Crispy Buffalo Tofu with Avocado Ranch
Ingredients
- 6 tbsp arrowroot starch
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 cup panko breadcrumbs (check ingredients for egg)
- 1 1/2 tbsp nutritional yeast
- 1/4 cup non-dairy milk
- Block of extra firm tofu
- 1/2 cup Frank's Red Hot sauce
- 2 tbsp melted vegan butter
- Pinch of coconut sugar (optional)
- 1 cup non-dairy milk
- 1 avocado, pitted and flesh removed
- 2 cloves of garlic
- 1 tsp Dijon mustard
- 1 tbsp onion powder
- Salt and pepper to taste
- 2 tbsp minced dill
- 2-3 tbsp minced chives
Preparation
Preheat the oven to 425 degrees. Press the tofu for 25 minutes to drain the water. Cut the tofu into 6 slabs and then lengthwise and widthwise to make approximately 1 1/2 inch pieces.
Line a baking sheet with parchment paper. In a shallow bowl, combine arrowroot starch with garlic powder and onion powder. In another shallow bowl, combine panko breadcrumbs and nutritional yeast. Pour the non-dairy milk into a third shallow bowl.
Dip each piece of tofu into the starch mixture, shaking off the excess. Then dip it into the non-dairy milk, again shaking off the excess, and finally toss it in the panko breadcrumb mixture. Place the coated tofu pieces on the baking sheet.
Bake the tofu for 25 minutes. Flip the tofu pieces and bake for an additional 15 minutes.
In a separate bowl, combine the Frank's Red Hot sauce, melted vegan butter, and a pinch of coconut sugar (optional). Toss the baked tofu pieces in the buffalo sauce, coating them lightly.
For the avocado ranch, blend the non-dairy milk, avocado, nutritional yeast, garlic cloves, Dijon mustard, onion powder, salt, pepper, and minced dill in a blender until smooth. Combine the blended mixture with minced chives.
Serve the crispy buffalo tofu with the avocado ranch sauce.