Buffalo Tofu

No chickens or their wings were harmed in the making of this tofu. This dish is perfect for anyone, especially those vegetarians who miss eating buffalo wings. It’s got that delicious kick, without the bird!

1 block extra firm tofu, pressed and drained for 1-5 hours (longer is better)
2 tbsp canola oil
2 tsp garlic powder
1 tsp paprika
salt & pepper
1/2 cup buffalo sauce
Fat Free Ranch Dressing for dipping

Heat canola oil over medium-high heat in a wok or skillet. Meanwhile, cut pressed/drained tofu into about 1 inch cubes. Sprinkle cubes evenly with garlic powder, paprika, salt & pepper.

Add tofu to heated wok/skillet, sautee until tofu is lightly browned and crispy on all sides

Add buffalo sauce to tofu and lower heat. Stir until tofu is evenly coated & sauce is hot.

Serve with ranch for dipping, and enjoy! And of course, you have to pair it with a beer!! Try New Grist Gluten-Free Pilsner…it’s the bees knees.


Update on 3/26/13: this is also delicious as a lettuce wrap!


Tags: , , , ,

Categories: Gluten-Free, Vegetarian

Author:Danielle Kay Riendeau

Photographer & designer. Vegetarian & Gluten-Free Food Blogger at Pink Troll Kitchen.


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  1. Buffalo Tofu Chopped Salad | Pink Troll Kitchen - July 17, 2013

    […] of my absolute favorite dishes to make is buffalo tofu, but I have a tendency to just make the tofu, dip it in ranch, end up eating the ENTIRE batch, and […]

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