This recipe was for a chicken vegan recipe, didn’t have any chicken all I have in my refrigerator, was tofu, so I decided to make use of what I already have in the frig. I really like the flavours of the Buffalo sauce and the cool creamy dip Once I made it I really don’t know why I did not think of doing it sooner! I guess it’s better late than never. Not brilliant at editing video’s it’s a learning process I missed showing the ingredients sorry just bear with me thank you..
10 pieces of tofu
1/8- 1/4 cup hot cayenne pepper sauce
Bracket depending on your preference
1/8–1/4 cup vegan butter (do a 1:1 ratio With however
Much hot sauce you choose)
2 tablespoons of vegan mayonnaise
2 tablespoons vegan cream cheese
1/4 cup of vegan Parmesan cheese, grated
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
Salt, to taste
Prepare tofu according to package direction.
In a small saucepan, melt the vegan butter, then whisk in hot sauce and set aside.
In a small mixing bowl, combined mayonnaise, cream cheese,Parmesan, mustard, lemon juice and salt, transfer to a small serving bowl or dip bowl.
When the tofu are ready,Transfer them to a large mixing bowl and toss in buffalo sauce mixture; transferred to a serving dish along with cheese dip bowl and garnish with and carrots. If you like serve immediately