Buffalo Tofu Sandwich

Ingredients: ½ cup hot sauce - I used jalapeno 4 tablespoon vegan butter - I used Earth Balance 14 ounces extra firm tofu drained and pressed Ingredients: ½ cup hot sauce - I used jalapeno 4 tablespoon vegan butter - I used Earth Balance 14 ounces extra firm tofu drained and pressed

Ingredients continued: 3 tablespoons corn starch (optional - for crispiness) 2 tablespoons olive oil 3 buns Vegan Ranch Dressing Lettuce Slices of tomato Celery leaves (optional) Ingredients continued: 3 tablespoons corn starch (optional - for crispiness) 2 tablespoons olive oil 3 buns Vegan Ranch Dressing Lettuce Slices of tomato Celery leaves (optional)

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.

Place tofu on bun. Spread some of the hot mixture on top. Top with lettuce, tomato slices, and celery leaves. Serve with vegan ranch dressing for dipping. Place tofu on bun. Spread some of the hot mixture on top. Top with lettuce, tomato slices, and celery leaves. Serve with vegan ranch dressing for dipping.

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