Tofuffalo Wings and Sweet Potato Fries

Happy Friday, all!

A couple weeks ago, Mike decided to be a genius and make Tofuffalo wings.  He took super-firm, pressed tofu, sliced ’em into chunks, breaded and fried them, and served them up with a ranch and buffalo sauce mix.  If heaven had a taste and texture, this would be it.

But then, we didn’t blog about it.  The reasons are vague – at best I can say it was because it was dark out and the photos didn’t fully convey their awesomeness.  Otherwise, I would have set aside everything and shared the recipe with you sooner than today.

This is the kind of meal you share with friends and family, the not-super-healthy-but-damn-tasty kind of food that isn’t too weird, even though there’s tofu involved.  For real!

And I have to make a comment on the ranch dressing.  I’ve made a zillion different vegan ranches in my day, some using cashews as the base, others mayo, and others soft ‘fu.  This time, we opted for the most authentic ranch experience possible – the seasoning powder stuff you add to mayo and milk.  I love me some home-spun vegan ranch dressings, but this is the way to go if you want something that tastes exactly like ranch.

So that’s the sauce – 1/4 cup plain non-dairy milk, 1/2 cup Vegenaise, and a couple teaspoons of a ranch flavor packet (not all of them are vegan, so read labels).  For the sake of convenience, we mix that with about 1/2 cup buffalo sauce.  It’ll be fairly salty and tangy, which is good because the tofuffalo wings don’t have a lot of flavor themselves.

For the sweet potato fries, you want to bring a bit pot of water to a boil.  Chop up a decent-sized sweet potato into fry shapes (we made ours fairly thick) and cook them in the boiling water for about 10 minutes.  Heat the oven to 350 F, spray a baking pan with cooking oil, and bake the boiled sweet potato fries for about 20 minutes.  Meanwhile, heat 3 inches of vegetable oil in a large pot to about 375 F.  When the sweet potatoes are done in the oven, fry them in a couple of batches (about 1 person’s portion per batch) for 3-4 minutes, until beautiful.

Keep in mind, too, that the smaller the batches are, the better the fries tend to turn out.  When they’re done frying, let them drain on paper towels.  Insert om nom here!

The tofu breading is a typical concoction – about a cup of flour, a tablespoon of cornstarch, a teaspoon of baking soda, and 1/3 to 1/2 cup of non-dairy milk.  It should be a thick breading, so start with less milk and add more as needed.  To give the breading a bit of flavor, we used a teaspoon of garlic salt, a teaspoon of paprika and a generous portion of black pepper.

Slice some extra-firm, pressed tofu into thick sticks – 1 very small block of tofu gave us 6 sticks.  Generously coat the tofu in the breading mixture and fry in the same hot oil used for the fries.  You can fry 6 tofu sticks at a time for about 4 minutes, until the breading is golden.

Beautiful, crispy heaven.  Toss the tofuffalo sticks with the ranch-buffalo sauce, serve with fries and greenery, and enjoy!’

See you folks on the weekend. 🙂

  • foodfeud

    I can't believe you made those fries! They look fantastic! I've only had buffalo tempeh once, I think, for the Superbowl, haha. Pretty awesome stuff. Way too easy to eat a lot of.

  • Nikki

    Yum! Everything looks great! I recently made some buffalo soy curls and they were awesome except we didn't have any ranch. Sweet potato fries are a favorite of mine. Like Maude said, I would easily eat the entire batch 🙂

  • Kittee Bee Berns

    This all looks amazing, but you have blown me away with your parboil, bake and fry sweet potato method. Wow, I have to give this a shot. My SP fries are OK, but not awesome.


  • Dawn

    OH. MY. JEALOUS!! These both look amazing.

    I have yet to actually deep fry anything. I feel like I need some pointers there. And I feel like I shouldn't even ask!


  • realitaliandish

    This is a great recipe i test it real soon.
    I read in your "about me" you live in Canada.
    I was in Canada last month in Holliday. I was in Kamloops ( my uncle's wife live here) and Calgary.
    I think Canada is The best country If I could I would come tomorrow to live them.
    You have a best blog.
    See you to next post.
    Bye from Italy

  • Mandee

    This looks like such a tasty plate of food! And I like making ranch dressing even though I have no idea what the non-vegan stuff tastes like 🙂

  • Cadry

    Oh, that looks fantastic and totally decadent! Love it!

  • Get Skinny, Go Vegan.

    Think you will be winning over vegans everywhere with this one!! People just don't understand that when you bread something & fry it, that it doesn't have to be dead cow or pig or chicken to taste good!! That you are tasting the breading & that frying & the spices!!!!
    Okay, so the oil is a bit much for me, but it LOOKS fab & my hubby would be begging.

  • Allysia

    I can't take credit for the fry-making, but yeah, they're hella beautiful (and delicious). I don't think I've ever had buffalo-style tempeh before, but you're right, it is conducive to eating way too much of!

  • Allysia

    I need to get my hands on some soy curls! I remember in Portland when everyone bought big bags of them, ha ha.

  • Allysia

    I've never made awesome non-fried sweet potato fries, but I'm convinced it's possible somehow. And thanks! 🙂

  • Allysia

    Deep frying intimidated me too! It still kind of does, Mike usually does all the work, ha ha. 🙂 But it's easy and you can re-use the oil. It's all about having it at the right temperature, and having a slotted spoon!

  • Allysia

    I've never been to Kamloops, but I've been to other places in BC and it's beautiful! And Calgary's a good time, too. Thanks. 🙂

  • Allysia

    I know, it's been so long for me – but those seasoning packets, DAMN does it taste just how I remember!

  • Allysia

    Decadence is mandatory in my life sometimes. 🙂

  • Allysia

    Yeah, anything deep-fried should be a special occasion, ha ha. 🙂 But I feel better about it knowing that it's homemade! And it's true about the dead animal thing, you can fry pretty much anything and make it awesome!

  • xvavaveganx

    OMG how amazing!! Those fries look absolutely perfect! That's the texture I'm looking for when I make sweet potato fries and can never achieve it. I guess frying is the answer! The tofu looks amazing too and I love the name 😉 This looks like a restaurant plate for sure!

  • Mel

    Yum, I love the look of this and must try it! I made buffalo tofu wings recently which were pretty good but yours look so much better. Must be the frying, that always makes a meal special.

  • Maggie Muggins

    Brillant! I have never seen such an amazing sweet potato fries process Mine never look that tasty. That whole meal looks perfect!

  • Jolene – EverydayFoodie

    OMG – I want to fry something!!! Does the oil splash all over, or does it stay in the pot nicely?

    I absolutely LOVE fried tofu, but have never had anything like that before 🙂

  • Laura

    Woah, those wings look brilliant.

  • Allysia

    Yup. Baked fries are good, but they aren't zomgood. At least not the ones I've made!

  • Allysia

    It's pretty hard to beat fried food, ha ha. 🙂