Buffalo Tofu Salad Lettuce Wraps
Ingredients
- 2, 14oz blocks firm tofu
- 2 tbsp olive oil
- 1/2 cup favorite buffalo sauce (i love frank’s buffalo sauce)
- 1 cup spinach, cut into ribbons
- 1/4 cup buffalo sauce
- 1/2 cup avo oil mayo (vegan if needed)
- 1/2 tsp salt, + more to taste
- black pepper, to taste
- 1 head butter lettuce
- optional: microgreens and sliced radish
Preparation
Press tofu for 10 minutes by wrapping in linen and placing something heavy on top. Cut into cubes and coat in 1/2 cup buffalo sauce + 2 tbsp olive oil
Roast tofu on a parchment-lined baking tray for 30-35 minutes at 375F
While tofu is roasting, add remaining ingredients to a large mixing bowl and stir to combine
Add roasted tofu to mixing bowl and bring to room temperature. Move to the fridge to cool completely
Once cold, serve buffalo tofu salad in butter lettuce cups
Optional: top with microgreens and radish slices
