Ingredients
For the Buttermilk Tofu:
1 Pack of Cauldron Organic Tofu, drained and pressed for 30 minutes, cut into approximately 2cm cubes
3 tbsp buttermilk
1 tsp Dijon mustard
1 tsp salt
½ tsp black pepper
½ tsp Cayenne pepper
2 tbsp flour
½ tsp baking powder
½ tsp garlic powder
½ tsp celery salt
Vegetable oil for frying
For the Buffalo Sauce:
100ml Franks hot Pepper Sauce
40g vegan spread or butter
1 tbsp brown sugar
1 tsp cider vinegar
For the Blue Cheese Dip:
3 tbsp mayonnaise
100g vegetarian blue cheese
6 tbsp Crème Fraiche
½ tsp vegetarian Worcestershire Sauce
Dash of cider vinegar
1 tbsp chopped chives
Celery sticks