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Vegan Buffalo Tofu Made Easy

I am obsessed with this super easy, 45 minute tofu recipe that uses only 4 ingredients.

I was always a fan of the microwavable frozen vegan foods because they were easy and delicious. As I have gotten older, I realized it is much healthier (and cheaper) to whip something up yourself.

What you’ll need:

1 block of tofu (honestly I have never met a brand of tofu I didn’t like, but I always make sure I get “Extra Firm” because I like the texture better

1 bottle of Follow your Heart vegan ranch

1 block of Violife Just Like Feta ‘cheese’

1 bottle of Frank’s RedHot Buffalo Wings sauce


  1. Preheat the oven to 350.

  2. Dry out the Tofu (to cultured vegan chefs, you may already know how to do this or even have a tofu press). I simply cut the block of tofu into three long slices and let dry out between two paper towels on the counter. I even put a jar or bottle on top to help get the moisture out faster if I’m in a hurry.

  3. Dice the tofu into bite sized squares.

  4. Arrange tofu lying flat on a cookie baking sheet (optional use of parchment paper or foil to prevent sticking).

  5. Bake for 20-25 minutes. For the best texture, I would recommend turning over the cubes halfway through baking. (Again, I like extra firm tofu, not silky or soft tofu).

  6. Remove from oven and let cool.

  7. Toss the tofu in buffalo sauce! I have found it way easier to throw the tofu into a giant Ziplock bag, drop a few tablespoons of buffalo sauce, and shake it up. Before I discovered this method, I would use a mixing bowl and ladle to coat each square red.

  8. Pour a few tablespoons of vegan ranch on your plate. To make it look prettier, I would use a spoon to spread it around like a moat.

  9. Add tofu to plate on top of vegan ranch. Some people like to follow the ‘serving size’ on the label for tofu, however I tend to eat about 1/4 of the block at a time.

  10. Crumble a tablespoon of vegan feta on top of the tofu.

  11. Enjoy! 🙂

For storage or meal prep purposes, I would recommend containing the tofu separate in the fridge and added the ranch and feta when you’re ready to indulge again.

I have been using this basic recipe for years now because of how simple and fast it is! I have experimented making my own ranch and buffalo sauces before, but it is more convenient to buy them pre-made.

Any time I looked on Pinterest for vegan recipes, they seem to have a book of ingredients that you would need, like fifteen plus. I am a very busy woman, like most of you reading this, so I would much rather have something that requires less than 5 ingredients.

If you try it out and let me know what you think! Also, if you have any vegan recipe ideas, please feel free to share with the HITC Orlando community.

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