Crispy Buffalo Tofu Bites With Garlicky Yogurt + Feta Dip
These Crispy Buffalo Tofu Bites With Garlicky Yogurt + Feta Dip will satisfy any non-meat eaters hankering for spicy and tangy Buffalo wings.
Ingredients
Crispy Buffalo Tofu.
12-16 oz extra firm tofu, drained and frozen
1/2 cup vegetable broth (optional)
1/4-1/2 cup Frank's Hot Sauce or any Buffalo-style sauce
Chopped fresh chives, parsley, or cilantro; for garnish (optional)
Garlicky Yogurt + Feta Dip.
4 TBSP Plain Greek yogurt (use a non-dairy yogurt for vegan variation)
1/8 tsp garlic powder (or salt)
1 TBSP crumbled feta (omit for vegan option)
1 TBSP nutritional yeast (optional if non-vegan)
Instructions
Crispy Buffalo Tofu.
Freeze your tofu the night before, or a least three hours before you plan on preparing this dish.
Bring water to a boil in a pot or wide and deep saucepan; basically choose a vessel that will properly fit your brick of tofu and just enough water to cover your tofu.
Once the water is boiling, carefully submerge your tofu into it and let it boil for about 15 minutes. The tofu will be a questionable yellow hue when it's frozen; this is normal! It will go back to its healthy white hue as it simmers.
After 15 minutes, remove the tofu and place it on a paper towel-lined plate or cutting board. With paper towels, gently press on it to squeeze out any excess water.
Cut the tofu brick into 1/2-inch cubes. At this point, you can either marinate your tofu (see recipe notes for the old recipe with the marinade), or move onto frying them. With this particular recipe, I don't find it necessary to marinade the tofu (especially if you added veg broth to your water when boiling), but it's totally up to you.
next full instruction : www.killingthyme.net
Ingredients
Crispy Buffalo Tofu.
12-16 oz extra firm tofu, drained and frozen
1/2 cup vegetable broth (optional)
1/4-1/2 cup Frank's Hot Sauce or any Buffalo-style sauce
Chopped fresh chives, parsley, or cilantro; for garnish (optional)
Garlicky Yogurt + Feta Dip.
4 TBSP Plain Greek yogurt (use a non-dairy yogurt for vegan variation)
1/8 tsp garlic powder (or salt)
1 TBSP crumbled feta (omit for vegan option)
1 TBSP nutritional yeast (optional if non-vegan)
Instructions
Crispy Buffalo Tofu.
Freeze your tofu the night before, or a least three hours before you plan on preparing this dish.
Bring water to a boil in a pot or wide and deep saucepan; basically choose a vessel that will properly fit your brick of tofu and just enough water to cover your tofu.
Once the water is boiling, carefully submerge your tofu into it and let it boil for about 15 minutes. The tofu will be a questionable yellow hue when it's frozen; this is normal! It will go back to its healthy white hue as it simmers.
After 15 minutes, remove the tofu and place it on a paper towel-lined plate or cutting board. With paper towels, gently press on it to squeeze out any excess water.
Cut the tofu brick into 1/2-inch cubes. At this point, you can either marinate your tofu (see recipe notes for the old recipe with the marinade), or move onto frying them. With this particular recipe, I don't find it necessary to marinade the tofu (especially if you added veg broth to your water when boiling), but it's totally up to you.
next full instruction : www.killingthyme.net