Just another stop on my long road to buffalo-ing everything; I made these buffalo seitan hot wings from a recipe in October’s Vegetarian Times Magazine. I have to say, they were really terrific. It’s not a combination I would have thought of, which is silly–seitan can do anything!
To make the recipe easier, I used the chicken-style seitan recipe from Happy Herbivore. But I added about 2 T of Frank’s Red Hot to the cooking liquid. This saves you the marinating time the original recipe calls for, because the flavor is cooked right in. Secondly, I used the left-over cooking liquid to make a thick buffalo sauce to go over the top–just add in about 1/4 cup of additional Red Hot and some cornstarch to the mix. Whisk over medium heat until it thickens.
My best, best, best invention, though, was the super easy ranch dressing for the side. I mean, this is the easiest vegan ranch I’ve found anywhere, and it tasted great. Here’s what you do:
Vegan Golden Ranch Dressing (makes about 1/2 a cup):
- 1/4 cup low-fat vegan mayo (I use Trader Joe’s brand)
- Up to 1/4 cup unmilk (adjust thickness of dressing how you like)
- 2 T nutritional yeast
- 1 tsp dijon mustard
- 1 T dried onion flakes
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- 1/4 tsp dried dill
- salt and pepper to taste
Mix all ingredients and keep cold. Can you believe it’s that easy? You can adjust the spice mix to your liking–more or less garlic, more salt, etc. But this worked really well for me. Remember, a little dried dill goes a loooooong way. If you don’t like how it tastes with that little dill, add more. But be careful!
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!
So, I’ve made the Buffalo Tempeh in Appetite for Reduction, and it didn’t seem right. I think part of the problem is our tempeh–it’s crumbly and weirdly hard, instead of being soft and sturdy. So the texture was always super weird, and the flavors seemed to be fighting each other all the time. Enter my brilliant idea–awesome dry-fried tofu, marinated in buffalo sauce! Bonus: comes with crunchy bits, just like the buffalo chicken you might be missing.
Buffalo Tofu (makes 4 servings)
- 1 block firm or extra firm tofu, pressed and drained
- 1/2 cup Frank’s Red Hot (you can use other hot sauce, but you shouldn’t!)
- 1/2 cup veggie broth
Can you believe that’s all the ingredients? Crazy, right? Anyway, slice your tofu into 1/4 inch thick slices. You can fry them up that way, or cut them into whatever fancy shapes you want. Even dinosaurs! Or buffaloes! Now, mix your hot sauce together with the broth. Use 1/2 cup of this mixture to marinade the tofu in for half an hour (reserve the leftover marinade). When that’s done, heat up a large skillet over medium-high heat with enough oil to coat the bottom of the pan. You don’t want your tofu to stick! Place the tofu in the pan, and fry until it is nice and crispy on both sides (obviously flipping once during cooking). When it’s done to your liking, pour all of the leftover marinade (should be about 3/4 of a cup left, total) into the pan. Cook until the liquid is reduced into a thicker sauce, about 5 minutes.
Today, I served this up with Avocado Potato Salad from Vegan Brunch, and Ranch Dip from the Happy Herbivore. And with carrots and celery sticks, of course!