Wednesday, February 24, 2016

Buffalo Roasted Tofu

Serves 2

1 14oz block of extra firm tofu, pressed and cut into cubes
2 tsp olive oil
1 tsp Frank's Red Hot
1/2 tsp sea salt
1/4 tsp smoked paprika
1/4 tsp granulated onion powder
1/4 tsp garlic powder
1/8 tsp freshly ground black pepper, coarse grind

Buffalo sauce

2 Tb vegan butter, melted
1/4 cup, Frank's Red Hot (original)

Heat oven to 450 F.  In a bowl combine oil, Frank's red hot, salt and spices.  Add tofu and gently mix to coat.  Put tofu on a parchment lined sheet pan in one layer and bake for 15 minutes.  Flip tofu and bake another 15 minutes or til crispy.  (If you have a convection oven, use the convection roast setting)

Mix vegan butter and Frank's Red Hot.  Add roasted tofu and toss to coat.  Eat with ranch dressing (see below) and celery sticks. 

Ranch dressing

1/4 cup unsweetened almond milk or any non-dairy milk
1/4 cup vegan mayo
1/4 tsp granulated onion powder
1/4 tsp garlic powder
1 Tb finely chopped parsley (flat-leaf preferred)
salt and pepper to taste

Mix all ingredients and adjust to taste.

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