Crispy Buffalo Tofu Caesar (Printable)

Golden-crisp tofu coated in spicy buffalo sauce paired with creamy Caesar greens offers a vibrant main dish.

# What You Need:

→ Crispy Buffalo Tofu

01 - 16 oz firm or extra-firm tofu, pressed
02 - 2 tablespoons cornstarch
03 - 1 tablespoon soy sauce
04 - 1 tablespoon avocado oil
05 - 1 teaspoon paprika
06 - 1/2 teaspoon garlic powder
07 - 3 tablespoons butter
08 - 1/4 cup buffalo-style hot sauce

→ Creamy Caesar Salad

09 - 8 cups chopped romaine lettuce
10 - 1 cup croutons
11 - 1/2 cup Caesar dressing
12 - 1/4 cup freshly grated Parmesan cheese

# How To Make It:

01 - Press tofu for 15 to 30 minutes to remove excess water using a tofu press or by wrapping in paper towels, placing on a plate, and weighing down with a heavy object.
02 - Cut pressed tofu into uniform 1-inch cubes. In a medium bowl, gently toss tofu cubes with cornstarch, soy sauce, avocado oil, paprika, and garlic powder until evenly coated.
03 - Heat a non-stick skillet over medium-high heat. Arrange tofu cubes in a single layer and cook for 5 to 7 minutes per side, turning as needed, until golden brown and crispy. Work in batches if necessary.
04 - While tofu cooks, melt butter in a small saucepan over low heat. Stir in hot sauce and whisk until fully combined.
05 - Once tofu is crispy, transfer immediately to the saucepan with buffalo sauce. Gently toss to coat all pieces without breaking them.
06 - In a large bowl, combine chopped romaine lettuce and croutons. Drizzle with Caesar dressing and toss to coat evenly.
07 - Divide salad among plates. Top each serving with buffalo tofu and sprinkle with Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • The tofu gets genuinely crispy on the outside while staying tender inside, so even skeptics find themselves reaching for seconds.
  • Buffalo sauce does all the heavy lifting flavor-wise, meaning minimal ingredients deliver maximum satisfaction in under 25 minutes.
  • It's naturally vegetarian and adaptable enough that you can swap proteins or greens without losing what makes it work.
02 -
  • Do not skip pressing the tofu no matter how impatient you feel—this one step changes everything about the final texture and your ability to get a proper sear.
  • Cook the tofu in batches if your skillet is small because overcrowding it causes steaming instead of searing, and you'll end up with limp cubes instead of crispy ones.
03 -
  • Buy a tofu press if you make this more than once because it cuts pressing time in half and gives more consistent results than the paper towel method.
  • Melt the butter slowly before adding hot sauce so the mixture stays silky and doesn't break or separate, which changes the coating texture.
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