Ingredients
Tofu and Vegetables
- 2 containers of extra firm tofu
- 2 tablespoons tapioca flour (or cornstarch/arrowroot powder)
- 4–5 cups of de-stemmed kale, torn into pieces
- 1/2 cucumber, chopped
- 3 pieces of celery, chopped
Homemade Buffalo Sauce
- 1/2 cup hot sauce (such as Tabasco)
- 1/4 cup melted vegan butter (e.g., Earth Balance)
- 1 tablespoon white vinegar
- 1/2 tablespoon paprika
- 1/4 teaspoon garlic powder
Vegan Ranch Dressing
- 1/3 cup hemp hearts
- 1/3 cup raw cashews
- 2 chopped green onions (or fresh chives)
- 2 tablespoons extra virgin olive oil
- 1.5 tablespoons white vinegar
- 1 clove minced garlic
- 1 teaspoon sea salt
- 1 teaspoon dried dill
- 1 handful fresh parsley
- 1/2 cup filtered water (plus 1-2 tablespoons more if needed)
Instructions
- Press the tofu: Drain the tofu packages and cut each block into 4 lengthwise slices. Lay the slices flat over two paper towels on a baking sheet. Cover with two more paper towels, then place another baking sheet on top followed by a heavy book to press out excess moisture. Let it sit for 30-40 minutes. Alternatively, use a tofu press if available.
- Preheat oven and prepare tofu: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper. Cut the pressed tofu into bite-sized cubes and transfer them to a large bowl. Toss the tofu cubes in tapioca flour (or cornstarch/arrowroot powder) until evenly coated.
- Make buffalo sauce and coat tofu: In a small bowl or jar, mix together hot sauce, melted vegan butter, white vinegar, paprika, and garlic powder to create the buffalo sauce. Pour the sauce over the coated tofu cubes and mix well to ensure all pieces are fully covered.
- Bake the tofu: Spread the buffalo-coated tofu evenly on the prepared baking sheet. Bake in the oven for 25-30 minutes, or until the tofu is crispy and slightly browned, turning pieces halfway through for even cooking.
- Prepare vegetables: While the tofu bakes, prepare the salad base by tearing kale into bite-sized pieces, and chopping the cucumber and celery. Set aside.
- Make vegan ranch dressing: In a food processor or blender, combine hemp hearts, raw cashews, chopped green onions or chives, olive oil, white vinegar, minced garlic, sea salt, dried dill, fresh parsley, and 1/2 cup filtered water. Blend until creamy and smooth. If the dressing is too thick, add 1-2 tablespoons more water and blend again to reach desired consistency.
- Assemble the salad: Once the tofu is crispy and baked, arrange the kale, chopped cucumber, and celery in serving bowls. Top with the buffalo tofu cubes and drizzle generously with vegan ranch dressing.
- Serve and enjoy: Toss gently if desired, and enjoy your crispy buffalo tofu and kale salad fresh as a wholesome main course.
Notes
- Pressing the tofu is essential to achieve maximum crispiness by removing excess moisture.
- You can adjust the level of heat in the buffalo sauce by using a milder or spicier hot sauce.
- The vegan ranch dressing can be stored in the refrigerator for up to 3 days.
- Feel free to substitute kale with other sturdy greens like spinach or chard if preferred.
- This salad is great served cold or at room temperature.
- If you prefer a gluten-free version, ensure the hot sauce and other ingredients are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Healthy
- Diet: Vegan
