Buffalo Tofu Nuggets

Serving: Makes around sixteen 2-3" tofu nuggets

Ingredients:

• 1 block extra firm tofu
• 1/3 cup all-purpose flour
• 1/2 cup plain, unsweetened plant milk (e.g. oat, soy, almond)
• 3/4 cup panko breadcrumbs
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/8 teaspoon dill weed
• ~1/3 cup Red Eye Cayenne or Red Eye flavor hot sauce
• 1/4 cup vegan butter
• Vegetable oil for frying
• Vegan ranch for serving

Directions:

1. Drain and press the tofu. To press tofu, wrap tofu in paper towels and put on a plate, then place a cutting board on top. Weigh down the cutting board with something heavy and press for ~15-30 minutes.
2. Cut or tear the tofu into 2-3 inch nuggets.
3. Place flour in a bowl. Place plant milk in a second bowl. Place panko breadcrumbs, smoked paprika, garlic powder, and dill weed into a third bowl and mix.
4. First, dip the tofu nuggets into the flour, then the plant milk, then the breadcrumb mixture, evenly coating each piece.
5. Heat ~1 inch of oil over medium/medium-high heat in a large pan.
6. Add Red Eye Cayenne or Red Eye flavor hot sauce and vegan butter to a small sauce pan. Heat until butter is melted and mixture is heated.
7. Once oil is heated, add breaded tofu nuggets to the pan and fry until golden-brown and crispy on each side.
8. Remove tofu from oil and place on paper towels to soak up excess oil.
9. Toss nuggets in sauce until evenly coated.
10. Serve with vegan ranch and carrots or celery.