Buffalo Tofu Bowls
A bold and satisfying plant-based bowl with crispy buffalo tofu, fresh veggies, and creamy ranch!
Servings: 4
Equipment
- Mixing Bowls
- Baking Sheet Optional
- Mandoline Optional
Ingredients
Buffalo Tofu
- 16 oz Extra Firm Tofu Drained and pressed
- ¼ cup Cornstartch
- 1 tsp Garlic Powder
- ¼ tsp Sea Salt
- ⅓ cup Plain Unsweetened Plant-Based Milk
- 1 to 1½ cups Bread Crumbers Gluten-Free, if needed
- 1 cup Buffalo Hot Sauce Or your faovrite vinegar based hotsauce
Bowl
- 3 Carrotes Peeled and diced
- 3 stalks Celery Diced
- 1 English Cucumber Diced
- 2 Avocados Diced
- 1½ cups Cherry Tomatoes Sliced in half
- ½ Red Onion Thinly sliced
- 10 oz Spinach Roughly Chopped
Instructions
Buffalo Tofu
- Drain and press your tofu for 15 minutes. If you do not have a tofu press, wrap your tofu in a kitchen towel and place a heavy pot or pan on top of the tofu. After your tofu has been pressed, cut the tofu into large cubes, roughly 2” to 3” long.
- Place cubes in a large bowl, with a lid, along with the cornstarch and garlic powder. Gently shake the container until combined. Dip cornstarch-coated tofu bites in a bowl of soy milk, shake off excess liquid, then dip in panko bread crumbs, making sure to coat all sides of the tofu.
- Airfryer: Evenly distribute tofu bites in the air fryer basket. Don't overload the basket; you can cook the tofu in multiple batches! Air fry at 400℉ for 12 to 14 minutes, or until golden, flipping the tofu halfway through. Remove the tofu bites from the airfryer, toss them in buffalo sauce, and bake the buffalo tofu bites for another 5 to 7 minutes until crispy.
- Oven: Preheat oven to 425℉. Line a baking sheet with parchment paper or a silicone baking mat. Place the tofu bites in a single layer on the baking sheet and bake for 20 to 25 minutes, or until golden, flipping the tofu halfway through. Remove the tofu bites from the oven, toss them in buffalo sauce, and bake the buffalo tofu bites for another 10 to 15 minutes until crispy.
Bowl
- Prep your veggies, peel and dice the carrots, dice the celery, cucumber, and avocado. Slice the cherry tomatoes in half, and if you would like, use a mandoline to thinly slice the red onion. Then roughly chop your spinach. Add the spinach to your bowl, followed by all the veggies, and toss to combine. Add in your tofu when it is finished, top off the salad with some plant-based ranch*, and enjoy!
- Storage Instructions: Store the cooked buffalo tofu and chopped vegetables in separate airtight containers in the refrigerator for up to 4 days.
- Reheating Instructions: Reheat the buffalo tofu in the oven or air fryer until warmed through and crisp again, then assemble the bowl with cold or room-temperature vegetables and drizzle with ranch just before serving.