There's a lot of things I love in life. My husband, traveling, kittens... But when you combine three magical ingredients (tofu+buffalo sauce+tater tots) then you've got a vegan dish that could cook its way up to the top of my "I 3>

The tater tots form a crunchy crust in the cast-iron skillet while simultaneously soaking up the deliciously spicy buffalo sauce that has infused the tofu. Nothing with buffalo sauce would be complete though without ranch by its side. This dairy-free version draws its creaminess from avocados and is full of flavor from a variety of fresh herbs.

Those who are hesitant to join the tofu fan club can rest assured that once it's smothered in the spicy sauce, wrapped in a loving pillow of potato, and top with creamy herb-filled avocado ranch, they're going to fall in love with bean curd like the rest of us. Once you've learned to love tofu, there's plenty of ways to prepare and enjoy it.


Buffalo Tofu Tater Tot Skillet

  • 1 bag (32 oz.) frozen tater tots
  • 2 packages (14 oz.) extra firm tofu, drained and pressed (for a how-to guide, click here)
  • 2 tablespoons light olive oil
  • 1 Buffalo Sauce recipe (see below)
  • ¾ cup non-dairy cheddar cheese
  • 1 Dairy-Free Avocado Ranch recipe (see below)
  • ½ cup chopped green onions
  • ½ cup chopped celery

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.


Pour the tofu on top of the tater tot crust and cover with non-dairy cheddar cheese.


Bake for 20 minutes. Allow to cool for 10 minutes, then garnish with green onions and celery and serve with a side of Dairy-Free Avocado Ranch.


Buffalo Sauce

  • ¾ cup hot pepper sauce
  • ½ cup vegan margarine
  • 1 teaspoon garlic powder
  • 1 tablespoon agave nectar
  • 1/3 cup apple cider vinegar

Combine all the ingredients in a blender and blend until creamy and smooth.


Dairy-Free Avocado Ranch

  • 2 avocados
  • ½ cup peeled, seeded, and chopped cucumber
  • 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 cloves, minced
  • ½ tablespoon onion powder
  • 1 teaspoon celery salt
  • Black pepper, to taste

Blend all the ingredients in a food processor until completely smooth.


This Vegan Buffalo Tofu Tot Skillet is a delicious dish that is simultaneously crunchy, gooey, spicy, and creamy. Vegans and meat-eaters alike will devour their helping. Happy cooking!

By Hayley Sugg and Hayley Sugg