Crispy Buffalo Tofu Caesar Salad

The first time I made buffalo tofu, my meat-loving roommate actually asked for seconds. She stood there at the counter, crunching away, and finally admitted she hadnt realized it was possible to get tofu this crispy without deep frying. That crunchy-spicy coating against cool creamy lettuce became our Friday ritual for months.

Ive started making this on Tuesday nights when the week feels long and comfort food is non-negotiable. Something about standing at the stove watching those tofu cubes turn golden brown, then tossing them in that buttery red sauce, makes dinner feel like an event rather than another chore.

Ingredients

• 16 oz firm or extra-firm tofu: Extra-firm holds its shape better during cooking and gives you that satisfying chewy-crisp texture
• 2 tbsp cornstarch: This is the secret weapon for creating that golden crust that actually sticks
• 1 tbsp soy sauce: Adds a savory depth that balances the heat perfectly
• 1 tbsp avocado oil: Helps the coating adhere and promotes even browning
• 1 tsp paprika: Gives the tofu a warm reddish color before it even hits the buffalo sauce
• ½ tsp garlic powder: Rounds out the seasoning blend with aromatic warmth
• 3 tbsp butter: Creates that restaurant-style buffalo sauce base
• ¼ cup buffalo-style hot sauce: Franks RedHot is the classic choice but any cayenne-based sauce works beautifully
• 8 cups chopped romaine lettuce: Cold crisp lettuce is essential for balancing the spicy warm tofu
• 1 cup croutons: Adds extra crunch and makes it feel like a true Caesar experience
• ½ cup Caesar dressing: Creamy tangy dressing brings everything together
• ¼ cup freshly grated Parmesan cheese: Optional but adds that salty umami finish

Instructions

Press the tofu:

Wrap your tofu block in paper towels place it on a plate and weigh it down with something heavy like a cast iron skillet or cans for 15 to 30 minutes. This step is not optional, seriously.

Season and coat:

Cut the pressed tofu into uniform 1-inch cubes and toss them gently in a bowl with cornstarch soy sauce avocado oil paprika and garlic powder until every piece is evenly coated in that dusty orange blend.

Crisp it up:

Heat a non-stick skillet over medium-high heat and arrange those seasoned cubes in a single layer. Cook for 5 to 7 minutes per side turning them carefully until theyre deeply golden brown and sound hollow when you tap them.

Make the buffalo sauce:

While tofu works melt butter in a small saucepan over low heat and whisk in the hot sauce until smooth and glossy. Let it get friendly and bubbling.

Coat and toss:

Transfer that crispy tofu directly into the saucepan with the buffalo sauce and fold gently until every piece is gleaming red. Work quickly and carefully so you dont break the cubes.

Build the salad base:

In a large bowl toss that crisp romaine lettuce with croutons and Caesar dressing until everything is lightly coated but still crunchy.

Assemble and serve:

Divide the dressed salad among plates and top with generous heaps of that spicy buffalo tofu. Finish with Parmesan if you are using it and get it to the table while the tofu is still hot and crackling.

Save

My friend Sarah who swore she hated tofu tried this at a potluck and texted me the next day for the recipe. Shes now converted her whole family and sends me photos of her plated versions like a proud kitchen parent.

Getting The Crisp Right

I learned the hard way that crowded pans equal soggy tofu. If your tofu is steaming instead of sizzling take some out and cook in batches. The sound should be aggressive sizzling not gentle murmuring. Also resist the urge to flip too early, let that first side develop a deep crust before turning.

Making It Your Own

Sometimes I skip the buffalo entirely and toss the crispy cubes in teriyaki or make a sweet chili version. The Caesar pairing is classic but blue cheese dressing works too and honestly just hot sauce straight on the tofu with a side of ranch hits the spot when you are feeling lazy.

Meal Prep Magic

This recipe was born from meal prep desperation but became a weeknight staple. The key is keeping components separate until you eat. Store crispy tofu in one container and dressed salad in another. When you reheat the tofu use an air fryer or dry skillet to restore that crunch, microwaves will make it sad and chewy.

• Double the tofu batch and keep extras for salads or grain bowls all week
• Mix the cornstarch coating in advance and store it in a jar for quick prep
• Pre-wash and chop your lettuce so assembly takes literally two minutes

Save

Hope this brings as much joy to your kitchen as it has to mine. Nothing beats that first hot crunchy bite.

Recipe Questions & Answers

→ How do I get the tofu really crispy?

Press the tofu thoroughly for 15-30 minutes to remove excess moisture, coat evenly with cornstarch, and cook in a single layer over medium-high heat. Avoid overcrowding the pan to ensure proper crisping.

→ Can I make this vegan?

Yes, substitute butter with vegan butter, use vegan Caesar dressing, and omit Parmesan or choose a dairy-free alternative. The flavor profile remains excellent with these plant-based swaps.

→ What can I use instead of buffalo sauce?

Sriracha, sweet chili sauce, or any hot sauce mixed with butter works well. For a milder version, try BBQ sauce or a garlic-herb sauce for the coating.

→ How should I store leftovers?

Keep tofu and salad separately in airtight containers for up to 3 days. Reheat tofu in an air fryer or skillet to restore crispiness. Dress salad just before serving.

→ Can I bake the tofu instead of pan-frying?

Yes, arrange coated tofu on a baking sheet and bake at 400°F for 25-30 minutes, flipping halfway. Toss with buffalo sauce immediately after baking for best coating.

→ What other greens work well?

Kale, spinach, spring mix, or arugula make excellent substitutes for romaine. Heartier greens like kale hold up well to the warm spicy tofu.