Vegan Buffalo Tofu with Moore’s Marinades & Sauces

I think you all know I’m not a food blogger by any means. I have my food babes who I always rely on, but when I know I can create something easily, without even much of a recipe, I know I need to share what I did!

My husband and I try to eat vegan as much as possible. Since becoming pregnant, that has definitely fallen to the wayside. I’ve been eating more dairy and eggs than I have in a really long time, but I’m not counting anything as “bad” or “wrong.” I’m just going with the flow and doing my best.

Any of the cooking that I do in our house is vegan, though. I only research “easy vegan recipes.” I don’t want anything hard haha! Give me all the healthy and easy recipes, and I’ll follow the directions really well!

So, when Moore’s presented to me their really tasty marinades and sauces, I jumped at the chance. I know that sauces are an easy way to make something bland really come to life. It takes the complicated part out of cooking, right?

So, I started thinking…what haven’t Kevin and I had in a really long time? Buffalo wings! So I did something really tasty…created buffalo tofu for us.

I started with two blocks of extra firm tofu, chopped them up into roughly 1″ cubes, then I marinated them in half of the bottle of  Moore’s Original Buffalo Wing Sauce. I covered the pieces up and put the Tupperware in the fridge to marinate for about 5 hours. I had a few spare moments during nap time to cut everything up, but you can also just coat the tofu right before baking them if you don’t have time early in the day.

I preheated the oven to 400 degrees F, and spread the tofu out evenly. I baked it for 30 minutes, turned the tofu, and baked for 30 more minutes.

Alongside the tofu was some delicious baked veggies! Baked veggies are a house favorite…or I guess a Kevin and Kristina favorite. I haven’t convinced Hallen to love them yet!

I decided to use another marinade from Moore’s. This time it was the Zesty Garden Herb. Again, for all of the veggies, I used about half of the bottle. I didn’t let these marinate in the fridge. I think next time I would just to intensify the flavor.

These also went on a sheet pan and in the oven for about an hour. Bake 30 minutes, flip them and bake for another 30 minutes.

Since both pans were in the oven at the same time, I probably had to bake everything closer to 1.5 hours, and rotated the pans so everything would get that crispy little edge!

Tofu and veggies are just two of those things that you can see how they’re cooking and have a rough estimate of the time you really need. I always start with 45 minutes- 1 hour depending on how much is actually on the pans and if more than one pan is in the oven.

I also cooked some quinoa in veggie broth to go with the tofu. Just wanted to make sure the hubby was full! He eats a lot! And don’t judge my food photography. I told you I’m not a food blogger! But I swear, this was such a yummy, healthy, easy plant based meal. It’s an easy one to whip up for dinner on a week night. You can even buy pre-cut veggies to cut down more time.

Ingredients:

-1/2 bottle of Moore’s Buffalo Wing Sauce

-2 Blocks Extra Firm Tofu

-1/2 bottle of Moore’s Zesty Garden Herb Marinade

-1 bag Small Potatoes

-1 bag Baby Carrots

-6 to 8 Parsnips

-2 Cups Quinoa

-1 carton (4 cups) Vegetable Broth

Recipe:

Preheat oven to 400*F. Press tofu in tea cloths or paper towels for about 15 minutes. I always set my cast iron pan on top of mine. After pressed, chop into 1″ cubes. Toss cubes with 1/2 bottle Buffalo Wing Sauce. Let marinate in fridge for a few hours or overnight if time allows. After it marinates, spread evenly on a sheet pan on top of parchment paper. Place in oven for 30 minutes. Turn tofu and let bake for another 30 minutes or until edges begin to brown.

Chop all veggies. Toss with 1/2 bottle of the Zesty Garden Herb Marinade. Spread on another sheet pan over parchment paper. Bake for 30 minutes, flip veggies, and bake for another 30 minutes or until edges begin to brown.

While veggies and tofu are baking, place 2 cups quinoa and 4 cups vegetable broth in pot. Bring to boil, and then bring down to a simmer and cover. Stir every once in a while.

Ready to serve!

This is such a delicious and hearty meal! Sure to please the meat eaters in your family too 🙂 The buffalo sauce has just enough kick to it and the garden herb marinade compliments every veggie!