Buffalo Tofu Tacos with Creamy Ranch, Guacamole, Stir Fried Veggies and Red Onion
Vegan Buffalo Sauce:
1 cup Frank’s Red Hot Original Cayenne Pepper Sauce
1/2 cup vegan butter
1 Tbsp white vinegar
1 tsp soy sauce
1/2 tsp garlic powder
2-3 Tbsp almond milk
1- 1 ½ Tbsp cornstarch
Crispy Tofu:
3-4 blocks extra-firm tofu, drained and cut into 1x1-inch cubes *see notes
1 Tbsp cornstarch
¼ tsp pink salt
Olive oil for frying
Crispy Tofu—Make this guy first
Add your rinsed and drained, cubed tofu to a bowl along with 1 Tbsp cornstarch and salt. Toss to coat. Heat up a pan with 1-2 Tbsp of Olive oil and swirl to coat pan.
Add the cubed tofu to the pan and let fry for on medium, high heat, for 10-15 minutes. Flipping the tofu as needed to brown all sides.
Remove from the heat, and set aside.
Vegan Buffalo Sauce
Return to the saucepan that you sauté your tofu in. Heat the pan over medium heat until vegan butter melts and the mixture begins to bubble. Add all the other buffalo sauce ingredients—minus the cornstarch—in with the butter. In a separate bowl, whisk the cornstarch with equal parts water. It will form a slightly thin paste. Add that to the pan.
Whisk and allow the sauce to thicken—add more cornstarch if necessary. Taste and adjust spicyness to your liking. If you don’t like too much heat, add more almond milk 2 Tbsp at a time.
Pour the sauce over the bowl of Tofu. Toss to coat. If you would like it to heat up more, add the coated tofu back to the pan and cook for an additional 1-2 minutes or until the tofu has a chance to soak up the flavor and crisp up some more.
*recipe adapted from Brittany Mueller, Method adapted from Marzia ‘Little Spice Jar’
Creamy Ranch
1 Cup cashews (you can sub for chickpeas to reduce fat and make this nut free)
1 Cup of water
1/4 cup non-dairy milk—unsweetened
1½ tsp apple cider vinegar
1 tsp garlic powder
1/2 Tbsp dried parsley
1 tsp dried dill
1 tsp dried parsley
1 tsp dried sweet paprika
1/4 tsp Pink salt
1/4 tsp black pepper
Blend everything on high until smooth, if you want this sauce to be thinner, add more non dairy milk.
Mexican veggie stir fry
2 Zuchinni, diced
1 yellow bell pepper
Small bag frozen kale or one full head of fresh, chopped small
1/2 a jar of Green Mountain Gringo mild salsa
1 Tbs olive oil
Add the olive oil to your pan. Chop up all your veggies and then add them in when the pan is hot. Cook the veggies until they start to get tender, then add in your salsa. Continue cooking until fork tender, about 15-20 minutes.
Quick and Dirty Rice
2 Cups of brown rice
2 heaping Tbsp of tomato paste
juice of 2 limes
4-6 cups of water—according to the bag of whatever rice you are making.
Add everything to your rice cooker and allow it to cook, together, until tender.
*Note: Some of my recipes are “family style” or for bulk cooking, this is one of them. This is something you can make for a family or prepare and meal prep/freeze for yourself. This recipe serves 4-6 people.
