Ingredients:

  • 16 oz extra-firm tofu, pressed and cubed
  • 2 tbsp cornstarch
  • 1 tbsp avocado oil
  • 1/4 tsp garlic powder
  • 1/3 cup buffalo sauce
  • 1 tbsp unsalted butter, melted
  • 2 large heads romaine lettuce, chopped
  • 1/2 cup shredded parmesan cheese
  • 1 cup sourdough croutons
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup plain Greek yogurt
  • 1 tsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tsp Worcestershire sauce
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Drain the 16 oz extra firm tofu and wrap it in a clean towel. Press it under a heavy pan for 15 minutes until the towel is noticeably damp. Slice the tofu into 1 inch cubes.
  2. Place the tofu cubes in a bowl and sprinkle with 2 tbsp cornstarch and 1/4 tsp garlic powder. Toss gently until every side is chalky and white. If the tofu looks wet, add another teaspoon of starch.
  3. Heat 1 tbsp avocado oil in a large skillet over medium high heat. Add the tofu in a single layer. Cook for 3-5 minutes per side until the edges are golden and sound hollow when tapped.
  4. In a small bowl, whisk 1/3 cup buffalo sauce with 1 tbsp melted unsalted butter. Pour the mixture over the crispy tofu in the pan. Toss for 60 seconds until the sauce thickens and glazes the cubes. Remove from heat immediately to prevent sogginess.
  5. Whisk together 1/2 cup Greek yogurt, 1 tsp Dijon mustard, 1 tbsp lemon juice, 2 minced garlic cloves, 1 tsp Worcestershire sauce, 1/4 tsp sea salt, and 1/4 tsp pepper. The texture should be thick but pourable, like heavy cream.
  6. Chop 2 heads of romaine lettuce and place in a large bowl. Drizzle half the dressing over the leaves and toss well.
  7. Add 1/2 cup shredded parmesan cheese and 1 cup sourdough croutons to the bowl. Toss again to distribute the cheese.
  8. Top the salad with the warm buffalo tofu and 1/4 cup chopped fresh parsley. Serve immediately while the tofu is still hot and the lettuce is cold.