Save to Pins The first time I made this, my roommate walked in mid-toss and asked if I'd secretly ordered takeout. That golden crust on the tofu, the way the buffalo sauce clings to every nook and cranny, the cool creaminess of the Caesar underneath—it hits all those satisfaction buttons you usually only get from a really good wing joint. Now it's the dinner I make when I want something that feels indulgent but comes together faster than delivery would arrive.
Last winter, my sister was recovering from surgery and craving comfort food but needed something nourishing. I brought over a massive bowl of this, and she texted me two days later asking for the recipe because she'd made it three times that week. There's something about the combination—spicy tofu against cool, crisp lettuce—that makes people forget they're eating something so wholesome.
Ingredients
- Firm or extra-firm tofu (16 oz): Press it thoroughly—waterlogged tofu will steam instead of crisp, and nobody wants sad, soggy cubes
- Cornstarch (2 tbsp): This is the secret to that golden, fryer-like crunch without actually deep frying anything
- Buffalo-style hot sauce (¼ cup): Franks RedHot is the classic choice, but any cayenne-based sauce will work beautifully
- Butter (3 tbsp): The butter mellows the vinegar heat and creates that silky, restaurant-style coating
- Romaine lettuce (8 cups): Use the hearts for the best crunch—outer leaves can be too limp to stand up to the toppings
- Caesar dressing (½ cup): Make your own or buy your favorite, but let it come to room temperature for better coverage
Instructions
- Press and prep the tofu:
- Wrap your tofu block in paper towels, place it on a plate, and weigh it down with something heavy for at least 15 minutes—the more water you remove, the crispier your final result will be
- Coat the cubes:
- Cut the pressed tofu into 1-inch cubes and toss them gently with cornstarch, soy sauce, oil, paprika, and garlic powder until each piece is evenly dusted
- Sear to golden:
- Heat your skillet over medium-high and arrange tofu in a single layer—let it cook undisturbed for 5-7 minutes per side until deeply golden and audibly crispy
- Make the buffalo sauce:
- While tofu cooks, melt butter in a small saucepan and whisk in hot sauce until it's silky smooth and fragrant
- Coat and serve:
- Transfer crispy tofu directly into the saucepan and toss gently until coated, then pile over your dressed Caesar and serve immediately
Save to Pins I've started making double batches of the tofu on Sundays because my partner discovered that the leftovers, reheated in an air fryer, make an incredible sandwich filling. Something about how the buffalo sauce permeates the tofu overnight makes it even better the second day.
Making It Your Own
Sometimes I'll throw in sliced celery or shredded carrots right before serving—they add this perfect fresh crunch that cuts through the rich sauce. A friend of mine adds thinly sliced red onion for bite, and honestly, she might be onto something.
The Vegan Swap
Making this vegan is surprisingly simple—swap butter for vegan butter, grab a dairy-free Caesar (there are some amazing ones now), and either skip the Parmesan or use nutritional yeast. My vegan neighbor swears the tofu version is actually better than chicken.
Storage Strategy
The one rule I live by: never dress the salad if you're planning to have leftovers. Store components separately and you've got tomorrow's lunch ready to assemble—just reheat the tofu in a hot skillet or air fryer to restore that irresistible crunch.
- Pressing tofu the night before saves precious time on busy weeknights
- Mixing a little extra spice into the sauce builds even more flavor
- Serve with extra napkins—this is properly messy, finger-licking food
Save to Pins There's something deeply satisfying about a meal that feels like a treat but still leaves you feeling energized instead of weighed down. This bowl has become my go-to for those nights when I need dinner to do double duty as comfort food and self-care.
Questions & Answers
- → How do I get the tofu crispy?
Press the tofu for 15–30 minutes to remove excess moisture, then coat cubes in cornstarch before pan-frying. Cook over medium-high heat in a single layer for 5–7 minutes per side until golden brown and crispy on all sides.
- → Can I make this vegan?
Absolutely. Substitute regular butter with vegan butter, use a vegan Caesar dressing, and either omit the Parmesan or replace it with a dairy-free alternative or nutritional yeast for similar savory flavor.
- → What can I serve instead of croutons?
Try toasted pumpkin seeds, chopped walnuts, or roasted chickpeas for extra crunch. Sliced radishes or cucumber also provide crisp texture without the bread element.
- → How spicy is the buffalo coating?
The heat level is medium and customizable. Frank's RedHot provides a balanced kick, but you can reduce the amount for milder flavor or add cayenne pepper to ramp up the spice.
- → Can I prepare components ahead?
Yes. Press and cut the tofu up to 24 hours in advance. Wash and chop lettuce earlier in the day, but toss with dressing just before serving to maintain crispness. Buffalo sauce reheats easily.
- → What protein alternatives work well?
Pan-seared chicken breast strips, tempeh cubes, or roasted chickpeas all pair beautifully with buffalo sauce and Caesar dressing. Adjust cooking time accordingly.