Ultimate Buffalo Tofu Sammies
with Ranch Wedge Salad
Savour the zesty delight of our hot-honey Buffalo tofu sandwich: Crispy panko-coated tofu is nestled between soft bread and complemented by tangy pickles, fresh shredded lettuce and a slathering of mayo. Enjoy it with a refreshing ranch iceberg salad on the side for a satisfyingly crunchy contrast.
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)
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
1 unit(s)
Egg
(Contains Egg)
â…” cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
2 tbsp
Hot Sauce
(May contain Crustaceans, Mustard, Soy, Milk, Sesame, Wheat, Fish, Egg, Sulphites)
1 unit(s)
Iceberg Lettuce Head
1 unit(s)
Mini Cucumber
2 tbsp
Ranch Dressing
(Contains Egg, Milk)
90 mL
Dill Pickle, sliced
113 g
Baby Heirloom Tomatoes
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
1 unit(s)
Honey
56 g
Croutons
(Contains Milk, Wheat May contain Soy, Sesame)
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.
- Half the tomatoes.
- Roughly chop pickles.
- Remove and discard outer layer of iceberg lettuce. Remove stem, then cut half the head (all for 4 ppl) 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 bowl with the panko mixture. Turn to coat all sides.
- Line a plate with paper towels. Set aside.
- Heat a large non-stick pan over medium.
- When hot, add 1/4 cup (1/2 cup) oil, then the 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 tofu 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 honey hot sauce as desired over top. Close with top buns.
- Divide tofu sammies and salad between plates.
