Buffalo Ranch Tofu Salad
This buffalo ranch tofu salad is shredded tofu crisped and tossed in a creamy dressing. Use in wraps, bowls, or sandwiches— ready in 25 minutes.
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Servings: 4
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.
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.
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