Buffalo Oven-"Fried" Tofu

Recipe adapted* from: http://www.everythingbutthe.com/2011/06/13/buffalo-chicken-fried-tofu/

Ingredients:

1 package extra firm tofu
~1/2 cup nutritional yeast
~1/2 cup panko bread crumbs
2 to 3 tsp. salt
1 1/2 teaspoons chili powder

Freshly ground pepper

3-4 tablespoons buffalo sauce (you may need more, but it is easy to add more to your bowl)

*The original recipe only calls for 3Tbsp of the nutritional yeast and bread crumbs, but I found that I needed 3 times as much. So I adjusted the recipe. It may depend on the size and shape of your tofu pieces.


Directions:

Press the tofu for about an hour (at least 30 minutes). I use my Tofu Xpress to press it.

Preheat oven to 375 degrees F. Grease a baking sheet with a spray of oil.

Cut the tofu into rectangles - I cut mine into 12 pieces. Prepare the breading by combining nutritional yeast, panko bread crumbs, chili powder, salt and pepper in a shallow dish. In another dish, pour in the hot sauce.

Using one hand, dip the tofu in the hot sauce until it is covered. Then transfer it to the bowl with the breading mixture, and cover it using your other hand. (You should keep one wet hand and one dry).

Place the tofu on the baking sheet in one layer. Bake for 15 minutes; flip, and then bake another 15 minutes.

Buffalo Seitan Pizza

Ingredients:
Pizza Dough - I bought a pre-made whole wheat dough from Whole Foods (bagged in refrigerator section)
Tomato Pizza Sauce
1 Package plain seitan (I used Upton Naturals traditional seitan)
Buffalo sauce of choice
Shredded Mozzarella cheese
1 red onion, sliced
Diced jalapeno/habanero peppers (optional)


I marinated the seitan in buffalo sauce overnight.
Cook the red onion with some oil over medium heat until softened.
Assemble the pizza: dough, sauce, onions and seitan, then cheese. Drizzle buffalo sauce over the top. Add hot peppers if using.
Bake according to dough directions. I baked mine on a pizza stone.

Vegetarian Buffalo Mac and Cheese

adapted from : http://www.foodnetwork.com/recipes/food-network-kitchens/buffalo-chicken-macaroni-and-cheese-recipe/index.html

Ingredients:

7 Tbsp unsalted butter
salt
1 pound elbow macaroni (I used whole wheat elbows)
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups Butler soy curls, soaked in water for 10 minutes then drained & pressed
2 cloves garlic, minced
3/4 cup hot sauce (I used Frank's extra hot buffalo)
2 Tbsp all-purpose flour
2 tsp dry mustard
2 cups half-and-half
1/2 cup additional half and half or milk
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup breadcrumbs (you are supposed to use panko but I used normal italian style)
1/2 cup crumbled blue cheese (OPTIONAL - I didn't use)
2 Tbsp chopped fresh parsley (OPTIONAL - I didn't use)

Directions:


Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the soy curls and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spray the baking dish with cooking spray or coat with butter.
Spread half of the macaroni in the prepared baking dish, then add about 1/3 of the cheese sauce. Then, top with the chicken mixture and the remaining macaroni. Pour the rest of the cheese sauce evenly on top.

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the breadcrumbs, plus blue cheese and parsley (if using). Sprinkle over the macaroni and bake until bubbly, about 30 minutes. Let rest 10 minutes before serving.