Tofu Buffalo Bites

Name: Tofu Buffalo Bites
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 220g Cauldron Extra Firm Tofu; 25g cornflour; 1 tsp garlic granules; 1 tsp smoked paprika; 75g sugar snap peas; 100g tenderstem broccoli florets; A drizzle olive oil; 15g plant butter; 1 tbsp sriracha sauce; 1 tbsp red wine vinegar; 1 garlic clove, crushed; 2 tbsp coconut yoghurt; 1 garlic clove, crushed; 1 tsp chives, chopped; 1 spring onion, chopped; ¼ tsp sesame seeds

These Tofu Buffalo Bites contain no buffalo. In fact, opt for plant-based butter and yoghurt and they’re totally vegan as well as being absolutely delish. Serve your tofu bites and vegan buffalo sauce up as a snack, starter, side…or whenever you fancy a treat!

Serves 2

25 mins

Easy

Vegan

307 cals (per serving)

Gluten Free

Tofu in buffalo sauce on blue plate with tenderstem broccoli, ranch dipping sauce and lemon wedges, on pink background.

Made with our Extra Firm Plant-Based Tofu

High in protein

Vegan

High in calcium

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Ingredients:

For the tofu buffalo bites

220g Cauldron Extra Firm Tofu
25g cornflour
1 tsp garlic granules
1 tsp smoked paprika
75g sugar snap peas
100g tenderstem broccoli florets
A drizzle olive oil

For the buffalo sauce

15g plant butter
1 tbsp sriracha sauce
1 tbsp red wine vinegar
1 garlic clove, crushed

For the ranch dipping sauce

2 tbsp coconut yoghurt
1 garlic clove, crushed
1 tsp chives, chopped

To serve

1 spring onion, chopped
¼ tsp sesame seeds

Our tip

Switch up the tenderstem for sliced red pepper or sugar snaps for mange tout if you fancy!

Method:

Pre-heat the oven to 200^°C (fan)/ 220^°C electric/Gas Mark 7.
Slice the Cauldron Extra Firm Tofu into cubes approximately 2cm squared.
Mix the cornflour, garlic granules and paprika in a bowl.
Place the tofu cubes, sugar snap peas and tenderstem broccoli florets into a bowl. Drizzle with olive oil and toss to coat. Scatter over the prepared seasoning mix and toss to evenly coat.
Tip onto a non-stick baking tray and bake for 10 minutes in a pre-heated oven.

For the Buffalo sauce

Place all of the ingredients into a small saucepan. Add 100ml of water. Bring the boil and reduce for 2-3 minutes to thicken the sauce.

For the ranch dipping sauce

Mix all of the ingredients in a small ramekin. Spoon into a dipping pot and place on a serving platter.

To serve

Toss the baked Cauldron Tofu and vegetables in the prepared Buffalo sauce to evenly coat. Tip onto a non-stick baking tray and bake in a pre-heated oven for 5 minutes.
Arrange on a serving platter with the ranch dipping sauce.
Garnish with chopped spring onion and sesame seeds.

Our tip

Switch up the tenderstem for sliced red pepper or sugar snaps for mange tout if you fancy!

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