One of my favorite things to eat when I ate meat was a Buffalo Chicken Salad. Buffalo Chicken anything really! Tonight was clean the fridge night, and I whipped this salad up. So good I had to come make a recipe.
- 1/2 pkg Super Dense Tofu , cubed half an inch
- 1/4 cup Franks Red Hot
- 1/4 cup ketchup
- 2 tbsp mustard
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- dash chipotle powder
- 3/4 cup breadcrumbs
- 1/4 cup nutritional yeast
- 1 tsp poultry seasons
- black pepper
- 1/2 head lettuce chopped
- 2 carrots diced
- 1/4 cup vegan ranch (recipe in notes)
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Heat oven to 425. I use my toaster oven on convection.
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Whisk the wet ingredients together in a shallow bowl, taste and adjust as you see fit. Toss the cubed tofu until fully coated.
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Whisk the dry ingredients in a large lidded container. Add the tofu chunks, put the lid on and shake lightly until all the pieces are coated.
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Place on a parchment lined baking sheet and heat for 20 minutes, stirring once. When time is up LEAVE THEM IN A CLOSED OVEN FOR AT LEAST 10 MORE MINUTES! This gets them crispy! No peaking!
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Meanwhile cut your salad stuff, toss with ranch or save to pour over the nuggets.
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When nuggets are done getting crispy, toss them in a bowl with the franks and a splash of water.
Simple Vegan Ranch
1/4 cup milk, 1/4 cup vegan mayo, 1 tsp fresh parsley, 1/4 tsp onion powder, 1/4 tsp garlic powder, dash black pepper. Adjust the milk and mayo ratios to the thickness you like. Sometimes I make it runny just to save the calories, it's still delicious.