Name: Crispy Tofu Sliders with Buffalo Mayo
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 14- ounce block extra firm tofu; 1/4 cup olive oil; 1 tablespoon smoked paprika; Salt; Pepper; 1/3 cup mayonnaise; 1/2 cup sour cream; 1/4 cup buffalo sauce; 2 tablespoons buttermilk; 1/2 tablespoon dried chives; 1/2 tablespoon dried parsley; 1 teaspoon onion powder; 1 teaspoon garlic powder; Salt; Pepper; 1 package Sliders (9 buns); Coleslaw; Mashed avocado

I’m a sucker for recipes that combine sweet and savory. The combination of flavors and textures in this recipe is not to be missed.

Tofu is highly underrated.

I’ll admit – I often forget about it sometimes.

But it’s such a great and easy source of protein. The key – of course – is knowing how to cook it. (And don’t worry, I’ve got you!)

Tofu absorbs any flavor you add to it. Because its texture is so soft too, it’s malleable to work with and can completely transform into different things.

Case in point: this crispy tofu. I showed a picture of the tofu to a friend and she thought it was fried chicken!

This recipe grates the tofu. Grating tofu gives you small pieces that can really get crispy in the oven.

It’s tossed simply with olive oil, smoked paprika, salt, and pepper. I got the idea from @vegscratchkitchen on Instagram. Such a delicious and versatile way to make tofu!

I decided to pair these sliders with mashed avocado, coleslaw, and a homemade buffalo mayo.

The buffalo mayo is almost like a cross between buffalo sauce and ranch dressing. It’s herby, creamy, savory, and sweet. It’s the perfect complement to this meal.

You’ll end up with plenty of extra sauce too! Save it to add to more sandwiches, as a dip for roasted veggies, or even to use as a salad dressing.

Finally, I love the addition of avocado and coleslaw to these sliders. They both add a little bit of sweetness and extra flavor.

Make these for dinner or serve them to guests. You can also use bigger buns vs. sliders and make them into larger sandwiches. The options are endless!

Grate the tofu

Preheat the oven to 450 F. Line a large baking sheet with parchment paper.

Line tofu with a paper towel and gently press down to release excess water from the tofu. Using the large holes of a box grate, gently grate the tofu (it will break apart very easily!).

Toss the tofu with the olive oil, smoked paprika, salt, and pepper.

Bake the tofu

Spread tofu evenly on the lined baking sheet and bake in the oven for 30-35 minutes, until the tofu is crispy, but not burned. Do not toss or move the tofu while it cooks!

Prepare buffalo mayo

While the tofu is cooking, prepare the buffalo mayo. Add all ingredients to a large bowl and whisk well to combine. Set aside.

Let cool and chop

Once the tofu is done cooking, let cool for 10 minutes. Roughly chop.

Assemble the sandwiches

Top the bottom of the sliders with mashed avocado, crispy tofu, and coleslaw.

Spread the mayo

Spread buffalo mayo on the top half of the slider

Serve

Add an extra dollop of buffalo mayo on top and serve!

Notes:

Tofu: Use extra firm tofu and make sure to press the water out before cooking. The more water you can get out, the crispier it will get. Without this step, you may need longer cooking time and may find that the tofu doesn’t get as crispy.
Coleslaw: Make your own or use a store-bought version. If you’re making your own, try simply mixing thinly chopped cabbage (or a coleslaw mix) with mayo, a little sugar, a little vinegar, salt, and pepper.
Make ahead: To make these ahead of time, prepare the tofu and buffalo mayo. Keep both in the fridge in airtight containers. When you’re ready to eat or serve, assemble the sandwiches.
Storage: Store tofu and buffalo sauce in airtight containers in the fridge. The tofu can stay up to 5 days and the sauce will last up to 1 week. To reheat the tofu, spread it in an even layer on a baking sheet and broil it in the oven for a few minutes, keeping an eye that it doesn’t burn.