Buffalo Tofu Salad with Creamy Ranch Dressing
1 package extra-firm tofu
1 1/2 Tb. olive oil, divided
2 Tb. sriracha
1 Tb. agave syrup
2 heads romaine hearts
3 C. shredded red cabbage
1 C. shredded carrots
3 celery stalks
1/2 C. cashews
1 lemon, used in two steps
1 garlic clove, peeled
2 tsp. white miso
2 tsp. dijon mustard
1 tsp. garlic powder
1 tsp. onion powder
3 whole wheat pitas (optional for croutons)
Preheat the oven to 350*F.
Drain the tofu and cut into 1/2" cubes. Cover with a paper towel and place a cutting board on top to let the excess water drain.
Roughly chop the romaine hearts, and slice the celery into thin pieces.
Add cashews to a small pot with 2 cups of water and bring to a boil. Remove from heat and let sit aside for 10 minutes.
Slice the lemon in half and juice into a small bowl, careful to avoid seeds.
In a large skillet, heat 1/2 tablespoon of olive oil over medium heat. Add the tofu and sauté until golden on all sides, about 5 minutes.
(Optional step if gluten-free): Line a baking sheet with parchment paper. Tear the pita bread into bite-size pieces. Lay flat on a baking sheet lined and bake for 10 minutes, until golden and crispy.
Whisk together the sriracha, 1 tablespoon lemon juice, and agave in a small bowl. Pour the mixture over the tofu and set aside to marinate.
To make the dressing, pour the cashews and 3/4 cup of the soaking water into a blender. Pulse to combine. Add 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 garlic clove, miso paste, dijon mustard, garlic and onion powder into the blender. Blend until you have a smooth and creamy consistency.
Combine the romaine lettuce, cabbage, carrots, and celery to a large bowl. Add the dressing and toss well. Top with tofu and pita croutons. Enjoy!