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Buffalo Tofu Steam Bun

Chef Zac Chizda,

The Roost

Chef Zac’s love of hot wings prompted this plant-based bar snack featuring fried tofu tossed in spicy, creamy sauces. Steamed buns are a staple at The Roost, providing a fluffy pocket for rich flavours and crunchy textures. See peguru.ca for The Roost’s steamed bun recipe or buy bao frozen from Sun Wah Supermarket.


Fried Tofu

1 12oz pack extra firm tofu

1 cup canola oil, for frying

1 cup soy milk

1 cup all-purpose flour

1/2 cup potato starch

1/2 cup tapioca starch

1/2 cup rice flour

2 tsp garlic powder

2 tsp onion powder

2 tsp paprika

1 tsp cayenne

4 tsp salt

Vegan Buffalo Sauce

1/2 cup vegan butter

1 cup Frank’s RedHot™

Vegan Ranch

1 cup vegan mayo

3 Tbsp chopped dill

3 Tbsp chopped parsley

3 Tbsp brunoise shallot

juice and zest of 1 lemon

salt and pepper to taste 


1 carrot, peeled and ribboned

1 celery stalk, sliced thin on a bias

chopped parsley


Fried Tofu

  1.  Cut tofu into 8 equal slices. Set on paper towel to dry.
  2.  Add all dry ingredients to a bowl and mix well.
  3.  Dunk tofu into soy milk and then into dry ingredients.
  4.  When all pieces are breaded, gently shallow fry them on each side for 2 1/2–3 minutes.

Vegan Buffalo Sauce

  1. Melt vegan butter in a small pot. Add Frank’s RedHot™ and whisk well.

Vegan Ranch

  1.  Place all ingredients into a bowl and whisk until incorporated.


  1.  Generously spoon vegan ranch on the bottom halves of each bun and close to spread the sauce.
  2.  Toss fried tofu in buffalo sauce and place inside each bun.
  3.  Add celery, carrot and parsley and enjoy.

Yield 8 buns


This upstairs nook on Corydon Ave provides a place to perch. A cozy second-floor lounge and rooftop patio is the chic setting for clever cocktails, mocktails and artful small plates.…

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