While on recent vacation I stopped at The Wild Cow, vegetarian and vegan restaurant, in Nashville and had the most amazing Buffalo Beans & Greens! My daughters and I also got 4 desserts to go that were also delicious! Ever since I have wanted to re-create this dish and I finally did. I am going to attempt to grill the tofu as I baked it this time and I have “pan-fried” it before and so far the baking was better but I think they grill theirs so I will have to try it. I am still fairly “new” to tofu. I decided to make a vegan ranch dressing. I tried Brendan Brazier’s Thrive recipe made with coconut but I couldn’t seem to get it to the right texture so I will have to try to work on that one another time. I did find another version that used cashews that was good, the link is below. It does have to be made ahead of time to let the flavors come together for an hour in the refrigerator so take that into account but if you make that as you are pressing your tofu you will be fine. You can also use your favorite store-bought ranch dressing or recipe.
Buffalo Tofu Power Bowl
Makes 4 servings
15.5 ounce package of extra firm tofu (used Organic Sprouted Tofu, Trader Joes)
1 c brown rice or quinoa (used organic brown rice)
1- 15 ounce can of black or pinto beans (used organic pinto beans)
1 bunch kale (about 6 medium steams)
1 clove garlic, optional for kale
1-2 c shredded carrots
1/4 c buffalo sauce, or more if you like it really spicy to add on after
1 TBSP extra virgin olive oil
1/2 c plant-based ranch dressing of choice (used this recipe, made in a Vitamix, adding a little more onion, garlic, and spice)
Rinse, drain, and press your tofu for 25 minutes. While waiting on your tofu you can make the ranch dressing if you are using the recipe in the link. Preheat oven to 400. Cube your tofu, I cut mine into about 3/4″ cubes. Toss tofu cubes in extra virgin olive oil, you won’t need much. Spread tofu out on a foil liked baking sheet. If you are making brown rice that will take a while to make you will also want to start that when you start the tofu. If making quinoa make sure to start it shortly after starting tofu so it is ready. Bake for 25 minutes, remove and place in a bowl with buffalo sauce and gently toss to coat the tofu. Spread tofu bake out on the foil and bake another 10-15 minutes, until desired crispness. I wanted mine crispy as the ones I had before were a little soft for me. Of course if you are making your cubes bigger or smaller you will want to watch them. After putting your coated tofu back in the oven you will want to clean your kale, remove the steams, and tear into chunks. In a large pan lightly steam or saute kale, grate in garlic clove if you want an added kick of garlic flavor, this is optional. Toss kale. Cook beans and have them ready. When tofu is done remove from oven. If you would like you can toss with more buffalo sauce, I like a little extra just to coat it. Assemble each bowl by layering cooked rice or quinoa, kale, beans, buffalo tofu, drizzle ranch (or you can serve with ranch on the side if serving), and top shredded carrots. Enjoy!