Ultra crispy baked tofu tossed in a buffalo sauce. Topped on a pizza crust and paired with a creamy vegan ranch dressing.
Preheat oven to 400 degrees. Grease a baking sheet or line with parchment paper.
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.
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.
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.
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.
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.
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.