Buffalo Tofu Wings with Creamy Ranch Dip

Buffalo Tofu Wings with Creamy Ranch Dip

A meatless version of Buffalo wings made with tofu. Ranch Dip recipe adapted from Salad Samurai‘s Back at the Ranch Dressing.

§  Prep Time: 10 minutes

§  Cook Time: 35 minutes

§  Total Time: 45 minutes

§  Yield: 2 servings as a main dish, 4 servings as an appetizer

Ingredients

Creamy Ranch Dip

§  1/2 cup raw cashews

§  1/4 cup hot water

§  2 tablespoons fresh lemon juice

§  1 tablespoon olive oil

§  1 clove garlic

§  2 teaspoons white miso

§  1 teaspoon garlic powder

§  1 teaspoon onion powder

§  3 tablespoons fresh chopped herbs (I like parsley and dill, but whatever you have on hand works!)

§  Salt and pepper, to taste

Buffalo Tofu Wings

§  1 (14-ounce) package extra-firm tofu, frozen and thawed, then pressed for at least 30 minutes

§  1 tablespoon cornstarch

§  Pinch of salt and pepper

§  2 tablespoons grapeseed or olive oil

§  1 tablespoon melted coconut oil

§  2 tablespoons Frank’s Red Hot Sauce

For serving

§  Celery sticks

Instructions

Make the ranch dip:

1.       Combine all ingredients through onion powder in the smallest bowl of a food processor or high speed blender. (Note that if you don’t have a high speed blender, you’ll want to soak the cashews for a few hours.) Blend until smooth, stopping to scrape down the sides, and add more hot water if needed, a tablespoon at a time. Stir in the herbs and season to taste with salt and pepper. Refrigerate until the wings are done.

Make the wings:

1.       Preheat oven to 400ºF. Line a baking sheet with parchment paper.

2.       Cut the tofu into 6 slices, then cut each slice in half lengthwise so you have 12 sticks. Place the tofu sticks in a shallow dish and sprinkle them with cornstarch, salt and pepper. Gently roll them to coat—they’ll break easily, so be careful!

3.       Heat the oil in a large skillet over medium-high heat. Place the tofu wings in the skillet and cook them on each side until lightly browned and crispy, 3-5 minutes on each side.

4.       Transfer the tofu to the baking sheet. In a small bowl, whisk together the hot sauce and coconut oil until the oil is fully incorporated. Drizzle the sauce onto the tofu and gently toss to coat. Bake for 10-15 minutes, turning over halfway through cooking time, until the tofu is crispy.

5.       Arrange the tofu wings on a plate with celery sticks. Serve with additional hot sauce, if desired, and ranch dressing.

                      

Source  https://ohmyveggies.com

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