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Buffalo Tofu Salad
Crispy fried tofu doused in creamy ranch and spicy buffalo sauce then served over a delicious salad, makes the best Buffalo Tofu Salad! It's the perfect lunch or dinner!
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 salads
Ingredients
- 1 package extra firm tofu drained and cubed
- ½ cup cornstarch
- ⅔ cups buffalo sauce divided (see recipe below for homemade sauce)
- 1 cup vegetable or canola oil
- 8 cups of chopped romaine
- 3 celery stalks diced and divided in half
- 2 plum tomatoes diced and divided in half
- 2 handfuls white corn tortilla chips crumbled (use your hands!) and divided in half
- ½ cup ranch dressing
- ½ cup bleu cheese crumbles
Instructions
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In a heavy bottom stock pot with high sides, heat ½ cup of oil over medium high heat. Taking cubes of tofu, dunk into corn starch, evenly coating, and then drop into oil. This may need to be done in 2 or 3 batches, do not over crowd the tofu. Fry for 2-3 minutes, or until crispy (if your oil doesn't cover the tofu, you will need to flip it to crisp the opposite side). Remove from oil with a slotted spoon and set on paper towels. Continue until all tofu is fried.
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Place tofu into a small bowl and toss with ⅓ cup of buffalo sauce until evenly coated. Set aside.
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Using 2 large salad bowls, add lettuce to each bowl. Top with celery, tomatoes, tortilla chips, ¼ cup of bleu cheese crumbles (on each salad). Add ½ the tofu to each salad. Pour ¼ cup ranch dressing over each salad. Toss to combine.