Buffalo Tofu Cutlet with Ranch Cucumbers

Ingredients

dillminced

12 tbsp

chivesminced

12 tbsp

garlic

6 clove

kosher salt

1 1/2 tsp

sour cream

Dairy-freefull-fat coconut milk

1 1/2 cup1 1/2 cup

buttermilk

Dairy-freeoat milk

1 1/2 cup1 1/2 cup

mayo

Dairy-freevegan mayo

12 tbsp12 tbsp

sugar

6 tsp

msg

3 tsp

cucumber

12 large

tofufrozen, thawed, pressed

6 (12 oz) block

all-purpose flour

3 cup

sweet paprika

3 tsp

garlic powder

3 tsp

egg

12 egg

panko

6 cup

neutral oil

for frying

hot sauce

3 cup

buttermelted

Dairy-freeolive oil

1 1/2 cup1 1/2 cup

chile powder

4 1/2 to 1 tsp

Method

1. 01Combine dill, chives, garlic, salt, sour cream, buttermilk, mayo, sugar, and msg in a bowl. Whisk and let rest.
2. 02Cut tofu into 1/2 inch thick slices and blot excess moisture.
3. 03Set up three shallow dishes. Mix flour, paprika, garlic powder, and salt in the first. Whisk eggs in the second. Place panko in the third.
4. 04Coat each tofu slice in flour, shaking off excess. Transfer to egg, coat well, then press into panko on both sides and edges. Place on a plate and repeat with remaining slices.
5. 05Heat 1/4 inch neutral oil in a large skillet over medium heat to 325°F. Place a rack over a sheet pan.
6. 06Working in batches, add tofu cutlets to the skillet. Cook until the first side is golden and crisp, flip, and repeat with all sides using tongs. Transfer to the rack.
7. 07Thinly slice cucumbers on a mandoline until they bend easily. Add to the dressing bowl and toss to combine.
8. 08Combine hot sauce, melted butter, salt, and chile powder in a bowl. Taste and adjust heat level as desired.
9. 09Working with one cutlet at a time, add to the buffalo sauce and toss to coat. Transfer to a serving plate and repeat with remaining tofu. Top with cucumbers and serve immediately.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Egg-free
• Soy-free