Vegan Buffalo Tofu Pizza
Crispy baked tofu tossed in Buffalo sauce tops this pizza alongside a dairy-free ranch drizzle and your choice of vegetables, all on a handcrafted crust. The heat of the Buffalo sauce is balanced by the cool, herby ranch, giving each slice a satisfying contrast. Start to finish, it comes together in about 45 minutes.
Equipment
- Pizza stone or baking sheet
- Mixing bowls
- Skillet or non-stick pan
- Oven
- Blender (optional for ranch sauce)
Ingredients
Tofu & Marinade
- 14 oz extra-firm tofu pressed for at least 20 minutes
- 2 tbsp tamari or soy sauce low-sodium preferred
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup pure, for balance
- 1 tsp smoked paprika
Buffalo Sauce
- ⅓ cup hot sauce Frank’s RedHot recommended
- 2 tbsp vegan butter melted
- 1 tsp garlic powder
Pizza Base & Toppings
- 1 pre-made or homemade vegan pizza crust 12-inch recommended
- ½ cup vegan ranch dressing store-bought or homemade
- 1 cup vegan mozzarella shreds melting variety preferred
- ½ cup red onion thinly sliced
- ¼ cup fresh cilantro roughly chopped
Instructions
- Preheat oven to 450°F (230°C). Place a pizza stone or baking sheet in the oven while it heats.
- Cut pressed tofu into small cubes or crumbles. In a bowl, whisk together tamari, apple cider vinegar, maple syrup, and smoked paprika. Marinate tofu for at least 15 minutes, stirring occasionally.
- Heat a skillet over medium heat. Sear marinated tofu until golden and slightly crispy, about 6–8 minutes. Set aside.
- In a small saucepan, whisk together hot sauce, melted vegan butter, and garlic powder over low heat. Simmer gently for 3–5 minutes until slightly thickened.
- Roll out your pizza dough if using homemade. Place on parchment paper for easy transfer. Spread 1/4 cup of vegan ranch as the base sauce, followed by a sprinkle of vegan mozzarella.
- Add seared tofu evenly. Drizzle Buffalo sauce over the tofu, followed by red onions. Sprinkle more vegan cheese if desired.
- Carefully transfer pizza onto the hot stone or sheet. Bake for 12–15 minutes until crust is golden and cheese is melted.
- Remove from oven, drizzle with remaining ranch, and garnish with chopped cilantro. Slice and serve hot!
Notes
- Marinating the tofu in advance can deepen its flavor.
- For a gluten-free version, use a certified gluten-free crust and tamari instead of soy sauce.
Nutrition
Calories: 628kcalCarbohydrates: 66gProtein: 19gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 11gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 8mgSodium: 2218mgPotassium: 290mgFiber: 3gSugar: 8gVitamin A: 358IUVitamin C: 17mgCalcium: 165mgIron: 5mg
Tried this recipe?Rate this recipe !
