So when I thought about how to bring that Buffalo flava to a salad it all came together naturally. Romaine lettuce and cherry tomatoes seemed like a great place to start. As I remember, Buffalo wings that my friends got always seemed to come with celery and carrot sticks. An effort, I suppose, designed to make it seem like a healthier indulgence. In honor to that tradition I added shredded carrots and diced celery on the salad.
Baked tofu makes a great stand-in for the chicken wings. It has a nice firm texture and takes very well to salads.
Typically, the wings come with blue cheese dressing, but I’m really not much of a fan of that. I always got mine with ranch if that was an option. So for this recipe I created my own ranch dressing. To make it lighter and tangier I went with Greek yogurt, like I did with my creamy Italian dressing for spinach salad. However, I seasoned it more like the ranch style we know and love.
It all came together in a delightful summer salad for a zippy variation of the classic bar appetizer. Enjoy!
14-oz pkg extra-firm tofu
1/3 cup Frank’s RedHot or hot sauce of choice (Frank’s is the traditional choice, though.)
3 Tbsp unsalted butter or margarine, melted
1 lg head romaine lettuce
1 carrot, peeled and grated
1 cup cherry or grape tomatoes
1 stalk celery, sliced thin
blue cheese or ranch dressing
Prepare the tofu according to the baked tofu recipe, skipping the freezing step. Combine the Frank’s RedHot and melted butter or margarine in a large bowl. (To make it a little healthier, reduce or eliminate the butter and just use hot sauce.) Add the tofu to the bowl and toss to combine. Set aside while you prepare the salad.
To assemble, tear the romaine lettuce by hand and arrange on plates. Sprinkle the carrots and celery on top. Add the cherry tomatoes and give the salad a hearty cracking of fresh pepper.
Serve with the dressing of choice.