Ingredients

The following ingredients have 4 Servings
  • 1 lb. extra firm tofu
  • 1 tbsp. vegetable oil
  • 1 carrot (finely diced)
  • 2 celery stalks (finely diced)
  • 2 scallions (chopped)
  • 1/2 cup cayanne pepper hot sauce (preferably Frank's)
  • 1/2 cup vegan margarine (melted)
  • 1 tbsp. maple syrup
  • additional cayanne pepper to taste (optional)

Instruction

  • Drain and press tofu for about 10 minutes.
  • While this is happening, mix up your Buffalo sauce by whisking together hot sauce, margarine, syrup and additional cayanne pepper, if using.
  • Cut tofu into cubes of 1/2 to 1 inch.
  • Heat oil in skillet over medium heat. Add tofu and pan fry on each side until nicely browned - maybe five minutes or so per side. You could skip the frying step if you want to cut down on fat content and/or save time, but it will give you a nice crispy tofu.
  • Once tofu is done cooking, add it to your sauce, then mix in celery, carrots and scallions.
  • Serve hot or cold (if you refrigerate, the sauce will firm up a bit due to the margarine).