Buffalo Tofu Salad

Yields: 4

Ingredients

1 block extra firm tofu

2 tbsp honey

3 tbsp frank red hot

1 tbsp vegan butter, melted

10 oz. little gem lettuce

8 oz. spring mix

vegan ranch dressing

1 cup breadcrumbs, toasted until brown

Directions

Cut the tofu into 6 large blocks, then rip them into smaller, irregular chunks. Arrange the tofu pieces in a single layer in your air fryer. Cook at 400°F for 10 minutes, flipping halfway through.

While the tofu cooks, whisk together the vegan butter, honey, and red hot in a medium bowl. Set aside.

Thinly slice the cucumber and toss the spring mix and little gem lettuce with the ranch dressing in a large bowl.

Once the tofu is done airfrying, toss it in the prepared buffalo sauce, ensuring each piece is well-coated. Return the sauced tofu to the air fryer and cook at 400°F for an additional 5 minutes, allowing the sauce to soak in.

Layer the lettuce and cucumbers into serving bowls. Top with the buffalo tofu and sprinkle generously with toasted breadcrumbs.