Part 5/8:
Buffalo Sauce: Hot sauce (e.g., Frank’s RedHot), vegan butter or margarine, onion powder
Dipping Sauce: Homemade vegan ranch with mayonnaise, ranch spice mix, plant-based milk, lemon juice
Steps:
Coat tofu strips in cornstarch, dip in plant milk, then roll in seasoned bread crumbs.
Bake at 430°F (220°C) for 25-30 minutes, flipping halfway until crispy.
While baking, prepare buffalo sauce by melting vegan butter into hot sauce with a pinch of onion powder.
Once tofu is baked, toss in the hot sauce to coat evenly.
Serve with vegan ranch dip, garnished with chopped chives if desired.
Pro Tip: For an extra flavor boost, serve in wraps with lettuce and avocado, drizzled with ranch for a wholesome, hearty snack or meal.