Vegetarian Buffalo "Chicken" Dip (No Chicken Needed!)

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is often less expensive.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is healthier, while water is a budget-friendly option.

peas

🥗Healthier: green beans

💰Cheaper: frozen peas

Green beans are nutritious, while frozen peas are often cheaper.

Crumble firm tofu into a mixing bowl using your hands.

Drizzle the crumbled tofu with some oil.

Add a bit of soy sauce and sprinkle with garlic powder.

Spread the tofu over a ribbed baking sheet.

Bake in a 200C (400F) oven for about 15 to 20 minutes until golden and crisping in places.

In the same bowl used for the tofu, add sour cream, buttermilk, and mayo to make the ranch base.

Chop parsley, dill, and chives, and add them to the bowl.

Add onion powder, apple cider vinegar, garlic powder, and season with salt and pepper to the ranch base.

Mix the ranch ingredients to combine and let sit for about 10 minutes for flavors to meld.

Once the tofu is done, reduce the oven temperature to 180C (350F).

In the bowl with the ranch, add a block of room temperature cream cheese and crumbled blue cheese.

Add Frank's Red Hot Sauce and whisk until thoroughly combined.

Fold in the baked tofu crumbles into the mixture.

Scrape the mixture into an appropriately sized baking dish.

Bake the dip in the oven until completely heated through and bubbling, about 20 minutes.

Let the dip cool for a few minutes before serving to avoid burning your mouth.

Serve alongside tortilla chips or carrot and celery sticks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary