Cornflake-Crusted Tofu Tenders with Smoky Buffalo Glaze
Crispy on the outside, tender on the inside—these cornflake-crusted tofu strips are packed with smoky flavour and finished in a fiery buffalo glaze. Baked or air-fried for a healthier twist, they’re perfect for sharing, dipping, or stuffing into wraps.
Takes 30 minutes
Serves 4
Ingredients
For the tofu tenders
- 225 g firm smoked tofu
- 2 tbsp tamari to marinade
For the tofu tenders
- 140 g oat milk ½ cup + 2 tbsp
- 15 g apple cider vinegar 1 tbsp
- 3 g garlic powder 1 tsp
- 3 g smoked paprika 1 tsp
- 75 g plain flour ½ cup
For the cornflake coating:
- 100 g cornflakes 3 cups, crushed
- Pinch of sea salt
- Olive oil spray for baking
For the buffalo glaze
- 120 g hot sauce ½ cup – e.g. Frank’s
- 45 g vegan butter 3 tbsp
- 15 g maple syrup 1 tbsp
- 2 g garlic powder ½ tsp
Instructions
Prepare the tofu:
- Cut the tofu into strips approx. 6cm x 3cm x 1cm. Trim the corners to form diamond-shaped pieces. Cross hatch on both sides to help flavour absorption. Lay in a baking tray and drizzle over the tamari. Leave to marinade while you prep the buttermilk batter
Make the buttermilk batter:
- In a bowl, combine oat milk and apple cider vinegar. Let sit for 2 minutes. Whisk in flour, smoked paprika, garlic powder, and a pinch of salt to form a smooth batter.
Crush the coating:
- In a separate bowl, crush the cornflakes by hand or in a bag until coarse crumbs form.
Coat the tofu:
- Dip each tofu piece into the batter, then roll in the crushed cornflakes to coat evenly. Use one hand for wet batter and the other for dry crumbs to avoid clumping.
Bake or air fry:
- Preheat the oven or air fryer to 200°C (392°F). Place coated tofu pieces on a lined baking tray or air fryer basket, spaced apart. Spray lightly with olive oil.
- Bake or air fry for 15–20 minutes, until crisp and golden.
Make the buffalo glaze:
- In a small saucepan, combine hot sauce, vegan butter, maple syrup, and garlic powder. Heat gently, stirring until smooth and warm.
Glaze and serve:
- Toss the cooked tofu tenders in the buffalo glaze until well coated. Serve immediately with vegan ranch dip, celery sticks, or in a wrap.
