This fantastic tater tot dish is slathered in some delicious meatless toppings making this one vegan dish that packs a powerful flavor punch. Reminicient of totchos, this skillet dish is a comfort food item to be reckoned with. This is a big skillet with enough to serve a lot of people alongside your favorite tailgating or appetizer dishes. This dish features a layer of homemade buffalo sauce as well as a rich and creamy dairy-free avocado ranch.
VEGAN BUFFALO TOFU TOT SKILLET
1 bag (32 oz.) frozen tater tots
2 packages (14 oz.) extra firm tofu, drained and pressed
2 tablespoons olive oil
3/4 cup non-dairy cheddar cheese
1/2 cup chopped green onions
1/2 cup chopped celery
3/4 cup hot pepper sauce
1/2 cup vegan margarine
1 teaspoon garlic powder
1 tablespoon agave nectar
1/3 cup apple cider vinegar
DAIRY-FREE AVOCADO RANCH
1/2 cup cucumber, peeled, seeded, and chopped
3/4 cup unsweetened non-dairy milk
2 tablespoons light olive oil
1 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
1/4 cup chopped chives
1/4 cup chopped fresh dill
2 tablespoons chopped fresh parsley
1 garlic clove, minced
1/2 tablespoon onion powder
1 teaspoon celery salt
black pepper, to taste
How to Make It
Preheat oven to 425 degrees fahrenheit. Line a well-oiled cast-iron skillet with the tater tots to form a crust. Bake for 15 minutes, then set aside.
Chop the tofu into bite size cubes. Bring the light olive oil to medium-high heat in a large sauté pan. Add the tofu and cook until it begins to turn golden brown. Remove from heat and pour the Buffalo Sauce into the cooked tofu.
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