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5 from 1 vote

Vegan Crispy Buffalo Tofu Salad

Super crispy baked mild buffalo tofu served over greens with homemade vegan ranch dressing.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course, Salad
Servings: 4
Calories: 406kcal
Author: Lauren Hartmann


Vegan Ranch Dressing

  • 1/2 Cup Vegan sour cream, I used Follow your heart
  • 1/4 Cup Vegan mayo, I used Hellman's
  • 1 teaspoon Lemon juice
  • 1 Clove Garlic, finely chopped
  • 1/4 teaspoon Dried parsley
  • 1/4 teaspoon Dried dill
  • 1/4 teaspoon Onion powder
  • 1/4 teaspoon Salt
  • Pinch of Black pepper
  • dash of Hot sauce, I used Franks
  • 1 Tablespoon Fresh chives, chopped

Crispy Buffalo Tofu

  • 1 Block(15oz.) Extra firm tofu, drained and pressed*
  • 4 Tablespoons Vegan butter, I used Earth Balance
  • 4 Tablespoons Hot sauce
  • 1/2 Cup Panko bread crumbs, vegan
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Onion powder
  • 1/2 teaspoon Dried dill
  • 1 teaspoon Dried chives
  • Pinch of Cayenne pepper
  • Pinch of Salt
  • 1/4 Cup All purpose flour

For the Salad

  • 1 head Bibb lettuce or any large leaf lettuce
  • 1 Carrots, chopped
  • Any other veggies you may want
  • Vegan feta, I used Violife (optional)


  • Press the tofu first. While pressing the tofu, make the vegan ranch dressing. In a medium sized mixing bowl, stir together the vegan sour cream, vegan mayo, lemon juice and garlic. Then add all the dry spices and the hot sauce, stir to combine. Fold in the chives and place in the fridge until ready to use.
  • Once the tofu is done being pressed, slice the block of tofu through the side so you have two thin squares. Set aside.
  • Preheat the oven to 400 degrees(F).
  • Now, melt the vegan butter, either on your stove on low just until melted, or in the microwave just for about 30 seconds. Or until fully melted. Whisk the hot sauce into the melted butter. Add half to a medium sized mixing bowl. Reserving the rest for later.
  • Taking two more medium sized mixing bowls, add the panko, garlic powder, onion powder, dill, chives, cayenne and salt to one bowl. Stir to combine.
  • Add the flour to the other bowl.
  • Taking one slice of tofu, add it to the bowl with the flour, dredge in the flour, coating completely. Shake off any excess.
  • Put the tofu into the bowl with the buffalo sauce. Coat completely to make it wet.
  • Then put in the bowl with the panko and press the panko onto the tofu to coat completely.
  • Spray a baking sheet with non-stick spray and place the tofu on to the baking sheet and repeat with the other piece of tofu.
  • Spray the tops of the tofu with more non-stick spray. Then bake for 10 minutes, flip and bake for 10-15 more minutes or until the tofu is brown and firm and crispy.
  • Brush the tofu on both sides with the reserved buffalo sauce and let cool for a few minutes. Slice and serve on top of a bed of lettuce with your favorite veggies. Top with the vegan ranch you made.


*If you need more information on pressing tofu, check out my TOFU COOKING GUIDE!


Calories: 406kcal | Carbohydrates: 25g | Protein: 14g | Fat: 24g | Saturated Fat: 5g | Sodium: 870mg | Potassium: 216mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5327IU | Vitamin C: 21mg | Calcium: 43mg | Iron: 2mg