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
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.
Nutrition
Serving 1servingCalories 233kcalCarbohydrates 17gProtein 11gFat 15gSaturated Fat 2gPolyunsaturated Fat 2gMonounsaturated Fat 5gSodium 1065mgPotassium 986mgFiber 8gSugar 6gVitamin A 16714IUVitamin C 34mgCalcium 113mgIron 4mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
