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  • Vegan Strong

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)


  1. Preheat the oven to 350*F.

  2. 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.

  3. Roughly chop the romaine hearts, and slice the celery into thin pieces.

  4. 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.

  5. Slice the lemon in half and juice into a small bowl, careful to avoid seeds.

  6. 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.

  7. (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.

  8. 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.

  9. 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.

  10. 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!


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