Crispy Baked Buffalo Tofu Sticks with Vegan Ranch Dip
These crispy baked buffalo tofu sticks with a vegan ranch dip are both crunchy and spicy while reminding you of a pub experience but is totally a healthier plant-based option.
Servings 4
Calories 515kcal
Ingredients
- 350 g package extra firm tofu
Sauce:
- ⅓ cup tabasco or other hot pepper sauce
- ¼ cup cold vegan butter
- 2 tsp apple cider vinegar
- 1 ½ tsp sweet paprika
- ¼ tsp vegan worchestershire sauce or coconut aminos
- ⅛ tsp garlic powder
- Salt to taste
- Extra virgin olive oil in an oil atomizer
Breading:
- ¼ cup almond meal
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup unsweetened almond milk
- 1 cup whole wheat panko breadcrumbs
Vegan Ranch Dip:
- ¾ cup vegan mayo
- 1 ½ tbsp unsweetened almond milk
- ½ tsp onion powder
- 1 tsp garlic powder
- 2 tsp lemon juice
- 1 tsp minced fresh parsley
- Salt and pepper to taste
Instructions
- Cut the tofu into 12 strips (3 layers width wise of 4 strips lengthwise).
- Place the tofu on a baking sheet lined with paper towel or a clean kitchen towel. Top with more towel (paper or kitchen), another baking sheet and a few heavy pots or pans. Allow to sit for 30 minutes.
- Combine the hot sauce, vegan butter, vinegar, Worcestershire sauce, garlic powder, and salt in a pot and place over medium heat. Bring the mixture to a simmer and whisk gently. Once you see some bubbling and most of the butter melted, remove the pot and whisk until fully melted. Set aside to cool.
- In one bowl, mix together the almond flour and garlic powder, salt and pepper. Put the almond milk in another bowl.
- Place 2-3 tablespoons of the breadcrumbs on a plate.
- Prepare a baking sheet with parchment paper, and a spritz of the oil, and preheat oven to 425 F.
- Dip the tofu stick delicately into the almond flour, then into the almond milk, then into the breadcrumbs. Place on the baking sheet and repeat with the remaining tofu strips.
- Spritz the tofu sticks with oil in the oil atomizer and bake for 15 minutes. Flip them so they now are on their side. Bake for another 15 minutes.
- Remove from the oven and give them a quick dip in the buffalo sauce. Return to the oven for another 10 minutes, then flip and let them finish for 10 more minutes. They should be browned.
- Allow them to sit for 3-5 minutes just to firm up a bit.
- To make the ranch dip, mix together the dip ingredients. Serve with the tofu sticks.
Video
Notes
- The key to non-soggy tofu is to first make sure you squeeze out a lot of the moisture in that tofu by pressing it with a paper towel/ regular towels and heavy items. This is step one and integral to a good crispy finish.
- I also suggest using an oil atomizer to get a nice even light layer of oil on the buffalo tofu sticks to help them crisp up in the oven, flipping regularly so they get evenly browned.
- Allowing the buffo tofu sticks to sit on the baking sheet for just a few minutes will really help everything firm up nicely.
Nutrition
Calories: 515kcal | Carbohydrates: 19g | Protein: 11g | Fat: 43g | Saturated Fat: 6g | Sodium: 1223mg | Potassium: 219mg | Fiber: 2g | Sugar: 3g | Vitamin A: 941IU | Vitamin C: 16mg | Calcium: 114mg | Iron: 2mg