Description
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!
Ingredients
Buffalo Sauce*
- 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
Tofu*
- 1 block pressed* tofu, cut into 1/2 inch thick tofu
- 1 tablespoon cornstarch or arrowroot powder
- Salt & pepper, to taste
Additional Ingredients
- 4 slices of bread (we used Dave’s Killer Bread
- Butter or baby romaine lettuce (we used Pete’s Living Greens)
- 4 slices of tomato
- 4 thin slices of red onion
- Homemade vegan ranch
Instructions
Buffalo Sauce
- 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.
Tofu
- 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.
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.
- Slice the sandwich down the middle and dig in!
Notes
- Learn how to press tofu from our guide here.
- You may have leftover tofu and buffalo sauce, depending on how loaded you make yours! You can save these to make even more sandwiches!
- Prep Time: 10 minutes
- Cook Time: 30 minutes