Vegan Buffalo Chicken Salad
Spice up your mealtime routine with this Vegan Buffalo Chicken Salad, a bold twist on a classic favorite that’s completely plant-based and packed with flavor. Featuring crispy baked extra-firm tofu coated in tangy buffalo sauce, this recipe creates the perfect "meaty" texture without animal products. Paired with a fresh medley of mixed greens, juicy cherry tomatoes, crunchy celery, shredded carrots, and diced cucumber, this salad strikes the perfect balance between spicy and refreshing. Top it off with creamy vegan ranch dressing for a cooling, indulgent finish to every bite. Ready in just 40 minutes, this customizable, gluten-free salad is ideal for lunch, dinner, or meal prep. Whether you're plant-based or simply seeking a healthy, satisfying twist on buffalo chicken, this recipe is sure to impress!
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 0.5 cup buffalo sauce
- 1 tbsp olive oil
- 2 tbsp cornstarch
- 4 cups mixed salad greens
- 1 cup cherry tomatoes
- 0.5 cup red onion
- 1 cup cucumber
- 0.5 cup carrots, shredded
- 2 unit celery stalks
- 0.5 cup vegan ranch dressing
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Press the tofu to remove excess moisture: wrap the tofu block in a clean towel, place it on a plate, and set a heavy object on top. Let it press for at least 15 minutes.
While the tofu is pressing, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Once pressed, cut the tofu into 1-inch cubes and place them in a mixing bowl.
Add the olive oil, cornstarch, salt, and black pepper to the tofu cubes. Toss gently until the tofu is evenly coated.
Spread the tofu cubes in a single layer on the prepared baking sheet. Bake them in the preheated oven for 20 minutes, flipping halfway through, until they are golden and crispy.
Remove the tofu from the oven and immediately toss it with the buffalo sauce in a large bowl until well coated.
Prepare the salad base by combining the mixed salad greens, halved cherry tomatoes, thinly sliced red onion, diced cucumber, shredded carrots, and sliced celery in a large serving bowl.
Arrange the buffalo tofu cubes on top of the salad.
Drizzle with vegan ranch dressing or serve the dressing on the side.
Toss the salad just before serving to combine all ingredients. Enjoy this flavorful and spicy vegan buffalo chicken salad!
Nutrition Facts
Calories |
1141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5728 mg | 249% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 19.0 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1593 mg | 123% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2153 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
