This recipe for a vegan buffalo chicken sandwich is a super quick 12 mins recipe! Perfect for dinner or even for high protein meal prep! This recipe is for 3 servings, which is perfect for a family dinner or meal prep, so just multiply servings for a bigger family meal.
This vegan buffalo chicken sandwich is high in protein and easy to whip up. This recipe comes with ideas to top your sandwich with vegetables and even a simple vegan coleslaw packed with flavour. If you don’t have cabbage or coleslaw mix, you can omit it and use different vegetables or burger fillings of your choice.
Recipe for Vegan Buffalo Chicken Sandwich
This is a vegan version of a buffalo chicken sandwich or burger. Instead of chicken, we are using extra firm tofu which we will coat 3 times to create a delicious layer, then we will coat in vegan buffalo sauce. These delicious patties coupled with the coleslaw will create a vegan sandwich that even meat-lovers will enjoy.
I love the versatility of this high-protein recipe because you can fill it with anything you want on top of the vegan buffalo chicken. I used tofu as the “chicken” because it’s easy to use, high in protein, has a meaty texture like chicken and crisps nicely with some cornstarch and flour!
I use Frank’s hot sauce for the buffalo chicken since it’s my go-to vegan buffalo sauce and it’s slightly spicy and kinda sweet/salty which I like.
The optionally vegan coleslaw in the sandwich gives it a nice fresh crunch and slight tang and of course, adding veggies in here gives more texture, crunch and freshness.
Ingredients
- Sandwich slices or buns
- Vegan buffalo sauce (ex: Frank’s)
- Tofu
- Oil
- Flour
- Cornstarch
- Garlic powder
- Onion powder
- Paprika
- Salt & Pepper
- Unsweetened non-dairy milk
- Apple cider vinegar
Vegan Coleslaw: - Shredded Cabbage or coleslaw mix
- Vegan mayonaise
- Dijon Mustard
- Salt
- Sugar
This recipe is meat-free and nut-free.
To make the recipe gluten-free, simply swap wrap with gluten-free sandwich slices.
How To Make Buffalo Chicken Sandwich (Vegan)
1. Cut extra firm tofu block into small square patties. You can choose the size you want to cut – I did 3 small patties for 1/2 block of extra firm tofu or 6 small patties for a whole block of extra firm tofu.
2. On a large plate, mix together the dry mixture ingredients.
3. In a wide shallow bowl, whisk together the wet ingredients to create a smooth, thin batter.
4. Heat oil on a non-stick pan on medium-high heat and dip each tofu patty into the dry mixture to coat. Then dip into the batter. Let the excess batter drip off and dip again in the dry mixture. Repeat with all the tofu patties.
5. Lay the coated patties onto the pan and cook these for around 3-4 minutes on each side or until they are cooked to your liking.
6. While the vegan buffalo chicken patties are cooking, prepare your vegan coleslaw (optional) and/or slice pickles, tomatoes or whatever you’d like on your sandwich.
7. Once the patties are cooked, turn the heat off and add vegan buffalo sauce and flip the patties around a few times to coat thoroughly.
8. Now assemble the vegan buffalo chicken sandwich, starting with the buns. Add vegan mayo, pickles, tomatoes, the prepared coleslaw (optional) and the buffalo tofu patties. Enjoy right away.
Vegan Buffalo Chicken Sandwich
Equipment
- Non-stick Pan
- Plate
- Bowl shallow
- Knife
Ingredients
- 3 Sandwich Buns or slices of bread (whatever you prefer for sandwich)
- 1/3 cup Vegan Buffalo sauce I used Frank's red hot sauce (add more if you want)
- 1/2 block Tofu extra firm, cut into 3 patties
- 1 tbsp Oil
Dry Mixture
- 1/4 cup Flour
- 1/4 cup Cornstarch
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 2 tsp Paprika smoked paprika is best but regular paprika is fine
- 1/2 tsp Black Pepper
- 1/2 tsp Salt
Wet Mixture
- 1/2 cup Unsweetened Non-dairy milk (I used almond milk)
- 1/2 tbsp Apple cider vinegar
- 2 tbsp Vegan Buffalo sauce I used Frank's red hot sauce
- 1/4 cup Flour
Sandwich Vegan Coleslaw Topping (optional)
- 2 cups Cabbage shredded or coleslaw mix (pre-package)
- 2 tbsp Mayo
- 1 tbsp Dijon Mustard
- Salt pinch
- Sugar pinch
Instructions
- Cut extra firm tofu block into small square patties. You can choose the size you want to cut – I did 6 small patties for one block of extra firm tofu.
- On a large plate, mix together the dry mixture ingredients.
- In a wide shallow bowl, whisk together the wet ingredients to create a smooth, thin batter.
- Heat oil on a non-stick pan on medium high heat and dip each tofu patty into the dry mixture to coat. Then dip into the batter. Let the excess batter drip off and dip again in the dry mixture. Repeat with all the tofu patties.
- Lay the coated patties onto the pan and cook these for around 3-4 minutes on each side or until they are cooked to your liking.
- While the vegan buffalo chicken patties are cooking, prepare your vegan coleslaw (optional) and/or slice pickles, tomatoes or whatever you'd like on your sandwich.
- Once the patties are cooked, turn the heat off and add in vegan buffalo sauce and flip the patties around a few times to coat thoroughly.
- Now assemble the vegan buffalo chicken sandwich, starting with the buns. Add vegan mayo, pickles, tomatoes, the prepared coleslaw (optional) and the buffalo tofu patties. Enjoy right away.
Nutrition
NEED MORE VEGAN RECIPE IDEAS? CHECK THESE OUT:
I highly recommend this recipe. It was so delicious, quick and easy to make!
Tried this recipe, it was very tasty!
Thank you!
This sandwich was amazing. I had it on toasted sourdough bread. I am now completely addicted to Frank’s Hot Sauce. I will definitely be making this again!