Crispy Buffalo Tofu Sandwiches with Sweet Pickles
- Anthology of Crumbs
- Sep 27
- 1 min read
1
Searing the Beef
Substitutions: Honey can replace agave, or use gluten free breadcrumbs for a GF version.
Serving: Great with celery sticks and extra buffalo sauce for dipping.
Make-ahead: Pickles can be made a day ahead. Tofu is best fresh but can be reheated in the oven.
Wine pairing: Crisp pilsner or a cold sauvignon blanc balances the heat.
Leftovers: Store tofu separately and re-crisp in the oven before assembling.
2
Air Fryer Option
Preheat air fryer to 375°F (190°C).
Arrange breaded tofu triangles in a single layer in the basket (do not overcrowd).
Spray lightly with oil.
Cook 10 minutes, flip, then cook another 8–10 minutes until golden and crisp.
Toss in the garlic buffalo sauce just as the oven version calls for.
Notes for Best Results
Crispiness: Air fryer gives a crunchier finish with less oil.
Timing: Cooking time may vary slightly by air fryer model — start checking after 15 minutes.
Batch cooking: If making a full recipe, you may need to cook in 2–3 batches to avoid stacking pieces.
Notes
1
Thinly slice cucumber and place in a heatproof bowl. In a saucepan, heat water, sugar, and 1 tsp salt until sugar dissolves. Remove from heat, stir in vinegar, and pour over cucumbers. Set aside.
2
Press tofu well. Slice into ½ inch slabs, then cut diagonally into triangles. Preheat oven to 425°F.
3
Prepare three bowls: milk and vinegar whisked together, flour and 1 tsp salt, and panko. Dredge tofu through flour, milk mixture, then panko, pressing crumbs to coat. Place on greased baking sheet.
4
Bake for 15 minutes, flip, and bake another 15 minutes until crisp and golden.
5
While tofu bakes, melt 2 Tbsp vegan butter in a saucepan. Add garlic and cook 2 minutes. Stir in hot sauce, remaining butter, and agave. Simmer 2 minutes until smooth.
6
Toss tofu in buffalo sauce until well coated.
7
Build sandwiches: spread buffalo sauce on the bottom bun, blue cheese on the top bun, and layer tofu, pickles, and romaine. Serve right away.
Instructions
½ English cucumber (thinly sliced about 1½ cups)
¾ cup water
½ cup organic cane sugar
⅓ cup white vinegar
2 tsp salt
1 block extra firm tofu 15 oz (drained pressed)
1 cup non dairy milk (such as oat milk)
1 Tbsp white vinegar
¾ cup all purpose flour
1 tsp salt
1½ cups panko bread crumbs (vegan)
6 Tbsp vegan butter (divided)
4 garlic cloves (chopped)
1 bottle hot sauce 12 oz (such as Frank’s Buffalo)
1 Tbsp agave syrup
6 buns
romaine lettuce
vegan blue cheese (homemade or store bought)
Crispy Buffalo Tofu Sandwiches with Sweet Pickles
Anthology of Crumbs
The idea of buffalo sauce and tofu feels unlikely until you taste it. Crisp triangles of baked tofu soak up a garlicky hot sauce, layered into buns with quick sweet pickles and vegan blue cheese. It is messy and bold, softened only by the crunch of lettuce and the sweetness of the pickles. Perfect for a weekend gathering when hands and napkins are both required.
Servings :
4 to 6 sandwiches
Calories:
Prep Time
25 min
Cooking Time
30 min
Rest Time
0
Total Time
55 min
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