*Favorite new recipe alert* And with the drop in temperature these last two days, I cannot wait for Fall & Football . . . where I will be making these ‘wings’ every Sunday 😉

Press the tofu for as long as you can – it makes such a difference! Also feel free to play around with different sauces! I used the Buffalo sauce for my prepped salads for lunch and then also made a batch with BBQ sauce for dinner one night . . . husband approved. Do yourself a favor and make these ASAP

Ingredients – Tofu

-1 lb extra firm tofu

-6 Tablespoons tapioca starch (flour)

-1/4 Cup plant based milk

Ingredients – Bread Crumb Mixture

-1 Cup breadcrumbs

-2 Tablespoons extra virgin olive oil

-1/2 teaspoon paprika

-Pink himalayan salt & black pepper to taste

-1 Tablespoon parsley

Ingredients – Buffalo Sauce

-6 Tablespoons Frank’s red hot

-3 Tablespoons vegan butter

-4 cloves garlic, minced

-Pink himalayan salt & black pepper to taste

Directions

-Preheat the oven to 425°F & lightly grease a large rimmed baking sheet

-Press tofu for 20 – 30 minutes

-Cut tofu into desired sized ‘wings’ or sticks

-Put the tapioca starch in one bowl, the plant milk in a second bowl, & mix together the bread crumb mixture in a third bowl

-Dip each tofu piece into the starch, followed by the milk, then roll in the breadcrumbs. Place the pieces onto the prepared baking sheet & repeat with remaining pieces. Add more of the breadcrumb mixture to the bowl if needed

-Bake for 25 minutes, flip, then bake for an additional 10 – 15 minutes, until the tofu ‘wings’ are nice & crispy

-While they’re baking, make the buffalo sauce. Melt the vegan butter & stir in the hot sauce, garlic, salt, & pepper

-Put the tofu pieces in a large mixing bowl & toss with the buffalo sauce to coat. Serve hot as an appetizer or over a salad

-Leftover tofu pieces can be re-crisped in the oven

xoxo