½cup (120 ml)melted vegan butter- we use Miyoko's or Earth Balance
½cup (120 ml)red hot sauce
2teaspoons (10 ml)vegan Worcestershire sauce- we use Annie's
2tablespoons (30 ml)white wine vinegar
½teaspoonground white pepper
¼teaspoonliquid smoke
¼teaspoonground sea salt
Instructions
Preheat the oven to 350℉ (176℃).
Mix the ground flax and water in a small bowl and let it set for 10 minutes.
In a food processor, pulse the tofu, flax seed mixture, breadcrumbs, BBQ sauce,Sprinkle Seasoning and salt until a uniform blend is created.
Line a baking sheet with parchment paper. Form the tofu mixture into about twenty 2-inch (4-cm) wing/nugget shapes and place them on the baking sheet. Bake them for 30 minutes. Take them out of the oven, toss the wings in the buffalo sauce and serve hot.
For the Smoky, Buttery Buffalo Sauce
In a medium bowl or a mason jar, combine the butter, hot sauce, Worcestershire sauce, vinegar, white pepper, liquid smoke and salt. Whisk until uniformly combined. Use immediately, or store in the fridge in an airtight container for up to a week. Melt in a small pan over low heat before serving.