500g Evergreen’s Hard Tofu
1/4 cup Evergreen’s soy milk
6 tbsp cornstarch starch
Breadcrumb mixture
1 cup bread crumbs
2 tbsp olive oil
1/2 tsp paprika
1/2 tsp salt
freshly ground black pepper
1 tbsp fresh minced parsley
Buffalo sauce mixture
6 tbsp red cayenne pepper hot sauce, ideally Franks RedHot
3 tbsp vegan butter
1/8 tsp garlic
1/8 tsp salt
Serve with fresh celery
Step 1
Set your oven to 425 ºF and lightly grease a baking sheet.
Step 2
Slice tofu into 6 slabs, wrap in a towel, and press with weights for 20-30 minutes. Then, cut into 18 'wings.'
Step 3
In three bowls, place cornstarch in one, plant milk in another, and mix breadcrumbs in the third. Pour some breadcrumb mixture onto a plate.
Step 4
Dip each 'wing' in starch, then milk, and roll in breadcrumbs on the plate. Place on the baking sheet. Repeat for all 'wings.'
Step 5
Bake at 425 ºF for 25 minutes, flip, then bake for an additional 10-15 minutes until crispy.
Step 6
Melt vegan butter, stir in hot sauce, granulated garlic, and salt.
Step 7
Toss baked 'wings' in buffalo sauce, ensuring they're well coated. Serve immediately.
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