Ingredients
- For the Tofu:
- 1 block tofu, pressed
- 3 tbsp buffalo hot sauce, divided
- 1 tbsp nutritional yeast
- 1 tbsp cornstarch (or arrowroot powder, or tapioca flour)
- For the Hemp Ranch (makes ~1 cup):
- ½ cup hemp hearts
- ½ tsp onion powder
- ¼ tsp garlic powder
- 1 tsp nutritional yeast
- Scant ½ tsp salt (or to taste)
- Black pepper, to taste
- Juice of ½ lemon
- ½ cup filtered water
- ½ tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- For the Salad:
- 1 large head of romaine lettuce
- 3 ribs of celery, thinly sliced
- 1 small cucumber, thinly sliced
- 1 ½ cup frozen corn, thawed (or sub fresh)
- 1 carrot, grated
- Buffalo tofu (from above)
- Hemp ranch dressing (from above)
Instructions
- Prepare the Tofu: Preheat your oven to 450°F. Cut the pressed tofu into small bite-sized cubes and place in a medium bowl. Sprinkle the nutritional yeast and cornstarch over the tofu and mix well until evenly coated. Drizzle 2 tbsp of buffalo hot sauce over the tofu and stir again. Place the tofu onto a greased or lined baking tray and bake for 15 minutes.
- Make the Hemp Ranch Dressing: While the tofu bakes, prepare the ranch dressing. Add all ingredients except for the fresh herbs to a blender and blend for 60 seconds. Add the chopped dill and parsley, and pulse to combine. Set aside.
- Finish Baking the Tofu: After 15 minutes, remove the tofu from the oven, flip, and return it to bake for an additional 15 minutes.
- Prepare the Salad: While the tofu bakes, prep the salad ingredients. For the corn, add it to a nonstick skillet over medium heat and cook until browned and fragrant, stirring occasionally to ensure even cooking. Slice the cucumber, celery, and grate the carrot.
- Assemble the Salad: Once the tofu is cooked, toss it with the remaining 1 tbsp of buffalo sauce. Assemble the salad with the romaine lettuce, celery, cucumber, corn, and grated carrot. Top the salad with the buffalo tofu and drizzle with the hemp ranch dressing.
Notes
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- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking, Blending
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg
