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?Buffalo tofu, pan-roasted thyme potatoes +vegan ranch?
?Recipe tofu: Press 1-14oz block extra firm tofu to remove excess liquid. Cut into about 1-1/2 inch rectangles lengthwise and freeze on baking sheet for about 24 hours. Defrost and press tofu pieces again to remove excess liquid. (If you repeat this process and freeze the tofu again, it works even better but it’s not necessary.) Cut into large squares. Mix batter: 1-1/2 cups flour (sub gluten-free flour), 1 tsp mustard powder, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt. Mix. Gradually add unsweetened plant milk and mix until batter forms. (Should be a little thicker than pancake batter.) You want it just thick enough where it will coat tofu cubes but not too paste-like. Coat tofu cubes generously with batter and place on lined sheet. Bake at 400F until crispy, about 15 minutes. Meanwhile mix sauce: 1/4 cup bbq sauce (preferably no added sugar), 2 tbsp hot sauce, 1-2 tsp maple syrup (or to taste). Coat crispy baked tofu generously in sauce. Bake at 400F until sauce darkens and appears just starts to get slightly charred. ?Potatoes: Cut 1-lb baby potatoes in half. Heat 1 tbsp olive oil in non-stock skillet with 2 tsp fresh thyme leaves until aromatic, about 30 seconds. Place potatoes flat side down and cook on medium heat without moving until flat sides are golden brown. Turn potatoes and cover skillet. Reduce heat to low and cook until potatoes are fork tender. Sprinkle salt and pepper to taste. ?Ranch dip, mix: 1-1/2 cup vegan mayonnaise, 3 tbsp non-dairy milk, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp mustard powder, 1/4 tsp paprika, 1/4 tsp pepper, 1 tbsp apple cider vinegar, 1 tsp lemon juice, chopped dill, salt to taste. Keep leftovers refrigerated. .
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