Description
Crispy buffalo tofu tossed in spicy sauce and served over a creamy Caesar salad with kale and romaine. It’s bold, fresh, and packed with texture and flavor.
Ingredients
Scale
- 14 ounces extra-firm tofu, pressed and cubed
- 1/2 cup buffalo sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons cornstarch
- 2 cups chopped romaine lettuce
- 2 cups chopped kale, de-stemmed
- 1/2 cup Caesar dressing
- 1/2 cup croutons
- 1/4 cup grated parmesan cheese
- 1 tablespoon lemon juice
- Black pepper, to taste
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Toss tofu cubes with olive oil, garlic powder, onion powder, smoked paprika, and cornstarch in a bowl until evenly coated.
- Spread tofu pieces on the baking sheet without crowding.
- In another bowl, mix romaine and kale with Caesar dressing, lemon juice, croutons, and parmesan cheese.
- Bake tofu for 25 to 30 minutes, flipping halfway through until golden and crispy.
- Remove tofu from oven and toss with buffalo sauce in a clean bowl.
- Top Caesar salad with warm buffalo tofu and season with black pepper to taste.
Notes
- Use parchment paper to prevent sticking and promote even browning.
- Massage the kale for a more tender texture before tossing into the salad.
- Chill the salad bowl before serving for an extra crisp bite.
- Reheat leftover tofu in the oven to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 10mg