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Vegan Ranch Slaw with Baked Crunchy Buffalo Tofu

4.90 from 19 reader reviews
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4
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Ingredients

Baked Crunchy Buffalo Tofu

  • 1 (500 gram) block firm or extra firm tofu, drained
  • 3 cups water
  • 2 tablespoons salt
  • 2 tablespoons avocado oil
  • 2 tablespoons arrowroot powder
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ¾ teaspoon paprika
  • ground black pepper, to taste
  • ¼ cup Buffalo-style hot sauce

Vegan Ranch

  • 3 tablespoons raw cashew butter
  • ¾ teaspoon onion powder
  • 1 clove garlic, finely grated with a Microplane
  • ½ teaspoon nutritional yeast
  • ¼ cup water
  • 2 tablespoons avocado oil
  • 2 teaspoons lemon juice
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon Dijon mustard
  • ½ teaspoon maple syrup/agave nectar
  • 2 tablespoons finely chopped fresh chives
  • 1 tablespoon chopped fresh dill
  • sea salt and ground black pepper, to taste
  • dash of hot sauce, optional

Slaw

  • 5 cups shredded cabbage (about ½ regular cabbage)
  • 2 cups sliced kale
  • 1 cup shredded carrots (about 1 large carrot)
  • 2 sticks celery thinly, sliced
  • extra chives and dill, for garnish

Instructions

Prepare the tofu:

  • Preheat the oven to 425°F and line a baking sheet with parchment.
  • Tear the tofu into 2-inch (ish) pieces. Place the tofu pieces in a medium bowl.
  • In a small saucepan bring the water and salt to a boil. Pour it over the tofu and leave it for 5-10 minutes.
  • Drain the tofu and thoroughly blot it dry with paper towels or a clean kitchen towel. Wipe out the bowl it was soaking in as well.
  • Transfer the dried tofu pieces back to the bowl and toss with the avocado oil, arrowroot, garlic powder, onion powder, and paprika.
  • Spread the coated tofu bits out on your prepared baking sheet, giving each piece as much space as possible. Slide the baking sheet into the oven and set a timer for 15 minutes.
  • At the 15 minute mark, remove the tofu from the oven and give it a stir, flipping some of the pieces over. Spread the tofu out again, and slide the baking sheet back into the oven for another 15 minutes, or until the pieces are golden brown and crispy.
  • When the timer goes again, pour the Buffalo-style hot sauce directly onto the tofu on the baking sheet. Give the tofu a toss until all pieces are coated. Bake for another 10 minutes, or until the edges of the tofu have dried out a bit.

Prepare the vegan ranch:

  • In a small bowl, whisk together the cashew butter, onion powder, garlic, nutritional yeast, water, avocado oil, lemon juice, apple cider vinegar, Dijon, maple syrup, chives, dill, salt, pepper, and hot sauce (if using). Use the whisk to break up the little bits of cashew butter and to integrate it into the rest of the ingredients. It should be thick, creamy, and pourable. Give the ranch a taste and adjust seasoning if necessary before setting aside.

Assemble the slaw:

  • In a large bowl, toss the cabbage, kale, carrots, and celery with the vegan ranch and a couple pinches of salt and pepper. Once the vegetables are evenly coated int he dressing. Top the slaw with the crunchy baked Buffalo tofu bits. Finish the slaw with extra chives, dill, and freshly ground black pepper. Enjoy!

Recipe Notes

  • You can use cornstarch instead of arrowroot here.
  • My favourite Buffalo-style hot sauce is by Primal Kitchen.
  • The raw cashew butter by Artisana is my favourite. It’s creamy and silky smooth–no other brand compares.
  • If you have a nut allergy, I recommend substituting the cashew butter with tahini.
  • I used a mix of red and green cabbage in the photos, but using one of either is great!
  • If your grocery store sells pre-shredded cabbage and carrots, using them will cut down on prep time. I do this all the time :)
  • The dressing can be made up to 5 days in advance and kept in the fridge. You will need to thin it out with a bit of water before serving as it thickens quite a bit in the fridge.
Vegan ranch slaw is creamy and colourful with cabbage, kale, and carrots. Mayo-free ranch dressing coats the vegetables, which are then topped with crunchy and spicy bits of baked Buffalo tofu.