Buffalo Tofu Salad

Ingredients: 4 cups lettuce mix 1 stalk celery chopped ½ cup ranch roasted chickpeas ⅓ of the buffalo tofu recipe ¼ cup hemp ranch dressing Ingredients: 4 cups lettuce mix 1 stalk celery chopped ½ cup ranch roasted chickpeas ⅓ of the buffalo tofu recipe ¼ cup hemp ranch dressing

Buffalo Tofu: ½ cup hot sauce 4 tablespoon vegan butter 14 ounces extra firm tofu drained and pressed 3 tablespoons corn starch (optional - for crispiness) 2 tablespoons olive oil Buffalo Tofu: ½ cup hot sauce 4 tablespoon vegan butter 14 ounces extra firm tofu drained and pressed 3 tablespoons corn starch (optional - for crispiness) 2 tablespoons olive oil

Pour hot sauce and vegan butter into a pan. Heat on stovetop until vegan butter melts. Mix thoroughly. Set aside. Pour hot sauce and vegan butter into a pan. Heat on stovetop until vegan butter melts. Mix thoroughly. Set aside.

Slice drained and pressed tofu vertically into ⅓s. Then slice in ½. You should have 6 slices. Coat in corn starch. Slice drained and pressed tofu vertically into ⅓s. Then slice in ½. You should have 6 slices. Coat in corn starch.

Place tofu in a hot pan with olive oil. Cook until browned, about 10 minutes. Add about 3 tablespoonfuls of the hot sauce mixture and cook until coated and cooked down, about 5 minutes. Place tofu in a hot pan with olive oil. Cook until browned, about 10 minutes. Add about 3 tablespoonfuls of the hot sauce mixture and cook until coated and cooked down, about 5 minutes.

Layer lettuce in a bowl with chopped celery, ranch roasted chickpeas, and buffalo tofu. Pour hemp ranch on top. Layer lettuce in a bowl with chopped celery, ranch roasted chickpeas, and buffalo tofu. Pour hemp ranch on top.

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