Vegan Buffalo Tofu Poppers (air-fryer!)

Easy, 15-minute appetizer that's a total crowd please. These spicy poppers are a great way to utilize tofu. 100% plant-based and gluten-free optional.

Prep Time 10

Cook Time 12

Total Time 22

Servings

Calories 62kcal

Author Danielle Brown

Cost $6

Equipment

3 bowls
1 plate

Ingredients

1 block tofu extra-firm - I use the high-protein tofu from Trader Joe's
½ cup chickpea flour sub whole wheat flour
½ cup water add another ¼ cup if it's too thick
½ cup hot sauce add more if you want it spicier
2 tablespoon maple syrup
2 cups bread crumbs of choice - more or less depending on the breadcrumbs!
cilantro fresh - garnish

Instructions

Preheat air-fryer to 350 degrees F or 450 degrees F for oven method. If you're using the oven, make sure to prep a baking sheet with parchment paper.
Break tofu into 2-inch bite size pieces.
Prepare the batter in a bowl by mixing flour and water. Add the breadcrumbs to a plate.
Dip each piece of the tofu in the batter, then roll it in the bread crumbs. Set aside. Do this for all of the pieces.
Air-fry for 12 minutes or oven bake for 30 minutes or until golden brown. While they cook, mix the maple syrup with the hot sauce.
Add the tofu poppers into a bowl. Add the hot sauce on top and gently toss. Serve alongside some vegan ranch or vegan sour cream. Garnish with cilantro! Enjoy!

Notes

If the batter is too thick with just ½ cup of water then add another ¼ of water to thin it out.
Use any bread crumbs you like. I used almond bread crumbs by Cooper's Crumbs but you can use whole wheat, gluten-free, panko, etc.
If you bake these in the oven they take about 30 minutes however they take 12 minutes in the air-fryer.
Garnish with cilantro for freshness, brightness and color!

Nutrition