Total Time
1hr
Prep 30 mins
Cook 30 mins

An uber delicious buffalo tofu that even meat-eaters will love. This is from a blog I love to follow: www.rhymeswithvegan.com

Ingredients Nutrition

Directions

  1. In a small sauce pan, heat your earth balance on low to medium. once melted, add your hot sauce and emulsify until combined. set aside.
  2. In a medium mixing bowl, combine your creamy cucumber ingredients, doesn’t matter what order, and whisk gently together. put in fridge to cool.
  3. Heat your deep fryer to 375 degrees.
  4. In a large mixing bowl combine your batter ingredients. whisk together until blended well.
  5. Slice your tofu into 2 in x ½ in fingerlings. Roll each skewer into the flour, to the batter to the panko. Add 2 or 3 into the deep fryer and fry for 4-6 minutes, or until golden brown. Remove, drain and let cool. Do this until you have approximately 14-16 fingerlings. Once they are cooled, you can slide the skewer into them.
  6. Serve with buffalo sauce on the side as well as the creamy cucumber sauce, celery sticks and of course a cold beer.
  7. enjoy!