Happy Friday, all!
A couple weeks ago, Mike decided to be a genius and make Tofuffalo wings. He took super-firm, pressed tofu, sliced ’em into chunks, breaded and fried them, and served them up with a ranch and buffalo sauce mix. If heaven had a taste and texture, this would be it.
But then, we didn’t blog about it. The reasons are vague – at best I can say it was because it was dark out and the photos didn’t fully convey their awesomeness. Otherwise, I would have set aside everything and shared the recipe with you sooner than today.
This is the kind of meal you share with friends and family, the not-super-healthy-but-damn-tasty kind of food that isn’t too weird, even though there’s tofu involved. For real!
And I have to make a comment on the ranch dressing. I’ve made a zillion different vegan ranches in my day, some using cashews as the base, others mayo, and others soft ‘fu. This time, we opted for the most authentic ranch experience possible – the seasoning powder stuff you add to mayo and milk. I love me some home-spun vegan ranch dressings, but this is the way to go if you want something that tastes exactly like ranch.
So that’s the sauce – 1/4 cup plain non-dairy milk, 1/2 cup Vegenaise, and a couple teaspoons of a ranch flavor packet (not all of them are vegan, so read labels). For the sake of convenience, we mix that with about 1/2 cup buffalo sauce. It’ll be fairly salty and tangy, which is good because the tofuffalo wings don’t have a lot of flavor themselves.
For the sweet potato fries, you want to bring a bit pot of water to a boil. Chop up a decent-sized sweet potato into fry shapes (we made ours fairly thick) and cook them in the boiling water for about 10 minutes. Heat the oven to 350 F, spray a baking pan with cooking oil, and bake the boiled sweet potato fries for about 20 minutes. Meanwhile, heat 3 inches of vegetable oil in a large pot to about 375 F. When the sweet potatoes are done in the oven, fry them in a couple of batches (about 1 person’s portion per batch) for 3-4 minutes, until beautiful.
Keep in mind, too, that the smaller the batches are, the better the fries tend to turn out. When they’re done frying, let them drain on paper towels. Insert om nom here!
The tofu breading is a typical concoction – about a cup of flour, a tablespoon of cornstarch, a teaspoon of baking soda, and 1/3 to 1/2 cup of non-dairy milk. It should be a thick breading, so start with less milk and add more as needed. To give the breading a bit of flavor, we used a teaspoon of garlic salt, a teaspoon of paprika and a generous portion of black pepper.
Slice some extra-firm, pressed tofu into thick sticks – 1 very small block of tofu gave us 6 sticks. Generously coat the tofu in the breading mixture and fry in the same hot oil used for the fries. You can fry 6 tofu sticks at a time for about 4 minutes, until the breading is golden.
Beautiful, crispy heaven. Toss the tofuffalo sticks with the ranch-buffalo sauce, serve with fries and greenery, and enjoy!’
See you folks on the weekend. 🙂