This spicy Buffalo tofu salad is made with crispy pan-fried tofu cubes in spicy cayenne pepper sauce. Serve it atop some greens, piled on sandwich bread, or in a warm tortilla!
Buffalo Tofu Salad
- 1 lb. extra firm tofu
- 1 tbsp. vegetable oil
- 1 carrot finely diced
- 2 celery stalks finely diced
- 2 scallions chopped
- ½ cup cayanne pepper hot sauce preferably Frank's
- ½ cup vegan margarine melted
- 1 tbsp. maple syrup
- additional cayanne pepper to taste optional
Drain and press tofu for about 10 minutes.
While this is happening, mix up your Buffalo sauce by whisking together hot sauce, margarine, syrup and additional cayanne pepper, if using.
Cut tofu into cubes of ½ to 1 inch.
Heat oil in skillet over medium heat. Add tofu and pan fry on each side until nicely browned - maybe five minutes or so per side. You could skip the frying step if you want to cut down on fat content and/or save time, but it will give you a nice crispy tofu.
Once tofu is done cooking, add it to your sauce, then mix in celery, carrots and scallions.
Serve hot or cold (if you refrigerate, the sauce will firm up a bit due to the margarine).