Crispy Buffalo Tofu Sammies
with Ranch-Dressed Salad
This hot honey Buffalo tofu sammy is going to blow your mind: Crispy panko-coated tofu gets sandwiched in soft rolls and complemented by tangy pickles, fresh shredded lettuce and a slathering of mayo. Enjoy it with ranch-dressed salad on the side!
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Baby heirloom tomatoes • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Cucumber • Croutons (wheat flour, vegetable oil, sugars (sugar, lactose), rice flour, salt, yeast, garlic powder, herbs, yeast extract, natural flavor (contains milk), silica, tricalcium phosphate) (milk, wheat) • Grade A egg • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Hot sauce (aged cayenne peppers, white vinegar, water, salt, spice, garlic powder, xanthan gum, acetic acid) • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Romaine Lettuce • Honey.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy May contain Wheat)
2 unit(s)
Artisan Bun
(Contains Milk, Soy, Wheat May contain Wheat, Milk, Egg, Mustard, Sesame, Soy, Sulphites)
1 unit(s)
Egg
(Contains Egg)
2 tbsp
Hot Sauce
(May contain Gluten, Milk, Mustard, Sulphites, Fish, Sesame, Tree nuts, Soy, Crustaceans, Wheat, Egg)
2 unit(s)
Lettuce
1 unit(s)
Mini Cucumber
2 tbsp
Ranch Dressing
(Contains Egg, Milk, Soy May contain Wheat, Fish, Milk, Soy, Sulphites, Mustard, Egg, Sesame, Tree nuts)
90 mL
Dill Pickle, sliced
113 g
Baby Heirloom Tomatoes
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Milk, Fish, Crustaceans, Egg, Soy, Mustard, Tree nuts, Sesame, Wheat, Sulphites)
1 unit(s)
Honey
56 g
Croutons
(Contains Milk, Wheat May contain Peanuts, Mustard, Egg, Fish, Crustaceans, Soy, Milk, Sesame, Tree nuts, Sulphites, Wheat)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
All-Purpose Flour*
(Contains Gluten)
¼ cup
Oil*
Nutrition Values
Utensils
Instructions
- Cut cucumber into 1/4-inch rounds
- Halve tomatoes.
- Drain, then roughly chop pickles.
- Remove and discard outer layer of lettuce. Remove stem, then cut lettuce into 1/4-inch slices.
- Pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.)
- Poke tofu all over with a fork.
- Add panko to a shallow dish.
- Whisk egg in a medium bowl. Season with salt and pepper.
- Sprinkle 1 tbsp (2 tbsp) flour all over tofu. Dip tofu into egg, turning to coat all sides.
- Transfer tofu to the shallow dish with panko. Turn to coat all sides.
- Line a plate with paper towels. Set aside.
- Heat a large non-sick pan over medium heat.
- When hot, add 1/4 cup (1/2 cup) oil, then tofu. Fry until golden-brown and crisp, 2-3 min per side.
- Transfer tofu to the prepared plate. Season with salt.
- Halve buns. Arrange on an unlined baking sheet, cut-sides up. Spread 1/2 tbsp (1 tbsp) butter on each half.
- Toast in the middle of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
- Set aside some shredded lettuce for sammies.
- Add remaining lettuce, croutons, cucumbers, tomatoes and ranch to a large bowl. Season with salt and pepper, then toss to coat.
- Stir together hot sauce and honey in a small bowl.
- In another small bowl, combine mayo and chopped pickles.
- Spread mayo-pickle mixture on top and bottom buns. Stack lettuce and tofu on bottom buns. Drizzle as much hot honey over top as desired. Close with top buns.
- Divide tofu sammies and salad between plates.
