The Ultimate Plant-Based Buffalo Tofu Salad Sandwich Fille
Ingredients:
Extra-Firm Tofu: 1 block (14-16 oz / 396-450g), pressed very well for at least 30 minutes
Vegan Mayonnaise: 1/2 cup (120g)
Buffalo-Style Hot Sauce (e.g., Frank’s RedHot Original – check ingredients for suitability): 1/4 cup (60ml), or more to taste
Celery: 2 stalks, finely diced
Red Onion: 1/4 cup (40g), finely diced
Dill Pickles or Gherkins: 2 tbsp (30g), finely diced (optional, for extra tang)
Nutritional Yeast: 1 tbsp (5g) (optional, for an umami boost)
Garlic Powder: 1/2 tsp
Salt and Freshly Ground Black Pepper: to taste
Optional: Fresh dill or parsley, 1 tbsp chopped, for freshness
For Serving: Bread slices, buns, wraps, lettuce cups, or crackers.
Directions:
1. Prepare Tofu: Crumble the well-pressed tofu into a medium-sized mixing bowl. You can also shred it with a fork for a “shredded chicken” texture. For a chewier texture, you can dice the tofu, pan-fry or bake until golden, let cool, then dice smaller or shred.
2. Add Wet Ingredients and Aromatics: To the bowl with the tofu, add the vegan mayonnaise and buffalo hot sauce. Stir to combine.
3. Add Vegetables and Seasonings: Add the finely diced celery, red onion, dill pickles (if using), nutritional yeast (if using), and garlic powder.
4. Mix thoroughly until all ingredients are well combined and the tofu is evenly coated with the sauce and mixed with the vegetables.
5. Season with salt and black pepper to taste. You might not need much salt, as buffalo sauce and mayo can be salty. Add more buffalo sauce if you prefer it spicier or saucier.
6. Stir in fresh dill or parsley if using.
7. For best flavor, cover and chill the buffalo tofu salad in the refrigerator for at least 15-30 minutes to allow the flavors to meld.
8. Serve as a sandwich filling on your favorite bread or buns, in wraps, as a topping for baked potatoes, in lettuce cups for a lighter option, or with crackers as a dip.
Recipe Information:
Preparation Time: 15 m