This is the time of year for feasting. With the upcoming holidays, tailgating and getting together to cheer your favorite team, there will be plenty of opportunities to enjoy good food and the company of friends. If you find all that cheesy, meaty goodness leaves you feeling a bit weighed down, you’ll be pleased to know that there are a wide variety of plant based foods that taste great and look right at home on your buffet; like these yummy buffalo tofu wings served with a dairy free ranch dressing.
Buffalo tofu wings are even easier to make than their namesake…no pin feathers or wingtips to trim and no fatty mess to clean up! I pressed my tofu before cutting into logs and baking until firm. The resulting texture has a nice, satisfying chew. The tangy flavor of the wing sauce is cooled by the non dairy ranch which doubles as a dip for veggies and chips as well.
You can use just about any type of dairy free milk you’d like and each will give a slightly different result. I used an unsweetened soy milk because it will curdle when mixed with vinegar which gives the dressing a nice creamy thickness and tang. It’s soy milk’s ability to curdle that make things like tofu and vegan cheeses possible. I really thought Rick would object when he found out the main ingredient, but he probably ate more than I did! I used my own ranch recipe as a starting point and made appropriate substitutions. Lisa from Cooking With Curls has a great discussion on how she makes non dairy substitutions in her own kitchen.
- 1 cup unsweetened soy milk, like Silk®
- 2 tablespoons apple cider vinegar
- ¾ cup veganaise (any egg free mayo is good)
- ½ teaspoon onion powder, more or less
- ½ teaspoon garlic powder, more or less
- ½ teaspoon dried dill, more or less
- 1 teaspoon dried parsley, more or less
- salt and pepper to taste
- 1 pack tofu, drained, pressed and cut into desired shape
- 3 tablespoons vegan spread
- ¼ cup hot wing sauce
- Add the vinegar to the soy milk and let stand for 10 minutes to curdle
- Mix in the veganaise and spices and stir well.
- Taste and adjust the seasoning. Add more vinegar, soy milk or veganaise as desired to change the consistency.
- Store in the fridge until needed.
- Preheat the oven to 350°F. Prepare a baking sheet with cooking spray.
- Arrange the tofu on the sheet and bake for 20 minutes. Turn over after 10 minutes or so.
- Melt the vegan spread and add to the hot wing sauce in a medium bowl.
- Remove the tofu wings and toss briefly in the hot sauce. Return to the baking sheet and the oven for another 10 - 20 minutes.
- You can toss the wings again in the remaining hot sauce or use it for dipping.
- Serve with the ranch dressing and cut up celery and carrot sticks if desired.
Looking for other recipes for a Meatless Monday Night? The folks at Silk® have assembled a delicious set of recipes to help get you started. Check out their Sideline Meat campaign for more information about why going meatless on an occasional basis can have a big impact.
Surprisingly, tofu wings have been met with a positive response when we serve them. We also like the Korean BBQ flavor. Do you know anyone who would appreciate veggie and vegan choices on a buffet?
I received coupons for Silk® products to help with writing this post. All opinions are my own and do not represent those of White Wave and/or Silk®.