These Pull-Apart Buffalo Tofu Sliders bring the heat in the best way! With zesty buffalo tofu ‘chicken’, creamy ranch, and a tangy slaw, they’re packed with flavor and texture in every bite!

Pull-Apart Buffalo Tofu Sliders

These Pull-Apart Buffalo Tofu Sliders are spicy, cheesy, tangy, and so delicious! They’re perfect for game day, parties, or any gathering that calls for crowd-pleasing comfort food. Made with shredded tofu “chicken” tossed in buffalo sauce, and layered with creamy ranch, melty vegan cheese, and crisp celery slaw, these sliders are baked to golden perfection and guaranteed to be a crowd favorite time and time again!

Why You’ll Love These Pull-Apart Buffalo Tofu Sliders

✔ Affordable: Made with easy-to-find and generally accessible ingredients.
✔ Bold & Zesty Flavors: The spicy buffalo tofu paired with zesty ranch and crisp slaw is a match made in heaven!
✔ Easy to Prep: Make the components ahead of time and assemble just before baking.
✔ Great for Sharing: The slider format makes them ideal for potlucks and casual get-togethers.
✔ Meal-Prep Friendly: Makes a generous amount, and it reheats like a dream!

How To Make Pull-Apart Buffalo Tofu Sliders

1. Shred and Bake the Buffalo Tofu ‘Chicken’:

Preheat your oven to 400°F. In a bowl, whisk together buffalo sauce, garlic powder, smoked paprika, and pepper. Toss in the shredded tofu and stir until well coated. Spread on a parchment-lined tray and bake for 25–30 minutes, tossing halfway, until golden and crisp around the edges.

2. Make the Celery Slaw:

While the tofu bakes, prepare your slaw. In a large bowl, whisk together the mayo, vinegar, lemon juice, mustard, and maple syrup. Add the celery, cabbage, onion, and carrot. Toss until everything is well coated. Season with salt and pepper to taste. Refrigerate until ready to use.

3. Assemble the Sliders:

Lower oven temp to 375ºF. Slice the dinner rolls in half, keeping the bottoms intact, and place them in a greased baking dish.

Spread ranch across the bottom buns, add half the cheese, top with the baked buffalo tofu, sprinkle on remaining cheese, and drizzle with more ranch or buffalo sauce, if desired. Place the top buns on.

4. Bake and Brush:

Cover loosely with foil and bake for 12 to 15 minutes, until cheese is melty. Remove foil, brush tops with a mixture of melted vegan butter, garlic, and parsley. Return to oven uncovered for 5 to 7 minutes until the tops of the slider buns are golden brown.

5. Add the Slaw, Serve and Enjoy!

Let cool slightly. Carefully lift the top buns and layer on the celery slaw (or serve it on the side if you’re not enjoying them right away). Replace the tops and serve immediately with extra ranch or buffalo sauce on the side for dipping!

Tips and FAQs

• Shred tofu while cold: This makes for easier handling and less mess.
• Double the tofu: If you like them extra loaded and ‘meaty’!
• Add heat: If you want the sliders with more of a kick, add some cayenne in the buffalo sauce or jalapeños in the slaw.
• Make it gluten-free: By using gluten-free rolls and checking your sauces!
• Don’t skip the butter topping: it makes the buns golden, garlicky, and irresistible!

Can I make these Pull-Apart Buffalo Tofu Sliders Ahead of Time?

Yes! You can prep the tofu and slaw in advance. Assemble and bake just before serving for best results.

Can I use another protein instead of tofu?

Absolutely. Pulled jackfruit, soy curls, or store-bought vegan chicken shreds work well! Please note that cooking method and times may alter if using a different protein.

Can I freeze Pull-Apart Buffalo Tofu Sliders?

You can freeze the assembled sliders without the slaw before baking. When ready, Reheat in the oven at 350ºF until warmed through and then top with fresh slaw.

Can I make these less spicy?

Yes! Use mild buffalo sauce or mix it with a little ranch to tone it down.

Sliders So Good, No One Will Know They’re Vegan!

These Pull-Apart Buffalo Tofu Sliders are everything we love about comfort food: bold flavors, melty cheese, and zero fuss. Save this one for your next party or summer get-together, you won’t regret it!

If you give this recipe a try and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!

Pull-Apart Buffalo Tofu Sliders

Ashley

These Pull-Apart Buffalo Tofu Sliders bring the heat in the best way. With buffalo tofu, tangy ranch, and a zesty celery slaw, they’re packed with flavor and texture in every bite!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Course Appetizer, Lunch/Dinner, Main, Main Course, Side Dish, Snack

Servings 12 Sliders

Ingredients

  

1x2x3x

Shredded Buffalo Tofu ‘Chicken'

• ½ cup buffalo sauce, plus more for serving, optional
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon pepper
• 1 16-ounce block super firm tofu, shredded

Celery Slaw:

• 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, about 2–3 stalks, include some leaves if you’d like
• ½ cup shredded green cabbage, or slaw mix
• ¼ small red onion, very thinly sliced
• ½ small carrot, julienned or shredded

For the Sliders:

• 1 12-count pack of dinner rolls
• ½ cup vegan ranch dressing, homemade or store-bought, plus more for serving, optional
• 1 ½ cups shredded vegan cheese, mozzarella or cheddar-style
• 2 tbsp vegan butter, melted
• 2 tablespoons fresh minced parsley
• 2 cloves fresh minced garlic

Instructions

 

• Preheat oven to 400°F.
• To make the shredded buffalo tofu chicken, place the buffalo sauce, garlic powder, smoked paprika, and pepper in a large bowl and mix to combine.
• Add the shredded tofu to the bowl, tossing to coat.
• Place the tofu on a parchment paper-lined tray and bake until golden and crisp around the edges, 25 to 30 minutes, tossing halfway through.
• Remove from the oven and set aside.
• While the tofu is in the oven, quickly prepare the celery slaw.
• In a large bowl, whisk together the mayo, apple cider vinegar, lemon juice, Dijon mustard, and maple syrup.
• Toss in the celery, cabbage, onion and carrot. Toss to combine, ensuring everything is lightly coated in the sauce.
• Taste and adjust seasonings, adding salt and pepper, if necessary. Place in refrigerator until needed.
• Reduce the oven heat to 375°F.
• Slice the slider buns in half horizontally, making sure to keep the bottom layer intact.
• Place the bottom buns in a lightly greased baking dish or sheet.
• Spread a thin layer of vegan ranch across the bottom buns.
• Sprinkle on half of the cheese, then spoon the shredded buffalo tofu chicken evenly on top.
• Sprinkle on the rest of the shredded vegan cheese and drizzle on more ranch and buffalo sauce if desired, then place the top buns over everything.
• Cover loosely with foil and bake until the cheese is melty, 12 to 15 minutes.
• In a small bowl, whisk together the melted butter, parsley and minced garlic.
• Remove the foil and brush the tops of the tops of the buns with the melted butter.
• Place back into the oven and continue to bake, uncovered, until the tops of the buns are golden, another 5 to 7 minutes.
• Remove the sliders from the oven and if serving immediately, cool slightly then gently lift the tops off the buns and pile and even layer of the slaw on. You can also serve the slaw on the side to preserve the slider’s texture!
• Place the buns back onto the sliders and serve with extra buffalo sauce or ranch on the side.

Video

Keyword buffalo tofu recipe, buffalo tofu sandwich, buffalo tofu sliders, dairy-free buffalo sliders, tofu buffalo chicken recipe, vegan buffalo chicken sliders, vegan pull-apart sliders, vegan sliders recipe

Tried this recipe?Let us know how it was!