Baked Tofu Sticks

These vegan baked tofu sticks are the perfect comfort food! They’re crispy, spicy, and super easy to make! We like them best with homemade vegan ranch sauce. 

If you’re a fan of hot wings, you will love these spicy tofu sticks! They’re covered in Frank’s Red Hot Buffalo sauce and thanks to panko breadcrumbs they’re incredibly crispy.

And the best thing is that they’re baked and not fried. So they have less calories and are also super easy to make! 

This recipe is actually a spin-off of my cauliflower buffalo wings that are super popular on the blog. I love using cauliflower for vegan wings but tofu is also a super delicious option! 

What You Need For the Tofu Fingers: 

• very firm tofu 
• all-purpose flour 
• unsweetened plant-based milk (almond or soy)
• garlic powder
• paprika powder
• panko breadcrumbs
• salt and pepper
• olive oil
• Frank’s Red Hot Buffalo Wings sauce
• vegan mayonnaise
• dried or fresh dill and parsley

As always, you can find the full ingredient list and the recipe instructions in a separate, printable recipe box at the end of this post.

How To Make The Tofu Sticks:

The recipe takes some time in the oven, but the preparation is super easy! 

1. STEP: Drain the tofu and pat it dry with a paper towel. Cut it into sticks. 

2. STEP: In a large bowl, combine the all-purpose flour, the plant-based milk, the water, the garlic power, the paprika powder, the salt, and the black pepper. Stir until well combined.

3. STEP: Dip the tofu sticks into the batter, so they’re completely coated.

4. STEP: Then roll them in the panko breadcrumbs.

5. STEP: Line a baking sheet with parchment paper and lay the tofu fingers on the baking sheet. Don’t put them on top of each other. Bake for 25 minutes at 350 °F.

6. STEP: Combine Frank’s Red Hot Buffalo Wings sauce with a tablespoon of olive oil and pour it over the baked tofu fingers. Evenly coat them from all sides by carefully stirring them a few times.

7. STEP: Put the coated sticks back on a baking sheet lined with parchment paper. Bake again for 20 minutes at 350 °F.

8. STEP: For the vegan ranch dip, combine the vegan mayonnaise with fresh or dried dill and parsley and stir until well combined. Serve the freshly baked vegan tofu sticks with the vegan ranch and enjoy! Also sprinkle some chopped green onions and freshly chopped parsley on top if you want.

Recipe Notes: 

• Make sure to use very firm tofu for this recipe. It won’t work well with soft tofu. 
• Don’t omit the panko breadcrumbs. They’re essentiell to this recipe and without them the tofu fingers won’t get as crispy. You can usually find them next to the traditional bread crumbs in most supermarket. Sometimes they’re in the Asian food aisle. 
• If you don’t like spicy food, this recipe is not for you! But you could replace the Frank’s Red Hot Buffalo Wing sauce with BBQ sauce if you want. This way they’re a lot less spicy!

Other Recipes You Might Like: 

• Cauliflower Buffalo Hot Wings with Vegan Ranch 
• Tofu Tacos
• Cauliflower Hot Wings with BBQ Sauce 
• Broccoli Wings 
• Vegan Cauliflower Tacos 
• Vegan Chicken Fingers

I LOVE TO HEAR FROM YOU GUYS!

I hope you like these crispy baked tofu fingers as much as we do around here.

If you give them a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

Sina

Baked Tofu Sticks

These vegan baked tofu sticks are the perfect comfort food! They're crispy, spicy, and super easy to make! We like them best with homemade vegan ranch sauce. 

4.96 from 23 votes

Print Pin Rate

Course: Appetizer, Entrées

Cuisine: American

Prep Time: 15 mins

Cook Time: 45 mins

Servings: 4 people

Calories: 449kcal

Author: Sina

Ingredients

For the Baked Tofu Sticks:

• ▢ 21 oz very firm tofu
• ▢ 3/4 cup all-purpose flour
• ▢ 3/4 cup unsweetened almond or soy milk
• ▢ 1/4 cup water
• ▢ 2 teaspoons garlic powder
• ▢ 2 teaspoons paprika powder
• ▢ 1 cup panko bread crumbs
• ▢ 1 cup Frank's Red Hot Buffalo Wings sauce
• ▢ 1 tablespoon olive oil

For the Vegan Ranch Dip:

• ▢ 1/2 cup vegan mayonnaise
• ▢ 1 teaspoon dried or freshly chopped dill
• ▢ 1 teaspoon dried or freshly chopped parsley
• ▢ black pepper, to taste

Instructions

• Drain the tofu and pat it dry with a paper towel. Cut it into sticks. 
• In a large bowl, combine the all-purpose flour, the plant-based milk, the water, the garlic power, the paprika powder, the salt, and the black pepper. Stir until well combined.
• Dip the tofu sticks into the batter, so they’re completely coated.
• Then roll them in the panko breadcrumbs.
• Line a baking sheet with parchment paper and lay the tofu fingers on the baking sheet. Don’t put them on top of each other. Bake for 25 minutes at 350 °F.
• Combine Frank’s Red Hot Buffalo Wings sauce with a tablespoon of olive oil and pour it over the baked tofu fingers. Evenly coat them from all sides by carefully stirring them a few times.
• Put the coated sticks back on a baking sheet lined with parchment paper. Bake again for 20 minutes at 350 °F.
• For the vegan ranch dip, combine the vegan mayonnaise with fresh or dried dill and parsley and stir until well combined. Serve the freshly baked vegan tofu sticks with the vegan ranch and enjoy! Also sprinkle some chopped green onions and freshly chopped parsley on top if you want.

   

Notes

• Make sure to use very firm tofu for this recipe. It won't work well with soft tofu. 
• Don't omit the panko breadcrumbs. They're essentiell to this recipe and without them the tofu fingers won't get as crispy. You can usually find them next to the traditional bread crumbs in most supermarket. Sometimes they're in the Asian food aisle. 
• If you don’t like spicy food, this recipe is not for you! But you could replace the Frank's Red Hot Buffalo Wing sauce with BBQ sauce if you want. This way they’re a lot less spicy!

Nutrition

Calories: 449kcal | Carbohydrates: 35g | Protein: 16g | Fat: 26g | Saturated Fat: 3g | Sodium: 2266mg | Potassium: 302mg | Fiber: 2g | Sugar: 3g | Calcium: 133mg | Iron: 3.7mg

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