Vegan Buffalo Style Tofu with Ranch
Ingredients
- 6 tablespoons arrowroot starch
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 cup panko breadcrumbs
- 1.5 tablespoons nutritional yeast
- 1/4 cup non-dairy milk
- 1 block extra firm tofu
Buffalo sauce
- 1/2 cup Frank's Red Hot
- 2 tablespoons melted vegan butter
- pinch of coconut sugar (optional)
Avocado ranch
- 1 cup non-dairy milk
- 1 avocado
- 2 tablespoons nutritional yeast
- 2 cloves garlic
- 1 teaspoon Dijon mustard
- 1 tablespoon onion powder
- salt and pepper to taste
- 2 tablespoons minced dill
- 2-3 tablespoons minced chives
Preparation
Preheat oven to 425 degrees Fahrenheit.
Press the tofu for 25 minutes to drain excess water.
Cut the tofu into approximately 1.5-inch pieces.
Line a baking sheet with parchment paper.
Dip each tofu piece in the starch mixture, shaking off excess.
Dip in non-dairy milk, shaking off excess, then toss in panko mixture.
Place the coated tofu on the baking sheet.
Bake for 25 minutes.
Flip the tofu and bake for another 15 minutes.
Mix the buffalo sauce by combining 1/2 cup Frank's Red Hot, 2 tablespoons melted vegan butter, and a pinch of coconut sugar if desired.
Lightly toss the baked tofu in the buffalo sauce to coat.
For the avocado ranch, in a blender, combine 1 cup non-dairy milk, 1 pitted avocado, 2 tablespoons nutritional yeast, 2 garlic cloves, 1 teaspoon Dijon mustard, 1 tablespoon onion powder, salt and pepper to taste, and 2 tablespoons minced dill.
Blend until smooth, then stir in 2-3 tablespoons minced chives.
