Buffalo Tofu Wings with Creamy Ranch Dip

Step 1

Combine all ingredients through onion powder in the smallest bowl of a food processor or high speed blender. (Note that if you don't have a high speed blender, you'll want to soak the cashews for a few hours.)

Step 2

Blend until smooth, stopping to scrape down the sides, and add more hot water if needed, a tablespoon at a time. Stir in the herbs and season to taste with salt and pepper.

Step 3

Refrigerate until the wings are done.

Step 4

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Step 5

Cut the tofu into 6 slices, then cut each slice in half lengthwise so you have 12 sticks. Place the tofu sticks in a shallow dish and sprinkle them with cornstarch, salt and pepper. Gently roll them to coat—they'll break easily, so be careful!

Step 6

Heat the oil in a large skillet over medium-high heat. Place the tofu wings in the skillet and cook them on each side until lightly browned and crispy, 3–5 minutes on each side.

Step 7

Transfer the tofu to the baking sheet. In a small bowl, whisk together the hot sauce and coconut oil until the oil is fully incorporated. Drizzle the sauce onto the tofu and gently toss to coat. Bake for 10–15 minutes, turning over halfway through cooking time, until the tofu is crispy.

Step 8

Arrange the tofu wings on a plate with celery sticks. Serve with additional hot sauce, if desired, and ranch dressing.