Ranch Slaw with Crunchy Baked Buffalo Tofu

Vegan ranch slaw is creamy and colourful with cabbage, kale, and carrots. Mayo-free ranch dressing coats the vegetables, which are then topped with crunchy and spicy bits of baked Buffalo tofu.

subheading: BAKED CRUNCHY BUFFALO TOFU:

1 (500 gram) block firm or extra firm tofu, drained

3 cups water

2 tablespoons salt

2 tablespoons avocado oil

2 tablespoons arrowroot powder

¾ teaspoon garlic powder

¾ teaspoon onion powder

¾ teaspoon paprika

ground black pepper, to taste

¼ cup Buffalo-style hot sauce

subheading: VEGAN RANCH:

3 tablespoons raw cashew butter

¾ teaspoon onion powder

1 clove garlic, finely grated with a Microplane

½ teaspoon nutritional yeast

¼ cup water

2 tablespoons avocado oil

2 teaspoons lemon juice

2 teaspoons apple cider vinegar

½ teaspoon Dijon mustard

½ teaspoon maple syrup/agave nectar

2 tablespoons finely chopped fresh chives

1 tablespoon chopped fresh dill

sea salt and ground black pepper, to taste

dash of hot sauce, optional

subheading: SLAW:

5 cups shredded cabbage (about ½ regular cabbage)

2 cups sliced kale

1 cup shredded carrots (about 1 large carrot)

2 sticks celery thinly, sliced

extra chives and dill, for garnish

subheading: Notes:

You can use cornstarch instead of arrowroot here.

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