SERVINGS

PREP TIME

COOK TIME

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Ingredients:

Buffalo Tofu

• 1 lb extra firm or super firm tofu
• 1/2c cornstarch
• 1/4 cup unsweetened almond milk

Bread Crumb Mixture

• 1 cup Italian panko style bread crumbs* or gluten free breadcrumbs if applicable.
• 1/2 tsp paprika
• 1/2 tsp salt
• Dash of pepper

Buffalo Sauce

• 1/3 C of hot sauce of choice (Frank's Red Hot)
• 1/4c of smart balance original butter ( or other vegan butter of choice)
• 1/8 tsp granulated garlic
• pinch of salt

To serve

• Vegan ranch dressing 
  
  

Salad

• 2 cups of spring mix
• 1/4 c cucumbers diced
• 1/4 c of tomatoes diced
• 1/4c of avocado diced
• 1/4 c shredded carrots
• 1/4 cup of chickpeas rinsed and drained
  
  

Rice

• 1/2 cup of brown rice/jasmine rice or quinoa pre cooked according to package ( We love adding in vegetable brother when making our rice or quinoa)

Directions:

1. Preheat the oven to 425 ºF and lightly grease a cookie sheet
2. Press the tofu using 2 plates, paper towels, and a weight to hold the top plate over the tofu ( picture below). This will draw out the excess water. If you know another method that works well, please do that. Press for 20 to 30 minutes*
   
3. Cut your tofu into 12 1/2" sticks.
4. Place three empty bowls and one plate in a line. Put the cornstarch in the first bowl. Place the almond milk in the second bowl. Lastly, place the bread crumb mixture in a third bowl.
5. Pour some of the bread crumb mixture onto a plate.
6. Dip each tofu piece into the starch, followed by the milk, then roll in the breadcrumbs on the plate. Place the wing onto the prepared baking sheet and repeat with the remaining 'wings.' Use one hand for the starch and bread crumbs and your other for the milk to keep breading from clumping on your fingers. Add more of the breadcrumb mixture to the plate as needed.
7. Bake the prepared tofu at 425 ºF for 15 minutes. Flip them and then bake an additional 10-15 minutes until the tofu wings are nice and crispy.
8. While the tofu is baking in the oven, make the buffalo sauce.
9. Melt the vegan butter and stir in the hot sauce, garlic powder, and salt.
10. Take the tofu out of the oven and place them in a large mixing bowl and toss with the buffalo sauce to coat.

 

Preparing the Rice Bowl:

1. In a bowl or dish of choice, combine the spring mix, cucumbers, tomatoes, avocados, and carrots.
2. Add 1 TBS of Vegan Ranch Dressing and lightly toss until coated
3. Add 1/3 cup of cooked rice of choice and top with desired amount of buffalo tofu and chickpeas.
4. Feel free to use any lean protein of choice - aim to use a palm sized portion.

Tips/Tricks: 

Feel free to use lean organic chicken breast if you are meat eater! If you pre-prepare the buffalo tofu place the buffalo tofu in the air fryer, oven, toaster oven, or frying pan to warm and crisp after they have been stored in the fridge. Stevie always loved buffalo chicken when she was younger. Over the years she has cut meat out of her diet and this recipe has been a game changer for her! We hope you enjoy it too!

Did you try this recipe?

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As always, stay well.

Love,

Diane & Stevie