Spicy, gooey, melty, Buffalo tofu grilled cheese
Looking for a quick, easy lunch that is anything but boring? Try this Buffalo tofu grilled cheese recipe. Grill it up to eat now or freeze for lunch later. The post Spicy, gooey, melty, Buffalo tofu grilled cheese appeared first on Gavilan College.
If you’re looking for a quick, easy lunch option that’s anything but boring, try out this Buffalo tofu grilled cheese recipe, a vegan adaptation of the Buffalo chicken sandwich. Not only is it flavorful, but also its portable sandwich structure makes it super convenient for the on-to-go student. Plus, you can make it ahead of time and reheat it when you’re hungry.
You can change up the recipe to suit your tastes and diet or whatever ingredients you have on hand. Swap out the Buffalo sauce with one you like better, like barbecue sauce or pesto, or go sauce-free for a basic breaded tofu grilled cheese sandwich.
This makes six sandwiches, so you can make a batch ahead of time and freeze it for lunch throughout the week. Premade sandwiches can be stored in the freezer for three to four months. When you’re ready to eat, toast for five to eight minutes in a toaster, air fryer, or oven.
- 1 block extra-firm tofu
- ½ cup cornstarch
- ½ tablespoon nutritional yeast
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ cup dairy-free milk
- 1 cup breadcrumbs
- Cooking oil
- 1 cup Buffalo sauce
- 12 slices bread
- 1 teaspoon vegan butter
- Vegan cheese
- Optional Ranch sauce, for dipping
- Preheat the oven to 375°F.
- Remove tofu from packaging and drain. Cut into roughly ¼-inch slices. One block makes about 6 slices.
- Squeeze the excess water out of the tofu: On a plate, place the tofu between paper towels. Put a large object, like a heavy pan, on top and set aside for 10 minutes.
- Meanwhile, prepare your breading station: In a small bowl, whisk together cornstarch and spices, pour milk into a medium bowl, and pile breadcrumbs on a small plate. Place them all side by side on the counter.
- Thoroughly coat each slice of tofu with the cornstarch mixture, then the milk, and then the breadcrumbs.
- Line a baking sheet with tin foil. Place breaded tofu slices, evenly spaced, on the foil and spray with cooking oil.
- Bake for 20-25 minutes.
- Remove from the oven. Put the Buffalo sauce in a small bowl. Dip each breaded tofu slice in Buffalo sauce until evenly coated.
- Butter one side of each bread slice that you plan to use right away.
- Make sandwiches, each with two slices of bread (buttered side out), one tofu slice, and vegan cheese (as many slices as you want).
- Toast each sandwich in a skillet over medium-low heat for 15-20 minutes or until the bread browns and cheese melts. You can place a pan or pot cover over the sandwich in the skillet to help melt the cheese.
- Serve the sandwich hot with ranch sauce on the side for dipping.
Gavilan Resources
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