Buffalo Tofu Pasta Salad

July 15, 2020 0Comments 9,402 Views

My poor little PNW body was NOT prepared for the intersection of heat and humidity, friends. It is messing me up.

Anyway, if you’re not following us on Facebook: why not? Go follow us. But ALSO, it means that you probably were unaware of the technical difficulty issues we were having. Long story short, we lost all of our footage for a couple of videos due to some issues with our old camera. When we decided to try our next video, we opted to make something super simple, so that it wouldn’t be so heartbreaking if we lost the footage again. Luckily, we didn’t! And that’s luckily for you, because this pasta salad is awesome.

The amount we’ve made here is definitely enough to make it a potluck dish (or to feed two hungry boys one dinner and several days’ worth of lunches), but feel free to cut the recipe in half (or quarters).

 

Ingredients:

  • 1 block tofu, firm or extra firm (frozen and thawed)
    • If you’re using a different protein, ignore the tofu advice below and just cook that protein however you like.
  • 1 package short pasta (I used whole wheat fusili because it was on sale and I’m a sucker for a noodle bargain).
  • Cucumber (4-6 small, 2-3 large).
  • 2 Avocados
  • Hot sauce (I used Franks)
  • Ranch dressing (your favorite).

 

What Do:

  • Prep your tofu! Drain the tofu package, then lay down a thick layer of towel (paper or otherwise) onto a cutting board. Cut your tofu into slabs, and lay them in a single layer on the towel. Cover with yet more towel, then stack something heavy on top to help press the moisture out of the tofu and into the towels.
  • While the tofu is draining, make your pasta. You know how to make pasta, so just, do that. Cool pasta completely.
  • Cut up your tofu slabs into little strips, and season them. If you’re making this at a time in the year when it’s not super impractical to use the oven, you can bake them at 350 for about 20 minutes. Otherwise, just fry them on medium heat in a little oil until they’re light brown and crispy around the edges. Cool tofu completely.
  • Prep your veggies. I like cucumber for cronch and avocado for smooth here. Just dice them up and you’re good to go.
  • Mix together in a very large bowl (or pot), and add your sauces. This part is to taste, but in general it’s one part ranch or one part hot sauce. I used about 2/4 of a bottle of each.
  • It’s food! Eat it with your mouth!
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