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Crispy Baked Buffalo Tofu Wings

Crispy Baked Buffalo Tofu Wings

1 lb extra firm or super firm tofu
6 tbsp cornstarch, arrowroot, or tapioca starch
1/4 cup plant milk
1 cup panko style bread crumbs
2 tbsp olive oil
1/2 tsp paprika
1/2 tsp salt
freshly ground black pepper
1 tbsp fresh minced parsley

  • Preheat the oven to 425 ºF and lightly grease a large rimmed baking sheet.
  • If using extra-firm tofu press out the extra water: Slice your tofu into 6 width-wise slabs and wrap in a lint-free towel or paper towel. Place some weights over the wrapped tofu, like a heavy cast iron skillet or books atop a baking sheet. Let drain for about 20-30 minutes before continuing.
  • Cut your tofu into 18 'wings' or ~1/2" sticks. Cut the block of tofu into 6 slices width-wise if you haven't already for pressing, then slice each of those slabs into 3 slices lengthwise.

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