Did you watch the Super Bowl yesterday? I definitely did not! I did briefly tune in to the Puppy bowl and the kitty halftime show though and ate a lot of snacks!… Anyway, onto today’s recipe.
I’m very late to the buffalo sauce game. I have never been able to do spicy, just looking at spicy food has given me heart burn before, so I have to pick my battles. I tried buffalo sauce pretty recently, not thinking it would be worth it, but oh was I wrong! Now I spend half of my time trying to figure out what I can pour buffalo sauce all over, and I think these tacos are totally worthy.
I’ll probably mention a million times over that I’m a taco fanatic. Not ashamed to say I’ve had tacos every night for a whole week before. For these tacos, you could easily replace the tofu with chicken, but freezing the tofu really helps to give it a more chicken-like texture. I like to toast a whole wheat flour tortilla on both sides in a skillet until it starts to get puffy and crispy. Immediately fold them in half when you take them out of the pan and they’ll keep that shape– perfect for over stuffing with filling. I like to cool the buffalo sauce down with some lettuce and a drizzle of ranch dressing, but blue cheese would work too.
1 ½ tbsp chicken seasoning (verify it is vegan/gluten free if necessary)
½ c breadcrumbs (GF will work)
½ c panko breadcrumbs (GF will work)
¼ tsp garlic powder
¼ tsp sage powder
¼ tsp onion powder
½ tsp parsley
8 whole wheat tortillas (or GF, such as Udi’s or a corn tortilla)
Buffalo sauce (I like Frank’s Red Hot buffalo)
Optional toppings: ranch, blue cheese, shredded cheese, lettuce, celery
Partially thaw tofu or microwave in 30 second increments until it comes out of the package.
Mix the broth concentration with 1 c warm water (effectively making a double concentrated broth) in a small dish (I used a medium sized Pyrex casserole dish). Put the partially frozen tofu in the broth to continue thawing. You may need to periodically remove the tofu and re-heat the broth. Once able, I typically cut the tofu “hamburger bun” style to allow the tofu more contact with the broth. This thawing and soaking takes 30 minutes – an hour depending on how often you reheat the broth.
Once thawed, gently squeeze liquid out of the tofu (it will feel a lot like a sponge) and press for about 30 minutes.
Preheat the oven to 350°
Cut the tofu into small, bite sized pieces. The smaller the pieces, the crispier they will be. Toss the pieces in a bowl with ½ tbsp chicken seasoning.
Mix both breadcrumbs and remaining seasonings.
Dredge tofu in almond milk and coat with breadcrumb mixture. Place on baking sheet. Once all are coated, I like to give them a spritz with nonstick spay to encourage browning.
Bake for 15 minutes. Broil until browned and crispy.
Heat tortillas and fill with tofu nuggets. Drizzle with buffalo sauce and add optional toppings
If you can’t find GF panko breadcrumbs, substitute additional standard breadcrumbs.
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