Crispy Buffalo Tofu Sandwiches
with Blue Cheese Dressing, Potato Wedges & Mixed Greens Salad
Bright, bold Buffalo sauce and blue cheese dressing elevate this crispy tofu sandwich to delicious new heights. You'll fry up battered tofu and load onto a pillowy buns along with crisp quick-pickled cucumbers. Roasted seasoned potato wedges, plus a mixed green salad with ranch dressing, round out the plate.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
1 unit
Mini Cucumber
1.5 ounce
Blue Cheese Dressing
(Contains: Eggs, Milk)
1 tablespoon
Fry Seasoning
12 ounce
Potatoes
3 unit
Frank's Hot Sauce
1 unit
Tofu
(Contains: Soy)
2 unit
Brioche Buns
(Contains: Wheat)
½ ounce
Frank's Seasoning Blend
82 g
Tempura Batter
(Contains: Eggs, Milk, Wheat)
2 ounce
Mixed Greens
1 cup
Panko Breadcrumbs
(Contains: Wheat)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Sugar
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • In a shallow dish, whisk together tempura batter mix with ½ cup cold water (1 cup for 4 servings). Place panko in a separate shallow dish. • Cut potatoes into ½-inch-thick wedges. Trim and thinly slice cucumber into rounds. Halve tofu crosswise, then slice each half widthwise (you'll have four thin square planks). Season tofu with half the Frank's Seasoning (you'll use the rest later).
• Toss potatoes on a baking sheet with a large drizzle of oil, Fry Seasoning, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. • In a small bowl, toss cucumber with ¼ tsp salt and ½ tsp sugar (for 4 servings, use ½ tsp salt and 1 tsp sugar). Set aside to marinate, tossing occasionally.
• Add tofu to bowl with tempura batter; turn to coat. TIP: Use a fork to gently turn tofu in batter and transfer to next dish. • Transfer tofu to dish with panko and turn to coat; pressing to adhere.
• Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add coated tofu. • Cook until golden brown, 2-4 minutes per side (if tofu begins to brown too quickly, lower the heat!). Transfer to a paper-towel-lined plate.
• While tofu cooks, in a second small microwave-safe bowl, combine Frank's Red Hot sauce, 2 TBSP butter, 1 tsp water, and ¼ tsp salt (for 4 servings, use 4 TBSP butter, 2 tsp water, and ½ tsp salt). Cover with plastic wrap and microwave until butter has mostly melted, 20-25 seconds. Stir until mixture is smooth. Add remaining Frank's Seasoning and stir until thoroughly combined. • Drizzle tofu with as much Buffalo sauce as you like.
• Halve and toast buns. • Meanwhile, in a medium bowl, toss mixed greens with as much ranch dressing as you like. Taste and season with salt and pepper if desired.
• Transfer cucumber to a paper towel-lined plate. Cover with a second paper towel and press firmly to absorb any excess liquid. • Spread top buns with as much blue cheese dressing as you like. Fill bottom buns with Buffalo tofu and cucumber. Close to form sandwiches. • Divide sandwiches, potato wedges, and salad between plates. Serve with any remaining ranch dressing and any remaining blue cheese dressing on the side.