I make these Spicy Buffalo Tofu Fingers for Super Bowl every year. They are always a big hit with vegans and meat eaters alike so I wanted to share the recipe before the big game this Sunday. You don’t have to be watching a sporting event to enjoy these, but they do happen to have a spicy kick that stands up nicely to a cold beer and a loud television.

I like to use Wildwood Organic Tofu made with sprouted soybeans because it is vacuum sealed rather than packed in water, but any extra-firm tofu will work. I use an organic Jalapeño Hot Sauce, but you can use any hot sauce you like, Just make sure vinegar is listed as an ingredient, to ensure that you get the right flavor. My favorite Sriracha comes from Organicville.  All of these ingredients are available at Whole Foods or other natural foods markets.

Try them with my creamy Avocado-Herb Ranch Dressing.  It’s the perfect cooling compliment to these spicy treats.

Nutritional Highlights:

• Tofu is a complete protein, containing all 9 essential amino acids.
• Coconut oil can aid in digestion and nutrient absorption.
• Studies have shown that eaten spicy food can help your body burn more calories by raising your metabolic rate by 8 percent. Meaning you can eat  8 percent more tofu fingers, making you 8 percent happier 🙂

This recipe is perfect…

• for casual parties or anytime you want to serve snack-y finger food.
• to complete a game day menu along with Super Nachos with Gooey Sweet Potato Cheese  and Top Secret Veggie Chili
• Post workout when you want an extra a protein fix.

Enjoy and as a native Angeleno- Go Rams!  -Jacq

Spicy Baked Buffalo Tofu Fingers with Avocado Ranch Dressing

Ingredients: 6 servings 

2 (16-ounce/455-g) packages super-firm tofu (see note on page 000)
¼ cup (60 ml) virgin coconut oil
¼ cup (60 ml) hot sauce 
¼ cup (60 ml) sriracha
3 tablespoons honey 
2 tablespoons fresh cilantro, chopped
Avocado-Herb Ranch Dressing

Pre-heat oven to 400*

1. If using water packed tofu, drain and press. Line a baking sheet with parchment paper. Cut the tofu into fingers about 3/4 inch wide on all sides and 3 inches long. Lay the fingers on the baking sheet so there is a little space between each one and bake for 15 minutes.

2. Meanwhile, in a small pot over medium-low heat, melt the coconut oil. Add the hot sauce, sriracha, and honey, and whisk to combine. Turn off the heat. Remove the tofu from the oven and brush with the sauce on all sides. Bake the tofu for 15 minutes more.

3. Turn the tofu fingers  and brush with any remaining sauce. Bake for a final 15 minutes, until lightly browned (see note). Garnish with cilantro and serve hot with Avocado-Herb Ranch Dressing on the side.

Notes:

• This recipe can easily be multiplied to feed a crowd. You can also cut the tofu into cubes and use as a topping for salads, buddha bowls, or stir-frys.
• If the tofu has not browned after 45 minutes, you can place it under the broiler for 2 to 4 minutes before serving. Keep a close eye so that it doesn’t burn.