Crispy Buffalo Tofu Salad

Crispy Buffalo Tofu Salad: A Protein-Packed Delight! Looking for a simple, healthy, and delicious meal that pleases the whole fam? Look no further! This crispy tofu bowl is a burst of flavors, packed with protein, and ready in just 20 minutes! Dinner on the table has never been easier. Check out the full recipe and my tips for the absolute BEST crispy tofu below - cheers to a satisfying and crunchy meal!

Course Dinner, lunch, Main Course

Cuisine American

Keyword 20 minute meal, 30 minute meals, dairy free, gluten free, oil free, plant based, salad

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 233kcal

Author Jackie Akerberg

Equipment

skillet

Ingredients

Crispy Buffalo Tofu Ingredients

12 oz extra firm tofu pressed and cubed (see tips below)
1 head 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
fresh parsley for garnish

Vegan Ranch

¼ cup plain, unsweetened dairy free Greek yogurt
2 tbsp vegan mayo
1 tbsp plant based milk
½ tsp apple cider vinegar
1 tsp garlic powder
1 tsp dried parsley
½ tsp dried dill
½ tsp onion powder
salt and pepper to taste

Instructions

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.

Nutrition