RECIPE UPDATED 1/15/2012
I recently had these at The Pulse Cafe and boy did I fall in love! It has been a long, long time since I’ve had the real thing and now I can’t get enough of them. This is my second batch of these in less than a week.
These were actually quite easy to make. Here is what I did:
1 cup of almond milk
2 tbsp corn starch
1 15 ounce block of firm tofu, pressed between 2 plates for at least 30 minutes to remove excess water
1/2 cup spelt flour
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 cup Earth Balance butter, melted
1/4 cup Franks Buffalo Wing Sauce
1/2 tbsp of garlic powder
a dash of black pepper
In a medium sized bowl mix the almond milk with the corn starch and set aside.
In another medium sized bowl mix together the spelt flour, paprika, cayenne pepper, garlic powder and salt. Next, cut the tofu in triangles; to do this first slice the tofu in half so that there are now 2 slabs of tofu, then cut each slab into thirds on the short side, then cut in half on the long side. Now you should have 12 small squares of tofu, slice each one of those on an angle to get triangles. See images below.
Now place the tofu triangles into the milk mixture and coat them, then dredge them into the flour mixture and get each side covered completely. Cover dish or bowl and refrigerate for an hour.
Preheat the oven to 400 degrees.
In a large bowl whisk together the melted butter, hot sauce, garlic powder and black pepper. Dip each piece of tofu in the mixture and place on a lightly oiled baking sheet. Bake for about 30-35 minutes turning halfway through. If you want them crispier just bake them a little longer. I served these with a vegan ranch dressing.
Cutting tofu into triangles