Vegan Buffalo Chicken [baked] | Recipe by Mary's Test Kitchen

By Vegan Buffalo “Chicken,” I really mean this flaky tofu, marinated in strong vegan chicken-y flavours, breaded and baked to golden loveliness and coated in rich, buttery-tasting vegan Buffalo sauce. This recipe for extremely-chicken-like buffalo tofu is made for one. Don’t feel the need to share if you don’t want to. This Vegan Buffalo “Chicken” is glorious and it’s made just for you!

Wondering which brands of tofu perform best? Read the blog post linked above!

TIMESTAMPS:
0:00 video starts
1:11 how to make flaky, chicken-looking tofu (double frozen medium tofu method)
2:16 flaky vs spongy tofu
4:57 marinating the tofu
5:52 one-step "chicken-style" breading mix
7:12 oven-frying
7:56 vegan buffalo sauce

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[ellenrebello]

I'm wondering how many times I will watch Mary freeze tofu for that amazing texture before I try it myself...

[tonylovesjesus]

Miss Mary, I made these and I have to say, they came out perfect like yours. My wife loved them and the texture and taste is unbelievable. Just like chicken, but way better. You rock. Love your recipes.

[ghostoyster]

I dump out the water and replace it with broth for freezing. A B S O R P flavour

[pugs_rock]

Hi mary I am currently transitioning into a plant based diet and I want to say thank you for taking so much time to create such beautiful quality content for your viewers. Editing and recording is A LOT. Thanks so much for making plant based eating easy!

[zrmedi]

The flakiness of the tofu gets me every time. Amazing recipe, as always 🥰

[Rhinoinasuit]

Mary you are one of if not the best vegan cook i've seen. Thankyou for sharing your treasure trove of vegan cooking knowledge with us!

[MBTHAIS]

thanks for the tips on the diff types of textures

[dmv]

Well, I made it! I already had Trader Joe’s firm tofu frozen so I just used that, and I didn’t do the refreeze, but it still turned out pretty darn good! Thanks for making the video and recipe so easy to follow!

[SubhajitM]

This channel deserves more love and subs!
Thank you Mary!

[thatfunnygrlmicah]

Her animation clips just brings me back with the Dr.Seuss vibes luv it 😍

[itsryangriffin]

you’re able to get the BEST texture from your tofu. going to have to try that method. new plant-based vlogger from austin, tx here. would love a follow! 🌵

[jelatinosa]

Omgosh I'm finally making the recipe! I've had the twice frozen tofu in the fridge forever and I'm finally getting around to trying it. I hope it's as good as it looks!

[purplegill]

6:15 one of alton brown's tricks to his chicken parm was to use salt and vinegar lay's crushed up in his breading. It adds serious flavor.

[TheAdventurousHermits]

Me pausing the video to run and throw my package of tofu in the freezer.

[carolinavaldez]

My girl friend sent me this recipe to try and it came out perfect!! Just like the boneless hot wings I remember. Loved it, thank you!!!

[melissal.]

You are the BEST at describing this method. I've tried and failed numerous times to get this right, but had no clue that I was using the wrong firmness tofu, didn't know how to properly freeze and defrost it, etc. Thanks for explaining this so well!!! ❤💛💙💚

[soscipherr]

I've finally hit the breaking point. The tofu is in the freezer. Hail Mary.

[tammyrider]

First time using the double freeze method and turned out good - used extra firm accidentally. After tossing in the buffalo sauce I baked 15 minutes, flipped and 15 more minutes. So crispy not overdone - they were awesome! Thank you for your videos! Stay well

[alijiahwolde]

House Foods brand is what I find mostly in NY. The medium firm of this brand yeilded sponge results. So I went out on a limb and tried the "soft" version of the House Foods Brand. It worked! and was tender and juicy. Yum!

[tammiable]

Looks amazing! I got to subscribe! God bless!