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Vegan Garlic Buffalo Tofu Sandwich Recipe

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★★★★★

4.6 from 72 reviews

This Vegan Garlic Buffalo Tofu Sandwich features crispy baked tofu coated in a spicy garlic buffalo sauce, paired with sweet quick pickles and creamy vegan blue cheese on a soft bun. It’s a flavorful and satisfying plant-based sandwich perfect for lunch or dinner.

Ingredients

Scale

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 (Franks recommended)
  • 1 tablespoon agave syrup

For The Sandwiches

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

Instructions

  1. Make the Sweet Quick Pickles: Thinly slice the cucumber and place in a heat-proof bowl. In a small saucepan, heat water, sugar, and salt on medium-high until simmering. Reduce heat to low and stir until sugar dissolves. Remove from heat, add vinegar, stir, and pour over cucumbers. Let sit to pickle while preparing the tofu.
  2. Prepare the Tofu: Press the tofu to remove excess moisture, then slice into 1/2 to 1/4 inch thick slices. Cut slices diagonally into triangles.
  3. Preheat Oven: Set oven to 425°F (220°C).
  4. Set Up Breading Stations: In three medium bowls, place: 1) non-dairy milk mixed with white vinegar; 2) flour with salt; 3) panko bread crumbs.
  5. Bread the Tofu: Coat tofu pieces first in the flour mixture, shaking off excess. Dip into the milk mixture ensuring full coverage, then press into panko crumbs fully coating each piece. Place coated tofu pieces on a baking sheet sprayed with non-stick spray. Repeat for all tofu.
  6. Bake the Tofu: Bake for 15 minutes, then flip each piece and bake another 15 minutes until brown and crunchy.
  7. Make the Garlic Buffalo Sauce: While tofu bakes, melt 2 tablespoons vegan butter in a medium saucepan over medium heat. Add chopped garlic and sauté 2-3 minutes until fragrant. Add hot sauce, remaining vegan butter, and agave syrup. Stir to combine and simmer on low heat for 2-3 minutes. Turn off heat but keep sauce warm on stove.
  8. Coat Tofu in Buffalo Sauce: When tofu is baked, toss a few pieces at a time in the garlic buffalo sauce until fully coated. Place coated tofu back on the baking sheet. Repeat until all tofu is coated.
  9. Assemble Sandwiches: Spread extra buffalo sauce on the bottom bun and vegan blue cheese on the top bun. Add a few pieces of coated tofu on the bottom bun, top with sweet quick pickles and romaine lettuce. Sandwich together and serve immediately.

Notes

  • If you need guidance on pressing tofu, refer to the TOFU COOKING GUIDE.
  • For homemade vegan blue cheese, see the referenced RECIPE.
  • This recipe yields 4 to 6 sandwiches depending on portion size.

Keywords: Vegan sandwich, buffalo tofu, garlic buffalo sauce, vegan blue cheese, quick pickles, baked tofu sandwich, plant-based sandwich

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