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by Vina · This post may contain affiliate links

Crispy Buffalo Tofu Cutlet with Creamy Cucumber Celery Salad

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This crispy buffalo tofu cutlet with creamy cucumber celery salad is indulgently saucy, crunchy, and delicious without being too heavy.

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:

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.
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:

How to Make Crispy Buffalo Tofu Cutlets w/Creamy Cucumber Celery Salad:

  1. Slice the pressed tofu into 4 equal slabs.
  2. 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.
  3. Cover the container with the lid and gently shake it to cover all of the cutlets with the sauce even more.
  4. Refrigerate and allow the tofu to marinate for at least 30 minutes. 
  5. 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.
  6. 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.
  7. Heat a medium-sized skillet with the oil on medium heat.
  8. Fry the tofu cutlets on both sides for 2-3 minutes each or until they are dark golden brown and crispy.
  9. 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.
  10. Brush each side of the cutlets with a generous amount of buffalo sauce.
  11. Top with the creamy cucumber celery salad and vegan feta.
  12. Serve & Enjoy!

More Tofu Recipes You’ll Love:

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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 Cutlets with Creamy Cucumber Celery Salad

  • Author: Vina
  • Total Time: 50 minutes
  • Yield: 4 1x
Print Recipe

Description

This crispy buffalo tofu cutlet with creamy cucumber celery salad is indulgently saucy, crunchy, and delicious without being too heavy.

Ingredients

Units Scale
  • 1 Block Super Firm Tofu (Pressed)
  • 1 cup Non-Dairy Milk (Unsweetened)
  • 1 cup Panko Bread Crumbs
  • ¾ cup Neutral Oil
  • ½ cup Buffalo Sauce (Dairy-Free)
  • ¼ cup Cornstarch
  • ¼ cup Soy Sauce
  • 2 cups Creamy Cucumber Celery Salad
  • ¼ cup Vegan Feta (optional)

Instructions

  1. Slice the pressed tofu into 4 equal slabs.
  2. 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.
  3. Cover the container with the lid and gently shake it to cover all of the cutlets with the sauce even more.
  4. Refrigerate and allow the tofu marinate for at least 30 minutes.
  5. 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.
  6. 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.
  7. Heat a medium-sized skillet with the oil on medium heat.
  8. Fry the tofu cutlets on both sides for 2-3 minutes each or until they are dark golden brown and crispy.
  9. 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.
  10. Brush each side of the cutlets with a generous amount of buffalo sauce.
  11. Top with the creamy cucumber celery salad and vegan feta.
  12. Serve & Enjoy!
  • Prep Time: 35 minutes
  • Cook Time: 15 minutes
  • Category: Main Course

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