BUFFALO TOFU SALAD WITH CREAMY HEMP RANCH

INGREDIENTS

For the Tofu:

• 1 block Tofu, pressed
• 3 tbsp Buffalo Hot Sauce, divided
• 1 tbsp Nutritional Yeast
• 1 tbsp Cornstarch, Arrowroot Powder, or Tapioca Flour

For the Hemp Ranch: (makes ~1 cup)

• ½ cup Hemp Hearts
• ½ tsp Onion Powder
• ¼ tsp Garlic Powder
• 1 tsp Nutritional Yeast
• Scant ½ tsp Salt (or to taste)
• Black Pepper, to taste
• Juice of ½ Lemon
• ½ cup Filtered Water
• ½ tbsp Fresh Dill, finely chopped
• 1 tbsp Fresh Parsley, finely chopped

For the Salad:

• 1 Large Head of Romaine Lettuce
• 3 ribs of Celery, thinly sliced
• 1 small Cucumber, thinly sliced
• 1 ½ cup Frozen Corn, thawed (or sub fresh)
• 1 Carrot, grated
• Buffalo Tofu, above
• Hemp Ranch Dressing, above

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INSTRUCTIONS

1. Preheat your oven to 450F. Cut the block of pressed Tofu into small bite-sized cubes, and place into a medium bowl.
2. Next, sprinkle the Nutritional Yeast and Cornstarch over the Tofu, and mix well until all pieces are evenly coated. Drizzle 2 tbsp of Buffalo Sauce over the Tofu, and stir again.
3. Place the Tofu onto a greased or lined baking tray and bake for 15 minutes.
4. While the Tofu is in the oven, prepare the Ranch Dressing. Add all of the ingredients except for the fresh herbs into a blender for 60 seconds. Add in the chopped Dill and Parsley, and pulse to combine. Set Aside.
5. After 15 Minutes have passed, remove the Tofu from the oven, flip, and return to the oven for an additional 15 minutes.
6. During this time, prep your salad ingredients. I like to “char” my corn by adding it to a nonstick skillet and cooking over medium heat until the Corn become browned and fragrant. Use a spatula to stir the Corn occasionally, to ensure all sides cook evenly and that all of the extra liquid evaporates.
7. Once the Buffalo Tofu has finished cooking, toss it with the remaining tbsp of Hot Sauce.
8. Assemble your Salad and top with Tofu and Ranch Dressing. Store any dressing or Tofu leftovers in sealed containers in the fridge for up to 1 week.

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