Cooked - Buffalo "chicken" Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Buffalo "chicken" Salad

2.0

4 cups chopped green leaf lettuce

1 cup shredded carrots

1 large avocado, pit and skin removed, cubed

1 cup of red onion

1 cup sliced cucumber

1 pint halved cherry tomatoes

1 bunch ValleyGirl Ranch Dressing (page 234)

2 tbsp buffalo sauce

2 tbsp chives

For the buffalo chicken tofu

1 block extra-firm tofu, pressed and cubed

1 tbsp potato starch or cornstarch

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1 tsp buffalo sauce (about 1 tbsp to serve)

Make the buffalo chicken tofu: Preheat your oven or air fryer to 425°F (220°C). Toss the cubed tofu in a baking sheet with parchment paper.
In a bowl, add the tofu cubes, potato starch, chives, garlic powder, onion powder, smoked paprika, and salt. Mix until evenly coated. Toss the coated cubes onto the baking sheet in a single layer.
Bake for 25 minutes or air fry for 15 minutes until crispy. Remove from the oven or air fryer.
In a bowl, toss the crispy tofu with 2 cups of buffalo sauce, ensuring it's coated evenly but not soggy.
Prepare the salad: To a large salad bowl, add the lettuce, carrots, avocado, cucumber, red onion slices, and halved cherry tomato halves.
Mix 1 bunch ValleyGirl Ranch Dressing with 2 tablespoons of buffalo sauce. Drizzle over the salad.
Lastly, top the salad with the buffalo tofu. Garnish with chives and serve immediately.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 7 weeks ago

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