Crispy Buffalo Tofu Cutlets with Celery Slaw: A Plant-Based Protein Powerhouse

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Crispy Buffalo Tofu Cutlets with Celery Slaw: A Plant-Based Protein Powerhouse

"Crispy Buffalo Tofu Cutlets with Celery Slaw served in a bowl, featuring golden-brown tofu, fresh green slaw, and a drizzle of buffalo sauce, styled on a rustic wooden table."


Spice up your meals with these crispy, protein-packed buffalo tofu cutlets! Perfect for bowls, salads, or wraps, this recipe balances heat, crunch, and freshness.


Why You’ll Love This Recipe

  • Meal Prep Hero: Ready in 45 minutes, stores beautifully for lunches all week.

  • Protein-Packed: 22g of plant-based protein per serving.

  • Versatile: Swap spices, sauces, or slaw ingredients to match your cravings.


"Hands pressing super firm tofu between kitchen towels to remove excess moisture, with a lemon and tamari bottle in the background."


Ingredients

Serves 4 | Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins

Buffalo Tofu

  • 16 oz super firm tofu (pressed and sliced into 8 cutlets)

  • 2 tbsp tamari (or soy sauce)

  • 1 lemon (zested, then halved)

  • ½ cup panko breadcrumbs (use gluten-free if needed)

  • ¼ cup nutritional yeast

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • ½ cup unsweetened almond milk (or any plant milk)

  • 2 tbsp plain plant-based yogurt

  • ⅓ cup all-purpose flour (sub with spelt or gluten-free flour)

  • 1–2 tbsp avocado oil (or spray oil for baking)

  • ½ cup buffalo sauce

  • 2 tbsp maple syrup

  • Kosher salt

Celery Slaw

  • 6 celery stalks (thinly sliced)

  • ¼ cup plain plant-based yogurt

  • 2 tsp olive oil

  • 2 tsp nutritional yeast

  • 1 tsp garlic powder

  • ½ tsp onion powder

  • 2 tbsp fresh dill (minced)

  • 2 tbsp fresh parsley (minced)


Three bowls of coating ingredients for buffalo tofu: flour, plant-based milk with yogurt, and panko breadcrumbs with nutritional yeast and spices."


Step-by-Step Instructions

1. Press & Marinate the Tofu


Close-up of hands breading tofu cutlets, dipping them into flour, plant-based milk, and panko breadcrumbs for a crispy coating.


  • Slice tofu into 8 cutlets. Press between towels for 10 minutes to remove excess water.

  • In a shallow dish, mix tamari and lemon juice. Marinate tofu for 5 minutes per side.

2. Create the Coating


"Golden-brown tofu cutlets on a parchment-lined baking sheet, ready to be baked in the oven at 425°F (220°C)."


  • Bowl 1: Flour + lemon zest + pinch of salt.

  • Bowl 2: Almond milk + yogurt.

  • Bowl 3: Panko + nutritional yeast + smoked paprika + garlic powder.

3. Bread the Tofu


"Golden-brown tofu cutlets on a parchment-lined baking sheet, ready to be baked in the oven at 425°F (220°C)."


  1. Dredge tofu in flour.

  2. Dip into milk mixture.

  3. Press into panko mix until fully coated.

4. Bake to Crispy Perfection


Crispy baked tofu cutlets being tossed in a glossy mixture of buffalo sauce and maple syrup in a mixing bowl."


  • Preheat oven to 425°F (220°C).

  • Place tofu on a greased baking sheet. Bake 20–25 minutes, flipping halfway.

5. Toss in Buffalo Sauce


"Fresh celery stalks being thinly sliced on a cutting board, with a bowl of plant-based yogurt and herbs nearby for the slaw."


  • Mix buffalo sauce and maple syrup. Coat baked tofu in the sauce.

6. Prepare the Celery Slaw


Bright green celery slaw in a mixing bowl, tossed with plant-based yogurt, olive oil, and fresh herbs like dill and parsley."


  • Whisk yogurt, olive oil, spices, and herbs. Toss with celery.

Serving Suggestions

"A styled bowl of crispy buffalo tofu cutlets, celery slaw, quinoa, and avocado slices, drizzled with buffalo sauce and garnished with fresh herbs."


  • Bowls: Layer with grains, roasted veggies, and slaw.

  • Wraps: Add tofu, slaw, and shredded lettuce to a tortilla.

  • Salads: Top greens with tofu, slaw, and a lemon-tahini dressing.

Storage Tips

  • Fridge: Store tofu and slaw separately for up to 4 days.

  • Reheat: Air fryer or oven at 375°F (180°C) for 5–8 minutes to retain crispiness.

Nutrition Balance Score

Per Serving (2 cutlets + slaw):

  • Calories: 320

  • Protein: 22g

  • Carbs: 28g

  • Fiber: 6g

  • Fat: 14g

FAQs

Q: Can I use silken tofu?
A: No—super firm tofu holds its shape best.

Q: How do I make this gluten-free?
A: Use GF panko and flour.

Q: Can I air-fry the tofu?
A: Yes! Air fry at 400°F (200°C) for 12–15 minutes.

4 Related Posts You’ll Love

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  4. Mango Avocado Spring Rolls

Crispy BBQ Tofu Sandwich


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