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Vegan Buffalo Tofu

This delicious dish comes to us from Dear November
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Ingredients

1/2 bottle Moore's Buffalo Wing Sauce
2 blocks extra firm tofu
1/2 bottle Moore's Zesty Garden Herb Marinade
1 bag small potatoes
1 bag baby carrots
6-8 parsnips
2 cups Quinoa
1 carton (4 cups) vegetable broth

Instructions

1. Press tofu in tea cloths or paper towels for about 15 minutes. (Helpful hint: set a cast iron pan on top to press)
2. Chop into 1" cubes and toss with 1/2 bottle Moore's Buffalo Wing Sauce. Let marinate in fridge for a few hours or overnight if time allows.
3. Preheat oven to 400F degress.
4. Evenly spread on a sheet pan on top of parchment paper. Place in oven for 30 minutes. Turn tofu and let bake for another 30 minutes or until edges begin to turn brown.
5. Chop all veggies and toss with 1/2 bottle Moore's Zesty Garden Herb Marinade. Spread on another sheet pan over parchment paper. Bke for 30 minutes, flip veggies and bake for another 30 minutes or until edges begin to brown.
6. While veggies and tofu are baking, place 2 cups quinoa and 4 cups vegetable broth in pot. Bring to boil, and then bring down to a simmer and cover. Stir every once in a while.
7. Combine tofu, veggies and quinoa. Ready to serve!