🌱🔥✔️ Buffalo Ranch Tofu with Roasted Garlic Sweet Potatoes & Slaw—a vibrant and flavorful plant-based meal! Crispy tofu cubes coated in a zesty buffalo ranch glaze, served alongside creamy roasted garlic mashed sweet potatoes and a crunchy cabbage slaw tossed in a tangy lemon tahini dressing. Finished with a luscious drizzle of creamy blue cheese sauce. A satisfying and exciting dish! 🥔🥬🥣✨
🧾
Ingredients (Serves 2–3)
🌱 Crispy Buffalo Ranch-Glazed Tofu
1 block (14-16 oz) extra-firm tofu, pressed
2 tbsp olive oil
¼ cup buffalo wing sauce
2 tbsp vegan ranch dressing
1 tbsp nutritional yeast
1 tsp garlic powder
½ tsp smoked paprika
Salt & freshly cracked black pepper to taste
🥔 Roasted Garlic Butter Mashed Sweet Potatoes
2 medium sweet potatoes, peeled and cubed
1 head of garlic, top sliced off
2 tbsp vegan butter 🧈
2 tbsp unsweetened plant-based milk
Salt & freshly cracked black pepper to taste
🥬 Crunchy Cabbage Slaw with Lemon Tahini Dressing
2 cups shredded green cabbage
½ cup shredded red cabbage
¼ cup shredded carrots 🥕
2 tbsp chopped fresh cilantro
2 tbsp tahini
1 tbsp lemon juice 🍋
1 tbsp water (or more, to thin)
1 clove garlic, minced 🧄
Pinch of sugar (optional)
Salt & freshly cracked black pepper to taste
🥣 Creamy Blue Cheese Sauce (Optional)
¼ cup vegan blue cheese dressing
🔥
Instructions
Roast Garlic and Sweet Potatoes
Preheat oven to 400°F (200°C).
Toss cubed sweet potatoes with 1 tbsp olive oil, salt, and pepper. Place them on a baking sheet.
Wrap the sliced-top garlic head in foil and place it on the same baking sheet.
Roast for 30-40 minutes, or until sweet potatoes are tender and garlic is soft and fragrant.
Prepare the Tofu
Cut the pressed tofu into 1-inch cubes.
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Add tofu cubes and cook on all sides until golden brown and crispy.
Make Buffalo Ranch Glaze
In a small bowl, whisk together buffalo wing sauce, vegan ranch dressing, nutritional yeast, garlic powder, smoked paprika, salt, and pepper.
Pour the glaze over the crispy tofu in the skillet and toss gently to coat. Cook for another 2-3 minutes until the glaze is slightly sticky.
Mash the Roasted Sweet Potatoes
Squeeze the roasted garlic cloves from their skins into a bowl.
Add the roasted sweet potatoes, vegan butter, and plant-based milk. Mash until smooth and creamy. Season with salt and pepper.
Prepare the Cabbage Slaw
In a medium bowl, combine shredded green cabbage, red cabbage, carrots, and cilantro.
In a small bowl, whisk together tahini, lemon juice, water, minced garlic, and sugar (if using). Season with salt and pepper.
Pour the dressing over the cabbage mixture and toss well to combine.
Assemble & Serve
Divide the roasted garlic mashed sweet potatoes and cabbage slaw between plates or bowls.
Top with the crispy buffalo ranch-glazed tofu.
Drizzle with creamy blue cheese sauce (if using).
✨
A delightful plant-based feast that's both satisfying and packed with flavor! The crispy, tangy tofu, creamy sweet potatoes, and crunchy slaw create a wonderful textural contrast.
#buffaloranchtofu #roastedgarlicsweetpotatoes #veganslaw #plantbasedpower #FlavorfulVegan 🌱🔥✔️🥔🥬🥣✨