Crispy Buffalo Tofu with Caesar Salad for a Tasty Twist

Enjoy a flavorful twist on dinner with Buffalo Tofu with Caesar Salad, packed with protein and greens.

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Prep Time 20

Cook Time 15

Cooling Time 5

Total Time 40

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tofu

1 block Extra Firm Tofu Choose extra firm for the best crispy texture.
1/2 cup Buffalo Sauce Adjust for desired heat.
2 tablespoons Olive Oil Helps achieve perfect crunch.
1 teaspoon Garlic Powder Enhances flavor; fresh garlic can substitute.

For the Salad

4 cups Kale Can swap with romaine or spinach.
2 tablespoons Lemon Juice Adds brightness; vinegar can work in a pinch.
2 tablespoons Olive Oil Use for dressing; avocado oil is a great alternative.
2 tablespoons Nutritional Yeast Optional, provides a cheesy flavor.

Equipment

Air Fryer
Mixing Bowl
cutting board
Knife

Method

Step-by-Step Instructions

Press the extra firm tofu to remove excess moisture for about 15-20 minutes.
Cut the tofu into cubes, coat with olive oil, buffalo sauce, and garlic powder, then toss gently.
Preheat air fryer to 400°F (200°C) for about 5 minutes.
Air fry tofu cubes in a single layer for 12-15 minutes until crispy.
Wash and chop kale, mix with olive oil, lemon juice, and nutritional yeast, massage until tender.
Assemble the dish by placing the kale salad on a plate and topping it with buffalo tofu.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 15gProtein: 20gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 700mgPotassium: 400mgFiber: 4gSugar: 1gVitamin A: 1500IUVitamin C: 60mgCalcium: 180mgIron: 3mg

Notes

Store leftover tofu and salad separately in airtight containers for optimal freshness. Tofu can be frozen for up to 2 months.

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