Buffalo Ranch Tofu Salad
Shredded tofu is pan-fried to golden perfection and tossed in a zesty ranch & buffalo dressing. Creamy, spicy, and savory, it's the most satisfying sandwich or wrap filling. (Or just eat it straight out of the bowl.)
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Servings: 3
Equipment
- box grater
- nonstick skillet
Ingredients
- 1 (16 oz) block super-firm tofu shredded with the coarse side of a box grater
- 1-2 tablespoons 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 or use extra mayo
- 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 and spread it out in an even layer. Allow to cook for 3-5 minutes undisturbed, until the bottom is golden-brown. Give the tofu a toss and continue to pan-fry, stirring occasionally, for another 8-12 minutes, or until evenly golden brown. Pan-fry more or less depending on how chewy you want it to be. Set aside to cool while you prep your remaining ingredients.
- 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.
Notes
Extra-firm tofu: If you need to use extra-firm tofu instead, I recommend pressing it for at least 20 minutes or it will be difficult to grate. Use 1 1/2 blocks of tofu to equal the volume of a block of super-firm tofu once cooked. (Or reduce the dressing ingredients a touch to account for the difference in volume.)
Dry herbs: In a pinch, use 1 tablespoon dried chives and 2 teaspoons dried dill. If using dried herbs, I recommend letting the salad marinate in the fridge for at least 30 minutes after mixing. The dry herbs need time to rehydrate for the best flavor.
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.
Nutrition
Calories: 308kcal | Carbohydrates: 8g | Protein: 1g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 1069mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3682IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 0.2mg
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.