If you hear someone say tofu is boring and bland show them this recipe. I think their minds will be changed.
This ultra crispy baked tofu is tossed in a spicy vegan buffalo sauce. Thrown on a pizza crust with a creamy cashew-based ranch dressing. Finish it off with a sprinkle of fresh chives and more dressing of course. Trust me…this is a recipe that you will be thinking about for days.
No deep fryer is needed to achieve super crispy tofu. The key to achieving the perfect crunch is panko breadcrumbs. They crisp up really nicely and absorb the liquid batter very well without getting soggy!
You can probably tell I used a store bought crust for this recipe. Usually, that would be a big no-no for me because I am all about making things from scratch. Nothing better than homemade pizza dough. But not going to lie I was lazy and I like my pizza dough left in the fridge overnight and I didn’t have time for that.
But feel free to make yours from scratch…in fact, I HIGHLY recommend you to do so!
This recipe…
- is 100% vegan
- Ultra crunchy
- Perfectly spicy
- Well balanced with a slightly tangy & creamy ranch dressing
- Will leave you wanting 100+ slices
Ultra crispy baked tofu tossed in a buffalo sauce. Topped on a pizza crust and paired with a creamy vegan ranch dressing.
- 1 1/4 cups unbleached all-purpose flour
- 1 tbsp corn starch
- 1/4 tsp salt
- Pepper to taste
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 cup unsweetened almond milk
- 1 cup panko breadcrumbs
- 12 oz. super firm tofu
- 1/2 cup vegan butter
- 1/2 cup red hot sauce
- 1 tbsp white vinegar
- 1/4 tsp worcestershire sauce
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- Dash of red pepper flakes
- 1 cup soaked, raw cashews
- 1/2 cup unsweetened almond milk
- 1 tbsp apple cider vinegar or lemon juice
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp dried dill
- 1 tbsp finely chopped fresh chives
- 1 tbsp finely chopped fresh parsley
- Salt & pepper to taste
- Fresh chopped chives
- Pizza crust
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Preheat oven to 400 degrees. Grease a baking sheet or line with parchment paper.
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If tofu isn't already pressed, wrap it tightly in paper towels. Place it on a plate and lay a baking sheet over it. Place a heavy object, such as a cast iron or heavy book on top and slightly press down. Leave for 5 min. or until water has drained. Cube tofu once done.
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In a large mixing bowl, whisk together all ingredients (except breadcrumbs and tofu) until thick and creamy. In a smaller bowl, add the breadcrumbs and a pinch of salt. Taking one piece of tofu at a time, dunk in the wet mixture, toss in breadcrumbs and place on baking sheet. Repeat with the rest of the tofu making sure to evenly spread them out. Bake for 20-22 min. or until golden brown and crispy.
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While tofu is baking, prepare the sauce. Melt all ingredients in a small saucepan over medium heat. Bring to a simmer and let thicken up for 5-6 min. Set aside.
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Once tofu is done, add it to a large bowl. Pour over the buffalo sauce and toss to coat. Reserve a few tbsp of sauce. Set aside.
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In a high-speed blender, blend all ingredients (except fresh chives and parsley) until creamy. Pour into a bowl and stir in chives and parsley.
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Lightly brush the pizza crust with olive oil. Spread a generous amount of ranch onto the surface of the pizza crust. Add buffalo tofu chunks. Bake for 8-10 min. at 400 degrees until crispy and golden brown. Serve with a drizzle of more ranch, a drizzle of leftover buffalo sauce, fresh chopped chives.
