Buffalo Tofu

Directions

1. 1

   Preheat the oven to 425F.

2. 2

   Prepare a small baking tray by brushing with 1-2 tbsp of oil to coat the bottom.

3. 3

   Cut your tofu block into 3-4 slabs lengthwise.

4. 4

   Place the slabs in a resealable freezer bag or an airtight container with the tamari and juice of half a lemon.

5. 5

   Seal and gently shake to coat. Marinate at least 10 mins.

6. 6

   Set up three shallow bowls.

7. 7

   To one bowl add the flour.

8. 8

   To the second bowl add the milk, yogurt, and pinch of salt and whisk together until smooth.

9. 9

   To the last bowl add the breadcrumbs, nutritional yeast, lemon zest, smoked paprika, garlic powder, and a pinch of salt then whisk.

10. 10

    Place one marinated slab of tofu at a time into the bowl with flour, making sure to completely coat.

11. 11

    Dip into the bowl with milk then gently shake off excess before transferring to the bowl with the panko mix to completely coat.

12. 12

    Transfer the breaded tofu to the tray, spray tofu with a little oil then bake 15 mins, flip and bake 5-10 mins until golden.

13. 13

    Clear out two of the bowls from earlier.

14. 14

    To one, add the yogurt, oil, nutritional yeast, garlic and onion powder, juice of remaining lemon half, dill, parsley and a pinch of salt then whisk.

15. 15

    Add the celery to it and toss to coat.

16. 16

    To the 2nd bowl add the buffalo sauce and maple syrup and whisk to combine.

17. 17

    Dip the baked cutlets into the buffalo sauce to coat and transfer to a cutting board to cut into strips.

18. 18

    Serve the tofu with the celery slaw however you like then enjoy.