I found this recipe for the wings and the ranch on the Recipe Renovator but I did end up changing just a little and it turned in to what I remembered ranch dressing tasting like. Since hubby loves anything with BBQ sauce I actually used that instead of hot sauce for the wings It will go well as a dip for the vein wings, quinoa pizza rolls, garlic bread and etc I’m making for hubby to eat during Super bowl. Go Patriots!!!!!
While the boys are watching football, me and Bella are dressing up and going to see Beauty & the beast at the movies and then were going out for a veggie burger:)
|From left to right; quinoa pizza balls, tofu BBQ wings, garlic bread and sausage rolls and in the front is the ranch dip
1/2 cup canola oil
1/2 cup soy milk
1 tbs apple cider vinegar
2 tbs chives & garlic flavored soy cream cheese
1 tsp garlic powder
1 tsp salt
1 tsp onion powder
1/2 tsp black pepper
1tsp dried dill
1 tsp dried parsley
Combine the soy milk and the vinegar in a small bowl and let stand 5-10 minutes to curdle. Add all other ingredients in a blender or food processor along with the curdles soy milk and blend until smooth and creamy. Add more soy milk as needed if you want a pourable dressing.
16 oz super firm tofu
1/2 cup BBQ sauce
1 tbs canola oil
1/4 tsp almond meal
2 tbs nutritional yeast
1/2 tsp salt
1/2 tsp chili pepper
1/2 tsp garlic powder
1/2 onion powder
Press the tofu overnight by wrapping the tofu in a clean kitchen towel and place between two cutting boards. Put a heavy frying pan or pile of cookbooks on top.
Cut the tofu into 12 pieces, using the short side as your length, and making the pieces as even as possible. If you want the shapes to be more organic and less stick-like, use a vegetable peeler to shave off the corners of the long edges, and the corners of the top and bottom of each piece. (Reserve the tofu scraps for a stir fry.)
Prick the pieces all over with a fork to help the tofu absorb the marinade.
Whisk BBQ sauce and oil together. Set 2/3 of it aside in the refrigerator until serving. Brush the tofu with the remaining marinade, covering each side evenly, and then pour the rest over it. Cover and marinate, overnight if possible, in the refrigerator.
Preheat the oven to 350F/160C/gas mark 4. Line a cookie sheet with parchment paper.
Mix the remaining ingredients together in a shallow bowl, stirring with a fork. Roll each piece of tofu in the breading, making sure it sticks to each side evenly. Place on the prepared cookie sheet. Spray with cooking spray, and flip over, making sure all the breading is thoroughly coated with spray.
Bake for 15 minutes, then flip all the pieces over. Bake another 20 minutes, until the sticks are crispy. Gently toss the hot “wings” in the remaining sauce (you’ll need to whisk it together again). Place each piece on a skewer. Dip them in the ranch dressing.