Ingredients

The following ingredients have 2 Servings
  • 1 block Tofu, pressed
  • 3 tbsp Buffalo Hot Sauce, divided
  • 1 tbsp Nutritional Yeast
  • 1 tbsp Cornstarch, Arrowroot Powder, or Tapioca Flour
  • ½ cup Hemp Hearts
  • ½ tsp Onion Powder
  • ¼ tsp Garlic Powder
  • 1 tsp Nutritional Yeast
  • Scant ½ tsp Salt (or to taste)
  • Black Pepper, to taste
  • Juice of ½ Lemon
  • ½ cup Filtered Water
  • ½ tbsp Fresh Dill, finely chopped
  • 1 tbsp Fresh Parsley, finely chopped
  • 1 Large Head of Romaine Lettuce
  • 3 ribs of Celery, thinly sliced
  • 1 small Cucumber, thinly sliced
  • 1 ½ cup Frozen Corn, thawed (or sub fresh)
  • 1 Carrot, grated
  • Buffalo Tofu, above
  • Hemp Ranch Dressing, above

Instruction

  • Preheat your oven to 450F. Cut the block of pressed Tofu into small bite-sized cubes, and place into a medium bowl.
  • Next, sprinkle the Nutritional Yeast and Cornstarch over the Tofu, and mix well until all pieces are evenly coated. Drizzle 2 tbsp of Buffalo Sauce over the Tofu, and stir again.
  • Place the Tofu onto a greased or lined baking tray and bake for 15 minutes.
  • While the Tofu is in the oven, prepare the Ranch Dressing. Add all of the ingredients except for the fresh herbs into a blender for 60 seconds. Add in the chopped Dill and Parsley, and pulse to combine. Set Aside.
  • After 15 Minutes have passed, remove the Tofu from the oven, flip, and return to the oven for an additional 15 minutes.
  • During this time, prep your salad ingredients. I like to “char” my corn by adding it to a nonstick skillet and cooking over medium heat until the Corn become browned and fragrant. Use a spatula to stir the Corn occasionally, to ensure all sides cook evenly and that all of the extra liquid evaporates.
  • Once the Buffalo Tofu has finished cooking, toss it with the remaining tbsp of Hot Sauce.
  • Assemble your Salad and top with Tofu and Ranch Dressing. Store any dressing or Tofu leftovers in sealed containers in the fridge for up to 1 week.