Crispy Buffalo Tofu Salad
Ingredients
- 1 block extra firm tofu, pressed and cubed
- 1 head of romaine, butter, or iceberg lettuce, chopped
- 1 C red cabbage, shredded
- 1 avocado, sliced
- 1 C cherry tomatoes, halved
- 1 carrot, shredded
- 2 stalks celery, sliced
- 1/2 C buffalo sauce
- 1/2 C vegan ranch dressing
- Fresh parsley, for garnish
Vegan ranch
- 1/4 C vegan plain unsweetened greek yogurt
- 2 TBSP vegan mayo
- 1 TBSP plant milk
- 1/2 tsp ACV
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1/2 tsp dried dill
- 1/2 tsp 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 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.
