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Recipe by:

Dana Ramsey

Crispy Buffalo Tofu on Caesar Salad

Crispy Buffalo Tofu tossed in buffalo sauce served on a bed of Caesar salad makes for a crowd-pleasing dish perfect for festive gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 block firm tofu, drained and pressed
  • 1 cup all-purpose flour
  • 1 cup unsweetened plant milk (like almond or oat)
  • 1 cup breadcrumbs (preferably panko)
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. smoked paprika
  • Salt and pepper, to taste
  • 1 cup buffalo sauce Frank's RedHot recommended
  • 1 large head romaine lettuce, chopped
  • ½ cup Caesar dressing (homemade or store-bought)
  • ¼ cup grated Parmesan cheese (or nutritional yeast for a vegan option)
  • Freshly cracked black pepper
  • Lemon wedges, for serving

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Large bowl

Method
 

  1. Start by slicing your pressed tofu into bite-sized cubes.
  2. Set up a three-part breading station with seasoned flour, plant milk, and breadcrumbs.
  3. Dredge each tofu piece in flour, dip in plant milk, then coat in breadcrumbs.
  4. Preheat oven to 400°F (200°C). Bake the tofu on a lined sheet for 25 minutes, flipping halfway.
  5. Toss baked tofu in buffalo sauce until coated, then prepare Caesar salad.
  6. Combine chopped romaine lettuce with Caesar dressing, Parmesan, and black pepper.
  7. Serve crispy buffalo tofu on a bed of Caesar salad and add lemon wedges.

Notes

Pressing the tofu is crucial for texture and flavor absorption. Make sure to bread the tofu thoroughly to achieve the desired crispiness.