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Pull-Apart Buffalo Tofu Sliders Recipe 
Ben Carraoli

Pull-Apart Buffalo Tofu Sliders Recipe

I recently made these Pull-Apart Buffalo Tofu Sliders, and let me tell you—they completely stole the show! The spicy buffalo tofu, creamy ranch, and crunchy slaw come together in every bite.
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Total Time 1 hour 10 minutes
Calories: 250
Ingredients Method Notes

Ingredients
  

  • ½ cup buffalo sauce plus extra for serving if desired
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • 16- ounce block super firm tofu shredded
  • 1 tablespoon vegan mayo
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup or agave
  • Salt and pepper to taste
  • ¾ cup thinly sliced celery include leaves for extra flavor
  • ½ cup shredded green cabbage or slaw mix
  • ¼ small red onion thinly sliced
  • ½ small carrot julienned or shredded
  • 12- count pack dinner rolls
  • ½ cup vegan ranch dressing plus extra for serving
  • 1½ cups shredded vegan cheese mozzarella or cheddar style
  • 2 tablespoons vegan butter melted
  • 2 tablespoons fresh parsley finely chopped

Method
 

  1. Preheat the oven to 400°F. In a bowl, whisk buffalo sauce, garlic powder, smoked paprika, and black pepper. Toss shredded tofu in the sauce until fully coated. Spread on a parchment-lined baking sheet and bake 25–30 minutes, tossing halfway until crispy at the edges.
  2. While tofu bakes, combine vegan mayo, apple cider vinegar, lemon juice, Dijon mustard, and maple syrup in a large bowl. Add celery, cabbage, red onion, and carrot. Toss until coated, season with salt and pepper, and refrigerate until ready to use.
  3. Lower oven temperature to 375°F. Slice dinner rolls in half, keeping the bottoms intact, and arrange in a greased baking dish. Spread ranch on the bottom buns, add half the cheese, layer baked buffalo tofu, sprinkle remaining cheese, and drizzle more ranch or buffalo sauce. Place top buns on.
  4. Cover sliders loosely with foil and bake for 12–15 minutes until the cheese melts. Remove foil and brush tops with melted vegan butter mixed with garlic and parsley. Bake uncovered for 5–7 minutes until golden brown.
  5. Let the sliders cool slightly. Lift tops and add celery slaw or serve on the side. Replace tops and serve immediately with extra ranch or buffalo sauce for dipping.

Notes

  • I always shred tofu while cold—it’s much easier to handle.
  • Double the tofu if you love extra “meatiness.”
  • I like adding a pinch of cayenne for a kick.
  • Don’t skip brushing buns with butter—it makes them irresistibly golden.