If there is one thing I crave it’s a fun vegan sandwich! I typically love to make everything from scratch, but there are so many good options today that it’s hard to desire a homemade vegan sandwich. However, I solidly believe that homemade is always better, and that couldn’t be any truer for vegan sandwiches!
When it comes to tofu, it’s either you love it or hate it. If you hate it, it’s typically due to your preparation method not being effective or just preferences. I personally love tofu in all ways, but the method that proves to be such a game changer is… freezing! Freezing allows the tofu to take on a animal protein like texture and is just such a more memorable experience. If you have a lil extra time, simply slice and throw it in the freezer to keep for when a craving strikes. You won’t regret it!
When thinking of the next best tofu creation since I’m hooked on freezing, I knew we had to do a Buffalo Chicken Sandwich! It could be 1000 degrees outside, I’m still going to be craving all things buffalo. All I can say is, wow, so good! I thought about air frying, but you won’t get the same texture that mirrors a traditional chicken sandwich. What you can do though, is post frying you can place it in the air fryer or even the following day and air fry it removing excess oils. (tried it)
What’s fab about this Buffalo Tofu tofu Chicken Sandwich? Honestly, everything. It’s so easy to throw together, features staple ingredients, you can even mix up the marinade ingredients, switch up the spices, switch up the toppings, the outer texture is perfection, the inner texture is chewy, and the iconic buffalo sauce with blue cheese just ties it all together.
If you’re searching for the perfect homemade faux sandwich, this is it! You have to try this new vegan Crispy Buffalo Tofu Sandwich with Blue Cheese!
Slice extra firm tofu into cutlets, (I got 2). Press with paper towels to remove some of the water. Place gently into a sealed container or bag and freeze overnight or for 8 hours. This creates a chewy animal protein like texture.
Allow the cutlets to thaw out in the fridge. Wrap them again in paper towels to remove the excess liquid. Place the slices onto a dish and drizzle with pickle juice. Let marinate for 10 minutes. Flip mid way and pour more on the other side.
In a small bowl stir together the 3 tbsp buffalo sauce and dijon mustard. Set aside.
In a larger bowl add the flour, cornstarch and spices.
Pour about 1/2 inch of oil into a small/medium size pan. Place on med/high heat.
Remove tofu from marinating and place into the flour mixture. Be sure to coat all sides with the mixture. Let it sit there for 5 mins.
Now brush the hot sauce mixture onto the tofu coating all sides. Now place it back into the flour mixture coating again. Shake off any excess then gently place into the oil.
Cook for 5-7 minutes, flipping at the halfway mark. Sprinkle with salt and lace on a cooling rack for 5 minutes to remove any excess oil.
Coat the tofu with the 1/2 cup buffalo sauce and plate. Top tofu with shredded cabbage + vegan blue cheese!