Buffalo Tofu Salad

Genius, right? How did I not think of this before?

You just take all your ingredients for a great chikin wing dinner–tangy Buffalo drenched tofu, ranch dressing, onions, carrots & celery, and toss them over some romaine lettuce. Seriously! Easy and awesome! And no fear of double dipping!

I borrowed here and there from some recipes to come up with my own ranch that’s easy and light and creamy!

Veggie Ranch Dressing (makes about 1 cup):

  • 1/2 cup Mori-Nu firm silken tofu
  • 1/4 cup unmilk
  • 2 T water
  • 1 T lemon juice
  • 1 tsp apple cider vinegar
  • 2 tsp dijon mustard
  • 1 tsp agave nectar
  • 2 T fresh parsley
  • 2 T fresh dill
  • 2 T dehydrated onion flakes
  • 1 tsp granulated garlic powder
  • salt & pepper to taste

Just throw that whole mess in your food processor or blender and pulse until smooth. It shouldn’t take very long. Adjust the flavors if you need to (I needed to add more salt than I thought). The next time I make this, I’m going to toss in a little miso and see if something magical doesn’t happen. Also, this would be GREAT with about 2 T of green onion mixed in, too. Dang, now I want to make more!

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