These loaded buffalo tofu fries consist of oven-baked fries topped with shredded tofu cooked in a buffalo sauce, along with cooling yogurt ranch sauce and raw vegetables. Enjoy this dish as a vegetarian game day option, or any time that you’re craving healthy comfort food!
I developed and photographed this recipe quite a few weeks ago, but I am somehow just getting around to posting it now. I suppose the time is right with football season now in full swing. I see a lot of game day-themed recipes, but not all of them are vegetarian or vegan-friendly. So, I figured that some of you plant-powered folks out there might appreciate this recipe for loaded buffalo tofu fries!
why you’ll love this recipe
- It’s easy to make. Simply toss together potatoes, olive oil, salt, and pepper and roast until crispy. While those are in the oven, prepare the buffalo tofu on the stovetop (it requires just a handful of ingredients). Stir together a quick yogurt ranch sauce and slice up some vegetables and avocado, and grate some cheese. And in less than 45 minutes, you’ll have a well-balanced appetizer or main course that’s flavourful, comforting, and fun.
- It’s perfect for buffalo sauce lovers. Even those members of your family or friend group who love buffalo wings will appreciate the flavour of the tofu.
ingredients you’ll need
For the oven fries, you’ll need potatoes, extra virgin olive oil, salt, pepper, and arrowroot starch. Arrowroot is not strictly necessary, but it does help make the fries extra crispy in the oven.
For the buffalo tofu, you’ll need hot sauce, butter, apple cider vinegar, garlic powder, extra virgin olive oil, garlic, and firm tofu.
For the yogurt ranch, you’ll need Greek yogurt, apple cider vinegar, sea salt, pepper, honey, dijon mustard, garlic, and dill.
For serving, you’ll need cheese, carrots, celery, cucumber, and avocado.
how to make this recipe
Prepare the oven fries: Preheat the oven to 425 F and line two large rimmed baking sheets with parchment paper.
Place the potato wedges/matchsticks in a large bowl. Drizzle with the oil and sprinkle with salt, pepper, and arrowroot. Toss to coat. Arrange in an even layer on the baking sheets. Roast for 25-30 minutes, or until tender and crispy.
Meanwhile, prepare the buffalo tofu: In a small saucepan, melt the butter over medium-low heat. Whisk in the hot sauce, apple cider vinegar, and garlic powder. Remove from the heat.
Warm the oil in a large skillet over medium heat. Once hot, add the garlic and cook until lightly browned, stirring occasionally. Add the tofu and continue to cook for five minutes, until lightly browned. Mix in the buffalo sauce and continue to cook until most of the sauce has been absorbed.
Make the Greek yogurt ranch: In a bowl, whisk together the yogurt, apple cider vinegar, salt, pepper, honey, mustard, garlic, and dill.
Serve: Arrange the fries on a platter. Top with the buffalo tofu and cheese. Enjoy with the Greek yogurt ranch, vegetables, and avocado.
more healthy appetizer recipes
- Harissa Hummus with Halloumi, Orange Honey, and Charred Broccoli
- Roasted Beet and Honeyed Goat Cheese Crostini with Arugula and Walnuts
- Spinach + Artichoke White Bean Dip (Vegan)
Last but not least, I hope that you love these loaded buffalo tofu fries! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made!
Enjoy!
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Loaded Buffalo Tofu Fries
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
These loaded buffalo tofu fries consist of oven-baked fries topped with shredded tofu cooked in a buffalo sauce, along with cooling yogurt ranch sauce and raw vegetables. Enjoy this dish as a vegetarian game day option, or any time that you’re craving healthy comfort food!
Ingredients
Oven Fries
- 6 medium yellow potatoes, scrubbed and cut into wedges
- 1 ½ tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper, to taste
- 2 tablespoons arrowroot starch
Buffalo Tofu
- 2 tablespoons salted butter
- ½ cup Frank’s Original Red Hot Sauce
- ½ tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- 1 tablespoon apple cider vinegar
- 1 tablespoon extra-virgin olive oil
- 4 medium garlic cloves, minced
- 450 grams organic firm tofu, shredded using a cheese grater
Greek yogurt Ranch
- 1 cup whole milk Greek yogurt
- 2 tablespoons apple cider vinegar
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 teaspoons raw honey
- 1 teaspoon dijon mustard
- 1 medium garlic clove, minced
- ¼ cup fresh dill, finely chopped
For Serving
- 1 cup shredded cheddar cheese
- 2 carrots, grated
- Sliced celery
- Sliced cucumber
- Sliced avocado
- Broccoli florets
Instructions
- Prepare the oven fries: Preheat the oven to 425 F and line two large rimmed baking sheets with parchment paper.
- Place the potato wedges/matchsticks in a large bowl. Drizzle with the oil and sprinkle with salt, pepper, and arrowroot. Toss to coat. Arrange in an even layer on the baking sheets. Roast for 25-30 minutes, or until tender and crispy.
- Meanwhile, prepare the buffalo tofu: In a small saucepan, melt the butter over medium-low heat. Whisk in the hot sauce, apple cider vinegar, and garlic powder. Remove from the heat.
- Warm the oil in a large skillet over medium heat. Once hot, add the garlic and cook until lightly browned, stirring occasionally. Add the tofu and continue to cook for five minutes, until lightly browned. Mix in the buffalo sauce and continue to cook until most of the sauce has been absorbed.
- Make the Greek yogurt ranch: In a bowl, whisk together the yogurt, apple cider vinegar, salt, pepper, honey, mustard, garlic, and dill.
- Serve: Arrange the fries on a platter. Top with the buffalo tofu and cheese. Enjoy with the Greek yogurt ranch, vegetables, and avocado.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Appetizer
Keywords: loaded buffalo tofu fries recipe
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