Buffalo Tofu Wings are the perfect appetizer for unexpected guests or a pop-up happy hour. And with 5 ingredients and 30 minutes cook time, you can quickly prepare a delicious snack and get back to the fun.
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How did the original Buffalo Sauce get its name? According to time.com, “The Buffalo wing was invented in 1964, which makes it younger than Demi Moore, Johnny Depp — and even Barack Obama. But how did the spicy snack come about? And why is it served with celery?
There are at least two different versions of the Buffalo wing’s origin, although they contain the same basic facts. The first plate of wings was served in 1964 at a family-owned establishment in Buffalo called the Anchor Bar. The wings were the brainchild of Teressa Bellissimo, who covered them in her own special sauce and served them with a side of blue cheese and celery because that’s what she had available. Except for the occasional naysayer who claims to be the true inventor, these facts are reasonably undisputed. The rest of the story is anybody’s guess.”
And speaking of soy, volume for volume, soy contains more protein than beef, more calcium than milk, more lecithin than eggs, and more iron than beef.
So let the healthy, yummy, tofu wing eating happiness begin!
Buffalo Tofu Wings
- 1 package pressed extra firm tofu, cut into strips
- 1/4 cup cornstarch
- 1/4 cup unsweetened almond milk (not vanilla flavored)
- 1 cup ground oats (I use a coffee bean grinder to grind oats)
- Press extra-firm tofu for 20-30 minutes before starting this recipe.
- Preheat oven to 450 degrees F and prep baking sheet with parchment paper.
- Set up a bowl of the 1/4 cup corn starch, a bowl of 1/4 cup milk, and a plate with 1 cup ground oats. Dip and fully coat the pressed tofu in the corn starch, then the almond milk, then the ground oats.
- Bake for 30 minutes.
- Remove from oven and coat with your favorite buffalo sauce (& melted vegan butter if desired). Dip it in vegan ranch or bleu cheese and enjoy!