So, after ordering the wrap one too many times, I set out to create a weeknight dinner inspired by the original. Here, crispy panko-coated tofu tenders bake alongside honey-glazed brussels sprouts. Out of the oven, the tenders are slathered in buttery buffalo sauce, and the brussels sprouts are tossed with blue cheese.
The Best Tofu for Tenders
These tofu tenders are crispy on the outside and moist on the inside. The key to crispier tofu is to use extra-firm tofu. If you use a softer variety, the tofu might end up soggy because of the extra moisture. I recommend pressing the tofu before cooking to draw out excess moisture. I typically place the block of tofu on a cutting board with a paper towel or kitchen towel on top of it. Then, I’ll place a heavy cutting board (or a sheet pan with a heavy item) on top of the towel for about 20 to 25 minutes.
How to Make Crispy Baked Tofu
For these tenders, I was really looking for a crispy, crunchy outer coating. Here are a few essential tips:
Press the tofu to remove excess moisture beforehand, like mentioned above.Coat the tenders in cornstarch: Cornstarch helps form a defined, crispy crust for these tenders, locking in moisture on the inside. Finish with a panko coating: I love the texture of panko breadcrumbs! They are super crispy and adhere well to the tofu.
How to Make Buffalo Sauce
The buffalo sauce for these tenders could not be easier! Melt butter in a small saucepan, then add hot sauce until simmering. Remove from the heat, let cool slightly, then toss with the tenders. I recommend using Frank’s Hot Sauce for its delicious balance of spicy and tangy flavors. But if you have another brand you like, feel free to try it out!
Mix and Match Veggies
Though brussels sprouts and blue cheese are a classic combination, this dish has so many great veggie options! For example, you could try roasting cubed butternut squash, sliced fennel, or matchstick-shaped carrots.
How to Serve
You could absolutely serve this dish on its own or, dress it up a bit:
Serve the buffalo tofu with a homemade or store-bought ranch dressing. Enjoy this meal with sweet potato fries or a crisp fennel salad.
More Tofu-tastic Recipes!
Pressure Cooker Saag Tofu Easy Crispy Tofu Vegan Tofu Scramble Burrito Bowl Spicy Tofu Stir-fry Spinach Tofu Scramble
1 (14 ounce) package extra-firm tofu, drained and patted dry 1/4 teaspoon baking powder 1 cup cornstarch 1 cup milk 1 teaspoon soy sauce 2 tablespoons Frank’s hot sauce 1 cup panko-style breadcrumbs 1 teaspoon kosher salt 2 teaspoons garlic powder 1 teaspoon smoked paprika 1 tablespoon extra-virgin olive oil, plus more for drizzling
For the blue cheese brussels sprouts
2 cups brussels sprouts, trimmed and cut in half lengthwise 1 1/2 teaspoons extra-virgin olive oil 1 tablespoon honey 1/4 teaspoon kosher salt 1/4 teaspoon black pepper
For the buffalo sauce
4 tablespoons unsalted butter 1/2 cup Frank’s hot sauce
For serving
1/2 cups blue cheese, crumbled into small pieces Ranch dressing (homemade or store-bought), for dipping
Allow the tofu to drain any excess moisture for 20 to 25 minutes. Make sure the tofu tenders are not touching each other. While the tofu bakes, combine the brussels sprouts, olive oil, honey, salt, and black pepper in a medium bowl. Arrange brussels sprouts in an even layer on the other half of the pan. Bake for another 20 minutes, flipping the brussels sprouts halfway through. After 20 minutes, brussels sprouts should be cooked through with a golden-brown color, and tofu should be crispy on both sides. Serve immediately, as the sauced tenders will lose crispiness after cooling down. Both tenders and brussels sprouts can be reheated in a 350°F oven for 5 to 10 minutes until warmed through. Did you love the recipe? Leave us stars below!
