Spicy Buffalo Tofu Drummettes
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Ingredients
- 1/4cup nutritional yeast
- 1/4cup non-dairy milk
- 2TBSP No-Eggy Mayofrom either of my cookbooks or commercial vegan mayonnaise
- 3/4tsp sea salt or kosher salt
- 1/2tsp poultry seasoning
- 1/4tsp coarse ground black pepper
- 1Cup garbanzo bean flourAka chickpea flour
- vegetable oil for frying
- 1/4cup non-dairy butter or commercial vegan margarinefrom either of my cookbooks
- 1/4 red hot sauce (a thicker saucesuch as Sriracha, works best)
Instructions
- Drain and slice the block of tofu lengthwise through the center to create 2 slabs. Lay each slab on its side and slice lengthwise down through the center to create 4 slabs total.
- Thoroughly press the tofu until it is not releasing any more liquid. This is important: the drier the tofu, the better the texture of the finished dish (this can also be done with a tofu press using the whole intact block and the block sliced after pressing).
- Preheat the oven to 325°F.
- Now cut each slab into 3 drummettes. Try slicing on a slight diagonal, turning the knife slightly to left on the first slice and then slightly to the right on the second slice so the drummettes are irregular rectangles, for a total of 12 drummettes. This will give them a more natural and less uniform appearance. Line a baking sheet with parchment paper or a silicone baking mat and place the drummettes on the baking sheet in a single layer. Bake uncovered for 30 minutes, turning after 15 minutes. Remove to cool.
- In a bowl, whisk together the nutritional yeast, milk, mayo, salt and seasonings until smooth. In a separate bowl, add the garbanzo bean flour.
- Dip each drummette in the milk mixture and then dredge in the flour and set aside on a plate. Replenish the flour as needed. Let the drummettes dry for about 10 minutes and then dredge them in the flour again.
- In a skillet or wok, heat about ½-inch of oil over medium-high heat until the oil begins to shimmer. Fry the drummettes in the hot oil for several minutes until golden brown. Remove to a plate lined with a paper towel to drain.
- Meanwhile, melt the butter or margarine and whisk together with the hot sauce until smooth. Just before serving, drizzle the sauce over the drummettes in a bowl and turn the drummettes gently until they are thoroughly coated with the sauce. Transfer to a serving plate and serve immediately with the dipping sauce of your choice (i.e., vegan blue cheese or creamy ranch dressing).