USA Spicy Buffalo Tofu Bites with Blue Cheese Dip

USA Spicy Buffalo Tofu Bites with Blue Cheese Dip

Prep 15 mins
Cook 10 mins
Serves 4

These Cauldron Tofu Bites are coated in crispy buttermilk batter and served with a spicy buffalo sauce that packs a punch and a complimentary cooling blue cheese dip.

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For the Buttermilk Tofu:

1 Pack of Cauldron Organic Tofu, drained and pressed for 30 minutes, cut into approximately 2cm cubes
3 tbsp buttermilk
1 tsp Dijon mustard
1 tsp salt
½ tsp black pepper
½ tsp Cayenne pepper
2 tbsp flour
½ tsp baking powder
½ tsp garlic powder
½ tsp celery salt
Vegetable oil for frying

For the Buffalo Sauce:
100ml Franks hot Pepper Sauce
40g vegan spread or butter
1 tbsp brown sugar
1 tsp cider vinegar

For the Blue Cheese Dip:
3 tbsp mayonnaise
100g vegetarian blue cheese
6 tbsp Crème Fraiche
½ tsp vegetarian Worcestershire Sauce
Dash of cider vinegar
1 tbsp chopped chives
Celery sticks


  1. To make the buffalo sauce, combine the ingredients in a pan and gently heat until all combined. Allow to cool and cover until needed.
  2. To prepare the blue cheese dressing, blitz all of the ingredients with the exception of the chives. Stir in the chives and celery sticks, cover and refrigerate until required.
  3. Combine the buttermilk, Dijon, salt, black pepper and Cayenne in a bowl. Add the tofu pieces, coat well, cover and refrigerate for 20 minutes.
  4. Mix the flour, baking powder, garlic powder and celery salt in a bag or bowl. Toss the buttermilk tofu in the flour mix and coat well.
  5. Preheat enough vegetable oil in a heavy based pan to deep fry the tofu. Heat over a medium high heat (180°C/350°F) and fry the coated tofu in batches for 2-3 minutes until crispy and golden, draining well on kitchen paper.
  6. Enjoy the buttermilk tofu covered in lashing of buffalo sauce with blue cheese and celery on the side.
  7. The buttermilk can be replaced if necessary with soy cream laced with a splash of lemon juice if desired.
  8. Any leftover dips can be stored in the refrigerator for 2-3 days in a covered container