Ingredients
Crispy Tofu
- 2 (14-ounce) blocks organic sprouted tofu, firm or extra firm
- 1 ½ tablespoons arrowroot starch
- 1 teaspoon sea salt
- Avocado oil spray
Buffalo Hot Sauce
- 1 tablespoon cumin seeds
- ¼ cup ghee
- ⅓ cup no-sugar-added hot sauce
- 1 tablespoon coconut aminos or tamari
- 1 teaspoon garlic powder
Cilantro-Avocado Ranch
- ½ cup avocado mayonnaise
- ¼ cup coconut milk
- ¼ cup fresh lime juice
- 1 medium avocado
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ⅓ cup fresh cilantro, chopped
- ⅓ teaspoon sea salt
Method
Step 1
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Step 2
Drain tofu, then cut each one in half to create a thinner block. Gently press the tofu blocks between a kitchen towel, or paper towels, to drain the last liquids. You can do this in advance by setting a heavy cast iron pan on top and leaving until all liquids are pressed out.
Step 3
Dice the tofu into 1-inch cubes. Toss the cubes in a large mixing bowl with the arrowroot and sea salt to coat.
Step 4
Lightly spray the parchment paper-lined baking sheet with avocado oil spray and scatter the tofu pieces out evenly on top. Lightly spray the tofu with more avocado oil spray. Transfer the baking sheet to the oven and bake for 30 minutes, flipping the tofu halfway through.
Step 5
To make the buffalo hot sauce, place a small saucepan over medium heat, and toast the cumin seeds for 1 minute or until fragrant. Add the ghee, followed by the remaining ingredients, and bring to a simmer, then remove from heat.
Step 6
To make the cilantro-avocado ranch, add all of the ingredients into a high-speed blender. Blend until smooth and transfer into a bowl.
Step 7
When the tofu has baked for 30 minutes, reheat the buffalo sauce and transfer half of the sauce to a large bowl. Add the baked tofu and gently toss to coat.
Step 8
Transfer to a serving platter along with the avocado ranch dip and optional vegetable sticks. Keep the remaining buffalo sauce refrigerated, in an airtight container for future use, or use as extra dipping sauce.
Nutritional analysis per serving: Calories: 413, Total Fat: 37g, Saturated Fat: 10g, Cholesterol: 42mg, Sodium: 836mg, Carbohydrates: 12g, Fiber: 4g, Sugars: 2g, Protein: 17g, Net Carbs: 8g
