Ingredients
19 total- 50ml vegan mayonnaise
- 80g silken tofu
- 2 tbsp dairy-free milk
- 1 tsp white wine vinegar
- ¼ tsp dried dill
- ¼ tsp dried chives
- ½ tsp fine sea salt, plus ¼ tsp
- 1 pinch dried parsley
- 1 pinch garlic powder, plus ½ tsp
- 1 pinch onion salt
- ¼ tsp ground black pepper, plus a pinch
- 4 tbsp plain white flour
- 1 tbsp cornflour
- ½ tsp cayenne pepper
- 2 (225g) packs firm smoked tofu, drained and broken into popcorn-sized pieces
- 2 tsp vegetable oil
- 80ml hot sauce
- 45g unsalted vegan butter, melted
- 1 iceberg lettuce, cut into 8 wedges
Method
6 stepsStep 1
To make the ranch dressing, put the mayo, silken tofu, milk, vinegar, dill, chives, ¼ tsp sea salt and pinch of parsley, garlic powder, onion salt and ground black pepper in a blender; pulse until just smooth. Cover and chill until needed.
Step 2
Preheat the air fryer to 180°C (or oven to 220°C/200°C fan/gas 7). In a medium bowl, mix the flour, cornflour, ½ tsp sea salt, cayenne and ¼ tsp black pepper until combined.
Step 3
Add the firm tofu to the flour mixture; toss to coat. Drizzle over the oil and toss again. 4. Spread the tofu out in the tray of the air fryer (or on a baking tray if using the oven). Cook for 20 mins, shaking halfway.
Step 4
Spread the tofu out in the tray of the air fryer (or on a baking tray if using the oven). Cook for 20 mins, shaking halfway.
Step 5
About 5 mins before the tofu is ready, make the buffalo sauce. Mix the hot sauce and ½ tsp garlic powder in a large bowl, then gradually add the melted butter, mixing constantly, until smooth and glossy.
Step 6
Quickly add the tofu to the buffalo sauce, straight from the air fryer or oven; toss to coat. Serve immediately with the iceberg wedges, drizzled with the ranch dressing. Best eaten straight away; chill leftovers in an airtight container for 1 week.