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crispy everything seasoned buffalo tofu salad with avocado ranch
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Fool your friends into loving tofu with this savory, saucy pan fried delicacy loaded with veggies, roasted sweet potato strings, and an addicting herby ranch dressing.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 4 salads

Ingredients
  

  • 1 block firm or extra firm tofu
  • 3/4 cup all purpose flour
  • 1 cup milk (oat, whole, or buttermilk all work)
  • 3/4 cup panko breadcrumbs
  • 1 tsp dried parsley
  • 2 tbsp everything seasoning, homemade or storebought
  • 1/2 tsp kosher salt
  • 1/2 cup buffalo sauce, homemade or store bought
  • 1 lb sweet potatoes, shoestringed
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 6-8 cups salad greens (I used chopped romaine lettuce)
  • 1 avocado, quartered
  • 2 carrots, sliced thinly or shaved into ribbons with a julienne peeler

avocado ranch

  • 1 avocado
  • 1/4 cup plain Greek yogurt
  • 1/4 cup milk or buttermilk
  • 2 cloves garlic
  • 1/2 cup fresh parsley, packed
  • 1/4 cup fresh basil, packed
  • 2 tbsp fresh chives, minced
  • 1 tbsp fresh dill
  • 1 tsp onion powder
  • 1 tsp apple cider vinegar
  • 1/2 tsp black pepper
  • juice of one lemon (about 2-3 tbsp)

Instructions
 

  • In the bowl of a food processor or a high-speed blender, combine all the ingredients for the avocado ranch and blend until silky smooth. Taste for salt and pepper. Pour into an airtight container and refrigerate until ready to use.
  • Drain the tofu well and press for at least 15 minutes. If you have a tofu press, use this. If not, I stack a layer of 3-4 paper towels on a plate, set the tofu atop, 3-4 more paper towels, a second plate, and a heavy bottom skillet to serve as my "press." I usually leave mine for upwards of an hour, changing the towels at least once, but 15 minutes is swell.
  • Preheat oven to 425 degrees and line a baking sheet with parchment. Slice the sweet potatoes thinly ("shoestring") and toss with chili powder, garlic powder, olive oil, and salt and pepper to taste. Roast for 20 minutes, turning once halfway. Set aside to cool.
  • Prepare your dredging station. Add flour to one bowl, milk and 1/4 cup buffalo sauce to a second bowl, and to the third whisk together panko, everything seasoning, parsley, and salt.
  • Heat 3-4 tbsp oil in a skillet over medium heat. The oil should not smoke but should sizzle nicely when water is flicked onto the surface.
  • Slice tofu into four large rectangles. Dredge both sides first in the flour, then dip in milk. Set into the panko mixture and press firmly to allow the crumbs to adhere. Turn and repeat on the second side, sweeping some onto the outside edges of the brick as well. I find it helpful to rinse my hands after each pass in the dredging stations to prevent clumps. Repeat with all four slices of tofu.
  • Set tofu pieces in oil and fry 3 minutes on one side, then flip and fry an additional 3 minutes until golden and crisp. Line a clean plate with paper towels and set finished tofu atop to drain. After a few minutes, remove the paper towel. Drizzle tofu with buffalo sauce to your liking. I used a lot because, well, buffalo sauce.
  • Assemble the salads! Spread greens in a salad bowl. Top with avocado slices, carrots, and cucumbers. Slide tofu filet overtop and spoon avocado ranch all over the dishes. Serve immediately - tofu doesn't stay very crisp for long so these are best noshed as soon as can be!