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Crispy Buffalo Tofu Bites with Cashew Blue Cheese (Vegan + Gluten-Free)

Clasoil Kitchen Monthly Newsletter June 2025

If you're craving something crispy, spicy, and 100% plant-based, these Buffalo Tofu Bites are for you! Perfect for game day, parties, or even a weeknight dinner, this recipe combines crunchy air-fried tofu with a creamy, tangy cashew blue cheese sauce that you’ll want to put on everything. Let’s dive in!

Ingredients

For the Tofu:

  • 2 (14 oz) blocks extra-firm tofu, pressed
  • ¼ cup chickpea flour
  • 2 cups gluten-free panko breadcrumbs
  • 1 cup plant milk
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • Pinch of salt and black pepper

For the Cashew Blue Cheese:

  • 1 cup raw cashews
  • 1 cup rice milk
  • ½ teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried dill
  • 1 tablespoon lemon juice
  • ½ cup Follow Your Heart vegan blue cheese

For the Buffalo Sauce:

  • 6 tablespoons dairy-free butter
  • ½ cup hot sauce (such as Frank's RedHot)

For Serving:

  • Lime wedges
  • Chopped green onions

Instructions

Step 1: Soften the Cashews

Start by boiling the cashews in water for about 15 minutes to soften. Drain and allow them to cool.

Step 2: Make the Cashew Blue Cheese Sauce

In a blender, combine the softened cashews, rice milk, lemon juice, garlic powder, onion powder, parsley, dill, and a pinch of salt. Blend until smooth and creamy. Once blended, stir in the vegan blue cheese crumbles. Set aside or refrigerate until serving.

Step 3: Prepare the Plant Buttermilk

In a small bowl, combine 1 cup of plant milk with 2 tablespoons of apple cider vinegar. Let it sit for a few minutes to curdle and thicken—this will create your plant-based buttermilk.

Step 4: Make the Batter

In a separate bowl, whisk together chickpea flour, garlic powder, onion powder, cumin, smoked paprika, salt, pepper, and the prepared plant buttermilk. This will create a thick, flavorful batter.

Step 5: Coat the Tofu

Tear the pressed tofu into bite-sized chunks for a more natural, "chicken wing" appearance. Dip each piece into the batter, allowing excess to drip off, then coat thoroughly with the gluten-free panko breadcrumbs.

Step 6: Air Fry the Tofu

Preheat your air fryer to 400°F. Arrange the coated tofu bites in a single layer in the air fryer basket. Air fry for 15-20 minutes, flipping halfway through, until golden brown and crispy.

Step 7: Prepare the Buffalo Sauce

While the tofu cooks, melt the dairy-free butter in a small saucepan, then stir in the hot sauce until fully combined. Once the tofu is done, toss the hot, crispy tofu bites in the buffalo sauce until well coated.

Step 8: Serve and Enjoy!

Plate the buffalo tofu bites, drizzle with extra buffalo sauce if desired, and serve with lime wedges, chopped green onions, and plenty of creamy cashew blue cheese dressing for dipping.

Tips & Variations:

  • Make it spicier: Add a pinch of cayenne to the batter.
  • No air fryer? You can bake at 425°F for about 25 minutes, flipping halfway through.
  • Meal prep: The cashew blue cheese can be made 2-3 days ahead and stored in the fridge.

This recipe is guaranteed to be a crowd-pleaser — even among non-vegans. Crispy, creamy, spicy, and full of flavor, it checks every box!