Ingredients:

  • 1 block (14 oz / 400 g) extra-firm tofu
  • 2 tbsp (16 g) cornstarch
  • 1 tbsp (15 ml) olive oil
  • ½ tsp (1.5 g) garlic powder
  • ½ tsp (1.5 g) smoked paprika
  • ½ tsp (3 g) fine sea salt
  • ¼ tsp (0.5 g) black pepper
  • ⅓ cup (80 ml) cayenne-based hot sauce (Frank's RedHot-style)
  • 2 tbsp (28 g) unsalted butter, melted
  • 1 tsp (5 ml) maple syrup
  • 1 large head romaine (8 oz / 225 g), chopped
  • 2 cups (55 g) lacinato kale, stems removed and thinly sliced
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 cup (30 g) seasoned croutons
  • ¼ cup (25 g) finely grated Parmesan
  • ½ cup (120 g) plain Greek yogurt (2% or nonfat)
  • 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
  • 2 tbsp (10 g) finely grated Parmesan
  • 1 small garlic clove (3 g), finely grated
  • 1 tsp (5 g) Dijon mustard
  • ½ tsp (2.5 ml) vegetarian Worcestershire-style sauce
  • ¼ tsp (1.5 g) fine sea salt, plus more to taste
  • 2 to 3 tbsp (30 to 45 ml) cold water, to thin

Instructions:

  1. Drain the tofu and wrap the block in a clean towel. Set a heavy skillet on top and press for 10 minutes. The towel should feel damp when unwrapped.
  2. Cut the tofu into 1-inch (2.5 cm) cubes and pat each piece dry until the surface looks matte, not wet.
  3. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or set a wire rack on it.
  4. In a large bowl, toss the tofu with the olive oil. Sprinkle on the cornstarch, garlic powder, smoked paprika, salt, and black pepper. Toss until every cube is lightly dusted, with no clumps or paste.
  5. Spread the cubes in a single layer with space between them. Bake for 20 to 25 minutes, flipping halfway through, until the cubes are deep golden and the edges look firm and slightly bubbled. Cook in batches if they don't fit in one layer.
  6. While the tofu bakes, whisk the hot sauce, melted butter, and maple syrup in a small bowl until smooth and glossy.
  7. In a medium bowl, whisk the Greek yogurt, lemon juice, 2 tbsp Parmesan, garlic, Dijon, Worcestershire-style sauce, and ¼ tsp salt until smooth.
  8. Add the cold water 1 tablespoon at a time until the dressing drips slowly from the whisk like thick cream. Taste and add more lemon or salt if it tastes flat.
  9. In a large bowl, toss the romaine and kale with about 3 tablespoons of the dressing. Massage the kale for 30 seconds until it looks darker and softer.
  10. Transfer the hot tofu to a clean bowl, pour the buffalo glaze over it, and toss for about 30 seconds until every cube is coated. Work quickly so the crust stays crisp.
  11. Divide the dressed greens among four plates. Top each with tomatoes, croutons, and buffalo tofu. Finish with a drizzle of the remaining dressing and the remaining ¼ cup Parmesan. Serve immediately.