Buffalo Tofu Bites

From: Cilantro in Canada

On Apr 3, 2009

I did not find these hard to make at all. I threw the coating ingredients into the food processor and then tossed the marinated tofu in and gently tossed and baked. That was it. I had to change the recipe a little to accommodate what I had on hand though. I did not have multigrain crackers, so I threw in some tostitos and used regular breadcrumbs in place of the panko. When we first tried these I was not keen on them, but I decided to refrigerate them and tried them the next day when they were cold. Even my kids liked them then. I used some as croutons in a salad and just ate some as is. My 14 year daughter asked me make another batch right away. Thanks for the recipe.

From: Lazy vegan

On Oct 10, 2008

This was great. I used whole foods 360 organic hot sauce and it was awesome. I had no problem getting the crumbs to stick. I did cook for 28 min. to get the consistency i wanted (probably b/c didn't have any pre-frozen tofu so i just used it fresh) but well worth the wait. yummy! (i did dip some in organicville non-dairy ranch dressing but great plain too)

From: cowgirrlup

On Aug 2, 2008

Yummy! I used tofu that I froze, thawed out, then pressed and drained to get a nice firm texture. I also do this with BBQ sauce and Hoisin sauce, (but minus the breading) and then bake. If you don't like the texture of tofu, try freezing it and then thawing it and draining it...it gives it a nice texture.

From: Mrs Hubbard

On Jun 15, 2008

Quite tasty. Next time I will soak the tofu in chicken stock before I soak in Franks. The Flax seeds need several minutes in the food processor in order to release enough of its oil to create a mix that will stick. I skipped the garlic powder, salt and cayenne. Next time I wont forget the garlic or salt.