I present to you this Buffalo Tofu Sandwich — a brilliant rendition of buffalo tofu magic smothered with homemade vegan ranch dressing and loaded with Pete’s Living Green lettuce, juicy thick slices of tomatoes, and crispy red onions. Out of the many sandwiches I’ve made in my life, this one is definitely up there with the best of them!
This sandwich is inspired by the Buffalo Bomber at Veggie Grill. Instead of using mock chick’n, I decided to bake tofu, make a quick and easy homemade buffalo sauce, and cool things down with a creamy vegan ranch. I am excited for you all to try my creation! The recipe is for a single sandwich, but I recommend prepping enough tofu, buffalo sauce, and ranch dressing to make multiple sandwiches to enjoy throughout the week or share with friends.
I also want to highlight the lettuce used on this sandwich, because it’s not just any ‘ol ordinary lettuce. We used Pete’s Living Greens romaine and butter leaf lettuce for this one. Pete’s Living Greens comes with the roots still intact to yield fresher lettuce leaves that last longer. Both the romaine and butter leaf leaves were super crispy, and I am honestly very impressed with the taste and how long they lasted in the fridge—we had serval packs that stayed fresh for almost 3 weeks! Next time you’re at your local grocery store, pick up some Pete’s Living Greens and change the way you eat lettuce forever!
If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!
This buffalo tofu sandwich is full of flavor with a spicy buffalo sauce paired with a homemade vegan ranch dressing to cool it down. Stacked up on fresh bread with lettuce, tomato, and onion, you’re in for a treat with this one!
2/3 cup hot sauce
1/2 cup vegan butter
1 1/2 tablespoon white vinegar
1/4 teaspoon vegan Worcestershire
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
Salt & pepper, to taste
1 block pressed* tofu, cut into 1/2 inch thick tofu
1 tablespoon cornstarch or arrowroot powder
Salt & pepper, to taste
4 slices of bread (we used Dave’s Killer Bread
Butter or baby romaine lettuce (we used Pete’s Living Greens)
In a medium pan over medium heat, add all ingredients and whisk together until combined.
Bring to a simmer, remove from heat, and transfer to deep dish or container to cool.
Preheat oven to 425 degrees °F and line a baking sheet with parchment paper or a silicone mat. Place the tofu strips onto the lined baking sheet and sprinkle both sides with cornstarch, salt, and pepper.
Place into the oven and bake for 30 minutes, flipping halfway through.
Once finished, carefully take the slices and submerge them in the buffalo sauce, being sure to fully coat both sides. Allow them to marinate as you make the rest of the sandwich.
Toast both slices of bread and then coat each slice with the homemade ranch dressing on one side. On one slice, layer on half of the buffalo tofu, lettuce, tomato, and onions. Seal with the second slice of bread. Repeat with the second sandwich.
Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie