Buffalo Tofu w/ Cashew Queso Kelp Noodles
This crispy buffalo tofu with cashew queso kelp noodles are simply put, incredible. They're easy to make, packed with intense flavor, and fully plant based!
Ingredients
- 1/2 Block Tofu
- 8 ounces Kelp Noodles
- 1-4 - 1/2 cup Cashew "cheese" sauce
- ~1/4 Cup Buffalo sauce more or less, its up to you
- 1 Teaspoon Italian Seasoning
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Nutritional Yeast
- 1 Tablespoon Spelt Flour
- 1/2 Tablespoon Water or more if needed
- Oil to spray tofu
- 2 Teaspoons Baking Soda
- 1/2 Lemon
Instructions
- Chop your tofu into desired pieces and sprinkle with the flour and dry seasonings.Slowly pour over the water and mix everything together until it looks slightly sticky and every surface space of the tofu is covered.
- Spray with oil and place your tofu in the air fryer allow to cook 400F/204 C for 15-20 minutes.
- While the tofu is cooking, mix together the baking soda with lemon juice. This reaction will soften the kelp noodles. Mix the mixture into the kelp noodles until they have all softened. Rinse off that liquid well and strain.
- Now, combine the cashew queso with the noodles. Once your tofu is ready, toss with buffalo sauce of choice and serve with the noodles and enjoy!