AIR FRYER VEGAN BUFFALO TOFU BITES
Tofu is breaded and air-fried then tossed in buffalo sauce for vegan buffalo wings to cure your spicy fix without oil. Freezing the tofu gives it a chewy texture that makes this snack just that much better. Serve with fresh veggies and vegan ranch dressing.
Provided by Buckwheat Queen
Categories Appetizers and Snacks Spicy
Time 8h40m
Yield 20
Number Of Ingredients 9
Steps:
- Remove tofu block from the package and discard liquid. Wrap tofu in cheesecloth, place on a plate, and cover with a heavy pot until remaining liquid has been squeezed out, about 10 minutes. Remove the cheesecloth and cut tofu into 20 1-inch, bite-sized pieces. Place in a freezer-safe container and freeze, 8 hours to overnight.
- Remove tofu from freezer and thaw on paper towels or a dry cheesecloth. Pat dry.
- While tofu is thawing, put cornstarch into a resealable plastic bag. Pour rice milk into a small bowl.
- Preheat an air fryer to 375 degrees F (190 degrees C).
- Place tofu into the bag with the cornstarch, seal, and shake to coat the tofu pieces completely. Remove tofu pieces and dredge each piece in rice milk.
- Place bread crumbs, garlic powder, paprika, onion powder, and pepper in the resealable plastic bag with the cornstarch residue; shake until well mixed. Place each piece of tofu, one at a time, back in the bag with the bread crumbs. Shake the bag until tofu piece is completely coated, tap gently to shake off excess, and place tofu on a wire rack while you repeat with remaining tofu pieces.
- Add coated tofu to the air fryer basket and cook for 10 minutes. Shake the basket to loosen the pieces. Cook for another 3 minutes or until browned.
- Place 1/3 cup buffalo sauce in a bowl, add cooked tofu bites, and toss to coat. Drizzle remaining buffalo sauce over tofu and continue tossing to coat. Serve immediately.
Nutrition Facts : Calories 34.9 calories, Carbohydrate 6.2 g, Fat 1 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 243.2 mg, Sugar 0.1 g
'BUFFALO' TOFU MAC AND CHEESE
I got this recipe from the Food Network and adapted it to suit my needs as a vegetarian! Even my meat-eating husband loves it. Although I've included the recipe in its original form (except substituting tofu of course), I usually only make 2/3 of the cheese sauce and it's still very cheesy. It's good with extra celery or some broccoli instead of all of the macaroni. Also, this is the only macaroni and cheese recipe I've ever found that tastes better the second day - and it freezes really well!
Provided by Liz Kerry
Categories Macaroni And Cheese
Time 1h20m
Yield 6-10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
- Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the tofu and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
- Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
- Spread half of the macaroni in the prepared baking dish, then top with the tofu mixture and the remaining macaroni. Pour the cheese sauce evenly on top.
- Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.
Nutrition Facts : Calories 1257.2, Fat 75.2, SaturatedFat 44.1, Cholesterol 196.2, Sodium 1954.3, Carbohydrate 92.8, Fiber 4.6, Sugar 5.4, Protein 55.2
BUFFALO TOFU BITES
This is another recipe I adapted to be vegan from the Healthy Cooking Class I took over Winter Break. Original recipe used chicken tenders. I really like this recipe because of all the whole grains and seeds that were incorperated into the breading mixture, and the fact that they were baked instead of fried. The chef who created the recipe did not use exact mesurements, so the dry spices that are added to the breading mixture are my own measurements and are all marked "to taste". The chef was also a big fan of the Kashi brand whole grain crackers, but those are NOT vegan. I substituted Wasa wholegrain crackers instead.
Provided by Kozmic Blues
Categories Soy/Tofu
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the pressed tofu block into bite sized cubes, place in a bowl, and cover with the hot sauce.
- Let marinate in the fridge at least 1 hour, or overnight.
- For the breading: In a blender or food processor, mix together the panko, crackers and flax seeds.
- Season to taste with the garlic powder, salt and cayenne pepper.
- Remove tofu cubes from the hot sauce and place in the breading mixture, coating all sides evenly.
- Place the breaded cubes on a sprayed sheet pan and cook in a pre-heated 375-degree oven for 18-20 minutes, or until crispy. Serve hot with some cucumbers, carrots, and celery sticks.
Nutrition Facts : Calories 152.9, Fat 9.6, SaturatedFat 1.4, Sodium 1508.4, Carbohydrate 8.2, Fiber 4.6, Sugar 2.2, Protein 12
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