Happy 3rd of Veganuary, y’all! I’m just over the moon thinkin’ ’bout how many folks are goin’ vegan this month.
It’s got me so stirred up that I’ve gone and dedicated January to whippin’ up vegan versions of some grub I sure missed when I first kicked the meat habit.
That was before I started playin’ around with all sorts of new ingredients and found mock meat, now.
These vegan meat products have come a long way since I went vegan 3 and a half years ago but they can be a mite pricey and not all markets carry ’em.
So let me introduce my vegan buffalo chicken sandwich! Sautéed tender tofu strips in a smoky creamy Buffalo sauce, so rich and full of flavor ya won’t be missing your meat or dairy!
And the best part? It’s quick as a whip to make and you’ll find all the ingredients just about anywhere.
If you home-cook this recipe, don’t forget to tag your photo with #myvibrantkitchen on Instagram. There’s nothing I love more than seein’ y’all’s beautiful recreations.
And remember to sign up for My Vibrant Kitchen’s newsletter to get the latest recipes, tips for living that vegan life, and travel diaries delivered straight to your inbox.
Vegan Buffalo Tofu Chicken Sandwich Recipe
Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Serves:
1-2 persons
Ingredients
- 50 ml aquafaba aka chickpea water
- ¼ tsp dijon mustard
- ½ tsp salt
- 2 tsp lemon juice
- 2 tsp white wine vinegar
- 2 tsp maple syrup
- 170 ml vegetable oil
- 400 g firm tofu
- 1 Tbsp oil
- 1 Tbsp dark soy sauce
- 1 garlic clove
- ⅛ tsp ground nutmeg
- ⅛ tsp ground black pepper
- ⅛ tsp dried oregano
- ½ tsp smoked paprika
- Cayenne pepper to taste (optional)
- Bread of choice (Suggested: fresh sourdough bread)
Instructions
- To make the base of the sauce add the aquafaba, mustard, salt, lemon juice, vinegar and maple syrup in a mixing bowl and blend on high using an electric whisk until the mixture starts getting frothy. This should take about 30 seconds.
- Slowly add the oil bit by bit while whisking. Beat the mixture for 5-10 minutes until the sauce has thickened a bit and is smooth and creamy. Set this aside for later.
- Drain the tofu and press it between two paper towels and chopping boards. Then cut or tear the tofu into strips.
- Add 1 Tbsp of oil to a frying pan and once hot add the tofu.
- Now add the dark soy sauce, a minced garlic clove, nutmeg, pepper and oregano to the pan and mix until the tofu pieces are evenly covered.
- Once the tofu starts browning add the smoked paprika and cayenne pepper if using and fry for another minute.
- Take the tofu off the heat and add it to the sauce you’ve made earlier. Mix well and spoon onto a slice of bread, top with additional toppings of choice and cover with a second slice. It is suggested to pair it with baby spinach and cherry tomatoes.
- The buffalo tofu sandwich tastes great both hot and cold! Enjoy!
If you enjoyed my previous creations, you will absolutely love the other recipes I have crafted for you.
My Vegan Red Lentil Nut Roast With Hot Cranberries recipe is a delectable treat that combines the hearty goodness of lentils with the zingy sweetness of cranberries.
Alternatively, explore the flavors of fall with my Vegan Festive Black Risotto Stuffed Pumpkins recipe.
For a lighter side dish, try my Balsamic Glazed Brussels Sprouts With Pomegranate And Toasted Walnuts recipe, it adds a deliciously tangy element to your meal.
Lastly, don’t miss out on my Vegan Pumpkin Fettuccine Alfredo With Sage & Mushrooms recipe, an indulgent pasta dish that showcases the bold flavors of pumpkin and sage.
