Okay, I’m back! Last night we had our first Presanctified Liturgy of Lent, followed by our first Lenten potluck of the year. I made Buffalo Tofu Bites (oil free, perfect for a strict fasting day), a snack that is much beloved by my friends at any time of the year – but especially during Lent, or on Super Bowl Sunday! Recipe below.
Last night I had to pop it in the commercial convection oven at church before I went to Liturgy. It bakes way faster, so I never know what temp to use or for how long. I ended up covering it with foil and baking it at 300 for about an hour, then ran to check on it and turn it after Communion, and popped it back in without the foil at 375 for the last 15 minutes I was in the chapel.
I was really nervous when Father decided to give a sermon at the end, but luckily the timing was perfect. It was nice and crispy on the outside, soft on the inside. There have been a couple times when I came back to the kitchen to find my food shrunk down to almost nothing, or was totally blackened!
We also had homemade black bean burgers with avocado, all kinds of veggies, and a tahini spread. There were 3 or 4 soups, some sort of casserole with cornbread on top and kidney beans on the bottom, chips & salsa, rolls, a giant bucket of rice!
2 14oz packages water-packed tofu*
*You’ll need to prep the tofu at least two days ahead. Leaving the tofu in its sealed package, freeze for one day to ensure it’s completely frozen solid. Then thaw either by leaving in the fridge (can take a couple days) or by placing tofu STILL IN SEALED PACKAGE in a sink filled with very warm water. It can still take a couple hours to thaw in the water, and you will have to add hot water a few times during the process.
Once thawed, press tofu between two plates to get excess liquid out. Tear tofu into bite-size chunks.
Tahini Buffalo Sauce
1/2 C tahini
2 Tbsp lemon juice
1/4 tsp salt, or to taste
1/4 tsp garlic powder, or to taste
Frank’s Red Hot Sauce, to taste
1 tsp turmeric for color
optional: 2 tsp nutritional yeast
Combine all sauce ingredients, then thin it down with water until it’s soupy, stirring the water in a little at a time.
Add tofu to sauce and toss to coat. Let marinate for 2 hours to two days.
Preheat oven to 400.
Cover a baking tray with parchment paper for easy cleanup. Spread tofu over tray in single layer and bake 45 minutes, or until tofu is nicely browned. Gently turn the tofu halfway through.
We often eat these Buffalo Tofu Bites on their own, but you can also serve them with celery sticks and your favorite vegan ranch or bleu cheese dressing.