Tofu has become my favorite ingredient to cook with. As someone who does not eat meat (other than fish), I try to get creative in the kitchen. This recipe was fun to make, because I didn’t think it would work, but it turned out perfect. I found out a couple of things to do differently next time I make this recipe.
- Use super firm tofu
- You can also use regular bread crumbs
- You can place the tofu on a pan and drizzle the buffalo sauce
I used extra firm tofu, but I have recently been using organic super firm tofu, and it is the best. It is already drained, and it does not crumble at all. It has a tough consistency which is a perfect. I also added some veggies because they are important. Swiss Chard is my favorite vegetable. When I cook it, I eat the entire thing by myself. The buffalo tofu will be spicy, so heads up.
Ingredients for Buffalo Tofu
- Moore’s Buffalo Sauce
- Extra Firm Tofu
- Panko Bread Crumbs
- 3/4 cups of milk (I used silk milk)
- Garlic Powder
Balsamic Swiss Chard Ingredients
- 1 Bunch of Swiss Chard
- 1/2 Chopped Onions
- 1 Tablespoon of balsamic Vinegar
- Onion Powder
- Olive Oil
Pour about 1/3 of the buffalo sauce into a bowl. It is up to you with how much you use or don’t use. I drenched my tofu with the sauce. Put aside and drain your tofu. Slice tofu the long way and into medium thickness. In another bowl, add flower and season with salt, paprika, and garlic powder. You only need to sprinkle a little salt, because the buffalo sauce will be the main taste. Add 3 shakes of paprika and 4 shakes of onion powder. Lastly add your milk and stir. Get another bowl and add your panko breadcrumbs. Add tofu to batter, coating it and then to the breadcrumbs, then set on pan. Do them one at a time. Bake the tofu for 20 minutes and then let sit. Pour the buffalo sauce over the tofu. You can do this in many ways. I put the coated tofu in the bowl with the buffalo sauce. I use a fork to twirl it. I recommend doing it that way. Bake for another 15 minutes and then enjoy!
Swiss Chard is very simple to cook. Wash your chard, cut the ends, and chop the entire bunch up. I sauteed the entire thing, seasoned it, and enjoyed it.