Airfryer Buffalo Tofu Rips — a plant-based American recipe by BOSH!
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Airfryer Buffalo Tofu Rips

We are absolutely obsessed with these Buffalo Tofu Rips right now. There is something about that combo of crispy, fiery tofu and cool, creamy cashew ranch that just hits every single time. We keep making these for game nights, movie nights, honestly any excuse we can find. The tofu gets properly crispy in the air fryer and then you toss it in that punchy buffalo sauce and it is genuinely one of the most satisfying things you can eat. Make these tonight, trust us on this one.

Cook: 35 min
Serves 4

Before You Start

  • Press tofu between kitchen paper for 15 minutes
  • Boil cashews for 15 minutes, then cool
  • Food processor or liquidiser
  • 2 mixing bowls
  • Air fryer set to 200°C

Ingredients

  • 2 x 280g block of firm tofu
  • 170ml plant-based milk
  • 60g plain flour
  • 100g panko breadcrumbs
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • 60g plant-based butter
  • 60g Buffalo hot sauce
  • 150g cashew nuts
  • 200ml plant-based milk
  • 1 tbsp lime juice
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 handful of chives
  • spring onions
  • lime wedges

Method

1

Press the tofu

  • Press the tofu between kitchen paper for 15 minutes, this will help your tofu get extra crispy
    For the cashew ranch
  • Add the cashew nuts a pan of boiling water and boil for 15 minutes, then strain and run under cold water to cool slightly
  • Put all the ingredients for the ranch sauce except for the chives into the food processor or liquidiser and whizz for 1–2 minutes until smooth and creamy
  • Transfer to a serving bowl
  • Finely chop the chives and add them to the sauce
2

Make the batter

  • Put the flour, garlic powder, onion powder, cumin, paprika, salt, pepper and plant-based milk into a bowl and whisk to a batter
  • Pour the panko breadcrumbs into another bowl and rub them between your thumb and fingers to break into slightly smaller breadcrumbs
3

Batter and breadcrumb tofu

  • Tear the tofu into rectangular strips, and drop into the batter
  • Give a really good stir so that each piece of tofu is coated in the batter
  • Shake off the excess batter and roll in the breadcrumbs, repeat until all bits are coated you want them to be fully covered in the breadcrumbs, set to one side
4

Bake the tofu

  • Set the airfryer to 200 degrees and fry for 15 minutes 
    Meanwhile, make the buffalo sauce
  • Melt the butter and hot sauce in a saucepan over medium low heat
  • When the crispy tofu is ready, transfer to a mixing bowl and coat in the buffalo sauce 
5

Time to serve

  • Sprinkle over spring onions, squeeze the lime and serve with french fries 

Tips & Variations

  • Press your tofu well: We know 15 minutes feels like a long time when you are hungry but do not skip this step. The crispier the tofu the better the whole thing tastes. Wrap it tight in a few layers of kitchen paper and put something heavy on top.
  • Adjust the heat: If you want things a little milder just dial back the hot sauce in the buffalo mix. If you want to absolutely go for it, add a pinch of cayenne on top before serving. Ian always goes for the extra cayenne.
  • Make extra ranch: Seriously, just double the ranch recipe. It keeps in the fridge for a few days and you will want to put it on everything. We have been known to eat it with literally any vegetable we can find.

Why This Works

The trick here is pressing the tofu properly before it goes anywhere near the air fryer. Getting that moisture out is what gives you that incredible crispy exterior instead of something soft and sad. And the cashew ranch is not just a dip, it is the whole reason to make this recipe. Boiling the cashews first makes them blend up silky smooth and it balances the heat of the buffalo sauce perfectly.