Crispy Buffalo Tofu Salad
Ingredients
- 1 block extra firm tofu, pressed and cubed
- 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
- 1/2 cup buffalo sauce
- 1/2 cup vegan ranch dressing (storebought or homemade recipe below)
- Fresh parsley, for garnish
Vegan Ranch
- 1/4 cup vegan plain unsweetened Greek yogurt
- 2 tablespoons vegan mayo
- 1 tablespoon plant milk
- 1/2 teaspoon apple cider vinegar (ACV)
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon dried dill
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Preparation
Slice tofu into 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 them 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 the tofu cubes are nice and crispy, pour in the buffalo sauce and stir to coat. Transfer to bowls and top with ranch dressing and fresh parsley.