Save The first time I made buffalo tofu, my skeptical roommate took one bite and immediately asked for the recipe. Now it's the meal I make when I need something that feels indulgent but comes together in under 30 minutes.
Last winter during a snowed-in weekend, my partner and I made this three nights in a row because we couldn't stop craving that perfect crunch against the cool romaine. Now it's our go-to comfort food.
Ingredients
- Firm or extra-firm tofu (16 oz): Pressing it thoroughly is non-negotiable for that crispy exterior that holds up against the sauce
- Cornstarch (2 tbsp): Creates the lightest, crunchiest coating I've found—don't skip this or substitute with flour
- Soy sauce (1 tbsp): Adds a subtle savory depth that balances the heat
- Avocado oil (1 tbsp): High smoke point means your tofu actually crisps instead of steaming
- Paprika (1 tsp) and garlic powder (½ tsp): The spice blend that makes people wonder what your secret ingredient is
- Butter (3 tbsp): Use the real thing here—vegan butter works but the flavor isn't quite the same
- Buffalo-style hot sauce (¼ cup): Franks is classic but try different brands to find your preferred heat level
- Romaine lettuce (8 cups chopped): Sturdy enough to hold up under warm toppings without wilting immediately
- Croutons (1 cup): Homemade are best but store-bought work in a pinch
- Caesar dressing (½ cup): Creamy enough to tame the heat while complementing the flavors
- Freshly grated Parmesan (¼ cup optional): The salty finish that ties everything together
Instructions
- Press your tofu like you mean it:
- Wrap the block in paper towels and weigh it down with something heavy for at least 15 minutes. I usually use a cast iron skillet with canned tomatoes on top.
- Cut and coat the cubes:
- Slice the pressed tofu into even 1-inch pieces, then toss gently with cornstarch, soy sauce, oil, and spices until each piece is dusted. The mixture should look slightly pasty—that's how you know it'll crisp up beautifully.
- Sear until golden:
- Heat your skillet over medium-high and arrange tofu in a single layer. Let it cook undisturbed for 5-7 minutes before turning. You want deep golden-brown color on multiple sides.
- Whisk the sauce:
- While tofu crisps, melt butter in a small pan and stir in hot sauce until smooth. The smell will hit you and make your mouth water—that's when you know it's ready.
- Coat carefully:
- Add the crispy tofu directly to the saucepan and fold gently to coat each piece. Work quickly but gently to preserve all that crunch you just created.
- Assemble the salads:
- Toss romaine and croutons with just enough dressing to coat lightly. You can always add more, but overdressed salad gets sad fast.
- Plate and serve immediately:
- Pile salad onto plates, top with saucy tofu, and finish with Parmesan. The contrast between hot spicy tofu and cold crisp salad is best enjoyed straight away.
Save My friend originally hated tofu until I made her this version. Now she requests it every time she visits, which is pretty much the highest compliment a recipe can get.
Making It Vegan
I've made this countless times for vegan friends using plant-based butter and dairy-free Caesar, and honestly, it's just as satisfying. The buffalo sauce carries most of the flavor anyway, so no one misses the traditional ingredients.
Salad Base Swaps
When I'm feeling fancy, I'll use half romaine and half baby kale for extra nutrients and texture. The sturdy greens hold up beautifully against the warm spiced tofu without turning to mush.
Perfecting The Crunch
The secret restaurant-quality texture comes from pressing the tofu longer than you think necessary and getting your pan properly hot before adding any oil. I learned this the hard way after years of slightly rubbery results.
- Don't move the tofu around in the pan—let it develop a crust
- A cast iron skillet gives the best browning but non-stick works perfectly too
- If your coating isn't sticking, the tofu wasn't pressed enough or is still too wet
Save This recipe has saved me on countless busy weeknights when I wanted something that felt special but didn't require hours in the kitchen.
Common Questions
- → How do I get the tofu really crispy?
Press your tofu for 15-30 minutes to remove excess moisture, then coat evenly in cornstarch before cooking. Cook over medium-high heat in a single layer, turning after 5-7 minutes when golden brown. Don't overcrowd the pan—cook in batches if needed.
- → Can I make this vegan?
Absolutely. Use vegan butter for the buffalo sauce, choose a vegan Caesar dressing (or make your own with cashews), and either omit the Parmesan or use a dairy-free alternative nutritional yeast.
- → What can I substitute for the buffalo sauce?
Try sriracha mixed with melted butter, gochujang glaze, or your favorite hot sauce. For a milder version, use barbecue sauce or a honey-sriracha blend instead.
- → How long does this keep for meal prep?
Store components separately in airtight containers for up to 3 days. Keep the tofu and salad in different containers. Reheat tofu in an air fryer at 375°F for 5 minutes or skillet to restore crispiness—don't microwave as it'll get soggy.
- → What other proteins work well with this combination?
Chicken breast cutlets, tempeh cubes, or roasted chickpeas all pair beautifully with buffalo sauce and Caesar. Cook chicken similarly to the tofu, or roast chickpeas until crunchy before tossing in sauce.
- → Can I use different greens?
Yes! Kale holds up well to the warm tofu, spinach adds a lighter touch, or use a spring mix for variety. Just adjust your dressing amount based on the greens' density.