Crispy Buffalo Tofu

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 block firm or extra-firm tofu

1/4 cup cornstarch (can sub arrowroot starch)

1/2 cup of milk of choice

1 cup panko breadcrumbs

1/2 cup Franks red hot sauce

3 tbsp butter (regular or vegan)

1/2 tsp paprika

Directions

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Remove the tofu from the package and squeeze out as much water as possible between a few sheets of paper towel.

Cut the tofu into cubes, then dip the cubes of tofu in the cornstarch, then the milk, and then into the panko breadcrumbs. (Make sure to press the tofu firmly into the panko on all sides so it sticks.)

Spread the tofu evenly onto the baking sheet and bake in the oven for 20 minutes, flipping the cubes halfway through.

While the tofu bakes, prepare the buffalo sauce by mixing the hot sauce, butter and paprika in a bowl.

Remove the tofu from the oven and toss it in a bowl with the buffalo sauce. Then place the tofu back on the baking sheet and bake for another 10 minutes until the tofu is crispy.

Serve as is or with your favourite ranch sauce.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 170
• Total Fat: 10g
• Total Carbohydrate: 17g
• Dietary Fiber: 1.5g
• Total Sugars: 2g
• Protein: 8g