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Buffalo Tofu Sandwich Recipe (with Video)

Shellfish-free, Mushroom-free, Dairy-free

Discover our Buffalo Tofu Sandwich Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 40min | Cook 20min


Buffalo Tofu
- 1 block Extra firm tofu, drained and pressed
- 1 Tbs Paprika
- 1 Tbs Garlic salt
- 1 Tbs Onion powder
- 1 tsp Black pepper
- 1 cup Panko breadcrumbs
- 0.5 cup Tapioca starch, (or cornstarch)
- 0.5 cup soy milk
- 0.75 cup Vegetable oil
- 0.5 cup buffalo sauce
- 0.5 Lemon
- 2 Tbs Vegan butter
- Brioche bun
- green cabbage
- 0.5 Cucumber, sliced
- 1 tsp vegan ranch
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1. Take the tofu out of the container and drain the liquid. Lay the tofu on a lint-free towel or paper towel and place a paper towel on top with a heavy object such as a pan or book. Set the tofu aside to press for 30 minutes to an hour. This step can be completed several hours before cooking to save time.
2. Once the tofu is completely dry with no liquid remaining, it is time to cut the tofu into 8 triangles. Start by cutting through the center of the tofu lengthwise creating two blocks. Grab one block and cut it diagonally starting at the top left corner. Repeat this step but with the top right corner. You should have 4 triangle-shaped tofu pieces. Repeat this step with the other block.
3. Add the tapioca starch, panko breadcrumbs, and plant-based milk in three separate bowls. Mix the paprika, garlic salt, onion powder, and black pepper in the bowl with the panko breadcrumbs. Grab one piece of tofu and coat all sides with the tapioca starch. Next, dip the tofu in the bowl of plant-based milk making sure it coats all sides. Finally, coat all sides of the tofu with the panko breadcrumb mixture. Repeat this process until all tofu pieces have been breaded.
4. In a non-stick pan, heat up the vegetable oil for a few minutes. You can test if the oil is ready by sticking a chopstick in the oil. If tiny bubbles form around the chopstick, it is ready. Add the tofu into the pan and fry for 3 minutes on one side. Flip to the other side and fry for an additional 3 minutes. To make the tofu extra crispy, bake in the oven at 350 degrees for 10 minutes.
5. In a small bowl, combine the buffalo sauce and butter. Microwave for about 2 minutes. Add the juice of half a lemon and mix well.
6. In a large bowl, combine the tofu and the buffalo sauce until evenly coated. The tofu is ready to be assembled. Toast the brioche buns, slice the cucumbers, and peel and wash however many green cabbage leaves you desire. Add one green cabbage leaf on the heel of the bun, topped with two tofu pieces and a few cucumber slices. Spread the vegan ranch on the inside of the crown of the bun and set the buns in place. The burger is ready to eat and best served immediately.

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