Vegan Buffalo Tofu Made Easy
I am obsessed with this super easy, 45 minute tofu recipe that uses only 4 ingredients.
I was always a fan of the microwavable frozen vegan foods because they were easy and delicious. As I have gotten older, I realized it is much healthier (and cheaper) to whip something up yourself.
What you’ll need:
1 block of tofu (honestly I have never met a brand of tofu I didn’t like, but I always make sure I get “Extra Firm” because I like the texture better
1 bottle of Follow your Heart vegan ranch
1 block of Violife Just Like Feta ‘cheese’
1 bottle of Frank’s RedHot Buffalo Wings sauce
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Preheat the oven to 350.
Dry out the Tofu (to cultured vegan chefs, you may already know how to do this or even have a tofu press). I simply cut the block of tofu into three long slices and let dry out between two paper towels on the counter. I even put a jar or bottle on top to help get the moisture out faster if I’m in a hurry.
Dice the tofu into bite sized squares.
Arrange tofu lying flat on a cookie baking sheet (optional use of parchment paper or foil to prevent sticking).
Bake for 20-25 minutes. For the best texture, I would recommend turning over the cubes halfway through baking. (Again, I like extra firm tofu, not silky or soft tofu).
Remove from oven and let cool.
Toss the tofu in buffalo sauce! I have found it way easier to throw the tofu into a giant Ziplock bag, drop a few tablespoons of buffalo sauce, and shake it up. Before I discovered this method, I would use a mixing bowl and ladle to coat each square red.
Pour a few tablespoons of vegan ranch on your plate. To make it look prettier, I would use a spoon to spread it around like a moat.
Add tofu to plate on top of vegan ranch. Some people like to follow the ‘serving size’ on the label for tofu, however I tend to eat about 1/4 of the block at a time.
Crumble a tablespoon of vegan feta on top of the tofu.
Enjoy! 🙂
For storage or meal prep purposes, I would recommend containing the tofu separate in the fridge and added the ranch and feta when you’re ready to indulge again.
I have been using this basic recipe for years now because of how simple and fast it is! I have experimented making my own ranch and buffalo sauces before, but it is more convenient to buy them pre-made.
Any time I looked on Pinterest for vegan recipes, they seem to have a book of ingredients that you would need, like fifteen plus. I am a very busy woman, like most of you reading this, so I would much rather have something that requires less than 5 ingredients.
If you try it out and let me know what you think! Also, if you have any vegan recipe ideas, please feel free to share with the HITC Orlando community.