Vegan Garlic Buffalo Sandwiches

More filling and tastier than you think.

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Vegan Garlic Buffalo Tofu Sandwich

Yield: 4-6

Author: Rabbits & Wolves

Prep time: 1 HourCook time: 30 MinTotal time: 1 H & 30 M

Crispy baked tofu tossed in a garlic buffalo sauce, topped with sweet quick pickles and vegan blue cheese.

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Ingredients

Sweet Quick Pickles

• ½ an English cucumber, sliced thin (about 1 ½ cups)
• ¾ Cup Water
• ½ Cup Organic cane sugar
• ⅓ Cup White vinegar
• 2 teaspoons Salt

Garlic Buffalo Tofu

• 1 Block(15oz.) Extra firm tofu, drained and pressed*
• 1 Cup Non-dairy milk, I used oat milk
• 1 Tablespoon White vinegar
• ¾ Cup All purpose flour
• 1 teaspoon Salt
• 1 ½ Cups Panko bread crumbs, vegan
• 6 Tablespoons Vegan butter, divided
• 4 Cloves Garlic, chopped
• 1 Bottle (12oz.) hot sauce, I used Franks BUFFALO
• 1 Tablespoon Agave syrup

For The Sandwiches

• 6 Buns
• Romaine lettuce
• Vegan Blue cheese, HOMEMADE* or store bought ****

Instructions

1. First, make the sweet quick pickles. Thinly slice the cucumber and put them in a heat proof bowl.
2. Now in a small sauce pan, heat the water, sugar and salt on medium high. Bring to a simmer and reduce heat to low. Stir just until the sugar has dissolved. Remove from heat and let cool for a few minutes.
3. Then add the vinegar to the sauce pan stir, and then pour over the cucumbers. Let them sit in the pickling liquid while you press and bake the tofu.
4. Now, press the tofu* and then slice the block into 1/2-1/4 inch thick slices and cut those slices diagonally so you have triangles.
5. Preheat the oven to 425 degrees(F.)
6. Next, take 3 medium sized mixing bowls, in the first bowl, add the non-dairy milk and vinegar. Whisk and set aside. In the second bowl add the flour and salt. Whisk and set aside. In the third bowl, add the panko.
7. Taking a few pieces of tofu at a time, put them in the flour first and coat completely. Shake off any excess. Then put the tofu into the milk mixture. Making sure they are completely wet. Then place the tofu into the panko. Pressing the bread crumbs onto the tofu to coat completely.
8. Place each piece of tofu onto a baking sheet sprayed with non-stick spray. Then repeat with all of the tofu.
9. Bake for 15 minutes, then flip and bake for another 15 minutes or until brown and crunchy.
10. After you flip the tofu, make the garlic buffalo sauce. Heat 2 tablespoons of vegan butter in a medium sized sauce pan on medium heat.
11. Once the butter has melted, add the garlic and saute for 2-3 minutes just to cook the garlic.
12. Then add the hot sauce, remaining vegan butter and agave. Stir until the butter has melted and then reduce heat to low and simmer for 2-3 minutes. Turn off the heat, but leave on the stove.
13. Once the tofu is done, place a few pieces of the tofu into the pan with the buffalo sauce at a time, and toss to coat. Remove the tofu and place back on the sheet pan and repeat until all the tofu is coated in sauce.
14. Assemble the sandwiches by taking a bun and spreading extra buffalo sauce on the bottom bun, spreading vegan blue cheese on the top bun. Put a few pieces of tofu on the bottom bun and top that with sweet quick pickles and lettuce. Sandwich together and serve! This recipe makes 4-6 sandwiches!

Notes

***Anthology Notes

See the vegan blue cheese recipe (so good!)

https://www.anthologyofcrumbs.com/buffalo-sandwiches

vegan, vegetarian, sandwich, tofu, buffalo, rabbits, wolves, dinner

Mains, Vegan & Vegetarian