For this Super Bowl of weekends, I decided to make the snack of sports bars and fans everywhere – Buffalo Wings. But instead of wings, it’s roasted tofu cubes.
It’s amazingly simple and easy. I used the method for roasting tofu from Vegan Soul Kitchen then tossed in Buffalo hot sauce. That’s it.
So good and rich-tasting. It’s now my snack of choice for all sporting events. Bring on the Winter Olympics.
Buffalo Style Roasted Tofu
1 16-ounce block of extra-firm tofu
1 teaspoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon paprika
1/4 cup Frank’s Red Hot Original Hot Cayenne Pepper Sauce
1/8 cup Earth Balance Soy-Free Butter
Preheat the oven to 450 degrees. In a bowl, combine the oil, salt and paprika. Cut the tofu into cubes and gently toss to coat with the mixture. Place each tofu cube in a single layer on a baking sheet lined with parchment. Roast for 15 minutes on each side.
In a wok, melt the butter. Turn off the heat and add the hot sauce. Stir to combine. Add the freshly roasted tofu and toss until throughly coated. Serve immediately with celery sticks and ranch dressing.
Makes a little over 1/3 cup
1/4 cup soy milk
1/4 cup Vegenaise or other vegan mayonnaise
1/4 teaspoon granulated onion powder
1/4 teaspoon granulated garlic powder
1/2 teaspoon fresh parsley, minced
Salt and pepper to taste
Combine all of the ingredients in a mixing bowl and whisk to combine. Chill until ready to use.