Over the past few months I’ve picked up a lot more packs of tofu to store in the fridge since it tends to have a longer shelf life compared to fresh poultry or fish. Plus, it’s a pretty nutritious plant-based source of protein that takes on any flavor you add to it – so it’s versatile! 

One of my favorite ways to use it up? Making this crispy baked buffalo tofu bites as part of my meal prep. So good with roasted veggies, in pasta (hi mac + cheese!) , or on top of a salad! 

I used these chickpea crumbs as the breading since it was what was in my pantry (love that they add extra protein + fiber from the chickpeas), but feel free to sub in panko or regular breadcrumbs (I’ve tried both and they all work!) 

The hardest part about prepping tofu is making sure you drain it well beforehand – that’s how the tofu stays crispy and not soggy. The best way to do this is to wrap it in a towel, place it on a plate, and put heavy objects over it (think books, a cast iron skillet, etc.). Drain for 20 mins or so and you can start any recipe that calls for tofu with it. 

Crispy Baked Buffalo Bites

Ingredients

• 1 lb extra firm tofu 
• 1/4 cup cornstarch
• 1/4 cup milk of choice (I used almond)
• 1 cup breadcrumbs (any – I used these chickpea crumbs for a fiber + protein boost but any breadcrumbs will work – panko, whole-wheat, or regular!)
• 2 tbsp avocado oil  (olive oil also works)
• 1 tsp paprika
• 1/2 tsp salt
• freshly cracked black pepper
• 3/4 cup buffalo sauce of choice (to serve)

Instructions:

1. Preheat oven to 425F.
2. Prep the tofu by pressing out the extra water. Wrap in a lint-free towel or paper towel and place some weights (books or a cast iron skillet both work great!) over the wrapped tofu on top of a plate or baking sheet. Let tofu drain /absorb water for about 20-30 minutes.
3. Slice your tofu into slabs, then cut again into bite sized pieces of choice (I cut into squares like photo above).
4. Place the cornstarch in one bowl, the plant milk in a separate second bowl, and mix together the bread crumb + oil + paprika + salt + black pepper in a third bowl. Pour some of the bread crumb mixture onto a plate.
5. Dip each tofu piece into the cornstarch, followed by the milk, then roll in the breadcrumbs on the plate. 
6. Place the tofu onto the prepared baking sheet and repeat with the remaining pieces. Use one hand for the starch and bread crumbs and your other for the milk to keep breading from clumping on your fingers. Use more of the breadcrumb mixture to the plate as needed.
7. Bake the prepared tofu at 425 ºF for 25 minutes, flip, then bake an additional 10-15 minutes until the tofu bites are crispy. 
8. Put the cooked tofu in a large mixing bowl and toss with the buffalo sauce – toss to coat evenly. 
9. Serve immediately.