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.
Ingredients
- 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 1/2 tbsp unsalted butter
- 6 tbsp Frank's Red Hot Sauce
For the herby ranch yogurt slaw:
- 1/2 cup plain Greek yogurt, ideally whole milk or 2%
- 1/2 tbsp extra virgin olive oil
- 2 tbsp milk
- 1/4 cup chopped green onions, plus more for serving.
- 3 tbsp fresh chopped dill
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt (plus black pepper to taste)
- 1/4 tsp onion powder
- 4 heaping cups cabbage kale slaw mix (I love Trader Joe's cruciferous crunch here!)
Instructions
- Preheat oven to 425F. Line an extra large sheet pan (or two smaller ones) with parchment paper.
- 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).
- 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.
- 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.
- 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.
- 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!).
- 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.
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 1/2 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.