Recipe: Buffalo Tofu With Celery Slaw

INGREDIENTS

• 1 (16 oz) package super firm tofu
• 2 tablespoon tamari or soy sauce
• 1 lemon, zested and juiced
• 1/3 cup all-purpose flour
• 1/2 cup plant based or dairy milk
• 6 tablespoons, divided, plain Greek (or plant-based yogurt)
• 1/2 cup panko breadcrumbs
• 1/4 cup nutritional yeast, divided
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Avocado spray oil
• 2 teaspoons extra virgin olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons minced fresh dill
• 2 tablespoons minced fresh parsley
• 6 celery stalks, thinly sliced
• 1/2 cup buffalo hot sauce
• 2 tablespoons maple syrup
• Salt and pepper

INSTRUCTIONS

1. Preheat the oven to 425 degrees F (or preheat your air-fryer to 400 degrees F).
2. Slice your tofu into 4 slabs, lengthwise. Place the slabs in a shallow dish with the tamari and juice of half a lemon. Turn to evenly coat and allow to marinate for at least 10 minutes.
3. Set up three shallow dishes. To one dish add the flour. To the second bowl add the milk, 2 tablespoons of yogurt, and a pinch of salt and whisk together until smooth. To the last bowl add the breadcrumbs, 2 tablespoons nutritional yeast, lemon zest, smoked paprika, garlic powder, onion powder, and a pinch of salt then whisk together.
4. Place one marinated slab of tofu at a time into the bowl with flour, making sure to completely coat. Dip the flour coated tofu into the bowl with the milk mixture then gently shake off excess before transferring to the bowl with the panko mixture making sure the tofu is completely coated.
5. Spray both sides of the breaded tofu with avocado oil. Bake or air fry the tofu for 10 minutes, then flip and bake for an additional 5-10 minutes until golden and crispy.
6. In a medium bowl, whisk the remaining ¼ cup of yogurt, oil, remaining 2 tablespoons nutritional yeast, remaining garlic and onion powder, juice of the remaining lemon half, dill, parsley and a pinch of salt and pepper, then whisk to combine. Add the celery to it and toss to coat.
7. To a wide bowl add the buffalo sauce and maple syrup and whisk to combine. Once baked, dip the cutlets into the buffalo sauce to coat and transfer to a cutting board to cut into strips.
8. Serve the tofu topped with the celery slaw and enjoy.
    

SERVES: 4