Crispy Buffalo Tofu Bites with Ranch

Ingredients

• 14 ozextra-firm tofu, pressed, cut into 1-inch cubes
• ¼ cupcornstarch
• 1 tspgarlic powder
• 1 tspsmoked paprika
• 2 tbspolive oil
• ⅓ cuphot sauce
• 2 tbspvegan butter
• ¼ cupvegan mayo
• 1 tbspoat milk
• 1 tbspdill, chopped
• 1 tsplemon juice
• 2celery stalks, cut into sticks
• salt

Method

1. Wrap the tofu in a clean towel, set a heavy pan on top and press to squeeze out the water.

   ⏱ 15 min

2. Heat the oven to 425°F and line a sheet pan with parchment. Toss the tofu cubes with the cornstarch, garlic powder, smoked paprika, olive oil and 1/2 tsp salt until every side is dusty.

3. Spread the tofu in one layer with space between cubes. Bake, flipping halfway, until deep golden and crisp.

   ⏱ 30 min

4. Whisk the vegan mayo, oat milk, dill, lemon juice and a pinch of salt for the ranch.

5. Melt the vegan butter with the hot sauce in a large bowl set over the warm oven door or in the microwave for 20 seconds. Toss the hot tofu in it.

6. Return the sauced tofu to the oven so the glaze sets and sticks.

   ⏱ 5 min

7. Serve right away with the ranch and celery sticks.