First, prep the tofu: Freeze and defrost your tofu. Place the whole container (do not open it) in the freezer overnight. In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours. When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.

Marinate the tofu: Place your tofu on a cutting board and use your hands to gently rip wing-shaped pieces off of it. Alternatively, you can also slice the tofu into sticks, triangles, or flat rectangles for other shape options. Mix all the ingredients for the marinade and pour this over your tofu wings, making sure they are all nice and coated. Place them in your fridge for at least an hour or overnight.

Set up the breading station: Preheat the air fryer to 350F and spray the basket gently with oil. Remove the tofu from the marinade and place it on a plate or cutting board or the lid of the container. To the container where the tofu was marinating, add the Elmhurst® unsweetened cashew milk and apple cider vinegar. Swish the mixture gently to combine. Get out two shallow bowls or pie plates. To one, add the starch. To the other, add the breadcrumbs, paprika, salt, and pepper. Mix with a whisk. 

Bread the tofu wings: Dip each tofu wing in the starch, then in the marinade/plant milk mix, then in the bread crumb mixture. Be sure to coat the tofu completely during each phase. Repeat for each wing.

Air fry the vegan wings: Add tofu wings to the air fryer basket, enough to fill the bottom but not so many that they’re on top of each other. We do it in 2 rounds. Air fry for 10 minutes at 350F. Stop to shake gently, just enough to loosen the pieces from the bottom of the basket, and air fry another 10 minutes. Then, stop to shake gently again and air fry for a final 10 minutes or until lightly browned.

Make the vegan blue cheese dip: While that cooks, make the blue cheese dip by blending all ingredients in a small blender or food processor until totally combined. Cover and refrigerate until ready to use!

Make vegan buffalo sauce: Combine hot sauce, vegan butter, vinegar, vegan Worcestershire sauce, garlic powder, and salt in a pot over medium heat. Stir until the vegan butter is fully melted. Then, bring to a simmer while stirring with a rubber spatula. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the spatula, and set aside for use.

Bring it together: Add the cooked tofu wings to a large mixing bowl and drizzle on half the vegan buffalo sauce. Toss to coat all the wings evenly. Then, drizzle the remaining Buffalo sauce over the tofu and continue tossing to coat.

To serve: Serve these air fried tofu wings immediately on a platter with vegan blue cheese dip, celery sticks, and carrots.