Buffalo Tofu Salad
This Buffalo Tofu Salad is bursting with flavor, healthy ingredients, and a hint of heat. Vegan, gluten-free, quick and easy!
Ingredients
Tofu
- 1 14 oz package of extra firm tofu, (Costco and Trader Joe's have the most firm tofu)
- 1 cup breadcrumbs, use gluten-free if needed
- 3 tablespoons nutritional yeast
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ½ cup cornstarch
- ½ cup non-dairy milk, any kind will work - I used oat milk
Salad
- 2 heads romaine lettuce, chopped
- 1 15 oz can chickpeas, rinsed and drained
- ½ red onion, sliced
- 2 carrots, shredded or sliced
- 1 cucumber, diced
- 2 avocados, sliced
- vegan ranch dressing, I use Daiya or Follow Your Heart
- hot sauce, I use Frank's Red Hot
- vegan cheddar cheese shreds, I use Daiya
- pumpkin seeds , optional
- hemp seeds, optional
Instructions
- Preheat an air fryer (preferred) or oven to 400℉.
- Press and drain the tofu with paper towels or a kitchen towel. If you have extra firm tofu, you can skip this step.
- Prepare 3 bowls: - one with cornstarch - one with non-dairy milk- one with breadcrumbs mixed with nutritional yeast, salt, garlic powder, paprika, black pepper and oregano.
- Cut the tofu like a fillet (cutting it in half so it's less thick). Then, you will have two thin squares/rectangles. Cut the tofu into long thin strips (or however you'd like it to be cut: squares, rectangles, etc.).
- Generously dip and coat each strip of tofu in the cornstarch, then in the non-dairy milk, and finally in the breadcrumb mixture. Press the breadcrumbs into the tofu with your hands to ensure they stick. Repeat with the rest of the sliced tofu.
- Cook the tofu in the air fryer (preferred) or in the oven for 20 minutes, flipping halfway through.
- Assemble each salad by layering even amounts of chopped romaine lettuce, chickpeas, cucumber, carrot, red onion, avocado and two tofu strips.
- Drizzle the salads with ranch dressing and hot sauce.
- Top the salads with vegan cheddar cheese shreds, pumpkin seeds and hemp seeds. Enjoy!
Notes
- This salad can easily be meal-prepped and stored in the fridge - just separate the dressing, salad, and tofu.
- To reheat the tofu, place it in the air fryer or oven for about 5-6 minutes at 400F. You can also enjoy it cold.
Calories: 405kcal, Carbohydrates: 47g, Protein: 16g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Sodium: 803mg, Potassium: 1109mg, Fiber: 12g, Sugar: 7g, Vitamin A: 6888IU, Vitamin C: 18mg, Calcium: 151mg, Iron: 4mg
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