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)
Heat oven to 425. I use my toaster oven on convection.
Whisk the wet ingredients together in a shallow bowl, taste and adjust as you see fit. Toss the cubed tofu until fully coated.
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.
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!
Meanwhile cut your salad stuff, toss with ranch or save to pour over the nuggets.
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.