Vegan Tofu Sticky Fingers with Blue Cheese Sauce
Crispy baked tofu tossed in a sweet and spicy sauce served with vegan blue cheese.
Servings: 6
Ingredients
For the Tofu
- 1 Block Extra firm tofu, pressed
- 2 Tbsp. All purpose flour
- 1 C. Almond milk
- 1 tsp. Apple cider vinegar
- 1 1/2 C. Panko
For the Sauce
- 1 1/2 C. Brown sugar
- 1/3 C. Hot sauce, I used Franks
- 1 tsp. Garlic powder
- 1 Tbsp. Water
For the Blue Cheese Dip
- 1/4 Block Extra firm tofu, pressed
- 1 C. Vegan mayo
- 1 Tbsp. Apple cider vinegar
- 1 Tbsp. Lemon juice
- 1 tsp. Onion powder
- 1 tsp. Garlic powder
- 1 tsp. Dill
- 1 tsp. Tahini
- 1 tsp. Salt
Instructions
- Preheat the oven to 425 degrees.
- Cut pressed tofu into strips about an inch wide and 1/2 an inch thick. Place into a ziploc bag and toss in the 2 Tbsp. of flour.
- Place the almond milk and apple cider vinegar in a bowl and stir. Let sit for a minute to thicken. Place the panko in another bowl.
- Dip each piece of tofu into the almond milk and then coat with the panko. Place onto a baking sheet sprayed with non stick spray. Repeat with each piece of tofu. Lining them up next to each other on the pan. Spray each piece of tofu with more non stick spray. Bake at 425 degrees for 15-20 minutes until brown and crispy.
- While the tofu is baking, make the sauce. Add all the sauce ingredients to a small sauce pan. Heat on medium high, whisking until the sugar has dissolved. Turn to low and cook for a minute or so until it thickens a bit. Turn off heat and let sit until the tofu is done.
- In the mean time, make the blue cheese. Whisk all the ingredients together except the tofu. Make sure the water is all pressed out of the tofu, then crumble really well so it looks like cheese crumbles, and stir into the dip. Set aside.
- When the tofu is ready, toss in the sauce and serve immediately with blue cheese dip! Enjoy!