Crispy Buffalo Tofu Sandwiches
with Blue Cheese Dressing, Potato Wedges & Mixed Greens Salad
- Eggs
- Milk
- Soy
- Wheat
Bright, bold Buffalo sauce and blue cheese dressing elevate this crispy tofu sandwich to delicious new heights. You'll fry up battered tofu and load onto a pillowy buns along with crisp quick-pickled cucumbers. Roasted seasoned potato wedges, plus a mixed green salad with ranch dressing, round out the plate.
Ingredients
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
1 unit
Mini Cucumber
1.5 ounce
Blue Cheese Dressing
(Contains: Eggs, Milk)
1 tablespoon
Fry Seasoning
12 ounce
Potatoes
3 unit
Frank's Hot Sauce
1 unit
Tofu
(Contains: Soy)
2 unit
Brioche Buns
(Contains: Wheat)
½ ounce
Frank's Seasoning Blend
82 g
Tempura Batter
(Contains: Eggs, Milk, Wheat)
2 ounce
Mixed Greens
1 cup
Panko Breadcrumbs
(Contains: Wheat)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Sugar
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • In a shallow dish, whisk tempura batter mix with 1⁄2 cup cold water (1 cup for 4 servings). Place panko in a separate shallow dish. • Cut potatoes into 1⁄2-inch-thick wedges. Trim and thinly slice cucumber into rounds. Halve tofu crosswise, then slice each half widthwise (you’ll have four thin, square planks). Season tofu with half the Frank’s Seasoning Blend (you’ll use the rest later).
• Toss potatoes on a baking sheet with a large drizzle of oil, Fry Seasoning, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. • In a small bowl, toss cucumber with 1⁄2 tsp sugar and 1⁄4 tsp salt (for 4 servings, use 1 tsp sugar and 1⁄2 tsp salt). Set aside to marinate, tossing occasionally.
• Add tofu to dish with tempura batter; turn to coat. TIP: Use a fork to gently turn tofu in batter and transfer to next dish. • Transfer tofu to dish with panko and turn to coat, pressing to adhere.
• Heat a 1/3-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add coated tofu. • Cook until golden brown, 2-4 minutes per side (if tofu begins to brown too quickly, lower the heat!). Transfer to a paper-towel-lined plate.
• While tofu cooks, in a second small microwave-safe bowl, combine Frank’s hot sauce, 2 TBSP butter, 1 tsp water, and 1⁄4 tsp salt (for 4 servings, use 4 TBSP butter, 2 tsp water, and 1⁄2 tsp salt). Cover with plastic wrap and microwave until butter has mostly melted, 20-25 seconds. Stir until mixture is smooth. Add remaining Frank’s Seasoning Blend and stir until thoroughly combined. • Drizzle tofu with as much Buffalo sauce as you like.
• Halve and toast buns. • Meanwhile, in a medium bowl, toss mixed greens with as much ranch dressing as you like. Taste and season with salt and pepper if desired.
• Transfer cucumber to a paper-towel- lined plate. Cover with a second paper towel and press firmly to absorb any excess liquid. • Spread top buns with as much blue cheese dressing as you like. Fill bottom buns with Buffalo tofu and cucumber. Close to form sandwiches. • Divide sandwiches, potato wedges, and salad between plates. Serve with any remaining ranch dressing and any remaining blue cheese dressing on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique, bold flavors; some found it bland and suggested marinating the tofu or adding more sauce 🌶️.
- Ease of prep: Several noted it was fussy or time-consuming to make, with tricky batter-coating steps.
- Suggestions: Consider slicing tofu thinner, using just one patty per sandwich, and adding extra buffalo sauce for more flavor.
- Portions: Many felt two tofu patties per sandwich was too much; some saved extras for another meal.
- Texture: Some praised the crispy exterior, while others had trouble with batter sticking or found the inside bland.
- Cooking method: A few successfully used an air fryer instead of frying in oil for a healthier option.
Reviews from our home cooks
Absolutely sensational! Love the use of tofu and the Franks Redhot Buffalo seasoning. Everything from the salad to the potato wedges were perfect accents. That felt the most like a unique restaurant dish I've had.
So crispy! I love all the flavors. I added just a touch of honey to the Buffalo sauce and it was magnificent!
I used air fryer instead of oil. I also mixed all the hot sauce, buffalo, and ranch together in a bowl and coated the finished tofu's after air fried. Really good!
Delicious, Fattening, plenty-o-food, and just a great recipe. There was enough tofu to have leftover patties to eat for other meals. I love when we do cool shit with Tofu, it's versatile enough to do anything you can with meat with it.
There wasn't enough buffalo sauce to coat all the pieces of tofu. We'd honestly probably like at least double the amount of sauce. It was also too high to stack two pieces of tofu in a sandwich, we ended up eating one in the bun and one on the side.
Really creative and something different. Would consider different sides to mix it up, but the use of the tofu was perfect for the warmer weather and eating outdoors.
This was delicious. I put the salad on the sandwich and only used one patty. Best sandwich I've had in a long time.
Delicious! Stacking 2 pieces was too messy to eat but creating a salad with the leftover tofu next day was delightful!
I oven baked the tofu instead of frying, it worked just as well and it was healthier
LOVED! We only needed half the panko as it set nicely to the tofu! EXCELLENT! Probably the same with the tempura batter. There was plenty. :)
