There’s a vegan chain restaurant near our house that we order from frequently. They have a buffalo wing salad that is so damn good, I have a hard time ordering anything else.
I’ve looked into how they do it and it seems a little labor intensive. From what I can gather, it’s seitan, which means there’s kneading and a lot of work. So we are going to skip that and use tofu. We like to keep things simple around here.
The rest is just a simple green salad. I think it’s best over lettuce like romaine or butter. Add some avocado and celery if you have it. To keep it simple, just use a bottle dressing. Ranch is delicious.
Ingredients
Method
- Start by pressing the tofu. Cut the block through the center, essentially creating two blocks. Place between two clean kitchen towels. Use something heavy, like a cast iron pan, on top to weigh it down. Keep it like this for at least 30 minutes. You could do this in the morning before work too. You want to get out as much of the water as possible
- Preheat oven to 400
- Once the tofu is pressed, rip into large bitesized pieces.
- In a medium bowl, mix the arrowroot powder, paprika, garlic powder, onion powder, and a good pinch of salt, and the breadcrumbs.
- In another bowl, mix the milk and oil.
- Toss the tofu bites into the milk mixture. Using a slotted spoon, remove and toss them in the breadcrumb mixture. Mix around to get them coated.
- Spread the tofu bites on a baking sheet. Bake for 20 minutes, removing halfway through to give them a flip.
- After they bake, remove and toss with the buffalo sauce mix (buffalo sauce and garlic powder). Bake for just a couple minutes, about 3.
- Serve as is, dipped in your favorite ranch, or over a bed of greens with avocado and celery.
Tried this recipe?Let us know how it was!
