Crispy Buffalo Tofu Salad
This crispy buffalo tofu salad is easy to make and features crispy tofu covered in a buffalo sauce mixed in with fresh kale, avocado, red onion, and topped with vegan parmesan and scallions.
Ingredients
- 5-8 Stalks Organic Kale De-stemmed/Chopped
- 1/2 Red Onion Chopped
- 1 Avocado Cut into cubes
- 1-2 Tbsp Lemon Juice
- 1-2 Tbsp Olive Oil
- 1 16 oz Block of Organic Extra Firm Tofu
- Garlic Powder To taste
- Sea Salt To Taste
- Cornstarch
- Buffalo Sauce
- Parmesan Vegan
Instructions
Crispy Tofu
- Squeeze and press liquid from a 16 ounce block of extra firm tofu
- Cut tofu into small equal size squares
- In a bowl, add tofu pieces, garlic, sea salt, and just enough cornstarch to cover tofu evenly
- Place your tofu cubes in a single layer in the air fryer
- Lightly spray with a cooking oil such as olive oil
- Cook tofu for a few minutes, flip over tofu and cook another few minutes or until tofu appears crisp and golden
- Add fried tofu into a bowl and pour in just enough buffalo sauce to cover every piece of tofu and set aside
Preparing The Kale Salad
- In a large bowl, add chopped kale
- pour in olive oil and lemon juice and massage until kale is lightly coated in mixture
- Add chopped red onion, avocado, scallions, buffalo tofu, and top with vegan parmesan cheese
- Enjoy!