This must be good, because I set off the smoke alarm making it. 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 a buffalo tofu that is very, very loosely based off the tempeh wingz recipe. I’m also striving for a buffalo tofu I had years ago at Whole Foods that was really good. 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!