A Week of Comforting Meals (+ Post-Holiday Melancholy)

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a unique flavor.

blue cheese dressing

🥗Healthier: vegan ranch

💰Cheaper: yogurt dressing

Vegan ranch offers a dairy-free option.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is a protein-rich alternative.

hot sauce

🥗Healthier: sriracha

💰Cheaper: homemade hot sauce

Sriracha provides a different flavor profile.

Freeze and Defrost the Tofu (optional but recommended): A day or two ahead of time, place the tofu in the freezer. Once frozen, let it defrost fully. This step is optional, but will give it a slightly firmer and chewier texture.

Press the Tofu: Pressing your tofu is highly recommended to help the breading crisp up more easily. Drain the block of tofu and cut it into cubes, roughly 1” in size. Lay out a clean kitchen towel, arrange the tofu cubes on one half, fold the other half over the top, and gently press down to blot it. Allow it to sit for about 10 minutes to wick off excess moisture.

Batter and Bread the Tofu: Preheat the oven to 400°F. In a large mixing bowl, add 1/4 cup all-purpose flour and 1 teaspoon each of onion powder, garlic powder, and paprika. Whisk together. Add 1/4 cup buffalo sauce and 1/4 cup water. Whisk to form a batter. Toss the cubed, pressed tofu in the batter to coat. Pour 1 cup Panko breadcrumbs into a bowl. Toss the battered tofu pieces in the breadcrumbs, working a few at a time, then transfer to a baking sheet.

Bake and Sauce the Tofu: Bake for 35-40 minutes, or until crispy and golden brown. Give the tofu a toss around the 20 minute mark to ensure that it browns evenly. A few minutes before the tofu is done baking, pour 1/2 cup buffalo sauce into a mixing bowl and heat it carefully. When done, remove the breaded tofu from the oven and transfer it directly to the bowl. Toss to coat. Serve immediately!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens