Did you watch the Super Bowl yesterday? I definitely did not! I did briefly tune in to the Puppy bowl and the kitty halftime show though and ate a lot of snacks!… Anyway, onto today’s recipe.
I’m very late to the buffalo sauce game. I have never been able to do spicy, just looking at spicy food has given me heart burn before, so I have to pick my battles. I tried buffalo sauce pretty recently, not thinking it would be worth it, but oh was I wrong! Now I spend half of my time trying to figure out what I can pour buffalo sauce all over, and I think these tacos are totally worthy.
I’ll probably mention a million times over that I’m a taco fanatic. Not ashamed to say I’ve had tacos every night for a whole week before. For these tacos, you could easily replace the tofu with chicken, but freezing the tofu really helps to give it a more chicken-like texture. I like to toast a whole wheat flour tortilla on both sides in a skillet until it starts to get puffy and crispy. Immediately fold them in half when you take them out of the pan and they’ll keep that shape– perfect for over stuffing with filling. I like to cool the buffalo sauce down with some lettuce and a drizzle of ranch dressing, but blue cheese would work too.
1 ½ tbsp chicken seasoning (verify it is vegan/gluten free if necessary)
½ c breadcrumbs (GF will work)
½ c panko breadcrumbs (GF will work)
¼ tsp garlic powder
¼ tsp sage powder
¼ tsp onion powder
½ tsp parsley
almond milk
8 whole wheat tortillas (or GF, such as Udi’s or a corn tortilla)
Buffalo sauce (I like Frank’s Red Hot buffalo)
Optional toppings: ranch, blue cheese, shredded cheese, lettuce, celery
Instructions
Partially thaw tofu or microwave in 30 second increments until it comes out of the package.
Mix the broth concentration with 1 c warm water (effectively making a double concentrated broth) in a small dish (I used a medium sized Pyrex casserole dish). Put the partially frozen tofu in the broth to continue thawing. You may need to periodically remove the tofu and re-heat the broth. Once able, I typically cut the tofu “hamburger bun” style to allow the tofu more contact with the broth. This thawing and soaking takes 30 minutes – an hour depending on how often you reheat the broth.
Once thawed, gently squeeze liquid out of the tofu (it will feel a lot like a sponge) and press for about 30 minutes.
Preheat the oven to 350°
Cut the tofu into small, bite sized pieces. The smaller the pieces, the crispier they will be. Toss the pieces in a bowl with ½ tbsp chicken seasoning.
Mix both breadcrumbs and remaining seasonings.
Dredge tofu in almond milk and coat with breadcrumb mixture. Place on baking sheet. Once all are coated, I like to give them a spritz with nonstick spay to encourage browning.
Bake for 15 minutes. Broil until browned and crispy.
Heat tortillas and fill with tofu nuggets. Drizzle with buffalo sauce and add optional toppings
Notes
If you can’t find GF panko breadcrumbs, substitute additional standard breadcrumbs.
[…] been a fan of the No Beef/Chicken (certified vegan!) bases for a long time, as evident by my three recipes already containing the bases, so I’m very happy to get to share them with you […]
[…] Buffalo Veggie Pasta bake over on Coffee and Quinoa that was full of Brussels sprouts. Given my not-so-secret new love of Buffalo sauce, I just had to try it out. Erica goes on about her love of cheese, so I felt a […]
I love cooking with tofu and have never heard of freezing it first to give it a more chicken-like texture. What a clever idea! Will definitely have to try that, + these look great!
I love tacos and make them for my family at least once a week, with different variations so they don’t hate me of course 🙂 this sounds like an awesome way to introduce them to tofu without them knowing and running away screaming (I live with an interesting bunch if you can’t already tell, lol). I, for one, love veggie food and I LOVE buffalo, so what a rockstar combination!!
I love buffalo EVERYTHING. And I recently had a buffalo tofu salad at a local restaurant for lunch – seriously, amazing. This reminds of of it but in taco form – which to me, is even better! I’m also a taco fanatic 😉
[…] been a fan of the No Beef/Chicken (certified vegan!) bases for a long time, as evident by my three recipes already containing the bases, so I’m very happy to get to share them with you […]
[…] Buffalo Veggie Pasta bake over on Coffee and Quinoa that was full of Brussels sprouts. Given my not-so-secret new love of Buffalo sauce, I just had to try it out. Erica goes on about her love of cheese, so I felt a […]
I love cooking with tofu and have never heard of freezing it first to give it a more chicken-like texture. What a clever idea! Will definitely have to try that, + these look great!
Wow, these sound so good! I cannot wait to give them a try!
P.s. I just came across your blog and I am really enjoying it! 🙂
Yay! I’m so glad. Let me know if you try any of the recipes out.
I love tacos and make them for my family at least once a week, with different variations so they don’t hate me of course 🙂 this sounds like an awesome way to introduce them to tofu without them knowing and running away screaming (I live with an interesting bunch if you can’t already tell, lol). I, for one, love veggie food and I LOVE buffalo, so what a rockstar combination!!
I love buffalo EVERYTHING. And I recently had a buffalo tofu salad at a local restaurant for lunch – seriously, amazing. This reminds of of it but in taco form – which to me, is even better! I’m also a taco fanatic 😉
What a great twist on tacos! Some hot foods give me heartburn too but I love it too much!
I am so obsessed with buffalo sauce on everything! I want these for dinner!