Equipment
- skillet
Ingredients
Crispy Buffalo Tofu Ingredients
- 1 block extra firm tofu, pressed and cubed (see tips below)
- 1 head of romaine butter, or iceberg lettuce, , chopped
- 1 cup red cabbage, shredded
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 carrot, shredded
- 2 stalks celery, sliced
- ½ cup buffalo sauce
- ½ cup vegan ranch dressing, storebought or homemade recipe below
- fresh parsley, for garnish
Vegan Ranch
- ¼ cup vegan plain unsweetened greek yogurt
- 2 tbsp vegan mayo
- 1 tbsp plant milk
- ½ tsp ACV
- 1 tsp garlic powder
- 1 tsp dried parsley
- ½ tsp dried dill
- ½ tsp onion powder
- Salt and pepper to taste
Method
- Slice tofu in to 3 flat slabs before pressing. Place between a towel and lay a cutting board and some heavy cans or pans on top. Let sit for 5-10 minutes.
- While tofu is pressing, mix ingredients for dressing, prep all of your veggies and arrange in serving bowls.
- Heat a small amount of oil in a large cast iron skillet over medium low heat. Slice tofu slabs into cubes and arrange in a single layer in the skillet. Cook for 3-4 minutes until they’re no longer sticking to the pan and they’re nice and golden on the bottom. Flip and repeat on the second side.
- Once they’re nice and crispy pour in the buffalo sauce and stir to coat. Transfer to bowls and top with ranch dressing and fresh parsley.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
One Response
This meal was so perfect and surprisingly super filling! I loved the different textures of the purple cabbage, avocado, crispy tofu etc. The Buffalo sauce combined with the dressing is to die for! It comes together super quickly, the dressing can be used throughout the week, and it’s very budget friendly! My kids loved the tofu. I can’t wait for leftovers tomorrow.