Vegan Buffalo Wing Mac & Cheese

Vegan Buffalo Wing Mac & Cheese

This vegan buffalo wing mac and cheese is made with an easy coconut milk cheese sauce and crispy buffalo tofu wings for an epic and mouth-watering meal! Perfect for the Super Bowl or a soothingly delicious comfort food recipe without the guilt! Guilt-free Mac & Cheese? That's not an oxymoron anymore!

Made with Edward & Sons Organic Panko Breadcrumbs, Native Forest Classic Coconut Milk and Let's Do Organic Tapioca Starch by Eva of The Curious Chickpea.

The crispy breaded tofu soaks up tasty spicy buffalo sauce, while the easy homemade cheese sauce spills into the noodles’ crooks and centers for the gooiest of bites. With an extra drizzle of buffalo hot sauce to serve, it’s everything your belly has been craving!

Look at this ooey gooey, creamy dreamy, delicious mac & cheese! And there's no dairy involved... mindblown! Native Forest Organic Coconut Milk is the base for this cheesy sauce. It’s rich and velvety smooth, and turns into a mouth-watering mac and cheese

The crispy, breaded tofu buffalo wings will be sure make you question if this recipe is in fact vegan, but these are meatless baby!

Now, it's time to make this easy, cheesy recipe!

This vegan buffalo wing mac and cheese is made with an easy coconut milk cheese sauce and crispy buffalo tofu wings for an epic and mouth-watering meal!
Yield: 8 Servings
Prep time: 15 mins
Cook time: 45 mins
Tofu pressing time: 20 mins
Total time: 1 hour 20 mins


Buffalo Tofu Wings

Coconut Milk Mac & Cheese


Buffalo Tofu Wings:
  1. Preheat the oven to 425 ºF.
  2. Cut the tofu into 6 width-wise slices. If using extra firm tofu wrap the tofu in a lint free towel or in paper towels and press with something heavy for 20-30 minutes. Cut each slab in half on a diagonal.
  3. Make a work station with 3 bowls, fill one with the 1/4 cup tapioca starch, the second with 1/4 cup plant milk, and in the third mix together the panko, paprika, 1/2 teaspoon of salt, black pepper, and parsley. Dip each piece of tofu first into the starch, then the milk, and lastly the breadcrumb mixture to coat. Repeat until all tofu wings are breaded.
  4. Drizzle 1/2 tablespoon of oil onto a small quarter sheet pan, or spray with oil. Place tofu wings on top then drizzle the remaining 1/2 tablespoon of oil over top (or spray with oil). Bake for 35-45 minutes or until the tofu wings are very crispy. Flip halfway through for more even baking (optional).
  5. Immediately before serving, whisk together the hot sauce, vegan butter, 1/8 teaspoon of garlic powder and salt. In a large bowl, toss the tofu wings in the hot sauce.
Coconut Milk Mac & Cheese:
    1. While the buffalo tofu wings are baking, cook the pasta according to package directions. Drain and set aside.
    2. In a second pot whisk together the coconut milk, plant milk (or second can of coconut milk), coconut or apple cider vinegar, nutritional yeast, 1 1/2 teaspoons of salt, smoked paprika, onion powder, garlic powder, and turmeric powder. Mix the tapioca starch with 1/4 cup of the liquid in a separate bowl, then add back to the pot and combine.
  1. Bring the sauce to a boil over medium high heat, then lower heat to simmer until the sauce has thickened and turned stretchy, about 3-5 minutes. Whisk frequently to prevent clumps.
  2. Mix the sauce and pasta together, taste and add salt if desired. Serve with the buffalo tofu wings plus extra hot sauce to taste and fresh parsley for garnish.


The tofu wings can be pan fried for 3-4 minutes each side over medium heat in a thin layer of oil. If you fry them, decrease the vegan butter in the buffalo wing sauce to 1 tablespoon. They do not get as crispy when pan fried, but it is faster!