Sort ingredients
suze8b
QR Code
Listen
Pdf
Soak the cashews in hot water for 30 minutes, then drain and set aside.
Add the soaked cashews, garlic, lemon juice, onion powder, black pepper, salt, maple syrup, and soy milk to a small blender and blend until perfectly smooth. Transfer to a jar.
Stir in the dill, parsley, and chives. If you prefer a thicker texture, let it set in the fridge.
Preheat the oven to 400°F and prepare the buffalo coating by combining the hot sauce, olive oil, apple cider vinegar, paprika, garlic powder, maple syrup, and sea salt flakes.
Line a large baking tray with parchment paper. Break the tofu into small chunks and spread the tofu and cauliflower onto the baking tray, then coat with the buffalo sauce.
Bake for 25 minutes on the middle rack of the oven.
In a large bowl, combine the lettuce, baked buffalo cauliflower, tofu, bell peppers, pickled onions, avocado, and pecans. Drizzle with the healthy ranch dressing and serve.