Wednesday, May 15, 2013

Spicy Buffalo "Chicken" Tofu Recipe - Make sure your teeth are glued inand hang on!!!!!!!!!

There are so many recipes out there for buffalo sauce for wings and various other uses, this is my vegan take on an old classic.
I have been to the Anchor Bar  in Buffalo NY, who claims to have founded this iconic sauce but really who the hell cares, it's an awesome combo of heat and buttery goodness. If you ever do venture to that place be prepared for the worst service and watch your receipt they like to add their own tip.  (this happen to us)
Here we go you'll need these: 

1 cup Franks Red Hot

1/4 cup Earth Balance vegan butter

1 tbsp. black pepper

1 tbsp. garlic powder

1 tsp. onion powder

 1 dash of salt 

An about a 1/2 tsp of chilopte pepper 

1 package of extra firm tofu (cut into uniform pieces for even cooking  I found smaller is better so that way the sauce marinates through the tofu better)

Combine the first 7 ingredients into a pot on low heat bring the mixture up to a temp that just barely melts the butter. Whatever happens in life make sure you DO NOT BOIL!!!!!! This is key to the success of of the meal if boils then I throw it out and start over, because the butter will separate from the hot sauce and turn yuckie.  As soon as the butter has melted remove it an let cool, once cooled then add the tofu. 

Make sure it covers all the tofu. 

Then cover an let marinate at least an hour ( I let it go overnight).

After it's soak up the goodness over night preheat oven to 400 and grab a cookie sheet lined with parchment paper and layer the tofu out in a single layer.

 Bake for 15 min then turn and apply more sauce.

Bake for 20 more min while that is going on the get all your side dishes ready to go. Now if you get some sauce on you finger DON'T chew it off the tofu will be ready soon.

We have fresh Romain lettuce, green onions. and thinly sliced celery.

Make sure you triple wash everything.

Steamed asparagus yummie.

Homemade Vegan Ranch.

This is how it looks when its done being bake and could be eaten now but putting it on the grill make the texture and flavor really come together.

Make sure you grill is well oiled.

Adding more sauce as we go.

 I always put some wood chips on the heat shield just to give a little hint of wood fire flavor.

  And now we build.

And now we feast enjoy!

1 comment:

  1. I had mine without the grill or the wrap and other condiments. They turned out WAY too salty. I think it had something to do with the way the sauce cooked. Hardly tasted any buffalo.