Spicy Tofu Nuggets With Tahini Ranch
Desiree Nielsen's recipe for Buffalo-style tofu bites served with tahini ranch dressing.
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.