Buffalo Tofu Wings with Creamy Ranch Dip

• Gluten free

• Meat

  • 2 tbsp Frank's red hot sauce

• Produce

  • 1 Celery sticks
  • 1 clove Garlic
  • 1 tsp Garlic powder
  • 3 tbsp Herbs, fresh
  • 1 tsp Onion powder

• Refrigerated

  • 1 (14-ounce package Tofu, extra firm

• Condiments

  • 2 tbsp Lemon juice, fresh
  • 2 tsp White miso

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 Salt and pepper
  • 1 Pinch Salt and pepper

• Oils & Vinegars

  • 1 tbsp Coconut oil
  • 2 tbsp Grapeseed or olive oil
  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Cashews, raw

• Liquids

  • 1/4 cup Water, HOT

Found on ohmyveggies.com

Description

Ingredients

• 1/2 cup raw cashews
• 1/4 cup hot water
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 clove garlic
• 2 teaspoons white miso
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 3 tablespoons fresh chopped herbs (I like parsley and dill, but whatever you have on hand works!)
• Salt and pepper, to taste
• 1 (14-ounce) package extra-firm tofu, frozen and thawed, then pressed for at least 30 minutes
• 1 tablespoon cornstarch
• Pinch of salt and pepper
• 2 tablespoons grapeseed or olive oil
• 1 tablespoon melted coconut oil
• 2 tablespoons Franks Red Hot Sauce
• Celery sticks

Directions

• Combine all ingredients through onion powder in the smallest bowl of a food processor or high speed blender. (Note that if you dont have a high speed blender, youll want to soak the cashews for a few hours.) Blend until smooth, stopping to scrape down the sides, and add more hot water if needed, a tablespoon at a time. Stir in the herbs and season to taste with salt and pepper. Refrigerate until the wings are done.
• Preheat oven to 400ºF. Line a baking sheet with parchment paper.
• Cut the tofu into 6 slices, then cut each slice in half lengthwise so you have 12 sticks. Place the tofu sticks in a shallow dish and sprinkle them with cornstarch, salt and pepper. Gently roll them to coat—theyll break easily, so be careful!
• Heat the oil in a large skillet over medium-high heat. Place the tofu wings in the skillet and cook them on each side until lightly browned and crispy, 3-5 minutes on each side.
• Transfer the tofu to the baking sheet. In a small bowl, whisk together the hot sauce and coconut oil until the oil is fully incorporated. Drizzle the sauce onto the tofu and gently toss to coat. Bake for 10-15 minutes, turning over halfway through cooking time, until the tofu is crispy.
• Arrange the tofu wings on a plate with celery sticks. Serve with additional hot sauce, if desired, and ranch dressing.