Crispy Air Fried Buffalo Tofu Tacos
Hello & Happy Tuesday!
If there is one thing we can agree on, Taco Tuesday is a must! Also, we need more advocates for a Taco Sunday, Monday, Wednesday, Thursday and Friday lol. All jokes aside, we’ve been making our way through many of the taco staples and I just knew.. we had to do some fab Buffalo Tofu Tacos!
I know what you’re thinking, tofu? Many miss the mark when it comes to perfecting tofu. I totally get it and tofu can be a hit or a miss, but I’m telling you these tacos.. are a hit!
So why air fry?
Air frying is faster, mess fry, and gives you similar results to frying sans oil! What’s not to love? Even as someone who gravitates towards traditional cooking methods, I love the air fryer!
What’s different about these tofu tacos?
Everything!
The freezing method enables the tofu to take on a chewy like texture. The coating ensures that the flavor and texture stays on, and the double frying makes for the perfect crispness even with the sauce.
All in all, what’s fab about this recipe? Everything! These tacos are quick, easy, affordable, require freezing time, but it makes a huge difference! They are crispy not soggy, oil free, gluten free, they pack flavor, pack heat, are perfect for any season, and you can throw the tofu on tacos, a salad, and more!
If you love all things buffalo or tofu, you have to try these new Crispy Air Fried Buffalo Tofu Tacos!
Why this recipe is great:
Quick
Easy
Oil free
Gluten Free
Affordable
Tofu has texture
Tofu doesn’t get soggy
Packs flavor
Crispy Air Fried Buffalo Tacos
- Total Time: 0 hours
- Yield: 6 Tacos 1x
Ingredients
- 1 block extra firm tofu
- 4 tbsp cornstarch
- 4 tbsp almond milk
- 3/4 cup gluten free panko
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp salt
- Few cracks black pepper
- 2/3 cup buffalo wing sauce
- 1 tbsp chives (garnish)
- Tortillas
- 1/2 cup vegan blue cheese
- 1 cup chopped white cabbage
Instructions
- Remove tofu block from the package and discard liquid. Wrap tofu in paper towels or a cheesecloth, place on a plate, and cover with a heavy dish pot for about 10 minutes to remove remaining water.
- Cut tofu into 1-inch, bite-sized pieces and place in the freezer for 8 hours to overnight. Freezing the tofu provides a chewier texture that mimics chicken. For an even chewier texture, thaw in the fridge and freeze again.
- Remove tofu from freezer and thaw on paper towels or a dry cheesecloth. Pat dry.
- While tofu is thawing, put cornstarch into a resealable plastic bag. Place tofu into the bag with the cornstarch, seal, and shake to coat the tofu pieces completely. Remove the tofu from the bag and set aside.
- Preheat an air fryer to 375 degrees F (190 degrees C).
- Pour the almond milk into a small bowl and dredge each piece of tofu in the almond-milk.
- Place bread crumbs or Panko, garlic powder, paprika, onion powder, salt and pepper in the resealable plastic bag with the cornstarch residue; shake until well mixed.
- Place each piece of tofu, one at a time, back in the bag with the bread crumb mixture
- Shake the bag until tofu piece is completely coated, tap gently to shake off excess, and place tofu on a wire rack while you repeat with remaining tofu pieces.
- Add coated tofu to the air fryer basket and cook for 10-15 minutes, stopping to flip them every 5 minutes. Cook until lightly golden.
- Place 1/3 cup buffalo sauce in a bowl, add cooked tofu bites, and toss to coat. Drizzle remaining buffalo sauce over tofu and continue tossing to coat.
- Pop back in the air fryer for an additional 5 minutes. Top with additional buffalo sauce if desired and serve immediately on tortillas with chopped cabbage and blue cheese. Garnish with chopped chives.
- Prep Time: 8hrs
- Cook Time: 10 minutes
