🌶️ I’ve been using these buffalo tofu cutlets in bowls, salads, and wraps recently.

Buffalo Tofu 1, 16 oz super firm tofu 2 tbsp tamari 1 lemon (zest then cut in 1/2) 1/2 cup panko breadcrumbs 1/4 cup nutritional yeast 1 tsp smoked paprika 1 tsp garlic powder 1/2 cup soy/almond milk 2 tbsp plain plant-based yogurt 1/3 cup all-purpose or spelt flour 1-2 tbsp avocado oil/spray oil for baking 1/2 cup buffalo sauce 2 tbsp maple syrup Kosher salt Celery Slaw 6 celery stalks, thinly sliced 1/4 cup plain plant-based yogurt 2 tsp extra virgin olive oil 2 tsp nutritional yeast 1 tsp garlic powder 1/2 tsp onion powder 2 tbsp minced fresh dill 2 tbsp minced fresh parsley Preheat the oven to 425F. Prepare a small baking tray by brushing with 1-2 tbsp of oil to coat the bottom. by @plantbasedrd