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
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§ 1
(14-ounce) package extra-firm tofu, frozen and thawed, then pressed for at
least 30 minutes
For serving
Instructions
Make the ranch dip:
Make the wings:
§ 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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