Buffalo Tofu Kale Salad Recipe

Buffalo Tofu Kale Salad Recipe

What can I say? I’m a buffalo sauce addict. There’s something so amazing about buffalo sauce. It makes anything it’s added to instantly better. After seeing the recipe for a buffalo bowl with tofu, beans and greens on The Vegan Crew I knew that I wanted to give the recipe I try. I also knew, however, that I didn’t have the majority of the ingredients on hand. That’s when a little kitchen improvisation led to this buffalo tofu kale salad.

What you will need to make buffalo tofu kale salad:

  • A block firm tofu, pressed and cubed
  • Olive oil
  • Nutritional yeast
  • Frank’s Red Hot Buffalo Sauce
  • Kale, stems removed
  • Red onion, cut into slivers
  • Yellow pepper, cut into slivers
  • Tomatoes, either heirloom (slivered) or cherry (halved)
  • 2 tablespoons of a creamy vegan dressing, preferably ranch
  • 1/2 cup cooked brown rice

How to make the buffalo tofu kale salad

  • First, you will need to bake the tofu. Preheat the oven to 400 degrees.
  • Oil a baking pan to prevent the tofu cubes from sticking with a little bit of olive oil.
  • Sprinkle the tofu cubes with nutritional yeast.
  • Bake for 15 minutes, then flip the tofu cubes over. Drizzle some buffalo sauce on the tofu.
  • Bake for another 15 minutes.
  • Add more buffalo sauce, until the tofu is well coated, and bake for another 10 minutes. The nutritional yeast and buffalo sauce should have baked into a nice crispy crust on the tofu.
  • Massage your kale. Add in the other veggies.
  • Mix your creamy dressing with more buffalo sauce. Do this to taste – making it as mild or spicy as you want.
  • In a pasta bowl, top your rice with veggies, tofu and buffalo dressing.

This is a filling salad that’s perfect for filling those buffalo sauce cravings and not feeling too guilty about it. It’s also a great one dish meal that you could prep ahead of time and assemble later.

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