer of oil, about ¼ inch thick. Fry the tofu in the hot oil until golden on the top and bottom, working in batches if necessary; it will take about 8 minutes total. The sides will get fried in the process, but add a little more oil if needed. Use a thin metal spatula to flip.
• While the tofu is frying, make the sauce: Simply mix the melted butter with the buffalo sauce. You can melt the butter in a large ceramic bowl in the microwave then mix in the hot sauce to save on doing dishes.
• Lift each wing from the oil and dunk it into the buffalo sauce to coat.Transfer to serving plates and serve immediately with the carrots, celery, and ranch.

BONUS RECIPE – To make your own vegan ranch!

• In a small mixing bowl, add the parsley, dill, chives, onion powder, garlic powder, black pepper, and salt. Drizzle in the lemon juice and give it a stir. Let sit for about 5 minutes, soaking up the flavors and wilting the herbs.
• Add the mayo and stir well. Depending on the kind of mayo you used, you may need to add a little water to thin it out. Do this by the tablespoon until the consistency seems correct, thick but pourable. Taste again for salt and seasoning.The flavors enhance as it sits, so it’s even better the next day! Seal in an airtight container and refrigerate for up to 5 days.

Keyword comfort food, Fake Meat, Gluten Free, Recipe, sauces, sides, Super Bowl, Tofu, Vegetarian

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