Crispy Buffalo Tofu Salad

Recipe from Lauren Hartmann @ Rabbit and Wolves

Husband-Tested in Alice's Kitchen

Make 4 generous servings

 

I’m always looking for ways to use tofu.  This dish was a winner and good enough to serve to company. To make this vegan, use vegan yogurt/sour cream, vegan mayo, vegan butter, and vegan feta cheese, if using.

 

Ranch Dressing

½ cup plain Greek yogurt or sour cream

¼ cup mayonnaise

1 teaspoon fresh lemon juice

1 clove garlic, minced

¼ teaspoon dried parsley or 1 Tablespoon fresh parsley, minced

½ teaspoon dried dill or 1 Tablespoon fresh dill, minced

¼ teaspoon onion powder or 1 Tablespoon red onion, minced

¼ teaspoon kosher salt

Pinch freshly ground pepper

Dash of hot sauce (I used Frank’s Hot Sauce.)

1 Tablespoon fresh chives or scallion, chopped

 

Crispy Buffalo Tofu

1 block (15 oz.) extra firm tofu, drained and pressed

4 Tablespoons unsalted butter

3-4 Tablespoons hot sauce (I used Frank’s Hot Sauce.)

½ cup panko bread crumbs or dried bread crumbs

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dried dill

1 teaspoon dried chives

Pinch of cayenne pepper

Pinch of kosher salt

¼ cup all-purpose flour or whole-wheat flour

 

Salad

1 head Bibb lettuce or any greens

1 carrot, chopped

Any other vegetables you like

Crumbled feta cheese (optional)

 

In a medium sized mixing bowl, whisk together the ranch dressing ingredients until smooth.  Store in the refrigerator until ready to use.  Slice the tofu into serving sizes.  Set aside. Preheat the oven to 400F. Place a piece of parchment paper on a cookie sheet.  Melt the butter and mix in the hot sauce.  Divide the butter hot sauce in half.  Put half in a bowl reserving the other half of the butter hot sauce for later.  Add the bread crumbs, garlic powder, dill, chives, cayenne and salt to a pie plate or shallow bowl.  Add the flour to another pie plate or bowl. Dredge the tofu pieces in flour, coating completely, shaking off the excess.  Put the tofu pieces in the butter hot sauce mixture to coat.  Then put the tofu pieces in the bowl with the breadcrumb mixture to coat completely. Place the tofu pieces on the cookie sheet.  Spray the tops of the tofu pieces with cooking spray.  Bake for 10 minutes, flip and bake for another 15 minutes until the tofu is brown, firm and crispy.  Brush the tofu with the reserved butter hot sauce.  Place the lettuces/greens and other vegetables on a platter.  Top with the tofu.  Drizzle with the ranch dressing.  Sprinkle with the feta, if using.

 

Nutritional Information: 406 calories; 24 g fat; 5 g saturated fat; 870 mg sodium; 216 mg potassium; 25 g carbohydrates; 2 g fiber; 4 g sugars; 14 g protein; 5327IU Vitamin A; 21 mg vitamin C; 43 mg calcium; 2 mg iron

NOTES: I have found that freezing the tofu, then thawing in the fridge before pressing makes the tofu texture almost chicken-like.