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These crispy peri-peri tofu sandwiches with ranch slaw are a bold and spicy treat. Made with crispy tofu cutlets covered in tangy peri-peri sauce and topped with a creamy ranch coleslaw and pickles. These sandwiches are what vegan comfort food dreams are made of.

Crispy Peri-Peri Tofu Sandwiches with Ranch Slaw

This crispy buffalo tofu cutlet with creamy cucumber celery salad is indulgently saucy, crunchy, and delicious without being too heavy. Ingredients You’ll Need: Tofu: I prefer super firm tofu for the best texture Dairy-Free Milk: I used almond milk but any unsweetened kind will work. Panko Bread Crumbs: for the nice crunchy coating Oil: Any neutral high-heat oil is fine. I like to use canola or avocado oil. Buffalo Sauce: I used the Primal Kitchen brand. Cornstarch: this will make the cutlets extra crispy Soy Sauce: will add flavor to the tofu as a marinade. Toppings: I like to top this with my creamy cucumber celery salad and sprinkle of vegan feta. How to Make Crispy Buffalo Tofu Cutlets w/Creamy Cucumber Celery Salad: Slice the pressed tofu into 4 equal slabs. Add the tofu to a shallow container and drizzle soy sauce on both sides of each of the cutlets, being sure to evenly distribute the sauce as much as possible. Cover the container with the lid and gently shake it to cover all of the cutlets with the sauce even more. Refrigerate and allow the tofu to marinate for at least 30 minutes. While the tofu is marinating, prepare 3 shallow dishes that are big enough for the tofu. The first is for the cornstarch, the second for the plant milk, and the last dish for the breadcrumbs. Coat each tofu cutlet on each side by dipping them into the cornstarch first, then the vegan milk, and last the breadcrumbs. Feel free to press the breadcrumbs into the tofu to help it stick. Set aside. Heat a medium-sized skillet with the oil on medium heat. Fry the tofu cutlets on both sides for 2-3 minutes each or until they are dark golden brown and crispy. Remove each tofu cutlet from the skillet and place them on a paper-towel-lined plate or a cooling rack to drain the excess oil. Brush each side of the cutlets with a generous amount of buffalo sauce. Top with the creamy cucumber celery salad and vegan feta. Serve & Enjoy! More Tofu Recipes You’ll Love:

Crispy Buffalo Tofu Cutlet with Creamy Cucumber Celery Salad

This crisp and creamy cucumber celery salad is the perfect side dish or crunchy sandwich topper. Made with refreshing cucumber, celery, herbs, and a delicious homemade vegan ranch dressing, this flavorful dish is sure to please.

Creamy Cucumber Celery Salad (Vegan)

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These crispy peri-peri tofu sandwiches with ranch slaw are a bold and spicy treat. Made with crispy tofu cutlets covered in tangy peri-peri sauce and topped with a creamy ranch coleslaw and pickles. These sandwiches are what vegan comfort food dreams are made of.

Crispy Peri-Peri Tofu Sandwiches with Ranch Slaw

This crispy buffalo tofu cutlet with creamy cucumber celery salad is indulgently saucy, crunchy, and delicious without being too heavy. Ingredients You’ll Need: Tofu: I prefer super firm tofu for the best texture Dairy-Free Milk: I used almond milk but any unsweetened kind will work. Panko Bread Crumbs: for the nice crunchy coating Oil: Any neutral high-heat oil is fine. I like to use canola or avocado oil. Buffalo Sauce: I used the Primal Kitchen brand. Cornstarch: this will make the cutlets extra crispy Soy Sauce: will add flavor to the tofu as a marinade. Toppings: I like to top this with my creamy cucumber celery salad and sprinkle of vegan feta. How to Make Crispy Buffalo Tofu Cutlets w/Creamy Cucumber Celery Salad: Slice the pressed tofu into 4 equal slabs. Add the tofu to a shallow container and drizzle soy sauce on both sides of each of the cutlets, being sure to evenly distribute the sauce as much as possible. Cover the container with the lid and gently shake it to cover all of the cutlets with the sauce even more. Refrigerate and allow the tofu to marinate for at least 30 minutes. While the tofu is marinating, prepare 3 shallow dishes that are big enough for the tofu. The first is for the cornstarch, the second for the plant milk, and the last dish for the breadcrumbs. Coat each tofu cutlet on each side by dipping them into the cornstarch first, then the vegan milk, and last the breadcrumbs. Feel free to press the breadcrumbs into the tofu to help it stick. Set aside. Heat a medium-sized skillet with the oil on medium heat. Fry the tofu cutlets on both sides for 2-3 minutes each or until they are dark golden brown and crispy. Remove each tofu cutlet from the skillet and place them on a paper-towel-lined plate or a cooling rack to drain the excess oil. Brush each side of the cutlets with a generous amount of buffalo sauce. Top with the creamy cucumber celery salad and vegan feta. Serve & Enjoy! More Tofu Recipes You’ll Love:

Crispy Buffalo Tofu Cutlet with Creamy Cucumber Celery Salad

This crisp and creamy cucumber celery salad is the perfect side dish or crunchy sandwich topper. Made with refreshing cucumber, celery, herbs, and a delicious homemade vegan ranch dressing, this flavorful dish is sure to please.

Creamy Cucumber Celery Salad (Vegan)

These vegan apple cream cheese Danishes are the perfect “fancy” vegan dessert to make without much effort. Made with a simple apple pie filling recipe, delicious cream cheese spread, and store-bought puff pastry to keep things quick and easy.

Apple Cream Cheese Danishes w/Puff Pastry

Mains

These crispy peri-peri tofu sandwiches with ranch slaw are a bold and spicy treat. Made with crispy tofu cutlets covered in tangy peri-peri sauce and topped with a creamy ranch coleslaw and pickles. These sandwiches are what vegan comfort food dreams are made of.

Crispy Peri-Peri Tofu Sandwiches with Ranch Slaw

This crispy buffalo tofu cutlet with creamy cucumber celery salad is indulgently saucy, crunchy, and delicious without being too heavy. Ingredients You’ll Need: Tofu: I prefer super firm tofu for the best texture Dairy-Free Milk: I used almond milk but any unsweetened kind will work. Panko Bread Crumbs: for the nice crunchy coating Oil: Any neutral high-heat oil is fine. I like to use canola or avocado oil. Buffalo Sauce: I used the Primal Kitchen brand. Cornstarch: this will make the cutlets extra crispy Soy Sauce: will add flavor to the tofu as a marinade. Toppings: I like to top this with my creamy cucumber celery salad and sprinkle of vegan feta. How to Make Crispy Buffalo Tofu Cutlets w/Creamy Cucumber Celery Salad: Slice the pressed tofu into 4 equal slabs. Add the tofu to a shallow container and drizzle soy sauce on both sides of each of the cutlets, being sure to evenly distribute the sauce as much as possible. Cover the container with the lid and gently shake it to cover all of the cutlets with the sauce even more. Refrigerate and allow the tofu to marinate for at least 30 minutes. While the tofu is marinating, prepare 3 shallow dishes that are big enough for the tofu. The first is for the cornstarch, the second for the plant milk, and the last dish for the breadcrumbs. Coat each tofu cutlet on each side by dipping them into the cornstarch first, then the vegan milk, and last the breadcrumbs. Feel free to press the breadcrumbs into the tofu to help it stick. Set aside. Heat a medium-sized skillet with the oil on medium heat. Fry the tofu cutlets on both sides for 2-3 minutes each or until they are dark golden brown and crispy. Remove each tofu cutlet from the skillet and place them on a paper-towel-lined plate or a cooling rack to drain the excess oil. Brush each side of the cutlets with a generous amount of buffalo sauce. Top with the creamy cucumber celery salad and vegan feta. Serve & Enjoy! More Tofu Recipes You’ll Love:

Crispy Buffalo Tofu Cutlet with Creamy Cucumber Celery Salad

Delicious and crispy gochujang tofu sandwiches full of sweet and spicy flavors and topped with a cool, crunchy sriracha slaw.  Packed with protein and so many winning flavors and textures this recipe is a perfect way to fulfill any sandwich craving.

Crispy Gochujang Tofu Sandwiches with Sriracha Slaw

This summer farro salad recipe is light, filling, and takes very little effort to make.  Made with nutty farro, peppery arugula, juicy peaches and cherries, toasted pistachios, and creamy herbed vegan cheese. It’s the perfect healthy summer meal that comes together in under 30 minutes.

Summer Farro Salad with Herbed Vegan Cheese

Drinks & Smoothies

This blueberry muffin protein smoothie is packed with 40 grams of protein and comes together in minutes. Perfect for a busy morning or post-workout recovery.

Blueberry Muffin Protein Smoothie

This bright Sunrise Sunset Smoothie is sunshine in a glass. This simple Tropical Smoothie Cafe copycat is made with only four ingredients and is the perfect refreshing drink for a warm day and an extra boost of Vitamin C. 

The Best Sunrise Sunset Smoothie - Tropical Smoothie Copycat

The Best Dragon Fruit Smoothie Recipe

This refreshing and simple dragon fruit juice recipe is the perfect drink for a warm day. With a subtle sweet taste, it’s great as is or added to lemonade or a summer cocktail.

How to Make Dragon Fruit Juice

Breakfast

Made with deliciously spiced stewed apples, creamy yogurt, and crunchy granola.

Apple Crumble Yogurt Bowl

Simple stewed apples made with fresh Granny Smith and Fuji apples, warm cinnamon and nutmeg, and a just-right touch of sweetness.  

Simple Stewed Apples

These apple pie overnight oats are rich and creamy, with warm spices and sweet stewed apples. A simple and delicious grab-and-go breakfast!

Apple Pie Overnight Oats

This easy-to-make strawberry matcha chia pudding is a great way to get your matcha fix in the morning. Made with just five simple ingredients, this recipe can be meal prepped ahead of time for an easy breakfast.

Easy Strawberry Matcha Chia Pudding

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Hi, I'm Vina! Recipe developer, food photographer, writer, and creator of Quirky Pineapples with a passion for plant-forward cooking and baking.

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  • These crispy peri-peri tofu sandwiches with ranch slaw are a bold and spicy treat. Made with crispy tofu cutlets covered in tangy peri-peri sauce and topped with a creamy ranch coleslaw and pickles. These sandwiches are what vegan comfort food dreams are made of.
    Crispy Peri-Peri Tofu Sandwiches with Ranch Slaw
  • This crispy buffalo tofu cutlet with creamy cucumber celery salad is indulgently saucy, crunchy, and delicious without being too heavy. Ingredients You’ll Need: Tofu: I prefer super firm tofu for the best texture Dairy-Free Milk: I used almond milk but any unsweetened kind will work. Panko Bread Crumbs: for the nice crunchy coating Oil: Any neutral high-heat oil is fine. I like to use canola or avocado oil. Buffalo Sauce: I used the Primal Kitchen brand. Cornstarch: this will make the cutlets extra crispy Soy Sauce: will add flavor to the tofu as a marinade. Toppings: I like to top this with my creamy cucumber celery salad and sprinkle of vegan feta. How to Make Crispy Buffalo Tofu Cutlets w/Creamy Cucumber Celery Salad: Slice the pressed tofu into 4 equal slabs. Add the tofu to a shallow container and drizzle soy sauce on both sides of each of the cutlets, being sure to evenly distribute the sauce as much as possible. Cover the container with the lid and gently shake it to cover all of the cutlets with the sauce even more. Refrigerate and allow the tofu to marinate for at least 30 minutes. While the tofu is marinating, prepare 3 shallow dishes that are big enough for the tofu. The first is for the cornstarch, the second for the plant milk, and the last dish for the breadcrumbs. Coat each tofu cutlet on each side by dipping them into the cornstarch first, then the vegan milk, and last the breadcrumbs. Feel free to press the breadcrumbs into the tofu to help it stick. Set aside. Heat a medium-sized skillet with the oil on medium heat. Fry the tofu cutlets on both sides for 2-3 minutes each or until they are dark golden brown and crispy. Remove each tofu cutlet from the skillet and place them on a paper-towel-lined plate or a cooling rack to drain the excess oil. Brush each side of the cutlets with a generous amount of buffalo sauce. Top with the creamy cucumber celery salad and vegan feta. Serve & Enjoy! More Tofu Recipes You’ll Love:
    Crispy Buffalo Tofu Cutlet with Creamy Cucumber Celery Salad
  • This crisp and creamy cucumber celery salad is the perfect side dish or crunchy sandwich topper. Made with refreshing cucumber, celery, herbs, and a delicious homemade vegan ranch dressing, this flavorful dish is sure to please.
    Creamy Cucumber Celery Salad (Vegan)
  • These vegan apple cream cheese Danishes are the perfect “fancy” vegan dessert to make without much effort. Made with a simple apple pie filling recipe, delicious cream cheese spread, and store-bought puff pastry to keep things quick and easy.
    Apple Cream Cheese Danishes w/Puff Pastry

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