12ouncesof super firm tofu (if you can't find super firm, at least get extra firm)
1Tablespoonof cooking oil (we use olive)
½ cupof melted vegan margarine
½cupof vinegar-based hot sauce
½teaspoonof cayenne pepper
½ teaspoonof paprika
½ teaspoonof garlic
½ teaspoonof black pepper
⅓ teaspoonof salt
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 and cook until they turn golden brown on both sides. Turn down the heat to medium. This should take less than 5 minutes.
Meanwhile, in a small saucepan, melt the margarine on low heat. Stir in the hot sauce, cayenne pepper, paprika, garlic, pepper, and salt.
After the sauce is well-stirred, pour half of the sauce onto 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.
For this recipe, we used super firm tofu (or extra firm if you don’t find the super firm kind) so it will allow for better frying (or sealing) of the wedges. If you notice the tofu is holding too much water before cooking, you can press it with a kitchen towel and heavy object for 30 mins or more to drain the liquid.