Buffalo Tofu Wedges2012-06-08
- Servings : 4
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 15m
- 1 (12-ounce) package of super firm tofu (if you can't find super firm, at least get extra firm)
- 1/2 cup melted vegan margarine
- 1/2 cup vinegar-based hot sauce
- 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon of paprika
- 1/2 teaspoon of garlic
- 1/2 teaspoon of black pepper
- 1/3 teaspoon of salt
- 1 tablespoon cooking oil (we use olive)
Slice the super firm tofu in thin triangle wedges. Once again, super firm high protein tofu works the best, but if you have to, use extra firm.
In a frying pan, heat your cooking oil over medium-high until it starts to bubble. Add the wedges cook until golden brown on both sides. Turn down the stove to medium. This should take less than 5 minutes.
Meanwhile, in a small sauce pan, melt the margarine on low heat. Stir in the hot sauce, cayenne pepper, paprika, garlic, salt, and pepper.
After the sauce is well-stirred., pour half the sauce on the tofu. Make sure that the sauce is poured directly on the wedges and not on the surface of the pan. Flip them over and pour the remaining sauce on the tofu. Cook for another few minutes.
Serve with carrots and celery. A helpful tip: letting the sauce cool a little will solidify it. Pour any excess sauce over the wedges before eating and let your taste buds tailgate.
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