Thursday, February 10, 2011

Buffalo Tofu with Chipotle Coleslaw

I adapted this recipe from one of my favorite veggie restaurants in Denver. This is Shannon and my  best friend, Melissa's, favorite sandwich to get at the restaurant. Crispy breaded tofu covered in classic buffalo sauce on a locally made bun with chipotle coleslaw equals heaven. Seriously, this sandwich is amazing!

Chipotle Coleslaw
Serves 3-4

2 cups purple cabbage, thinly sliced
2 cups green cabbage, thinly sliced
3/4 cup to 1 cup Vegenaise (depending on how mayonnaise-y you like your slaw)
1-2 tbsp dried chipotle powder (more or less for spiciness)
a pinch of sea salt

Mix all ingredients together. Cover and refrigerate while preparing tofu. This gives your slaw time to mellow and increase in deliciousness.

Buffalo Tofu
Serves 3-4
Total Time: 30 minutes + time to marinate

Oil, butter or cooking spray (whatever your preferred fat is)
1 tub extra-firm tofu, drained and pressed
1/2 cup buffalo sauce or Frank's Red Hot Sauce
1/2 cup extra fine breadcrumbs

Slice tofu lengthwise into 3 or 4 slabs. Marinate tofu in buffalo sauce for 30 minutes (this is to enhance the buffalo flavor. If you do not have this kind of time, just dip the tofu in the sauce. In a medium frying pan on medium heat, heat oil or butter. Add tofu slices and fry on each side for approximately 3-5 minutes. Remove tofu from pan and dredge in breadcrumbs. Add a little more butter or oil to pan, return tofu to pan, increasing heat to medium-high. Fry tofu on both sides for approximately 10 minutes until crispy and golden brown. Turn heat off. Gently pour remaining sauce/marinade over tofu slices. Place on a lightly toasted bun and top with chipotle coleslaw. We like to eat the coleslaw as a side, too!

Serve with carrot and celery sticks with homemade ranch dressing and a green salad...and extra napkins! YUM!

No comments:

Post a Comment