Food, Main Dishes, Sides, tapa-tizers + snacks, Vegetarian

Crispy Buffalo Tofu Bites With Garlicky Yogurt + Feta Dip

Crispy Buffalo Tofu Bites With Garlicky Yogurt + Feta Dip | Killing Thyme

I know, I know. Crispy Buffalo Tofu Bites sound like a sad excuse for an alternative to the prodigious Buffalo wing. But, if you know me and the chicken wing snobbery I harbored back in my meat-eating days, then you know I would never in a jillion years promote a veg-friendly stand-in unless I was 110% confident in it.

I might have eaten an entire tofu brick to myself.

I regret nothing.

Crispy Buffalo Tofu Bites With Garlicky Yogurt + Feta Dip

This recipe fills a void for me; this recipe sates my hunger for that tangy, tender and spicy Buffalo wing goodness that I miss oh-so-much.

When I went pescetarian, I thought I would miss meat a lot more than I have. I thought I would miss my [perfected] medium-rare steaks; I thought I would miss salty pepperoni on pizza and sandwiches stuffed with cold cuts. But really, the only thing I’ve coveted has been Buffalo wings — in all of their buttery + vinegary goodness.

Crispy Buffalo Tofu Bites With Garlicky Yogurt + Feta Dip | Killing Thyme

Buffalo wings are pretty nostalgic for me. Before I moved to the US from Canada, my Poppa and I would devour wings on big hockey nights like it was nobody’s biz. For Father’s Day one year, I bought him a deep fryer so he could attempt to make wings at home; lo and behold, he now has them down to a science.

Due to obvious structural differences, these Crispy Buffalo Tofu Bites evoke more of an essence of Buffalo chicken tenders rather than wings. The crispy exterior offers the texture of that fried goodness you expect in a chicken wing, and the tofu delivers on the tenderness you expect from perfectly cooked chicken.

As for the Garlicky Yogurt + Feta Dip, it’s totally optional but highly recommended. If you love dunking your wings into blue cheese dip, this healthier alternative is the cat’s pajamas.

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Crispy Buffalo Tofu Bites With Garlicky Yogurt + Feta Dip | Killing Thyme

Crispy Buffalo Tofu Bites With Garlicky Yogurt + Feta Dip | Killing Thyme




Crispy Buffalo Tofu Bites With Garlicky Yogurt + Feta Dip

These Crispy Buffalo Tofu Bites With Garlicky Yogurt + Feta Dip will satisfy any non-meat eaters hankering for spicy and tangy Buffalo wings.
Author Killing Thyme


  • 16 oz extra firm tofu see notes, pressed + cut into 1 x 1-inch cubes.
  • 1/2 cup vegetable broth
  • 2 TBSPS Frank's Buffalo Wing Hot Sauce + 1/2 cup set aside for later
  • 2 cloves of garlic minced
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 3 TBSP corn starch
  • 1-2 TBSP coconut oil
  • Chopped fresh parsley for garnish optional

Garlicky Yogurt + Feta Dip:

  • 4 TBSP plain + unsweetened yogurt I used vegan yogurt made with almond milk
  • 1/8 tsp garlic salt add more if you feel like you want more of a garlic punch
  • 2 TBSP crumbled feta


Preparing the tofu + marinade:

  1. Drain and remove the tofu from it's packaging, and press (see notes). This will be 30 minutes of idle time.
  2. Once the tofu is good to go, cut into cubes and place into a freezer bag along with veg broth, 2 TBSP Frank's, garlic, salt + pepper.
  3. Let marinade for at least 30 minutes or up to 24 hours. The longer, the better.
  4. Once the tofu has marinated, remove from freezer bag and transfer to a bowl; discard the extra marinade from the bag.
  5. Sprinkle the corn starch over the tofu and toss to coat. Use more if needed.
  6. Heat coconut oil in a skillet over moderate heat.
  7. Place the tofu cubes into the skillet and fry until they are golden brown and crispy on each side — approx. 2 minutes per side.
  8. Transfer the tofu to a bowl and drizzle the 1/2 cup of hot sauce over it. Toss to evenly coat.

Garlicky Yogurt + Feta Dip:

  1. Mix all of the ingredients into a small bowl. Taste + adjust seasoning to your preference.
  2. Garnish with chopped fresh parsley if you wish.
  3. Serve with Crispy Buffalo Tofu Bites.

Recipe Notes

Tofu acts as a sponge and, since it's been sitting in water, it's full of water. You need to press out the water in order to let other liquids in — like your marinade. If you skip this step, you'll end up with a flavorless tofu. Pressing tofu is easy peasy, you just need to sort of plan a head — but just a bit! !Pressing the tofu: Slice the package of tofu open and drain out all of the water. Cut the block of tofu, length-wise, into 1/2 inch thick slices. You should get 6-7 of them. Place a dish towel on a flat surface, such as a cutting board, cookie sheet or tray. Set down a few paper towels on top of the towel. Place the tofu slices on top of the towels and add more paper towels on top. Set some heavy objects on top of the tofu. The best way to go about this is to set another cookie sheet on top, and then set heavy things on top of the cookie sheet — such as a heavy pot or canned goods. Let it be for at least 30 minutes or up to a few hours.
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  • Reply Buffalo Tofu Bites with Tzatziki - MEGS CUCINA August 6, 2017 at 5:45 pm […] recipe was inspired by buffalo tofu bites from Killing Thyme and One Green […]
  • Reply Christen July 27, 2017 at 7:28 pm I just made this recipe and found it very difficult to cook the tofu pieces in 2 tbs of coconut oil. Every time I flipped the pieces, the crispy side stuck to the bottom of the pan and tore the tofu apart. Am a missing a important technique to this process?
    • Reply Killing Thyme July 27, 2017 at 7:59 pm Hi Christen! Sorry you're having issues with this recipe. What heat were you cooking at? And what kind of pan? I've always cooked these at a moderate heat in a cast iron skillet and haven't had any issues ever. But, if you're cooking it too high, and with a non-stick pan, that could be your issue. That's all I can think of that would cause sticking. Two TBSP of coconut oil should def be enough, but always use your best judgement. If you think you need more, go ahead and add it. Every range top is different.
      • Reply Christen July 30, 2017 at 8:33 pm I was cooking at medium heat with a ceramic pan--the pan might not be non-stick. I tried again and used vegetable oil (a little more than 2 tbs) and it worked! Regardless, I totally loved this recipe! I'm actually making it again tonight (second time this week!). I'll try it a different pan and see if I get better results. Thank you!
        • Reply Killing Thyme July 30, 2017 at 8:39 pm Hey Christen! I'm so so glad it worked out. Thanks for reporting back! I'm thrilled that the effort ended up being worth it in the end :) With cooking, sometimes the silliest little things can set a recipe off and us bloggers never really know until we hear it from the people. So your feedback is greatly appreciated! <3
  • Reply Nashita Karim April 5, 2017 at 2:52 pm Is it possible to fry them in vegetable oil? Or olive oil? I usually have these oils on hand 🙂
    • Reply Killing Thyme April 7, 2017 at 9:16 am Hey Nashita! Those oils would work fine, absolutely :) Good luck and keep me posted!
  • Reply Justine December 26, 2016 at 3:39 pm I'm totally picking up ingredients to make this with my chicken wing loving family over the holidays! Will report back. :) Happy holidays and safe travels, love!
    • Reply Killing Thyme January 2, 2017 at 2:02 pm Yay! I hope you loved it! I hope you had a fantastic holiday and happy new year! I'm so excited to see what you do this year, my friend <3
      • Reply Justine January 3, 2017 at 1:56 pm So I didn't get around to making these over the holidays, but I'm going to whip them up tonight! Curious... what was the vegan yogurt you used? Honestly, I've totally given up on cheese and yogurt substitutes because they tend to disappoint -- I'd love your recommendations! :)
        • Reply Killing Thyme January 3, 2017 at 2:54 pm Exciting! The yogurt I used was from Kite Hill — it was their plain unsweetened yogurt and it worked really well with the feta + garlic. Hopefully you can come up with something equally yummy without the feta! Keep me posted :)
          • Justine January 3, 2017 at 6:52 pm Thanks love! Will report back. :)
  • Reply kristy @ she eats December 22, 2016 at 1:32 pm Whoa. Dana. I'm OBSESSED right now with hot sauce. Like, addicted. I don't know why I hadn't tried it before but I just discovered Franks and I ahem, put that sh!t on everything! ;) I'm SO making these for dinner tonight. Fo' realz. Also, pinned all over the place.
    • Reply Killing Thyme December 22, 2016 at 8:48 pm Kristy! I can't believe you *just* discovered Frank's! I love love love hot sauce. Have you had Sriracha sauce? It's bomb. If you make these, please let me know how it goes! :D
  • Reply Mel @ The Refreshanista December 21, 2016 at 11:22 am This looks SO GOOD. I've actually never had buffalo wings before but I love tofu coated in saucy deliciousness :) and that feta dip?! OMG.
    • Reply Killing Thyme December 21, 2016 at 10:43 pm Thanks, Mel! It hurts my heart that you've never had Buffalo wings :P But these def. bring the flavor!

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