These Crispy Maple Sriracha Tofu Wings are sticky, sweet, spicy and crispy! Perfect as a side dish, main course or game day snack! They are baked, not fried, vegan, oil free and very easy to make!
These Baked Tofu Wings are incredibly finger-licking good. They're also vegan, and oil free too!
They're coated in a sweet and spicy maple sriracha glaze that will have you reaching back for more. Dip them into some tasty creamy dill dressing for a fun game day snack!
Why we love these Crispy Tofu Wings!
My life is busy and stressful, as I'm sure you can relate, so keeping my recipes budget friendly and easy is a huge focus for me.
I love these Maple Sriracha Tofu Wings because
- they are so yummy
- they're super easy to make
- everyone enjoys them
- sweet & spicy is my favorite combo
- they're packed with protein
- they're oil free
- AND they're budget friendly!
Grab these simple ingredients:
- extra firm tofu
- unsweetened soy milk
- nutritional yeast
- garlic powder
- onion powder
- smoked paprika
- sea salt
Maple Sriracha Sauce
- maple syrup
- sea salt
See recipe card for quantities.
How to make Vegan Maple Sriracha Wings
These sweet & spicy tofu bites can be made in just a few simple steps
Drain, press and slice your tofu. To get triangles, slice the tofu into 5-6 rectangles and then cut each rectangle diagonally.
Set up your dredging station. Bowl 1: cornstarch. Bowl 2: soy milk. Bowl 3: panko, nooch and spices.
Dredge each tofu wing, first in cornstarch, then soy milk, then panko blend. Bake it up!
Whisk together the maple sriracha sauce and brush each wing. Bake until crispy and enjoy! (Careful not to burn!)
- After brushing the tofu with maple sriracha sauce, make sure you flip them every 2-3 minutes! The sugars from the maple syrup will burn easily, so flipping is important to make sure your wings don't burn too!
- Save any extra maple sriracha sauce to dip those wings into at the end for an extra sweet and spicy bite!
Easy Clean Up
Line your baking sheet with parchment paper for the easiest clean up! Don't skip this step, the sugars in the maple syrup that drip off your tofu will burn quickly, so using parchment will make clean up a breeze!
This Maple Sriracha Tofu is best fresh for the best crispness. However if you have extras you can store them in a sealed container in the fridge for up to 3 days. Reheat in the oven or air fryer to regain crispness, but careful not to burn them.
Sure! Swap the panko for a gluten free variety to make this recipe completely gluten free.
More tofu recipes!
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Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Crispy Maple Sriracha Tofu Wings (Baked & Vegan)
- 14 oz extra firm tofu drained
- ¼ cup cornstarch
- ¼ cup unsweetened soy milk
- ½ cup panko
- 3 tablespoons nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- ¼ teaspoon pepper
Maple Sriracha Sauce
- ⅓ cup maple syrup
- ¼-⅓ cup sriracha
- ¼ teaspoon sea salt
- pepper to taste
- Lightly press the drained tofu in a tofu press or with towels and a heavy book for 15 minutes. Preheat oven to 450°F. Prepare a baking sheet by lining with parchment paper. (Parchment is recommended for easy clean up, don't skip it!)
- In three separate bowls, set up a dredging station. Add cornstarch to the first bowl. In the second bowl add the soy milk. In the third bowl add the panko, nutritional yeast and remaining seasonings and mix.
- Cut the pressed tofu into triangles (or any way you like!) To cut triangles, slice the tofu block into 5-6 rectangles and then cut each rectangle diagonally to make your "wing" shape.
- Coat each tofu wing in the cornstarch (knocking off any extra), then dip into the soy milk, then place into the panko mixture, using your dry hand to carefully coat the tofu with the breading mix. Place onto the lined baking sheet and repeat until all are done.
- Bake for 30 minutes, flipping halfway through.
- While your wings are in the oven, whisk together all the ingredients for the Maple Sriracha sauce.
- When the tofu is finished, use a marinade brush to carefully coat both sides of the tofu and return to the oven for another 9-10 minutes, flipping every 2-3 minutes to prevent burning.
- Enjoy dipped in the extra maple sriracha sauce, with some Creamy Dill Dressing, or your favorite dipping sauce!