Vegan Ranch Slaw with Crunchy Baked Buffalo Tofu
This recipe combines a cool, creamy vegan ranch coleslaw with crispy baked buffalo tofu bites. It’s the perfect balance: spicy-crunchy tofu + refreshing slaw = a hearty, crowd-pleasing meal or side dish that’s 100% dairy-free and vegan.
Time
Prep: 20 minutes
Press Tofu: 20 minutes (hands-off)
Bake: 30 minutes
Total: ~1 hour 15 minutes
Ingredients
For the Buffalo Tofu
1 block (14 oz) extra-firm tofu, pressed & cubed
2 tbsp cornstarch (or arrowroot starch)
1 tbsp olive oil
½ tsp garlic powder
½ tsp smoked paprika
Salt & pepper to taste
½ cup buffalo sauce (or hot sauce + 1 tbsp vegan butter)
For the Vegan Ranch Slaw
4 cups shredded cabbage (green, purple, or a mix)
1 cup shredded carrots
½ red onion, thinly sliced
½ cup fresh dill or parsley, chopped (optional for freshness)
Vegan Ranch Dressing
½ cup vegan mayo
¼ cup unsweetened plant milk
1 tbsp apple cider vinegar or lemon juice
1 garlic clove, minced
½ tsp onion powder
½ tsp dried dill
½ tsp dried parsley
½ tsp dried chives
Salt & pepper, to taste
Instructions
1. Press & Prep the Tofu
Wrap tofu in a clean towel, press under a weight for ~20 minutes.
Cut into 1-inch cubes.
2. Coat & Bake Tofu
Preheat oven to 400°F (200°C).
Toss tofu cubes in cornstarch, oil, garlic powder, paprika, salt, and pepper.
Arrange on a parchment-lined baking sheet.
Bake 25–30 minutes, flipping halfway, until golden and crispy.
3. Buffalo Sauce Toss
Remove tofu, toss with buffalo sauce, and return to oven for 5 more minutes to set.
4. Make Vegan Ranch Dressing
Whisk together vegan mayo, plant milk, vinegar/lemon juice, garlic, onion powder, herbs, salt, and pepper until creamy.
5. Prepare the Slaw
In a large bowl, combine cabbage, carrots, onion, and herbs.
Toss with enough vegan ranch to coat (reserve some for serving).
6. Assemble & Serve
Serve buffalo tofu on top of the ranch slaw.
Drizzle with extra ranch and garnish with fresh herbs.
Notes & Tips
Extra crispy tofu: Air-fry instead of baking at 375°F (190°C) for 18–20 minutes.
Make it a wrap: Tuck slaw + buffalo tofu into a tortilla or pita.
Less heat: Use BBQ sauce instead of buffalo sauce for a milder version.
Meal prep: Keep slaw and tofu stored separately; combine when ready to eat.
❓ Frequently asked questions FAQ
Q: Can I make this nut-free?
A: Yes! Just be sure your vegan mayo and plant milk are nut-free.
Q: Can I use tempeh instead of tofu?
A: Absolutely — slice into strips and follow the same steps.
Q: Can I make the ranch dressing ahead of time?
A: Yes — it keeps in the fridge for up to 5 days.
️ Nutrition information
Calories: ~360
Protein: 15g
Carbs: 20g
Fat: 22g
Fiber: 6g