Buffalo Ranch Tofu Nuggets

• 1 block (14 oz) firm tofu, drained and patted dry
• 1/2 cup cornstarch
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegan buttermilk (or regular buttermilk)
• 1/4 cup hot sauce
• 2 tablespoons melted vegan butter (or regular butter)
• 1/2 cup vegan ranch dressing
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon dried dill
• Oil for frying

Steps

1. 1 Cut tofu into 1-inch cubes.
2. 2 In a bowl, mix cornstarch, garlic powder, smoked paprika, salt, and pepper.
3. 3 In another bowl, whisk together buttermilk and hot sauce.
4. 4 Dip tofu cubes into the buttermilk mixture, then coat in the cornstarch mixture.
5. 5 Heat oil in a large skillet over medium heat.
6. 6 Fry tofu in batches until golden brown, about 3-4 minutes per side.
7. 7 Toss fried tofu in melted butter.
8. 8 Whisk together vegan ranch dressing, apple cider vinegar, and dried dill.
9. 9 Serve tofu nuggets with ranch drizzle.
10. 10 Enjoy immediately!

Equipment

• Large skillet
• Slotted spoon
• Paper towels

Variations

• For a milder flavor, reduce the amount of hot sauce.
• Add a sprinkle of blue cheese crumbles for a classic Buffalo flavor.

Substitutions

• Use almond flour instead of cornstarch for a gluten-free option.
• Substitute with dairy ranch dressing if preferred.

Pairings

• Blue cheese dip
• Crispy fries

Nutrition

Tips

• Ensure tofu is well-drained for a crispier texture.
• For extra spice, add more hot sauce to the buttermilk mixture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes.

Freezing: Freeze cooked nuggets on a parchment-lined tray, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Serve with celery sticks and carrot sticks for a healthier option.
• Pair with your favorite beer or a crisp iced tea.

FAQ