Vegan Ranch Slaw with Crunchy Baked Buffalo Tofu
Ingredients
Baked Crunchy Buffalo Tofu
-
1
block (500 gram)
firm or extra firm tofu
-
3
cups
water
-
2
tablespoons
salt
-
2
tablespoons
avocado oil
-
2
tablespoons
arrowroot powder
-
¾
teaspoon
garlic powder
-
¾
teaspoon
onion powder
-
¾
teaspoon
paprika
-
to taste
ground black pepper
-
¼
cup
Buffalo-style hot sauce
Vegan Ranch
-
3
tablespoons
raw cashew butter
-
¾
teaspoon
onion powder
-
1
clove
garlic, finely grated
-
½
teaspoon
nutritional yeast
-
¼
cup
water
-
2
tablespoons
avocado oil
-
2
teaspoons
lemon juice
-
2
teaspoons
apple cider vinegar
-
½
teaspoon
Dijon mustard
-
½
teaspoon
maple syrup/agave nectar
-
2
tablespoons
finely chopped fresh chives
-
1
tablespoon
chopped fresh dill
-
to taste
sea salt and ground black pepper
-
dash
hot sauce, optional
Slaw
-
5
cups
shredded cabbage
-
2
cups
sliced kale
-
1
cup
shredded carrots
-
2
sticks
celery, thinly sliced
-
extra
chives and dill for garnish
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment.
- Tear the tofu into 2-inch pieces and soak in boiling salted water for 5-10 minutes.
- Drain and blot the tofu dry, then toss with avocado oil, arrowroot, garlic powder, onion powder, and paprika.
- Spread the tofu on the baking sheet and bake for 15 minutes, stir, then bake for another 15 minutes until golden brown.
- Toss the baked tofu with Buffalo-style hot sauce and bake for an additional 10 minutes.
- In a small bowl, whisk together the ingredients for the vegan ranch until creamy and smooth.
- In a large bowl, toss the cabbage, kale, carrots, and celery with the vegan ranch and season with salt and pepper.
- Top the slaw with the crunchy baked Buffalo tofu and garnish with extra chives and dill.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
15g
Sodium
500mg
Cholesterol
0mg
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