In her book Plant Magic: A Celebration of Plant-Based Cooking for Everyone, registered dietician and food writer Desiree Nielsen shares vegan recipes that have become tried-and-true classics in her home. “It’s always hard to pick favourites, but if there is one recipe in the book that has effortlessly worked its way into our weekly rotation, it’s these fiery tofu nuggets,” Nielsen writes. “Inspired by Buffalo everything, the tofu is torn instead of cut, creating lots of nooks and crannies for the garlicky hot sauce to cling to. Enjoy as a snack or as a protein boost in your favourite grain bowl or burrito. Alternatively, you can slice the tofu block crosswise into four equal pieces and prepare the recipe as a sandwich filler. This spicy tofu is so versatile, you might want to get in the habit of making a double batch!”
Spicy Tofu Nuggets With Tahini Ranch
Ingredients
Tahini Ranch
- ⅓ cup tahini
- ⅓ cup freshly squeezed lemon juice
- 2 tbsp extra-virgin olive oil or avocado oil
- 2 tbsp water
- 1 tbsp apple cider vinegar optional; omit if you like a less tangy ranch
- 1½ tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp pure maple syrup plus more as needed
- ¼ cup lightly packed fresh dill minced
- 2 tbsp finely chopped fresh chives
- freshly cracked black pepper
Tofu
- 1 pkg (12 oz/340 g) extra-firm tofu patted dry
- 3 tbsp Buffalo-style hot sauce
- 1 tbsp avocado oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp cayenne pepper
- 2 tbsp cornstarch
- 1 green onion dark part only, thinly sliced, for garnish
- Tahini Ranch for serving
Instructions
Tahini Ranch
- In a large salad bowl, whisk together the tahini, lemon juice, olive oil, water, apple cider vinegar (if using), garlic powder, onion powder, salt and maple syrup. Stir in the dill, chives and some pepper. Taste and adjust with a bit more maple syrup if too sour.
Tofu
- Preheat the oven to 400°F (200°C). Line a small baking sheet with parchment paper.
- Tear the tofu in half horizontally, then tear the halves into 1-in (2.5 cm) pieces.
- In a medium bowl, whisk together the hot sauce, avocado oil, garlic powder, onion powder, salt and cayenne pepper. Toss the tofu in the sauce mixture. Sprinkle the cornstarch over top and toss well to coat. Spread the tofu evenly on the prepared baking sheet. Bake for 20 minutes. Flip and bake for another 10 minutes until the edges are golden brown.
- Transfer the spicy tofu nuggets to a serving plate. Garnish with the green onions. Serve with your favourite sauce on the side for dipping. Store leftovers in an airtight container in the fridge for up to 4 days.
More recipes from Desiree Nielsen
Whole Roasted Cauliflower With Green Olive DressingDesiree Nielsen's vegan recipe for whole roasted cauliflower with a paprika rub and green olive dressing. Get the recipe
Chickpea FrittataDesiree Nielsen's recipe for a vegan frittata made with chickpea flour and served with herby salad. Get the recipe
Plum and Radicchio Salad with Tahini Yogurt DressingDesiree Nielsen's Mediterranean-inspired salad with bitter radicchio, tart plums, crunchy walnuts and creamy yogurt. Get the recipe
Vegan Millionnaire Shortbread BarsThese three-layer vegan millionaire shortbread bars have a vegan shortbread base, thick caramel and dark chocolate topping sprinkled with sea salt flakes. They are also grain-free Get the recipe
Tofu Sofrito BowlsDesiree Nielsen's takeout-inspired tofu recipe is vegan and low FODMAP. Get the recipe
