As you were probably able to tell from the links I posted yesterday, I tried my hand at buffalo tofu pizza again. This time I was successful in not flipping it upside down in the oven! I was very proud of myself.
Square pizza! Because pizza bakes so much better on a stone (like, infinitely better this time than on the cookie sheet I used last week) and my little stone is the perfect size for a little rectangular pizza.
I made the buffalo tofu from this post, and used the marinade/sauce as the sauce for my pizza. I then put the tofu on and topped it off with a mixture of Teese and Daiya. I made some “blue cheese dressing” from this recipe and plopped some spoonfuls of that on top, something I hadn’t done last time I tried making this pizza.
The pizza overall was really good! It could’ve been a little hotter (I even added some Sriracha to the sauce to make it hotter), but that could have been due to the really cheap hot sauce I used (erm, Tops store brand). The blue cheese dressing I made was alright, though strangely some bites seemed to have more tang than others.
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This must be good, because I set off the smoke alarm making it! It startled me half to death, even though I knew there was no fire and I was just setting it off, and when I told my dad (who had been outside and didn’t hear it beep) he was just happy to hear the smoke alarm still worked. Yay broiling!
I’m in love with Katie’s tempeh wingz, but am much more likely to have tofu in the house than tempeh. So I decided to make buffalo tofu that is very very loosely based off the tempeh wingz recipe. I’m also striving for like this buffalo tofu I had years ago at Whole Foods that was really good. So in essence what I came out with is a non-breaded buffalo tofu bite.
1 lb extra firm tofu, drained and pressed
1/3 C hot sauce (I use Texas Pete’s)
1 tsp thyme
2 tsp garlic powder
2 tsp Earth Balance margarine, melted
2 tsp ketchup
salt, to taste
Cut the tofu into bite-size pieces. In a shallow bowl, mix hot sauce, thyme, and garlic powder. Marinate the tofu in the bowl for about an hour or up to overnight.
Preheat the oven to 400. Place the cubes on a lightly greased or sprayed pan, setting aside the marinade for later. Bake tofu for 15 minutes. Flip and bake for 10 more minutes. Broil 3 more minutes for extra chewiness.
While the tofu is baking, mix the Earth Balance, ketchup, and salt with the reserved marinade. When the tofu comes out of the oven, mix it with the sauce and serve.
These are really good on wraps–I had mine on a wrap with Veganaise, spinach, tomato, and onion. Enjoy!
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