I love buffalo sauce and it goes very well with tofu. The crisp cucumber slaw is the perfect topping. This dish cooks up in a matter of minutes so if you’re short on time, it’s a great go to recipe. This dish is also great to make into a tortilla wrap, or on top of a bed of fresh greens for a salad.
Vegan note: Use an egg-less mayonnaise found in most supermarkets.
Yield: 4 Sandwiches
4 large rolls cut in half, or 8 slices of bread
1 block extra firm tofu, pressed
1 cup buffalo sauce
1 tsp. dill
1/3 cup fresh cilantro
1 small cucumber
2 tbsp. dairy-free mayonnaise
½ tbsp. apple cider vinegar
Open the tofu and drain all the water out. Pat with paper towels and cut lengthwise into 4 slices.
In a small bowl add the cut tofu and dry rub the garlic powder and paprika over each side. Then add the buffalo sauce and cover all sides with the sauce. Let sit while you make the cucumber slaw.
Wash all the produce and peel the carrot and cucumber. In a small bowl grate the carrot and cucumber, and add the mayonnaise, apple cider vinegar, cilantro, and dill. Mix until well combined.
In a small saute pan, cook the tofu on medium high for 3-5 minutes. Add more buffalo sauce is desired. Take the bread and layer with the buffalo tofu. Add the cucumber slaw on top, and enjoy!