Wedge Salads with Buffalo Tofu Croutons

Name: Wedge Salads with Buffalo Tofu Croutons
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1/3 c. Buffalo-style hot sauce (we used Frank’s), plus more for serving; 1 tbsp. canola oil, plus more for greasing; 1/2 tsp. honey; 1 (14 oz.) package extra-firm tofu, patted dry, cut into 3/4-inch cubes; Kosher salt and pepper; 3 c. cornflakes, crushed; 3/4 c. sour cream; 2 tsp. fresh lemon juice; 2 tbsp. milk; 1 1/2 oz. blue cheese, crumbled (about 1/3 cup); 1 rib celery, halved lengthwise and thinly sliced; 1 scallion, thinly sliced; 2 small heads iceberg lettuce, quartered and cored

Try this for Meatless Monday!

By Tina MartinezPublished: May 8, 2023

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wedge salad with buffalo tofu croutons on top

Mike Garten

Yields:

4 serving(s)

Total Time:

35 mins

Cal/Serv:

339

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We don’t know about you, but we’d take hot sauce–marinated, cornflake-crusted tofu over normal croutons any day. Paired with crunchy iceberg wedges and a creamy blue cheese dressing, this is a main course salad you’ll be making on repeat (PS: an air fryer makes cleanup a cinch too!).

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Ingredients

1/3 cup
Buffalo-style hot sauce (we used Frank’s), plus more for serving
1 Tbsp.
canola oil, plus more for greasing
1/2 tsp.
honey
1
(14 oz.) package extra-firm tofu, patted dry, cut into 3/4-inch cubes
Kosher salt and pepper
3 cups
cornflakes, crushed
3/4 cup
sour cream
2 tsp.
fresh lemon juice
2 Tbsp.
milk
1 1/2 oz.
blue cheese, crumbled (about 1/3 cup)
1
rib celery, halved lengthwise and thinly sliced
1
scallion, thinly sliced
2
small heads iceberg lettuce, quartered and cored

Directions

1. Step 1Heat air fryer to 350°F. In large bowl, whisk together hot sauce, oil, and honey. Sprinkle tofu with 1/4 teaspoon salt, add to sauce, and gently toss to coat. Place half of cornflakes in shallow bowl, add half of tofu, and coat, pressing gently to adhere; discard any remaining cornflakes from bowl.
2. Step 2Brush air fryer basket with oil, then add coated tofu. Cook, shaking basket after 8 minutes, until golden brown and crispy, 12 to 14 minutes; transfer to plate. In last few minutes of cooking, repeat with remaining tofu and cornflakes. When second batch is done, top tofu with first batch and air-fry 2 minutes to reheat.
3. Step 3Meanwhile, in medium bowl, stir to combine sour cream, lemon juice, milk, 2 tablespoons blue cheese, and 1/4 teaspoon each salt and pepper. In second bowl, combine celery, scallion, and remaining blue cheese.
4. Step 4Serve iceberg wedges topped with celery relish, blue cheese dressing, and tofu croutons.

NUTRITIONAL INFORMATION (per serving): About 339 calories, 19.5 g fat (7 g saturated), 30 mg cholesterol, 1,037 mg sodium, 27 g carbohydrate, 4 g fiber, 8 g sugar (1 g added sugar), 16 g protein

Did you make this recipe? Comment below!

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