
English: 
Hello friends and not-yet-friends!
Welcome back to Mary's Test Kitchen..where
we're making Vegan Buffalo Chicken from tofu
in a much more incredible shreddable way than
maybe you've tried before.
And it's all for you.
Meaning if you're self-isolating by solo,
this recipe is the perfect size.
And if you want to share with one other person...
cause you're so generous...
Or it would make things awkward to not share
with the person you will be continuing to
self-iso with for the foreseeable future and
you must keep the peace...
then okay, I guess.
If you MUST share, add a little side dish
to round things out.
Maybe my vegan macaroni salad. You could check
that out afterwards.
But you're gonna wanna see how this is done
first!
You may recognize this technique from such
videos as
The Best Vegan Fried Chicken,
Vegan General Tso's,
Vegan Honey Butter Chicken,
and my more recent Nashville Hot Tofu.

English: 
Hello friends and not-yet-friends!
Welcome back to Mary's Test Kitchen..where
we're making Vegan Buffalo Chicken from tofu
in a much more incredible shreddable way than
maybe you've tried before.
And it's all for you.
Meaning if you're self-isolating by solo,
this recipe is the perfect size.
And if you want to share with one other person...
cause you're so generous...
Or it would make things awkward to not share
with the person you will be continuing to
self-iso with for the foreseeable future and
you must keep the peace...
then okay, I guess.
If you MUST share, add a little side dish
to round things out.
Maybe my vegan macaroni salad. You could check
that out afterwards.
But you're gonna wanna see how this is done
first!
You may recognize this technique from such
videos as
The Best Vegan Fried Chicken,
Vegan General Tso's,
Vegan Honey Butter Chicken,
and my more recent Nashville Hot Tofu.

English: 
Oh yes, that one's awesome and easy to boot
as well.
So you can skip ahead to the time stamp on
the screen, in the description or in the pinned
comment if you've aready got this technique
down.
But if you haven't,
let's continue!
This tofu was frozen right after I bought
it, plenty of time before the expiration date.
Frozen solid, then thawed slowly in the fridge
for a day.
In the vegetable crisper since that's one
of the warmest sections of my fridge.
Sometimes the process takes two days if my
crisper happens to be full and I have to use
the top shelf.
Then when I felt it was thawed all the way
to the middle,
I stuck it in the freezer again to make this
solid frozen block.
That second freeze helps give the medium firm
tofu a little more stability.
Don't ask me why but when I tested freezing
only once then thawing and trying to press
it, the tofu fell apart more easily.
In multiple tests.

English: 
Oh yes, that one's awesome and easy to boot
as well.
So you can skip ahead to the time stamp on
the screen, in the description or in the pinned
comment if you've aready got this technique
down.
But if you haven't,
let's continue!
This tofu was frozen right after I bought
it, plenty of time before the expiration date.
Frozen solid, then thawed slowly in the fridge
for a day.
In the vegetable crisper since that's one
of the warmest sections of my fridge.
Sometimes the process takes two days if my
crisper happens to be full and I have to use
the top shelf.
Then when I felt it was thawed all the way
to the middle,
I stuck it in the freezer again to make this
solid frozen block.
That second freeze helps give the medium firm
tofu a little more stability.
Don't ask me why but when I tested freezing
only once then thawing and trying to press
it, the tofu fell apart more easily.
In multiple tests.

English: 
Now, there's no global standard for tofu so
all brands are a little different.
Some sadly do not go flaky.
Which I will explain but first let's defrost.
I usually do this in the fridge but it takes
at least a day.
If you're in a hurry, you can defrost in your
microwave as long as it's the final thaw.
Now back to the tofu differences.
Even when labelled medium firm, some go spongy
when frozen instead for flaky.
If yours ends up to be that kind, you only
have to freeze and thaw one time.
Not two. Lucky you.
You won't get the same incredible, shreddable texture,
but who are you trying to fool anyway?
What we're really doing is making the tofu
easier to squeeze without breaking
while keeping this tender, meaty texture.
The tiny pockets that form when the water freezes
lets that tofu-tasting water out easily so we can
add our chosen flavour in.
That said, extra firm or firm tofu, while
not the best for this recipe and definitely

English: 
Now, there's no global standard for tofu so
all brands are a little different.
Some sadly do not go flaky.
Which I will explain but first let's defrost.
I usually do this in the fridge but it takes
at least a day.
If you're in a hurry, you can defrost in your
microwave as long as it's the final thaw.
Now back to the tofu differences.
Even when labelled medium firm, some go spongy
when frozen instead for flaky.
If yours ends up to be that kind, you only
have to freeze and thaw one time.
Not two. Lucky you.
You won't get the same incredible, shreddable texture,
but who are you trying to fool anyway?
What we're really doing is making the tofu
easier to squeeze without breaking
while keeping this tender, meaty texture.
The tiny pockets that form when the water freezes
lets that tofu-tasting water out easily so we can
add our chosen flavour in.
That said, extra firm or firm tofu, while
not the best for this recipe and definitely

English: 
won't give you flaky layers, actually goes grainy,
if that's all you can get...
and I know it can be hard to get things right now,
well, s-s-sure.
But think about it, they contain more bean,
less water.
So they will need extra flavour.
You go ahead and make those adjustments.
This is your Buffalo tofu
and there are no rules.
Finally after a million minutes, we have
our fully defrosted block of medium firm tofu...
the water around it, pretty warm.
Which means I went a little too long.
If we weren't using this right away, we'd
want to press out the water ASAP and cool
it down again fast so it doesn't stay too
long in the DANGER ZONE.
But we ARE using this right away.
And my plan is to have this entire block of
tofu all for myself.
muahuahuaha.
As usual, I'm using this tofu-making mold
as a press.
It fits my tofu perfectly so the sides are
supported which makes this delicate tofu less
likely to break before I break it on purpose.

English: 
won't give you flaky layers, actually goes grainy,
if that's all you can get...
and I know it can be hard to get things right now,
well, s-s-sure.
But think about it, they contain more bean,
less water.
So they will need extra flavour.
You go ahead and make those adjustments.
This is your Buffalo tofu
and there are no rules.
Finally after a million minutes, we have
our fully defrosted block of medium firm tofu...
the water around it, pretty warm.
Which means I went a little too long.
If we weren't using this right away, we'd
want to press out the water ASAP and cool
it down again fast so it doesn't stay too
long in the DANGER ZONE.
But we ARE using this right away.
And my plan is to have this entire block of
tofu all for myself.
muahuahuaha.
As usual, I'm using this tofu-making mold
as a press.
It fits my tofu perfectly so the sides are
supported which makes this delicate tofu less
likely to break before I break it on purpose.

English: 
You can use two flat surfaces, like a couple
cutting boards if you don't have something
like this.
Just gently squeeze out as much water as possible.
Then, very gently, separate the block into
pieces.
There will be places in the tofu where
it wants to break so find those areas and
peel away with just the lightest touch.
This way, we can reveal the layers that the
water created when it froze in the block.

English: 
You can use two flat surfaces, like a couple
cutting boards if you don't have something
like this.
Just gently squeeze out as much water as possible.
Then, very gently, separate the block into
pieces.
There will be places in the tofu where
it wants to break so find those areas and
peel away with just the lightest touch.
This way, we can reveal the layers that the
water created when it froze in the block.

English: 
Dab away as much moisture as you can.
The drier the better.
Before we replace the water with vegan chicken
flavouring.
This time, I'm using my DIY Vegan Chicken
Broth Powder which is basically nutritional
yeast, salt and herbs.
It's simple and tasty
though you could use whatever vegan chicken
broth powder or paste to make double strength
vegan chicken broth.
In this case, I'm using
one and a half teaspoons of powder
into a half cup of water.
Stick the dried pieces of tofu into the broth
and gently press so the broth gets soaked up.
Some people have asked
why don't I soak the whole block
before breaking it up into bite-sized pieces.
I want to make sure each piece gets good saturation.
But then again, I haven't tried it the other
way.
So maybe that's just as good.
Maybe!
Just leave those in there while we make a
one-step breading mix.

English: 
Dab away as much moisture as you can.
The drier the better.
Before we replace the water with vegan chicken
flavouring.
This time, I'm using my DIY Vegan Chicken
Broth Powder which is basically nutritional
yeast, salt and herbs.
It's simple and tasty
though you could use whatever vegan chicken
broth powder or paste to make double strength
vegan chicken broth.
In this case, I'm using
one and a half teaspoons of powder
into a half cup of water.
Stick the dried pieces of tofu into the broth
and gently press so the broth gets soaked up.
Some people have asked
why don't I soak the whole block
before breaking it up into bite-sized pieces.
I want to make sure each piece gets good saturation.
But then again, I haven't tried it the other
way.
So maybe that's just as good.
Maybe!
Just leave those in there while we make a
one-step breading mix.

English: 
With about a half cup of all-purpose flour.
Regular or gluten-free is fine.
Plus a quarter cup-ish of nutritional yeast.
I also have some whole wheat panko crumbs
I wanted to use up.
And some store-bought fried onions.
These will add extra flavour and crunch.
If you don't have them, toss in some onion
powder and something else crunchy. Like crushed
up chips or non-sugary cereal. Come to think
of it, sugary cereal might actually be good...
you know, spicy and sweet.
Anyway, season however you like.
But remember that chicken-ish seasoning's
already inside and we're going to add sauce
later so you don't have to go all in.
Then gently pick up a piece of soaked tofu
and coat with your seasoned flour mix.
You want each piece to get coated on all sides.
You don't need too much.
So shake off any excess.
If you have some crumbly bits, just place
them together. They will stick together as
they bake.
And you can see,
I'm using parchment paper in the baking pan
for easy clean-up later.

English: 
With about a half cup of all-purpose flour.
Regular or gluten-free is fine.
Plus a quarter cup-ish of nutritional yeast.
I also have some whole wheat panko crumbs
I wanted to use up.
And some store-bought fried onions.
These will add extra flavour and crunch.
If you don't have them, toss in some onion
powder and something else crunchy. Like crushed
up chips or non-sugary cereal. Come to think
of it, sugary cereal might actually be good...
you know, spicy and sweet.
Anyway, season however you like.
But remember that chicken-ish seasoning's
already inside and we're going to add sauce
later so you don't have to go all in.
Then gently pick up a piece of soaked tofu
and coat with your seasoned flour mix.
You want each piece to get coated on all sides.
You don't need too much.
So shake off any excess.
If you have some crumbly bits, just place
them together. They will stick together as
they bake.
And you can see,
I'm using parchment paper in the baking pan
for easy clean-up later.

English: 
When all your tofu pieces are coated with
the seasoned flour and on your pan, they are
ready to go in a preheated oven!
Except I forgot to preheat and now we have
to wait. It's fine.
You can make this recipe in a regular oven,
convection oven, or air fryer. With a regular
oven or convection oven, preheat to 425°F
or 220°C. When it's ready, bake your tofu
for about 15 to 20 minutes.
If you're using an airfryer, use the same
temp or if yours don't have that setting,
go for the highest temperature and then check
it at 10 minutes.
No matter what you're using, bake until the
tofu is getting some golden colour and the
edges are looking a little browned.
Since we didn't add oil yet, they will look
kinda sad.
No worries.
Spray or brush on a light coat of oil.
Make sure you get all sides.
And flip them.
Then pop them back in for 10 to 15 minutes
Now would be a great time to whip together
your vegan Buffalo Sauce. Just combine a a

English: 
When all your tofu pieces are coated with
the seasoned flour and on your pan, they are
ready to go in a preheated oven!
Except I forgot to preheat and now we have
to wait. It's fine.
You can make this recipe in a regular oven,
convection oven, or air fryer. With a regular
oven or convection oven, preheat to 425°F
or 220°C. When it's ready, bake your tofu
for about 15 to 20 minutes.
If you're using an airfryer, use the same
temp or if yours don't have that setting,
go for the highest temperature and then check
it at 10 minutes.
No matter what you're using, bake until the
tofu is getting some golden colour and the
edges are looking a little browned.
Since we didn't add oil yet, they will look
kinda sad.
No worries.
Spray or brush on a light coat of oil.
Make sure you get all sides.
And flip them.
Then pop them back in for 10 to 15 minutes
Now would be a great time to whip together
your vegan Buffalo Sauce. Just combine a a

English: 
quarter cup of vinegar based hot pepper sauce
like Frank's,
(or whatever you have on hand is fine - we're
in a crisis situation)
the same amount of melted vegan butter,
a quarter teaspoon of onion powder,
and a half a teaspoon of garlic powder.
Mix it up really really well.
Taste it, see if you want to adjust, it's
up to you.
Once you have your sauce, you'll probably
want to check on your nuggets.
hen they're golden brown and crispy, you're
ready to toss them in sauce.
And then plate them up right away with some
celery and vegan creamy dip. This is just
vegan mayo with chives and dehydrated onions,
some poultry seasoning and lemon juice.
And there you have it. I know.
It's hard to believe your eyes!
Does someone in your life need to see this?
Send this video over and you might just change
their life!
With this Vegan Buffalo Tofu.

English: 
quarter cup of vinegar based hot pepper sauce
like Frank's,
(or whatever you have on hand is fine - we're
in a crisis situation)
the same amount of melted vegan butter,
a quarter teaspoon of onion powder,
and a half a teaspoon of garlic powder.
Mix it up really really well.
Taste it, see if you want to adjust, it's
up to you.
Once you have your sauce, you'll probably
want to check on your nuggets.
hen they're golden brown and crispy, you're
ready to toss them in sauce.
And then plate them up right away with some
celery and vegan creamy dip. This is just
vegan mayo with chives and dehydrated onions,
some poultry seasoning and lemon juice.
And there you have it. I know.
It's hard to believe your eyes!
Does someone in your life need to see this?
Send this video over and you might just change
their life!
With this Vegan Buffalo Tofu.

English: 
When it's flaky like this
and it really looks like it,
I call it Vegan Buffalo Chicken
because calling it tofu seems weirdly less descriptive.
And let's be honest,
most people who are not subbed to this channel
but ended up watching this video got here
by searching
"Vegan Buffalo Chicken."
That's a little behind the scenes
search engine optimization tidbit for ya.
Anyways, thanks so much for watching to the
end, my friend. If you make this recipe, and
I really hope you do, please post it on instagram
and tag me. I just love to see these recipes
in your kitchens.
Please give this video a thumbs up if you
liked it; that really helps me out. And subscribe
if you haven't already for more easy vegan
recipes.
P.S. If you got dejavu from this video, it's
not just you!
This recipe first appeared in Vegan Meals
For One back in Febuary 2019.
If you haven't heard, I'm making dedicated
tutorial versions of my best and most popular

English: 
When it's flaky like this
and it really looks like it,
I call it Vegan Buffalo Chicken
because calling it tofu seems weirdly less descriptive.
And let's be honest,
most people who are not subbed to this channel
but ended up watching this video got here
by searching
"Vegan Buffalo Chicken."
That's a little behind the scenes
search engine optimization tidbit for ya.
Anyways, thanks so much for watching to the
end, my friend. If you make this recipe, and
I really hope you do, please post it on instagram
and tag me. I just love to see these recipes
in your kitchens.
Please give this video a thumbs up if you
liked it; that really helps me out. And subscribe
if you haven't already for more easy vegan
recipes.
P.S. If you got dejavu from this video, it's
not just you!
This recipe first appeared in Vegan Meals
For One back in Febuary 2019.
If you haven't heard, I'm making dedicated
tutorial versions of my best and most popular

English: 
recipes that don't have their own videos
because they deserve dedicated videos.
Plus, I'm improving them,
adding more relevant details to make them
more clear,
hopefully making sure that everyone can make
the recipes
more easily and successfully.
I hope you like them!
Thank you again for spending your time with me.
I really appreciate it.
Everyone, I hope you're staying safe and
staying inside if you can.
And I will see you next time.
Bye for now!

English: 
recipes that don't have their own videos
because they deserve dedicated videos.
Plus, I'm improving them,
adding more relevant details to make them
more clear,
hopefully making sure that everyone can make
the recipes
more easily and successfully.
I hope you like them!
Thank you again for spending your time with me.
I really appreciate it.
Everyone, I hope you're staying safe and
staying inside if you can.
And I will see you next time.
Bye for now!
