Vegan Buffalo Dip

Description

Our Vegan Buffalo Dip, which contains both tempeh and firm tofu, is a high-protein, crowd-pleasing gameday treat. The tapioca flour gives the dairy-free dip an incredibly cheesy texture that you’ll have to taste to believe! Serve it up for the Super Bowl or any vegan potluck.

Servings:

Instructions

  1. Make the vegan ranch dressing by combining 4 ounces of tofu, herbs, spices, and lemon juice, and 2 Tbs water in a food processor. Blend until completely smooth. If the mixture is too thick, add more water a tablespoon at a time until the mixture is creamy and similar to that of ranch dressing. Measure out ¼ cup of vegan ranch and set aside.
  2. Prep the tempeh. Cut each block down the center so that you have strips about ⅛” deep. Then make 4 or 5 slices across. Marinate in a light coating of Frank’s Red Hot and set aside.
  3. Thoroughly drain 12 ounces of tofu (¾ of the package). Wrap in 2 sheets of paper towel, put on a plate, and set a heavy plate on top of the block to press out all of the excess water. This will take about 10-15 minutes.
  4. Once drained, crumble or cut the tofu into smaller chunks and add to food processor with ¾ cup water, tapioca flour, lemon juice, garlic powder, and salt, and blend until smooth.
  5. Preheat oven to 350 degrees F. Pour tofu mixture into a saucepan and cook over medium-low heat, stirring constantly. Once the mixture becomes gooey (~5 minutes), crumble in the marinated tempeh, and stir in the ranch until combined and remove from heat.
  6. Pour dip into a baking dish, place in the oven, and bake until the top of the dip is golden and the edges are bubbly (15-20 minutes).
  7. Remove the dip from the oven, stir, and transfer to a small slow cooker, hot plate, or serving dish. Stir occasionally to maintain the appearance. Serve with pita chips, corn chips, and/or carrots and celery.

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Tofu Salad With Tomatoes, Cucumbers And Basil

Description

This quick and easy vegan recipe blends fresh veggies with sliced SoyBoy organic tofu and homemade vinaigrette for a bright, delicious summer salad. Hint: Let the salad sit out at room temperature a bit before serving so the tofu absorbs some of the vinaigrette.

Servings: 4

Instructions

  1. Drain the 1 pound block of firm SoyBoy tofu in a colander or mesh strainer in the sink. (Use a clean kitchen towel to gently squeeze out more water if desired before slicing into 1⁄2” thick rectangles)
  2. Add the rough chopped ripe tomato, thinly sliced cucumber, chopped basil and 1/4 cup thinly sliced red onion to a medium size mixing bowl.
  3. Use another smaller mixing bowl to whisk together 1/3 cup olive oil, 2-3 Tbs. vinegar, 1 tsp. Dijon mustard and an optional pinch of red pepper flakes.
  4. Add the dressing to the tomato and cucumber salad and very gently toss to coat.
  5. Lay the sliced tofu out on a large platter, spoon the tomato and cucumber salad over the top of that and finish with a sprinkling of sea salt to taste.

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Tofu Salad Sandwich

Description

This quick and easy SoyBoy recipe for tofu salad sandwiches features Asian flavors and the texture of toasted walnuts.

Servings: 4-6

Instructions

  1. Plan ahead and drain the block of tofu really well. Then gently squeeze it in a clean kitchen towel to remove any excess water.
  2. Meanwhile, add 2 tsp. vegetable oil to a heavy bottomed pan on medium heat and toast 1⁄2 cup chopped walnuts, stirring regularly, until lightly browned, season with salt to taste and immediately take them out of the pan to cool. (Alternately, substitute 1-2 Tbs. already toasted sesame seeds)
  3. Use a large mixing bowl to combine the drained tofu, tahini, soy sauce, sesame oil, mustard, cilantro, green onion and minced ginger. Add 2-3 Tbs. vegan mayonnaise and gently mash everything together, adding more mayonnaise if desired.
  4. Fold in the toasted chopped walnuts (or toasted sesame seeds) and keep cold in a tightly sealed container in the fridge until ready to serve on whole grain bread with optional sliced tomatoes and fresh baby spinach.

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