So this year's big game will be taking place on Sunday, February 5 in Indianapolis. That gives me a little over 2 weeks to plan my menu. That's more planning than I do for Thanksgiving. Ha.
Toffalo Wings will definitely be on the menu, as they are each and every year. What else should I make?
Serve with Cool Ranch Dipping Sauce (below) and a few stalks of celery for an even more realistic experience.
A deep fat fryer comes in handy here, but if you don't have one, a pot with oil heated to 350°F (180°C) will do just fine.
Toffalo Wings:
16 "finger" sized chunks of extra firm tofu, drained and pressed (or seitan, or tempeh, or gardein strips)
For the batter:
1 cup all purpose flour
1/2 teaspoon fresh cracked pepper (more if you like lots of pepper)
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 cup (235 ml) full fat coconut milk
Vegetable Oil for frying
For the Buffalo Sauce:
1 stick (1/2 cup, g) nondairy butter, melted
2 to 4 tablespoons (30 to 60 ml) or even more hot sauce, like Tobasco, depending on how spicy you like it
1 teaspoon garlic powder
Salt and pepper to taste
For the Cool Ranch Dipping Sauce:
1 cup (225 g) vegan mayo, store bought or homemade
1/2 cup (120 g) nondairy sour cream, store bought or homemade
1/2 teaspoon dried parsley
1/2 teaspoon dried dill
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon black pepper
Directions:
To make the wings, Cut your tofu (or seitan, or tempeh, or gardein strips) into 16 "chicken finger" sized pieces.
Set up a breading station. In one shallow dish, mix together flour, pepper, paprika, oregano and basil.
In a seperate dish, place the coconut milk.
Double dredge one "wing" by first dipping it into the coconut milk, then into the flour mixture, then back into the coconut milk, then back into the batter.
Place in the hot oil and fry until golden, about 1 minute.
Transfer to a paper towel lined plate to absorb excess oil.
Repeat with remaining wings.
To make the Buffalo Sauce, melt butter and stir in hot sauce, garlic powder and salt and pepper.
Place fried wings in a bowl and pour Buffalo sauce all over wings.
Gently toss to coat.
To make the Cool Ranch Dressing, mix all ingredients together until well incorporated.
Store dressing in an airtight container for up to two weeks in the refrigerator.
Yield: 16 wings and about 1 1/2 cups (350 ml) Cool Ranch Dressing
12 comments:
The only meat I miss from my non-veg days are chicken strips. Your Toffalo Wings remind me of them so much! I haven't tried your recipe, but I will!
Paulina,
If you really want them to taste like chicken, try using Gardein instead of tofu!
Even Rachel Ray has to say 'Yumo'. I was once vegetarian for couple of years but I found it was hard to control my weight. I really enjoyed the veggie days and one day will try again! I will try your Toffalo wings for sure!
I can't believe that they are actually made with tofu, they seem pretty good and I don't even like tofu
Three words: that looks amazing!
My team just got to the Superbowl, and I am looking for some fun game day grub for the big day! These look perfect, thank you ^_^
I have to say, these are one of my favorite recipes ever! I found them a couple of years ago on your blog, and they are now in regular rotation at my house (i.e. Weekend Wings). The coconut milk in the batter is awesome. Thank you!!
Hi Joni! I have recently found your blog and was busy perusing the other day and spied this lovely recipe. You made a lady and her hubby very happy on a very lazy Sunday afternoon. Dinner was made super fast and we thought how super tasty these Toffalo Wings were. I have to admit to not following the spices but I definitely followed the principle and they came out great! I think these might become a bit of a staple in our house and that will make my man a happy camper. Thanks so very much!
Those look fan-freakin-tastic! I'm totally going to give them a try the second I get over my fear of boiling fat on the stovetop.
Just made a batch in a Presto Multi-Cooker. As someone who frequents all you can eat wings nights, I still found these to be very tasty. I used corn starch instead of flour but still turned out well... weren't soggy & bland in the middle like other tofu wings.
A little trick I found to be pretty cool is to take your drained, pressed, tofu and brush it with Better Than Bouillon No Chicken Base. Since tofu has so much water in it to begin with, I don't dilute the base--just brush it straight on and let it sit for a few hours until you cook it. Start out lightly because it can make your dish super salty, but once you find the balance that you prefer, it's a great trick to add a new level of flavor to any dish you want.
I second Joe Byer's tofu seasoning approach except that I freeze my tofu first, thaw, drain and cut into slices then marinate in boiling Not Chick'n bouillon cubes and water with minced garlic and poultry seasoning and pepper for about 15 minutes. I don't drain again, I press lightly on both sides excess broth on the outside so that it won't pop in the oil. The freezing them and then boiling marinade gives it an amazing texture and flavor.
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