Spicy Tofu “Wings”
with Chopped Salad and Ranch
We can’t decide which is tastier, tangy buffalo wing sauce or creamy homemade ranch. This recipe has both, and the “wings” can be dipped or drizzled with the chive-y dressing. The greens and vegetables can be chopped in any manner you’d like, but we prefer to use thin slices to make sure you get everything in one bite. Garlicky naan serves as “bread sticks” that are much lighter than their heavy namesakes.
INGREDIENTS
- 1 package firm tofu
- Salt and pepper*
- 4 tablespoons extra virgin olive oil*
- 6 ounces red cabbage
- 6 ounces carrots
- 1 romaine heart
- 6 ounces celery
- Fresh chives
- 1 lemon
- Sir Kensington's Fabanaise
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons garlic powder
- 2 tablespoons hot sauce
- 4 pieces naan
- 1 teaspoon nutritional yeast
- *not included
INSTRUCTIONS
Heat the oven to 400°F. Cut the tofu in half horizontally into 2 flat rectangles, and then cut each in half vertically. Cut each piece into 6 sticks and put them on a rimmed baking sheet. Sprinkle with salt and pepper, drizzle with 2 tablespoons oil, and toss to coat; spread out into a single layer. Bake until the tofu is browned and crisp in places, 15 to 20 minutes.
Rinse and dry the produce. Thinly slice the cabbage into ribbons and put them into a large bowl. Peel the carrots; slice them crosswise at an angle and add them to the bowl. Trim and chop the romaine and add it to the bowl. Thinly slice the celery, add it to the bowl, and toss to combine the vegetables.
Trim and chop the chives. Halve the lemon and juice it into a small bowl. Add Sir Kensington's Fabanaise, mustard, 1/2 teaspoon garlic powder, the chives, and a pinch each of salt and pepper. Mix with a fork until smooth; taste and adjust the seasoning.
When the tofu is done, transfer it to a large bowl along with the hot sauce and 1 tablespoon oil and toss to coat. Put the naan on the same baking sheet. Put 1 tablespoon oil in a small bowl along with the nutritional yeast, the remaining teaspoon garlic powder, and a sprinkle of salt. Spread the mixture onto the naan and bake until they’re hot and golden, about 3 minutes. Cut each piece into 4 bread sticks. To serve, put a heaping pile of the salad onto a plate and top with the spicy tofu. Pass the bread sticks and dressing at the table.