Buffalo Tofu with Pan-Roasted Thyme Potatoes

1. Press the 1-14 oz block of extra firm tofu to remove excess liquid.

2. Cut tofu into about 1-1/2 inch rectangles lengthwise and freeze on a baking sheet for about 24 hours.

3. Defrost the tofu and press the pieces again to remove excess liquid.

4. Cut the tofu into large squares.

5. Mix batter by combining 1-1/2 cups flour, 1 tsp mustard powder, 1 tsp smoked paprika, 1 tsp garlic powder, and 1/2 tsp salt.

6. Gradually add unsweetened plant milk to the batter mixture until it is slightly thicker than pancake batter.

7. Coat the tofu cubes generously with batter and place on a lined baking sheet.

8. Bake the coated tofu at 400F until crispy, about 15 minutes.

9. Meanwhile, mix the sauce by combining 1/4 cup BBQ sauce, 2 tbsp hot sauce, and 1-2 tsp maple syrup to taste.

10. Coat the crispy baked tofu generously in the sauce.

11. Bake the sauced tofu again at 400F until the sauce darkens and starts to char slightly.

12. For the thyme potatoes, cut 1 lb baby potatoes in half.

13. Heat 1 tbsp olive oil in a non-stick skillet with 2 tsp fresh thyme leaves until aromatic, about 30 seconds.

14. Place the potatoes flat side down and cook on medium heat without moving until the flat sides are golden brown.

15. Turn the potatoes, cover the skillet, reduce heat to low, and cook until potatoes are fork tender.

16. Sprinkle salt and pepper on the potatoes to taste.

17. For the vegan ranch dip, mix 1-1/2 cup vegan mayonnaise, 3 tbsp non-dairy milk, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp mustard powder, 1/4 tsp paprika, 1/4 tsp pepper, 1 tbsp apple cider vinegar, 1 tsp lemon juice, chopped dill, and salt to taste.

Tips

1. Optionally repeat the freezing and pressing process for better texture, but it is not necessary.

2. Keep leftovers refrigerated.