Crispy Maple Sriracha Tofu Wings (Baked & Vegan)
Finger licking delicious!! These baked crispy tofu wings are coated in the most indulgent sweet and spicy maple sriracha sauce! Easy to make and perfect for a game day snack, appetizer or meal!
Ingredients
- 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
Instructions
- 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!
Notes
Important Note: The sugars from the maple syrup that drip off your tofu will burn quickly in the oven. This is why parchment is so important for easy cleanup. After adding the sauce it's important to watch the tofu and turn every 2-3 minutes so the wings don't burn.
Storage- Tofu wings are best fresh, 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, careful not to burn them.