Buffalo Tofu and Cauliflower with Yogurt Ranch Kale Slaw

Meet my new go-to meatless main, hearty Buffalo Tofu! But not just tofu 😉 We're talkin' crispy tofu and cauliflower florets oven-roasted to golden perfection then dunked in zesty 2-ingredient buffalo sauce. Pair it with an creamy, tangy Greek yogurt ranch slaw for that irresistibly cool, crunchy contrast. With 20g protein and 6g fiber per serving, it hits the trifecta of nourishing, filling, and flavorful!

All I want for lunch these days is a saucy tofu and veg situation with a swoon-worthy sauce. I've been creating this recipe in my head ever since giving birth to my scrumptious Mediterranean baked tofu and eggplant. She's a must!

What set this recipe apart from all the other buffalo tofu recipes online is that it's actually a complete meal. Like don't just give me the buffalo tofu; I wanna know what to have with it, ya know?

Take me to the finish line!

Let's make it

What I learned from recipe testing

• You can make this crazy quick with store-bought buffalo sauce and ranch BUT I developed this recipe with homemade dilly Greek yogurt ranch cuz it's undoubtedly more delish (and wholesome!). Worth the extra 5-10 minutes, I swear.
• It was clear in testing that cornstarch is the secret weapon for crispy, wing-like texture. Don't skip it!
• I found that the kale adds a nice hearty, crunchy contrast to the soft cauliflower. Plus, greens! That said, you could def use regular shredded cabbage or Brussels.
• The green onions add that key sharp flavor you crave with anything buffalo. They're included in the slaw and amazing atop the tofu, too. Definitely not optional!
• The final roast makes the tofu softer and everything deepens in flavor. It is an extra 10 minutes, but if you want more flavor, go for it!

I'm in love I'm in love!

Make it and tell me you are, too. K bye!

Buffalo Tofu and Cauliflower with Yogurt Ranch Kale Slaw

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Alexis Joseph, MS, RD
• Prep Time: 5 minutes
• Cook Time: 35 minutes
• Total Time: 40 minutes
• Yield: 3-4 servings 1x
• Category: Main Meals
• Method: Oven
• Cuisine: American
• Diet: Vegetarian

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Description

Meet my new go-to meatless main: Buffalo Tofu! But not just tofu 😉 We're talkin' tender super firm tofu and cauliflower florets roasted in the oven to golden perfection then bathed in zesty 2-ingredient buffalo sauce. Pair it with an creamy, tangy Greek yogurt ranch slaw for that irresistibly cool, crunchy contrast. It hits the trifecta of nourishing, filling, and flavorful! 

*Prep time is listed as 5 minutes because most of prep is done while tofu bakes. Actual prep time is closer to 15 minutes.

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Ingredients

Units USM Scale 1x2x3x

• 1 lb super firm pressed tofu, torn into 1-inch pieces*
• 1 medium head cauliflower, broken into florets (about 6 cups)
• 3 tbsp cornstarch, divided
• 2 tsp garlic powder, divided
• 3 tbsp extra virgin olive oil, divided
• 2 ½ tbsp unsalted butter
• 6 tbsp Frank's Red Hot Sauce

For the herby ranch yogurt slaw:

• ½ cup plain Greek yogurt, ideally whole milk or 2%
• ½ tbsp extra virgin olive oil
• 2 tbsp milk
• ¼ cup chopped green onions, plus more for serving.
• 3 tbsp fresh chopped dill
• ½ tsp garlic powder
• ½ tsp kosher salt (plus black pepper to taste)
• ¼ tsp onion powder
• 4 heaping cups cabbage kale slaw mix (I love Trader Joe's cruciferous crunch here!)

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Instructions

1. Preheat oven to 425F. Line an extra large sheet pan (or two smaller ones) with parchment paper.
2. Tear tofu into rustic 1 inch chunks and place a medium mixing bowl. Place cauliflower florets into a large mixing bowl (ideally a glass/microwave safe one; we'll use it to melt butter later and combine everything).
3. To bowl with tofu, sprinkle on 1 tsp garlic powder, 1 tbsp cornstarch, and 1 tbsp olive oil. To bowl with cauliflower, add remaining 1 tsp garlic powder, 2 tbsp cornstarch and 2 tbsp olive oil. Toss each to combine. 
4. Spread tofu and cauliflower in an even layer onto lined baking sheet, making sure everything is spaced out and not touching so they brown properly. Bake for 35 minutes, flipping after 20 minutes.
5. Meanwhile, give both mixing bowls a quick rinse. To the the smaller one, make the ranch dressing: add Greek yogurt, olive oil, milk, green onions, dill, garlic and onion powder, salt and pepper. Whisk to combine. Add slaw and toss to coat. Add salt to taste, if needed.
6. Add butter to the rinsed larger mixing bowl. Microwave in 20 second increments until melted (or do this in a small pot on the stove). Whisk in hot sauce. Once tofu and cauliflower are done, dump into the bowl, tossing to coat everything. If you're ambitious, you can dump sauced mixture back onto baking sheet and roast for another 10 minutes (I like it best this way!).
7. Serve tofu and cauliflower alongside slaw, garnished with LOTS of green onions. This is also amazing in a wrap or with rice. Store slaw and buffalo mixture separately in the fridge for up to 4 days. The slaw keeps really well! I like to air-fry the buffalo mixture when reheating the next day.

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Notes

*Extra firm tofu can be used, just be sure to drain and press it well first.

MAKE IT SUPER EASY: Feel free to swap the butter and Frank's for ½ cup store-bought buffalo sauce. You can also use store-bought ranch!

DAIRY FREE: Use dairy-free butter and dairy-free Greek yogurt, like Forager brand. If using non-Greek style, omit the milk. You can also sub in some vegan mayo.

Note we are are not salting the cauliflower and tofu--the hot sauce adds plenty! Adapted from this buffalo cauliflower.