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Baked Buffalo Tofu Bites

Baked Buffalo Tofu Bites

with Roast Potato Wedges and Green Beans

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These buffalo tofu bites are crispy, tasty and full of flavour. Potato wedges and green beans make for the perfect complements and delicious sides. Tonight's dinner is a gamechanger.

Allergens:Soy/SojaMilk/LaitEgg/OeufSulphites/SulfiteMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

350 g

Extra-Firm Tofu

(ContainsSoy/Soja)

2 tbsp

Hot Sauce

400 g

Yellow Potato

170 g

Green Beans

½ tsp

Garlic Salt

6 tbsp

Sour Cream

(ContainsMilk/Lait)

7 g

Chives

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

Not included in your delivery

½ tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

3

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3222 kJ
Calories770 kcal
Fat50 g
Saturated Fat12 g
Carbohydrate48 g
Sugar7 g
Dietary Fiber6 g
Protein34 g
Cholesterol40 mg
Sodium1640 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Paper Towel
Parchment Paper
Large Non-Stick Pan
Small Bowl
Small Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 450°F (to roast potatoes and bake tofu). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Cut potatoes into 1/2-inch wedges. Pat tofu dry with paper towel, then cut into 3/4-inch cubes. On a parchment-lined baking sheet, toss potatoes with 1/2 tsp garlic salt (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Season with pepper. Roast in middle of oven, until golden-brown and tender, 25-28 min.

2

Meanwhile, on another baking sheet, toss tofu with 1/2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Bake in bottom of oven, stirring halfway through cooking, until golden, 22-25 min.

3

Meanwhile, cut stems off green beans, if needed. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then green beans. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Set aside.

4

Meanwhile, thinly slice chives. In a small bowl, stir together sour cream, mayo and half the chives. Season with salt and pepper. Set aside.

5

In a small pan over low heat, melt 1/2 tbsp butter (dbl for 4 ppl). Remove the pan from heat. Add hot sauce, stirring often, until combined. Set aside. When tofu is golden, transfer to a medium bowl. Pour Buffalo sauce (from the small pan) over and stir to coat.

6

Divide potato wedges, green beans and Buffalo tofu between plates. Spoon over any remaining Buffalo sauce from the bowl over Buffalo Tofu. Sprinkle over remaining chives. Serve chive sauce on the side for dipping.