These are the best vegan garlic Parmesan wings, hands down, no contest. The garlic Parmesan sauce is addictive, like almost to the point of me wanting to drink it! The tofu wings can be baked or air-fried and they are so dang crispy. Without having to fry them in oil. These garlic wings are also gluten-free! The crispiness comes from cornstarch. The sauce is a simple blend of melted vegan butter, garlic, vegan Parmesan, a bit of hot sauce and fresh parsley.
What You Need For These Amazing Vegan “Chicken” Wings:
- Extra Firm Tofu: You need two blocks for this recipe, I freeze them and thaw them.
- Cornstarch: Tossed with the tofu to make the pieces extra crispy.
- Oil: Olive oil or vegetable oil.
- Vegan Butter: I used Country Crock Plant Butter.
- Vegan Parmesan: I used Follow Your Heart brand.
- Garlic: I really like to use fresh garlic for these and lots of it.
- Hot Sauce: Just a tiny bit for a little kick.
- Parsley: Fresh, all the way.
So, when I was considering what to dip the best vegan garlic Parmesan wings into, I realized something. I could dip them in ranch or blue cheese(vegan of course), but Caesar dressing dip makes so much sense to me! So, I make a batch of my Caesar Dressing for all my dipping needs when it comes to these wings. If you are having a bunch of people over, these are the best finger food in my opinion. You can easily double this recipe if you are feeding a crowd.
Why Should You Make These Garlic Parmesan Wings?
- It doesn’t get much easier than this recipe, right here.
- Gluten-free and dairy-free!
- Baked or air-fried, not deep fried.
- They are so incredibly delicious!
- The perfect app or finger food to share.
The Best Vegan Garlic Parmesan Wings
Ingredients
For The Wings
- 2 Blocks(15 oz each, 30 oz total) Extra firm tofu, frozen and thawed*
- 2 Tablespoons Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/3 Cup Cornstarch
For The Sauce
- 1/3 Cup Vegan butter, melted
- 8 Cloves Garlic, finely chopped
- 1/2 Cup Vegan Parmesan, I used Follow Your Heart
- 1 teaspoon Hot sauce, I used Franks
- 1 Tablespoon Fresh Parsley, chopped
- Salt and Pepper to taste
Instructions
- I like to freeze my tofu for this recipe, it gives it a meatier texture. So, I just freeze the full blocks of tofu, in their packages. Then I thaw them, open the package, drain them and then press them.
- Once your tofu is prepped, if you are baking the wings, preheat the oven to 425 degrees(F).
- Then tear the blocks of tofu into chunks and put them in a large mixing bowl.
- Drizzle the tofu with the oil, then sprinkle with the salt and pepper. Toss to coat.
- Then sprinkle the cornstarch over the tofu and toss to coat. You want all the cornstarch to be wet from the oil and tofu, making sure there are no dry spots.
- Now, spread the tofu out evenly on a large sheet pan, lined with parchment paper or a silicone mat.
- Bake for 20 minutes, then flip the tofu and bake for another 10-15 minutes or until the tofu is crispy and golden brown.
- Or if you are air-frying, pour the tofu into the air-fryer and then air-fry at 400 degrees(F) for 10-15 minutes or until golden brown and crispy.
- Once the tofu is done, make the sauce. Whisk together the melted vegan butter, garlic, Parmesan, hot sauce and a pinch of salt and pepper.
- Add the tofu to a large bowl and pour about 1/2 the sauce over the tofu and toss to coat. Then either put the tofu back on the sheet pan or back into the air-fryer. Then bake for 5-7 more minutes. Or air-fry for 2-3 more minutes.
- Then add the fresh parsley to the remaining sauce and whisk to combine. Toss the tofu with the remaining sauce.
- Serve immediately, I recommend serving with vegan Caesar dressing for dipping!
Video
Notes
Nutrition
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