Buffalo tofu hummus bowls recipe

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 2
Dietary: Egg-free Vegan Vegetarian

Crisp baked tofu coated in a spicy buffalo sauce, served with smooth hummus and a sharp, crunchy red cabbage slaw.

For this recipe you will need a baking tray, a blender or food processor and a hand blender.

Each serving provides 588 kcal, 28.8g protein, 45.7g carbohydrate (of which 18.4g sugars), 27.3g fat (of which 5.1g saturates), 18.3g fibre and 1.5g salt.

By Rhian Melvin

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Ingredients

For the buffalo tofu

300g/10½oz extra-firm tofu, torn into roughly 4cm/1½in pieces
2 tbsp cornflour
1 tsp smoked paprika
1–2 tsp neutral oil (such as vegetable oil), for spraying or brushing

For the hummus

400g tin chickpeas (240g/8½oz drained weight), drained
2 tbsp tahini
½ garlic clove
½ tsp ground cumin
1 lemon, juice only
¼ tsp salt
4 ice cubes

For the slaw

¼ red cabbage, thinly sliced
½ red onion, thinly sliced
1 large carrot, coarsely grated or peeled into ribbons
2 tbsp white vinegar
1 tsp sugar
small handful chives, finely chopped, plus extra to serve

For the buffalo sauce

80ml/2¾fl oz hot sauce
20g/¾oz vegan butter or margarine, melted
½ tsp garlic granules

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Method

Preheat the oven to 200C/180C Fan/Gas 6.
Put the tofu in a bowl with the cornflour and smoked paprika. Toss until evenly coated, then spread it out in a single layer on a baking tray. Spray or brush with neutral oil. Bake for 25–30 minutes, turning halfway through, until golden and crisp.
To make the hummus, put the chickpeas, tahini, garlic, cumin, lemon juice, salt and ice cubes in a blender or food processor. Blend until smooth, then chill until needed.
To make the slaw, put the cabbage, onion, carrot, chives, vinegar and sugar in a large bowl. Mix well and set aside to pickle while the tofu cooks, stirring occasionally.
For the buffalo sauce, put the hot sauce, melted vegan butter or margarine and garlic granules in a tall, narrow jug. Blend with a hand blender for about 30 seconds, until smooth and combined.
When the tofu is ready, transfer it to a bowl. Pour over the buffalo sauce and toss until evenly coated.
Spoon the hummus into two bowls. Top with the buffalo tofu and slaw, then finish with the extra chives. Serve on its own or with couscous, rice or flatbread if you want a more hearty meal.