Mar 26, 2014

grilled buffalo tofu po' boy

Ever since Buffalo, New York, introduced Buffalo Wings to the world, buffalo sauce has inserted itself into almost every genre of food. Now you can find all sorts of recipes with buffalo sauce, which is a mixture of butter and hot sauce, from Buffalo Cauliflower, Buffalo Seitan Wings, Buffalo Sandwiches, Buffalo Pizza, Buffalo Shrimp, to Buffalo Chicken Salad, and list goes on.

Traditionally, the item to be sauced is battered and deep fried until crispy and then tossed in the butter and hot sauce mixture. It is then served immediately, to keep the texture crisp, with bleu cheese dressing, which has a cooling effect, thus balancing the heat of the spice.

While I, too, love a great vegan buffalo-ed anything, most of the time the ingredient is deep fried. I wanted to have a buffalo sandwich without all the unnecessary side of fat that usually comes served with the spicy and tangy flavor.

I’ve lightened up the typical buffalo sandwich by eliminating the breading and the need for deep frying the protein. Instead, this sandwich features a grilled tofu and is made into a po’ boy by adding a creamy slaw. The cabbage and apples in the slaw add crunch, the vegan mayo adds creaminess and the vinegar gives it some needed acidity.

The tofu is marinated in the buffalo sauce and then grilled. Once you have the tofu pressed overnight, using a Tofu Xpress or my towel method, this sandwich will come together in about 30 minutes, including marinating. Use a gluten free bread or a gluten-free wrap to make this sandwich completely gluten free.  


Cookbook Update: While my upcoming cookbook, Everyday Vegan Eats, has been available for pre-order for a few weeks, Amazon has updated the information on the book. Look-inside is not available, yet, but a few recipes have been published. Check it out! 

And here is another picture from the book, Fried Vegan Omelet.

I am also linking to these recipe parties! The blogs hosting Healthy Vegan Fridays are Suzanne at Hello Veggie, Anna at Herbivore Triathlete, and Kimmy at Rock My Vegan Socks.  

The blog hosting Gluten-Free Fridays is Vegetarian Mamma.

I’ve also decided to submit this dish to What I Ate Wednesday hosted by Peas and Crayons since, well, it will be Wednesday soon enough!

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