Spicy Buffalo Tofu Salad
This Spicy Buffalo Tofu Salad is the perfect vegan-friendly dish for a quick and satisfying lunch or dinner. The crispy tofu, coated in a spicy buffalo sauce, pairs perfectly with the fresh romaine lettuce, cherry tomatoes, red onion, and celery. The creamy dairy-free ranch dressing adds a touch of richness and tang to the salad, and the fresh parsley garnish provides a bright, herbaceous finish. This salad is easy to make and can be tailored to your own taste preferences. For a spicier salad, use a hotter buffalo sauce. For a milder salad, use a milder buffalo sauce or add a touch of honey to the dressing. You can also add other vegetables to the salad, such as cucumbers, bell peppers, or shredded carrots.
The history of the buffalo chicken salad is a bit murky, but it is believed to have originated in Buffalo, New York, in the early 1900s. The dish is said to have been created by a chef at the Anchor Bar, who was looking for a way to use up leftover chicken wings. The chef tossed the wings in a spicy buffalo sauce and served them over a bed of lettuce. The dish was an instant hit, and it quickly became a staple on the Anchor Bar menu. Over the years, the buffalo chicken salad has evolved to include a variety of ingredients, including celery, tomatoes, red onion, and blue cheese dressing. The vegan version of the buffalo chicken salad is a delicious and healthy alternative to the traditional dish. The tofu provides a good source of protein and fiber, and the buffalo sauce gives the salad a nice kick of heat. The dairy-free ranch dressing is a creamy and tangy addition to the salad, and the fresh parsley garnish adds a bright, herbaceous finish.
Spicy Buffalo Tofu Salad Spicy Buffalo Tofu Salad Spicy Buffalo Tofu Salad Spicy Buffalo Tofu Salad
Prep time: 15 | Cook time: 10 | Serves: 2
Ingredients
  • 1 block of extra-firm tofu, pressed and cubed
  • 1/4 cup buffalo sauce
  • 1 tablespoon olive oil
  • 1 head of romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/4 cup sliced celery
  • 1/4 cup dairy-free ranch dressing
  • Salt and pepper, to taste
  • Fresh parsley, for garnish
Instructions
  1. In a large bowl, toss the cubed tofu with the buffalo sauce until well coated.
  2. Heat olive oil in a skillet over medium heat. Add the tofu cubes and cook until crispy on all sides, about 8-10 minutes.
  3. In a separate large bowl, combine the romaine lettuce, cherry tomatoes, red onion, and celery.
  4. Add the crispy buffalo tofu to the salad mixture and toss to combine.
  5. Drizzle the dairy-free ranch dressing over the salad and toss again to coat everything evenly.
  6. Season with salt and pepper to taste.
  7. Garnish with fresh parsley before serving.
  8. Serve immediately and enjoy!
Why It Works
  • The crispy tofu provides a satisfying crunch, while the buffalo sauce adds a nice kick of heat.
  • The fresh romaine lettuce, cherry tomatoes, red onion, and celery provide a refreshing contrast to the crispy tofu.
  • The creamy dairy-free ranch dressing adds a touch of richness and tang to the salad.
  • The fresh parsley garnish provides a bright, herbaceous finish.