Crispy Buffalo Tofu Sliders

Nut-free option

We stack crispy buffalo tofu, pickles, lettuce and mayo between fresh slider buns. The trick to obtaining the perfect texture is to freeze the tofu beforehand. These sliders are perfect in the summer with Macaroni Salad or Baked Seasoned Fries. Double the recipe to serve a crowd.

PREP TIME: 20 minutes, plus inactive time for pressing and marinating tofu

COOK TIME: 30 minutes

YIELD: 8 sliders

INGREDIENTS:

• 1 (14- to 16-oz [396- to 453-g]) block firm or extra-firm tofu

FOR THE MARINADE 

• 1 cup (240 ml) plain, unsweetened soy milk
• 2 tbsp (30 ml) white or apple cider vinegar
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp (15 ml) hot sauce

FOR THE BUFFALO SAUCE 

• ¼ cup (56 g) vegan butter (nut-free if needed)
• ⅓ cup (80 ml) hot sauce

FOR THE FLOUR COATING 

• ¾ cup (94 g) all-purpose flour
• 2 tsp (4 g) smoked paprika
• ½ tsp cayenne pepper
• 1 tsp garlic powder
• ½ tsp salt
• Pinch of freshly ground black pepper

FOR FRYING 

• Canola oil

FOR ASSEMBLING 

• Vegan Mayo or store-bought
• 8 vegan slider buns
• Bread-and-butter pickles
• Lettuce

INSTRUCTIONS:

1. Prepare the Tofu: Remove the tofu from the packaging and drain any excess liquid. If you want a meatier texture, freeze the tofu overnight, then thaw it (you can repeat this once more for better texture). Slice the tofu into eight long, equal slices. Press the slices to remove more liquid.
2. Make the Marinade: In a small bowl, whisk together the plain soy milk and vinegar. Set it aside for 10 to 15 minutes until it curdles. Once curdled, stir in the paprika, garlic powder, onion powder, and hot sauce. Pour the marinade into a large resealable plastic bag and add the tofu slices. Seal the bag, removing any air, so the marinade covers the tofu. Marinate in the fridge for at least 4 hours, flipping the tofu occasionally to ensure it’s fully submerged.
3. Prepare the Buffalo Sauce: In a small saucepan, melt the vegan butter over medium heat. Once melted, whisk in the hot sauce. Remove from heat and set aside.
4. Coat and Fry the Tofu: In a small, wide bowl, whisk together the flour, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper. Remove the tofu from the marinade and dredge each piece in the flour mixture. Place the coated tofu pieces on a nonstick wire rack, saving the excess flour mixture for later. Heat 1 to 2 inches of canola oil in a deep saucepan or pot to 325°F (162°C). You can also use a deep fryer per the manufacturer’s instructions. Once the oil is hot, dredge each piece of tofu again in the flour mixture and place it into the hot oil (fry one or two pieces at a time). Fry until crispy, approximately 3 to 4 minutes per side. Once fried, place the tofu on paper towels to remove excess oil, then submerge it in the prepared buffalo sauce.
5. Assemble the Sliders: Spread your desired amount of vegan mayo on the bottom of a slider bun. Place a piece of buffalo tofu on top, followed by your desired amount of pickles and lettuce. Spread more mayo on the top bun and sandwich the buns together. Repeat to assemble all 8 sliders. Serve and enjoy!