by Lauren Hartmann 15 Comments
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Have you ever been to Wingers? They have this chicken appetizer called Sticky Fingers. The sauce looks and smells amazing. I have always wanted to try all their sauces, but alas, they have no fake chicken. Come on everyone. Every place should have a vegan option for me, geez. Well, I can just do it myself then. Here is my take on their signature chicken made vegan. The sauce is out of this world, I baked them instead of frying them. Paired with the best damn vegan blue cheese sauce. YES!
The Sticky Finger sauce is sweet and spicy mostly a combination of hot sauce and brown sugar! Super sticky, super spicy and sweet. Baking these bad boys instead of frying them makes them a bit healthier. Then I tossed them in this epic sauce. My husband said he could eat the sauce on cardboard and be happy. So, I guess you can say it is good.
The blue cheese sauce is very simple and tastes and looks just like the real deal. I always use just one block of tofu for the whole meal, using 3/4 for the fingers, and 1/4 for the blue cheese dipping sauce. But that is up to you, you may want to make a whole block of tofu into fingers because they are so damn delicious!
I love to make my tofu the simplest way possible, I shake it in a bag with a bit of flour, then dip in vegan buttermilk, and then coat with panko. Then bake!I serve mine with celery and carrots! I then don’t watch sports because I hate sports, but whatever floats your boat. These are a crowd pleaser no matter what the occasion! They don’t last more than 5 minutes in my house when I make them!
The sauce comes together in five minutes as does the blue cheese. All in all this only takes about 30 minutes. 3o minutes, and you can chow down on the greatest version of Sticky Fingers ever! They are beautiful, and eye-rollingly delicious! I can’t think of a sauce I love better, but ya’ll know I am a sweet and spicy lover. I hope you enjoy! Adapted from A Top Secret Cookbook.
Vegan Tofu Sticky Fingers with Blue Cheese Sauce
Print Recipe
Crispy baked tofu tossed in a sweet and spicy sauce served with vegan blue cheese.
Course Appetizer
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Servings 6
Author Lauren Hartmann
Ingredients
For the Tofu
- 1 Block Extra firm tofu, pressed
- 2 Tbsp. All purpose flour
- 1 C. Almond milk
- 1 tsp. Apple cider vinegar
- 1 1/2 C. Panko
For the Sauce
- 1 1/2 C. Brown sugar
- 1/3 C. Hot sauce, I used Franks
- 1 tsp. Garlic powder
- 1 Tbsp. Water
For the Blue Cheese Dip
- 1/4 Block Extra firm tofu, pressed
- 1 C. Vegan mayo
- 1 Tbsp. Apple cider vinegar
- 1 Tbsp. Lemon juice
- 1 tsp. Onion powder
- 1 tsp. Garlic powder
- 1 tsp. Dill
- 1 tsp. Tahini
- 1 tsp. Salt
Instructions
Preheat the oven to 425 degrees.
Cut pressed tofu into strips about an inch wide and 1/2 an inch thick. Place into a ziploc bag and toss in the 2 Tbsp. of flour.
Place the almond milk and apple cider vinegar in a bowl and stir. Let sit for a minute to thicken. Place the panko in another bowl.
Dip each piece of tofu into the almond milk and then coat with the panko. Place onto a baking sheet sprayed with non stick spray. Repeat with each piece of tofu. Lining them up next to each other on the pan. Spray each piece of tofu with more non stick spray. Bake at 425 degrees for 15-20 minutes until brown and crispy.
While the tofu is baking, make the sauce. Add all the sauce ingredients to a small sauce pan. Heat on medium high, whisking until the sugar has dissolved. Turn to low and cook for a minute or so until it thickens a bit. Turn off heat and let sit until the tofu is done.
In the mean time, make the blue cheese. Whisk all the ingredients together except the tofu. Make sure the water is all pressed out of the tofu, then crumble really well so it looks like cheese crumbles, and stir into the dip. Set aside.
When the tofu is ready, toss in the sauce and serve immediately with blue cheese dip! Enjoy!
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Reader Interactions
Comments
KaraSo I made these last week, (minus the blue cheese dip as I was missing a couple of ingredients) and can honestly say that thanks to this recipe I have eaten my last commercially prepared fake-chicken nugget. These went together in no time, and I ate nearly the entire pound of tofu because they were so good I literally couldn’t stop. Even my hard-core carnivore husband liked them. I can’t thank you enough for this recipe.
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- Lauren Hartmann
This makes me incredibly happy! I’m so glad you liked them! This recipe is definitely one of my favorites! You are very welcome!
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See AlsoBest Ever Baked Tofu
- Sue
This ia an amazing recipe…..you are right with this sauce….I would eat it on cardboard…….Reply
- Kristin
So so good! Thank you for the recipe!Reply
- Nicole
I made these for my very-not-vegan boyfriend and myself. We both loved them! Came together so easily and perfectly crunchy. The sauce is so addicting. Not overly spicy. Since I’ve found Rabbit and Wolves, getting my boyfriend and family to eat vegan has been a breeze!Reply
- Andrea
Hi! This recipe is making me drool! I have a question though, I don’t use hot sauce, is there any alternative for this ingredient in the sauce? I know it would not be spicy but I was thinking about tomato sauce. Could this work?
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- Andrea
Also, can the brown sugar be substituted with agave? Sorry for all the questions.
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- Andrea
Hi. This recipe has me drooling! However, I don’t use hot sauce, and was wondering if tomato sauce could be used as a substitute and maybe use cayenne pepper instead? Also, could agave be substituted for the brown sugar?
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- Amy
This looks wonderful. Question though, since the tofu in the “blue cheese” dressing seems to be just for asethitics can it be elimated?
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- Benzo
The blue cheese dip is soooo genius!Reply
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