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Vegetarian Buffalo Sliders and some musings on "the last time" and Birds Eye Flavor Full @www.loavesanddishes.net
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5 from 2 votes

Vegetarian Buffalo Sliders and some musings on "the last time" and Birds Eye Flavor Full

This dish certainly draws a crowd, no need to worry about that.  Spunky, tangy and the perfect buffalo taste for your vegetarian crowd.
Prep Time35 mins
Cook Time10 mins
Total Time45 mins
Course: main
Cuisine: American
Keyword: vegetarian buffalo sliders
Servings: 16 servings
Calories: 220kcal
Author: Loaves and Dishes


  • 1 lbs extra firm Tofu – cut into small cubes
  • 1 head of cauliflower – roasted directions below
  • 2 tbs vegetable oil per baking sheet
  • Salt and pepper to taste
  • ½ bottle Franks wing Sauce
  • ½ stick unsalted butter 4 TBS
  • 1 can of red kidney beans
  • Blue Cheese for Garnish


  • to Roast a head of cauliflower – preheat oven to 350. Cut cauliflower into florets and then slice the florets into ¼ inch thick slices. Pieces will break off – that is ok.
  • Place cauliflower on a large rimmed baking sheet – do not allow pieces to touch – depending on the size of the head of cauliflower – may require two baking sheets.
  • pour the 2 tbs of vegetable oil over the cauliflower. Sprinkle with salt and pepper. With your hands mix the oil and cauliflower very well.
  • Bake in the oven for 20 minutes until cauliflower has some crusty edges.
  • In a large sauce pot over medium heat on the stove top, mix the Tofu, Franks Wing Sauce, butter and kidney beans together and heat until butter is melted. Add the Cauliflower when it comes out of the oven. When the sauce is bubbly, serve over small buns and top with blue cheese.


Make sure to choose the correct tofu, or it can just turn to mush and that's not a good look for any slider. 


Calories: 220kcal