Here's what you need!
For the Buffalo Tofu Bites:
- 1 16 oz. block extra firm tofu
- 1 cup buffalo sauce (more if necessary)
- 1.5 tbsp. corn starch
- Bowl of flour
- Salt, pepper, and paprika to taste
- Vegetable oil
For the Vegan Ranch (Adapted from Food.com)
- 1 cup vegan mayonnaise (we used Vegenaise but we love Just Mayo)
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. black pepper
- 2 tsp. dried parsley
- 1/8 tsp. dill
- 2 tbsp. almond milk (more or less depending on your desired consistency)
- 1 cup vegan mayonnaise (we used Vegenaise but we love Just Mayo)
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. black pepper
- 2 tsp. dried parsley
- 1/8 tsp. dill
- 2 tbsp. almond milk (more or less depending on your desired consistency)
Here's what you do to make the ranch!
- Combine all ingredients in a medium mixing bowl and whisk together.
- Chill in refrigerator in a resealable container. We used a mason jar.
- Combine all ingredients in a medium mixing bowl and whisk together.
- Chill in refrigerator in a resealable container. We used a mason jar.
Here's what you do to make the tofu bites!
- Press your tofu, removing as much liquid as possible. We wrap our tofu in paper towels and put something heavy on top of it. Change out the paper towels as many times as necessary.
- Preheat your oven to 350° and wipe your baking sheet with vegetable oil.
- Cut your pressed tofu into small, bite-size pieces. We had 30 pieces total.
- In a small bowl, combine flour, salt, pepper, and paprika. In another small bowl, combine buffalo sauce and corn starch.
- Roll a tofu piece in flour mixture, coating all sides. Then transfer to buffalo sauce mixture, coating all sides. Let the liquid drip off and carefully transfer to your oiled baking sheet. Save excess buffalo sauce and cornstarch mixture for later.
- Once all pieces are evenly coated, place in oven and bake about 20 minutes.
- Remove from oven, and transfer to a large frying pan with about 1/8-1/4 inch hot oil. Pan sear/fry the tofu pieces on each side for about 2 minutes, to crisp the breading/sides.
- Remove tofu pieces from the pan and set on a paper towel lined plate to absorb the extra oil. Remove excess oil from pan and wipe clean with a paper towel.
- Return the tofu pieces to the pan on low heat, tossing with the excess buffalo sauce and corn starch mixture from earlier
- Press your tofu, removing as much liquid as possible. We wrap our tofu in paper towels and put something heavy on top of it. Change out the paper towels as many times as necessary.
- Preheat your oven to 350° and wipe your baking sheet with vegetable oil.
- Cut your pressed tofu into small, bite-size pieces. We had 30 pieces total.
- In a small bowl, combine flour, salt, pepper, and paprika. In another small bowl, combine buffalo sauce and corn starch.
- Roll a tofu piece in flour mixture, coating all sides. Then transfer to buffalo sauce mixture, coating all sides. Let the liquid drip off and carefully transfer to your oiled baking sheet. Save excess buffalo sauce and cornstarch mixture for later.
- Once all pieces are evenly coated, place in oven and bake about 20 minutes.
- Remove from oven, and transfer to a large frying pan with about 1/8-1/4 inch hot oil. Pan sear/fry the tofu pieces on each side for about 2 minutes, to crisp the breading/sides.
- Remove tofu pieces from the pan and set on a paper towel lined plate to absorb the extra oil. Remove excess oil from pan and wipe clean with a paper towel.
- Return the tofu pieces to the pan on low heat, tossing with the excess buffalo sauce and corn starch mixture from earlier
Use your ranch to top your tofu bites, or eat them plain.
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