If you’re looking for a lunch that actually makes you excited to meal prep, this is it. Buffalo Ranch Tofu Salad has been my sole midday craving for weeks.
This recipe is all about texture: we shred up a block of super-firm tofu and brown it in a pan until it’s perfectly crisp and chewy. Then it gets folded into a creamy, tangy buffalo-ranch dressing with crisp celery and carrot. The end result is so addictive I’ve been making double batches every time.
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The Game-Changing Tofu Technique
Shred your super-firm tofu on a box grater and brown it in a skillet (or in the air fryer, if you please). This simple hack transforms tender tofu shreds into crisp and chewy perfection.
I used this method in my Homemade Tofu Sofritas recipe to achieve the perfect meaty chew, and I knew it would elevate the texture of this buffalo tofu salad from mushy to super satisfying.
Don’t skip this step! If you don’t want to babysit a skillet, make it in the air fryer instead. Simply line the basket of your air fryer with parchment, toss the shredded tofu in with a drizzle of oil, and air-fry at 400°F for about 20 minutes. (Stir it occasionally so it crisps up evenly.)
Super-firm tofu works best for this recipe, but you can use extra-firm in a pinch if you press it very well. (At least 20 minutes.) Use 1 1/2 blocks extra-firm tofu to equal the volume of super-firm tofu after cooking.
The Flavors: Spicy, Tangy, and Herby
The dressing is simple but super high-reward. A combo of vegan mayo, yogurt, and your favorite buffalo sauce form the base, along with a touch of onion and garlic powder.
But the real magic happens with the fresh herbs: fresh chives and dill give it a classic ranch flavor that keeps the buffalo dressing from being too one-note. Celery and carrot give it the essential deli salad crunch so every bite is texturally interesting.
How to Eat It All Week
The absolute best part about this recipe is how versatile it is. You can make a batch on Sunday or Monday, and lunch is covered for days. Here’s my favorite ways to enjoy:
- The ultimate wrap: Add a handful of romaine and wrap it up in a tortilla. (I like to crisp mine up in a skillet but that’s optional. Eric calls this “getting it grilled” because of Taco Bell. 😂)
- A crisp bowl: Scooped right over a massive bed of shredded cabbage or chopped romaine for a super fresh bowl. You know I love texture.
- An epic dip: I’d be lying if I said I’d never scooped it straight out of the container on chips or crackers.
Sarah’s Recipe Tips
- Tofu Matters: Make sure you grab super-firm tofu (the kind that comes vacuum-packed in plastic, rather than in a tub of water). It has the lowest moisture content, which is the secret to getting that perfect chewy texture without needing to press it for ages.
- Go Fresh on the Herbs: While dried herbs work in a pinch, I think fresh chives and dill add a freshness that really cuts through the tangy dressing.
Frequently Asked Questions
You can, but I’d encourage you to use fresh if you can — it makes a real difference here. The fresh chives and dill cut through the tangy dressing in a way dried herbs just don’t replicate perfectly.
If you need to use dried, use 1 tablespoon dried chives and 2 teaspoons dried dill, and let the salad marinate in the fridge for at least 30 minutes so the herbs can rehydrate.
Traditional buffalo sauce is made with butter, so check the label. Frank’s RedHot Buffalo Sauce (our go-to) is vegan (the butter flavor is artificial). Other vegan-friendly options include Noble Made Classic Buffalo and Primal Kitchen Buffalo Sauce.
I use Vegenaise for basically everything. It has the richest, most classic flavor and holds up well in dressings like this one.
Forager unsweetened cashew yogurt is our pick. It’s thick, tangy, and blends seamlessly into the dressing without adding any weird flavors.
Extra-firm tofu works as well, you just have to press it thoroughly for at least 20 minutes before grating, otherwise it’ll be too wet to crisp up properly. You’ll also want to use about 1½ blocks to match the volume of one block of super-firm.
Storage & Reheating
This salad keeps well in an airtight container in the fridge for 3-4 days. The herbs can start to lose their vibrancy after that, so it’s best earlier in the week. But since it holds up so well in the refrigerator, it makes an excellent meal prep lunch!
More Vegan Recipes
- Air Fryer Buffalo Tofu
- Tofu Lettuce Wraps
- Chipotle Sofritas
- Vegan California Roll (Spicy Tofu Crab Salad)
Buffalo Ranch Tofu Salad
Ingredients
- 1 (16 oz) block super-firm tofu shredded
- 1 tablespoon vegetable oil
- 1 medium carrot peeled and shredded
- 2-3 ribs celery finely diced
- 1/2 cup vegan mayonnaise
- 1/4 cup unsweetened nondairy yogurt
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 cup chopped fresh chives sub scallions or red onion
- 2-3 tablespoons chopped fresh dill
- 1/3 cup buffalo sauce I use Frank's
- salt and pepper to taste
Instructions
- Brown the tofu (stovetop option): Heat the oil in a nonstick skillet over medium-high heat. When the oil shimmers, add in the shredded tofu. Pan-fry, stirring occasionally, for about 8-10 minutes, or until evenly golden brown. Set aside to cool while you prep your remaining ingredients.
- Brown the tofu (air fryer option): Add the shredded tofu to a bowl, drizzle with vegetable oil, and toss to coat. Line the air fryer basket with parchment so the tofu doesn't fall through the grates, then pour in the tofu and spread it into one layer. Air fry at 400°F for 15-20 minutes, stirring every ~5 minutes so it cooks evenly.
- Mix the salad: Combine all remaining ingredients in a mixing bowl and stir to form a creamy dressing. Then fold in the browned tofu. Add salt and pepper to taste.
- Marinate: The buffalo ranch tofu salad can be enjoyed right away, or marinated for about 2-3 hours to let the flavors develop.
- Storage: This salad keeps well in the fridge and is best enjoyed within 3-4 days. The herbs can start to lose their vibrancy after that.
Made this for dinner tonight and to have as work lunches, it was tasty and quick, thank you!
This may have been the best wrap I’ve ever made / eaten!! DEFINITELY going into the go-to meals list! This was soo delish
So good, Sarah! You are very creative!
Obsessed. I just made this for lunches the next few days and ended up eating it for dinner tonight because I couldn’t resist!
This was super tasty! I put on sourdough bread delish!
OBSESSED!! I’ve made it 3 times already in the past month, I can’t stop eating it. It’s so good! Thank you
This is so delicious! I used the truffle buffalo sauce. I’ve never shredded tofu like this and it really opens up a lot of possibilities. I’ve made this 2 weeks in a row for lunches.