Buffalo Style Tofu Strips

Ingredients

• 15.873 oz firm tofu
• 1/4 cup cornstarch
• 1/2 cup unsweetened soy milk
• 1/2 cup bread crumbs
• 1 tsp sweet paprika powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper
• 1/2 cup vegan mayonnaise
• 2 Tbsp unsweetened soy milk
• 1/4 lemon
• 1 tsp nutritional yeast flakes
• 1 tsp dried parsley
• 1/4 tsp dried chives
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp dried dill
• 1/8 tsp salt
• 1 pinch ground black pepper
• 1/2 cup cayenne pepper hot sauce
• 1/4 cup unsalted vegan butter
• 1/2 tsp onion powder

Instructions

1. 1

   Line a baking tray and preheat the oven to 425°F (220°C).

2. 2

   Cut the tofu into 3 inch x ½ inch (8 cm x 1 cm) sticks.

3. 3

   Prepare 3 shallow bowls: the first with cornstarch; the second with milk; and the third with the mixture of bread crumbs, paprika, cumin, garlic powder, and pepper.

4. 4

   Dip the tofu sticks in the cornstarch first to evenly coat in a thin layer. Brush off any excess clumps of cornstarch.

5. 5

   Then dunk the strips into the milk, letting any excess liquid drip off, before transferring the strips to the bread crumb mixture. Roll to evenly coat.

6. 6

   Transfer the coated strips to the baking tray. Bake on the centre rack of the oven for 25 to 30 minutes, or until the sticks are golden, flipping once halfway.

7. 7

   Meanwhile, mix all the ranch dip ingredients in a jar.

8. 8

   Add the buffalo sauce ingredients to a saucepan over medium-high heat. Cook until the butter has melted, then remove from the heat.

9. 9

   When the tofu sticks have baked, remove them from the oven. When they are still warm but cool enough to handle, dip them into the buffalo sauce. Let any excess sauce drip off before transferring the sticks to a serving plate.

10. 10

    Serve the buffalo tofu sticks with the ranch, or serve in tortillas with your favourite fillings. Enjoy!