A while back we veganized Betty's Buffalo Wings and Ranch dressing. This was back in the beginning when The Betty Crocker Project was still new. We were still considered "newlyweds" then, and doing the best we could in our little submarine kitchen with a junky stove. Even though both those recipes turned out pretty awesome, I always kinda wanted to do something else with them. I've been playing around with today's recipes for a while in my head. They're super easy. The tofu is hot in all the ways people use the word "hot" in a non-ironic way, and the ranch dip has completely won me over to The Cult of Ranch.
I know you're all dying to see the photos of delicious food and sharp-dressed vegans at Vegucated's NYC premiere, and all the sexy superhero costumes from Comi-Con... but I haven't gotten around to going through them and posting things. I know this is a huge blogger faux pas, but sometimes faux pas just happen and you just have to roll with it. I mean what would the world be like if every little faux pas stopped us from enjoying awesome things like Buffalo Tofu Steaks? Bad -- and not in the Bad means Good way -- that's what. So please accept these easy and delicious all-American recipes as my apology for being a bad blogger and for actually leaving my apartment for a few hours.
This weekend I also worked a bit on a gluten-free seitan recipe that will be coming soon... so if this isn't enough to win back your hearts... hopefully I can bribe you with that.
Ready to buffalo some tofu?
Baked Buffalo Tofu Steaks
Buffalo Hot Sauce
- 2 Packages Extra Firm Tofu (cut each block into 4 pieces/steaks)
- 2 Tablespoons Olive Oil
- 2 teaspoons Hot Sauce
- Olive Oil Cooking Spray
- 2 Tablespoons Molasses
- 1 teaspoon Garlic Powder
- 1/4 Cup Margarine
- 1 teaspoon Vegan Worcester Sauce
- 1/2 Cup Hot Sauce (vinegar based to get the real bite)
- 1 Can Tomato Sauce (14 oz)
- 1 teaspoon Bourbon
- 2 Dashes Liquid Smoke
- 1/4 teaspoon Chili Powder
- 1 Tablespoon Braggs
Heat oven on 400.
Spray a glass baking dish with Olive Oil Cooking Spray. In a small bowl, mix Olive Oil and 2 teaspoons of Hot Sauce with a whisk. Brush your Tofu Steaks with the Olive Oil mix and place in the glass baking dish so that they don't touch. Bake for 5 minutes. Flip the Tofu Steaks and brush them with another coating of the Olive Oil mix. Put back into the oven and bake for another 5 minutes.
In a small saucepan, mix all the Sauce ingredients with a whisk and heat on medium heat. Once it begins to bubble reduce heat to a simmer. Pour 1 Cup of Buffalo Sauce over the Tofu Steaks after they have baked for 10 minutes. Flip them a few times to make sure they get an even coating. Put back in the oven and bake for another 15 minutes and then flip them and put them back into the oven for another 10 to 20 minutes. Pull them out when they have a nice coating and crispy edges. Save the rest of the Buffalo Hot Sauce to drizzle over the top of the steaks to make them more saucy.
When you serve your Tofu Steaks don't forget to the Ranch Dressing Dip. The juxtaposition of the hot and cool flavors are classic American fare for a reason... they fraking work! Sometimes there really are soul mates out there who bring out the best in each other... Buffalo Hot Sauce and Ranch Dressing have that kind of love.
Ranch Dressing Dip (This is a thicker version of our Ranch Dressing that is actually better I think than the original recipe)
- 1/2 Cup Veganaise
- 1/2 Cup Vegan Sour Cream
- 1/4 Cup Firm Tofu
- 1 teaspoon Fresh Parsley (diced)
- 1 1/2 teaspoon Dried Minced Onions
- 1 teaspoon Lemon Zest
- 1 teaspoon Tahini
- 2 teaspoons Nutritional Yeast
- 1 1/2 teaspoon Braggs
- 2 Cloves Garlic (minced)
- 1/2 teaspoon Onion Powder
- Pinch of Celery Seed
- 1 teaspoon Dill
- 1/4 teaspoon Fresh Ground Black Peppercorn
- Pinch of Fresh Ground Mustard Seed
Put all your ingredients in your favorite food processor and blend until smooth.