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Vegan Garlic Buffalo Tofu Sandwich Recipe

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This Vegan Garlic Buffalo Tofu Sandwich combines crispy baked tofu coated in a flavorful garlic buffalo sauce with refreshing sweet quick pickles and creamy vegan blue cheese, served on soft buns with fresh romaine lettuce. Perfect for a spicy, tangy, and satisfying plant-based sandwich experience that’s easy to prepare at home.

Ingredients

Sweet Quick Pickles

  • 1/2 an English cucumber, sliced thin (about 1 1/2 cups)
  • 3/4 cup water
  • 1/2 cup organic cane sugar
  • 1/3 cup white vinegar
  • 2 teaspoons salt

Garlic Buffalo Tofu

  • 1 block (15 oz.) extra firm tofu, drained and pressed
  • 1 cup non-dairy milk (oat milk recommended)
  • 1 tablespoon white vinegar
  • 3/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 cups vegan panko bread crumbs
  • 6 tablespoons vegan butter, divided
  • 4 cloves garlic, chopped
  • 1 bottle (12 oz.) hot sauce (Frank’s recommended)
  • 1 tablespoon agave syrup

For the Sandwiches

  • 6 buns
  • Romaine lettuce
  • Vegan blue cheese (homemade or store bought)

Instructions

  1. Make Sweet Quick Pickles: Thinly slice the English cucumber and place in a heatproof bowl. In a small saucepan over medium-high heat, combine water, organic cane sugar, and salt. Bring to a simmer, then reduce heat to low and stir until sugar dissolves. Remove from heat and let cool for a few minutes. Add white vinegar, stir, and pour over cucumbers. Let the cucumbers pickle while you prepare the tofu.
  2. Prep and Slice Tofu: Press the tofu to remove excess moisture, then slice the block into pieces about 1/2 to 1/4 inch thick. Cut those slices diagonally into triangles for better bite-sized pieces.
  3. Preheat Oven: Set oven to 425°F (220°C) and prepare a baking sheet by spraying it with non-stick spray.
  4. Prepare Breading Stations: In three medium mixing bowls, place the following ingredients: 1) non-dairy milk mixed with 1 tablespoon white vinegar whisked together, 2) all-purpose flour mixed with salt, 3) vegan panko breadcrumbs.
  5. Bread the Tofu: Working in batches, coat tofu pieces first in the flour mixture, shaking off excess. Then dunk into the milk mixture to fully moisten, followed by pressing into the panko crumbs until fully coated. Place coated tofu pieces on the prepared baking sheet.
  6. Bake Tofu: Bake for 15 minutes, then flip each piece and bake an additional 15 minutes until tofu is golden brown and crunchy.
  7. Make Garlic Buffalo Sauce: While the tofu bakes, melt 2 tablespoons of vegan butter in a medium saucepan over medium heat. Add chopped garlic and sauté for 2-3 minutes until fragrant but not browned. Stir in hot sauce, the remaining 4 tablespoons vegan butter, and agave syrup. Mix until butter melts, reduce heat to low, and simmer for 2-3 minutes. Remove from heat but keep warm on the stove.
  8. Coat Tofu in Buffalo Sauce: When the tofu finishes baking, add a few pieces at a time into the warm garlic buffalo sauce, tossing to coat evenly. Remove and place the sauced tofu back onto the baking sheet. Repeat until all tofu pieces are coated.
  9. Assemble Sandwiches: Spread extra buffalo sauce on the bottom halves of buns and vegan blue cheese on the top halves. Layer sauced tofu pieces on the bottom bun, top with sweet quick pickles and romaine lettuce. Close with the top bun and serve immediately.

Notes

  • Pressing tofu is essential to remove excess water for a crispy texture.
  • You can make your own vegan blue cheese or substitute with store-bought varieties.
  • For a milder sandwich, reduce the amount of hot sauce in the buffalo sauce.
  • Use gluten-free flour and panko to make this recipe gluten-free if needed.
  • Sweet quick pickles can be prepared ahead and stored in the fridge for up to a week.

Find it online: https://flavorspath.com/vegan-garlic-buffalo-tofu-sandwich-recipe/