Baked Buffalo Tofu
This tofu is pressed, dredged in a smokey buffalo sauce and baked to perfection. Add the tofu to salads, sandwiches, wraps or tacos. The Baked Buffalo Tofu can be made ahead of time and cooked throughout the week for quick lunches or dinners.
Ingredients
- 1 Block Super-Firm Tofu
- ¼ Tsp White Pepper
- ¼ Tsp Onion Powder
- ¼ Tsp Salt
- ½ Tsp Garlic Powder
- ½ Tsp Liquid Smoke
- ½ Cup Franks Red Hot
Instructions
- Press Tofu for at least 30 minutes*
- Preheat oven to 375°
- In small bowl add all the ingredients except the tofu and whisk
- Slice the tofu into 8 even slices
- Gently dredge the tofu in the sauce and place in a 9x13 in glass baking dish so that they are not touching (a sheet pan would probably work as well)
- Reserve the excess sauce
- Bake for 20 minutes
- Remove from the oven, flip the tofu and brush with the remaining buffalo sauce
- Bake for another 20 minutes
- Tofu can be store for up to five days in a sealed container in the refridgerator
- Eat cold or reheat in a saute or grill pan
Notes
- I press my tofu using a cloth napkin (use any cloth that is smooth and doesn't have fiber that will stick to the tofu), two plates and a glass jar filled with lentils. You can use any heavy object, like a cast iron pan or cans of beans ect. to weight down the plate. Alternatively you can use a tofu press.
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