Well, football season ended with a whimper on Sunday. It’s probably not a good thing when the halftime show is the most exciting part of the game. Alan and I stayed home and watched the game (and the commercials), and ate our own vegan version of “football food.” We had pizza and these spicy hot “wings,” which satisfied our craving for junk food, while still being relatively healthy.
I’m sorry this is too late for your Super Bowl party, but these spicy vegan “wings” are so good that you’ll want to save the recipe for next year. Not only that, because they are very low in fat and calories, you can enjoy them any time. They are great on a salad, a sandwich, or all by themselves.
Nasoya recently sent me a couple coupons to try out Nasoya Tofu Plus. What’s different about Tofu Plus? It is specifically designed for people who follow a low or no-meat diet. While I hesitate to use the term “beefed up” in this context, it does describe Tofu Plus very well. It is fortified with Vitamins B2, B6, B12, and D, and Calcium. Each 3 ounce serving has 15 grams of protein, no cholesterol or saturated fat and has only 80 calories. All of Nasoya products are Gluten free, Non GMO Project verified and USDA Organic.
I love cooking with tofu. It is so easy to use it as a meat replacement in a variety of recipes. It has very little flavor on it’s own, so it absorbs the flavors of the seasoning or sauces that you use to prepare it.
One of the keys to preparing tofu is to make sure that you press as much water out of it as possible. A tofu press works best, but wrapping the tofu in paper towels and placing something heavy on top works too. The more water that you press out of the tofu, the more flavor it will soak in from the sauce or marinade that you use.
For this recipe, I wanted to press as much water as possible out of my tofu, so I wrapped it in paper towels, then wrapped a clean dish towel around it, and weighted it down with several bowls. I changed the paper towels a couple times, then I left it overnight in the refrigerator. If you don’t have the time, at least leave it to press for an hour or so.
I also wanted to give the tofu lots of time to soak up all the spicy goodness of the sauce, so I soaked it in the marinade for about five hours. Again, if you don’t have the time, try to give it at least an hour. It’s worth the extra time, though.
It’s also important to preheat your oven for at least 10 minutes before baking the tofu. You want that baby hot! Speaking of hot, if you like your “wings” really spicy, you can baste them a couple extra times while they’re baking.
Spicy Hot Vegan Buffalo “Wings”
- 1 Package Nasoya Tofu Plus Extra Firm, drained and pressed.
- 1 cup hot sauce, either Frank's or Sriracha works best.
- ⅛ cup lemon juice
- 1 teaspoon garlic powder
- 1 tablespoon agave syrup
- Cooking spray
- In a flat covered container, mix the hot sauce, lemon juice, garlic powder and agave.
- Cut the tofu into small slices, about 2" x 2" by ¼"
- Add the tofu to the marinade, making sure to cover every piece.
- Cover and refrigerate. Marinate for 1-4 hours, shaking occasionally to make sure the tofu stays coated.
- Preheat oven to 500 for at least 10 minutes
- Spray a cookie sheet with the cooking spray
- As you pick up each piece of tofu, shake it gently to remove excess marinade. Lay it in a single layer on the cookie sheet.
- Use a pastry brush to spread a little marinade on each slice.
- Bake for 20 minutes, until starting to brown slightly.
- For spicier "wings," spread on a little extra marinade after 10 minutes. For spicier still, add a little more after about 5 more minutes.
- Cool slightly and serve with celery and vegan ranch dressing.
So, do you watch the Superbowl for the a) Game b) Commercials c) Halftime show 4) Food 5) What Superbowl? Did any of the commercials wow you? I liked the Budweiser commercial with the puppy the best (surprising, I know).