Vegan Buffalo Chicken Salad


  • 16 oz. extra-firm tofu, drained
  • 1 tbsp tapioca flour
  • 1/2 cup flour of almond flour
  • 3/4 cup water
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 cup cauliflower bread crumbs
  • 3/4 cup red hot sauce
  • 1 tbsp melted vegan butter (optional)
  • 1 head romaine lettuce,
  • 1 English cucumber, sliced
  • 1 cup red cabbage, thinly sliced
  • 1 avocado, sliced


    • Chopped 1 large tomato, chopped1/4 cup vegan blue cheese dressing or ranch dressing for serving
    • Preheat oven to 400°F.
    • Press the tofu to remove as much moisture as possible using paper towels or a tofu press.
    • In a shallow bowl, combine water, flour, salt, garlic, and paprika until smooth batter forms (about 1 minute).
    • Place cauliflower bread crumbs in another shallow bowl with garlic powder, paprika and salt; mix well until combined.
    • Dip each piece of tofu first into the batter then into the breadcrumbs until completely coated on both sides and place onto a baking sheet lined with parchment paper; repeat until all pieces are done.
    • Bake for 25 to 30 minutes or until golden brown.
    • While the tofu is baking, make dipping sauce by combining hot sauce and optional vegan butter in a small bowl; mix well until combined.

      SERVING: 6



      Calories Carbs Fat Protein  Fibers
      595 33 43 18 16