Introduction

This Vegan Garlic Buffalo Tofu Sandwich packs bold flavors and a satisfying crunch in every bite. Featuring crispy tofu coated in a tangy garlic buffalo sauce, balanced with sweet quick pickles and creamy vegan blue cheese, it’s a perfect plant-based meal for lunch or dinner.

A close-up view of a sandwich held by a woman's hand, showing two crispy orange breaded chicken strips as the main filling. Below the chicken strips is a layer of bright orange sauce, while on top there are fresh green cucumber slices and some creamy white sauce. The sandwich is made with a light golden-brown bun that is soft and slightly textured, with a bite taken from the side revealing its fluffy inside. The sandwich is held over a white plate with a second sandwich blurred in the background, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 panko bread crumbs (vegan)
6 tablespoons vegan butter, divided
4 cloves garlic, chopped
1 bottle (12 oz) hot sauce (such as Franks)
1 tablespoon agave syrup
For the Sandwiches
6 buns
Romaine lettuce
Vegan blue cheese, homemade or store bought

Instructions

Step 1: Make the sweet quick pickles by thinly slicing the cucumber and placing it in a heatproof bowl. In a small saucepan, heat water, sugar, and salt over medium-high heat until it simmers. Reduce to low and stir until sugar dissolves. Remove from heat, stir in vinegar, and pour over the cucumbers. Let them sit while you prepare the tofu.
Step 2: Press the tofu to remove excess water, then slice into 1/4 to 1/2 inch thick pieces and cut those diagonally into triangles. Preheat oven to 425°F (218°C).
Step 3: Set up three bowls: one with non-dairy milk mixed with vinegar, one with flour and salt whisked together, and one with panko bread crumbs.
Step 4: Coat each tofu piece first in flour, shaking off excess, then dip in the milk mixture, and finally press into panko crumbs to coat fully. Place coated tofu pieces on a baking sheet sprayed with non-stick spray.
Step 5: Bake tofu for 15 minutes, flip each piece, and bake for another 15 minutes until golden and crispy.
Step 6: While tofu bakes, make the garlic buffalo sauce by melting 2 tablespoons vegan butter in a saucepan over medium heat. Add garlic and sauté for 2-3 minutes until fragrant. Stir in hot sauce, remaining vegan butter, and agave syrup. Simmer over low heat for 2-3 minutes, then remove from heat.
Step 7: Toss the baked tofu in the garlic buffalo sauce in batches, coating evenly. Return coated tofu to the baking sheet.
Step 8: Assemble sandwiches by spreading extra buffalo sauce on the bottom bun and vegan blue cheese on the top bun. Add several tofu pieces, sweet quick pickles, and romaine lettuce to the bottom bun, then sandwich together and serve.

Tips & Variations

Press tofu well to ensure it crisps up nicely in the oven.
Use homemade vegan blue cheese for a tangier, fresher flavor or buy a good quality store-bought version for convenience.
Adjust the amount of hot sauce in the buffalo sauce to match your preferred spice level.
Try swapping romaine for butter lettuce for a softer bite.
For extra crispiness, broil the tofu for 1-2 minutes after tossing in sauce, watching carefully to avoid burning.

Storage

Store leftover tofu and pickles separately in airtight containers in the refrigerator for up to 4 days. To reheat tofu, warm in an oven or toaster oven at 350°F (175°C) for 5-7 minutes to regain crispness. Avoid microwaving if possible to keep the coating crunchy. Assemble sandwiches fresh before serving for best texture.

How to Serve

Two sandwiches are shown on a white plate with a textured pattern, placed on a white marbled surface. Each sandwich has three visible layers: the top layer is a soft, golden brown bun with a slightly shiny and textured surface; under it sits a layer of creamy white sauce spread unevenly; below that, fresh green lettuce and thin, dark green cucumber slices add crunch; the main filling is a thick, crispy orange fried patty with some black specks, slightly oozing sauce at the edges. The bottom layer is a soft, pale beige bun that looks fluffy. The sandwiches appear fresh and well-stacked, with one slightly behind the other. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I press tofu properly?

Wrapping tofu in a clean towel and placing a heavy weight on top for 15-30 minutes helps remove excess water. This step allows tofu to absorb coatings better and become crispier when cooked.

Can I make this sandwich gluten-free?

Yes, use gluten-free flour and gluten-free bread crumbs, and check your hot sauce is gluten-free. Also, select gluten-free buns or lettuce wraps for the sandwich.