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Meatless Buffalo Bites in a Flash!

Meatless Buffalo Bites in a Flash!

By Kathypatalsky

This last minute Super Bowl snack is sure to please anyone who loves spicy buffalo-style bites. These Meatless Buffalo Bites with a side of creamy “Ranch” dip can be made in under 20 minutes and served up hot and ready for dipping! Made using logs of firm tofu and tempeh, these bites offer a much healthier option for your football feast. Make this last minute Super Bowl snack – in a flash!.

Tofu and Tempeh Buffalo Bites

vegan, adjust recipe for however many logs you would like to make

Ingredients:

  • tofu logs (from extra firm tofu)
  • tempeh logs (from any variety of tempeh)
  • safflower oil (for cooking)
  • hot sauce (I used my have brand: Cholula)
  • nutritional yeast
  • salt/pepper
  • agave syrup or maple syrup
  • Dip: 2 Tbsp vegan mayo + 1 tsp sweetener (agave or maple syrup)

Directions:

1. Press your tofu dry and slice into logs. Slice tempeh into logs.

2. Add a few teaspoons of oil to a hot skillet.

3. When oil is hot, add in enough logs to fill the pan. Allow the tofu and tempeh to sear on both sides for a few minutes. You can add a sprinkle of salt/pepper to these naked logs to season.

4. Add in the hot sauce and maple syrup. You will want to add in about 1/2 tsp hot sauce for every log and 1/2 tsp maple or agave syrup for every 2-3 logs (depending how sweet you like them). Cook the sizzling logs in hot sauce and sweetener for another minutes.

5. With the logs still quite wet from the steam and sauces – add in a plentiful amount of nutritional yeast to the pan. I usually use about 1 cup for the entire skillet. The nutritional yeast acts as your ‘breading’ and creates a crusted over, cheezy-flavored coating. Add enough yeast until the pan is generally dry.

6. Add in a final splattering of hot sauce. You can add a lot for extra spicy bites. Just be sure to add another coating of nutritional yeast if the logs get too wet again.

7. When logs are crispy on the edges with plenty of browned spots – removed from skillet and cool on plate. Serve in a few minutes after allowing to cool.

8. Make your dipping sauce simply by swirling 2 Tbsp of Vegenaise (vegan mayo) with 1 tsp maple or agave syrup. Add in a dash of cayenne or any dip spices you would like toad. Pepper and celery seed are nice. I also like paprika.

Enjoy!

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