Crispy Buffalo Tofu + Sweet Potato Bowls with Tahini Ranch (Vegan)
I’d like to say right off the bat that this is one of my favourite savoury recipes I’ve made in whiiiile. This delicious crispy buffalo tofu recipe is heavily inspired by buffalo chicken, using torn up pieces of air fried tofu to achieve a similar ~feel~ to the classic meat preparation. It’s crispy, saucy, spicy and SO incredibly delicious when paired with the cool and herb-y tahini ranch sauce.
I used the Primal Kitchen buffalo sauce to make this vegan buffalo “chicken” and it gave it the most creamy, delicious and perfectly spicy taste. I always order mine from my fave plant-based online marketplace PlantX! You can also sub a 2-to-1 mixture of regular buffalo sauce and vegan butter (plus 1 tbsp of honey if you’re not vegan, which makes it so good!) Paired with roasted sweet potatoes, cauliflower (I used a gorgeous purple one!) and purple cabbage, this meal is a dream - feel free to sub whichever veg you have on hand, but I highly recommend the sweet potato for a starchy base! Served over romaine and drizzled with the most addicting tahini ranch sauce, this meal is bursting with flavour and makes for an incredible plant-based lunch or dinner. It is:
Made with torn up tofu instead of chicken for a satisfying meatless alternative
The ideal combo of spicy and creamy from the buffalo and ranch sauces
Completely plant-based and gluten-free
Full of satiating fibre from the veggies
Surprisingly easy to make!
Hope you love this one. I made it at the beginning of the week and have been enjoying the leftovers as a salad for the past few days. I’m truly obsessed with this meal and I hope you are too!
Vegan Buffalo “Chicken” + Sweet Potato Bowls with Tahini Ranch
Ingredients
1 block extra-firm tofu, sliced in half and pressed for at least 20 mins to remove excess moisture
3 tbsp olive or avocado oil, divided
1 tbsp cornstarch
1 tsp sea salt, divided
3-4 tbsp your favourite buffalo sauce (I use Primal Kitchen and get mine on PlantX!)
2 large sweet potatoes, cubed
1 small head of cauliflower or broccoli, chopped into florets
1/4 head of purple cabbage, sliced into 1/2 inch strips
1/2 tsp garlic powder
Romaine or other greens for serving
For the tahini ranch:
1/4 cup smooth tahini
3-4 tbsp water
Juice from 1/2 large lemon (about 3 tbsp)
1/2 tsp maple syrup
1/2 tsp dried dill
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp sea salt
Method
Preheat your oven to 410 degrees and line 2 baking sheets.
Tear your tofu pieces into 1-inch pieces and place them in a bowl, then sprinkle with 1/2 tsp sea salt. Drizzle with 1 tbsp olive oil and toss to coat the pieces, then add the cornstarch and toss again until they are evenly coated. Place on one of your baking sheets.
On the other baking sheet, add your sweet potatoes, cauliflower and purple cabbage. Add 2 tbsp olive oil, 1/2 tsp sea salt and 1/2 tsp garlic powder to the veggies and toss to coat them.
Place both the tofu and the veggie baking sheets in the oven and bake for 20 mins. Remove the tofu and flip the pieces, then return to the oven for an additional 10 mins or until they are slightly golden brown. Do the same with the veggies, but let them cook for an additional 15-20 mins, depending on your oven. I like my veggies deep brown and crispy!
Once the tofu is finished baking, add the crispy pieces to a bowl and drizzle with your buffalo sauce, tossing to coat.
To make the tahini ranch, simply add all ingredients to a blender and blend until smooth (you could also whisk it together).
When ready to serve, place your romaine lettuce into bowls and top with sweet potatoes, veggies and vegan buffalo “chicken” pieces. Drizzle generously with the ranch and enjoy!
Makes 2 large or 4 small servings
