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Tofu Salad with Buffalo Sauce

30 min. | 545 kcal | easy |
Spicy, Favorite, Vegetarian
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1. Setup Thinly slice the cucumber and celery. Slice the lettuce. Cut the tofu into triangles. Chop the dill.
2. Make the dill sauce Mix 1 2P | 2 3P sour cream with the dill and 2-3 tbsp of water. Add salt to taste.
3. Make the Buffalo sauce Pour the sauce mixture in a saucepan with the soy sauce, garlic powder and 2 2P | 3 3P tbsp of butter. Whisk. Heat over medium heat for 4-5 minutes. This sauce is spicy. Upon serving, if children want to taste it first, they can start with a smaller amount.
4. Bread and cook the tofu Put the rest of the sour cream in a bowl with 2-3 tbsp of water, salt and pepper. Place breadcrumbs in another bowl. Cover the tofu pieces with sour cream then coat with the breadcrumbs. Heat a generous drizzle of oil in a pan over medium-high heat. Cook 2-3 minutes on each side until golden brown. Put on a paper towel.
5. Plate your dish Place the lettuce in a bowl with the tofu pieces, cucumber and celery. Garnish with the Buffalo sauce and dill sauce. Bon appétit!
300 g Tofu
0.5 unit Iceberg Lettuce
1 unit Lebanese Cucumber(s)
2 unit Celery
0.5 unit Dill
130 ml Sour Cream
1 unit Soy Sauce
15 ml Garlic Powder
90 Sauce Mix(ketchup,sriracha)
135 ml Spice Mix(panko breadcrumbs,nutritional yeast)
What you need bowls, pan, saucepan, tongs, whisk
545 kcal
% daily value
% daily value
carbohydrate 39g
fat 37g
cholesterol 39mg
fiber 5g
protein 21g
saturated 12g
sodium 639mg
sugar 13g
trans 1g