If you’re ready for a change in flavors after the big holiday week, I’ve got you covered. This recipe features perfectly crisp tofu coated in a spicy Buffalo sauce with a cool and creamy Cilantro-Avocado Ranch for dipping.
I don’t use soy all the time, but when I do I’m sure to choose organic and preferably fermented or sprouted products for easier digestion and optimal benefits. Sprouted tofu contains more calcium, iron, protein, and antioxidants than regular tofu, with less antinutrients like phytates and trypsin inhibitors. That means more nutrients that are more absorbable.
I also want to call out the cumin seeds, which I included in the Buffalo sauce. They’re rich in the antioxidants apigenin and luteolin, have been shown to have anticancer effects, and have been used in traditional herbalism for a wide range of benefits from blood sugar control to digestive support and cholesterol reduction. Toasting them brings out a greater level of flavor and aroma that is carried into this dish.
Wishing you health and happiness,
Mark Hyman, MD
- 2 (14-ounce) blocks organic sprouted tofu, firm or extra firm
- 1 ½ tablespoons arrowroot starch
- 1 teaspoon sea salt
- Avocado oil spray
Buffalo Hot Sauce
- 1 tablespoon cumin seeds
- ¼ cup ghee
- ⅓ cup no-sugar-added hot sauce
- 1 tablespoon coconut aminos or tamari
- 1 teaspoon garlic powder
- ½ cup avocado mayonnaise
- ¼ cup coconut milk
- ¼ cup fresh lime juice
- 1 medium avocado
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ⅓ cup fresh cilantro, chopped
- ⅓ teaspoon sea salt
1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. Drain tofu, then cut each one in half to create a thinner block. Gently press the tofu blocks between a kitchen towel, or paper towels, to drain the last liquids. You can do this in advance by setting a heavy cast iron pan on top and leaving until all liquids are pressed out.
3. Dice the tofu into 1-inch cubes. Toss the cubes in a large mixing bowl with the arrowroot and sea salt to coat.
4. Lightly spray the parchment paper-lined baking sheet with avocado oil spray and scatter the tofu pieces out evenly on top. Lightly spray the tofu with more avocado oil spray. Transfer the baking sheet to the oven and bake for 30 minutes, flipping the tofu halfway through.
5. To make the buffalo hot sauce, place a small saucepan over medium heat, and toast the cumin seeds for 1 minute or until fragrant. Add the ghee, followed by the remaining ingredients, and bring to a simmer, then remove from heat.
6. To make the cilantro-avocado ranch, add all of the ingredients into a high-speed blender. Blend until smooth and transfer into a bowl.
7. When the tofu has baked for 30 minutes, reheat the buffalo sauce and transfer half of the sauce to a large bowl. Add the baked tofu and gently toss to coat.
8. Transfer to a serving platter along with the avocado ranch dip and optional vegetable sticks. Keep the remaining buffalo sauce refrigerated, in an airtight container for future use, or use as extra dipping sauce.
Nutritional analysis per serving: Calories: 413, Total Fat: 37g, Saturated Fat: 10g, Cholesterol: 42mg, Sodium: 836mg, Carbohydrates: 12g, Fiber: 4g, Sugars: 2g, Protein: 17g, Net Carbs: 8g