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Buffalo Dip

Creamy, tangy, and a little spicy — this Buffalo Dip disappears fast. Make it with tofu "chicken" or without; it's great both ways.

4-6

Serves:

Prep:

15 minutes

Cook:

10-20 minutes

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Ingredients:​

For the Seasoned Tofu:

  • 1 block (14-16 oz) extra-firm tofu, pressed and crumbled

  • 1-2 tsp poultry seasoning

  • 1 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp smoked paprika

  • 1/4 tsp turmeric

  • 1/4 tsp nutritional yeast (optional)

  • Salt and pepper to taste

  • 1-2 tbsp olive oil


For the Dip:

  • 8 oz Mad Cheese White Velvet

  • 4-6 oz Mad Cheese Spicy Ranch (adjust to taste)

  • 1/2 cup buffalo sauce (Frank's RedHot recommended)

  • 2-3 tbsp vegan mayonnaise

  • 1/4 cup diced celery (optional)

  • 2 green onions, chopped

  • Extra buffalo sauce for drizzling


Instructions:

  1. Press the tofu well to remove excess moisture, then crumble into bite-sized pieces.

  2. In a bowl, toss the crumbled tofu with poultry seasoning, garlic powder, onion powder, smoked paprika, turmeric, nutritional yeast (if using), salt, and pepper until evenly coated.

  3. Heat 1-2 tbsp olive oil in a pan over medium-high heat. Add the seasoned tofu in a single layer. Let cook undisturbed for 2-3 minutes to develop golden color. Stir and continue cooking for another 3-4 minutes until golden and slightly crispy in spots.

  4. Add the buffalo sauce to the pan with the tofu and toss to coat. Cook for 1-2 minutes to let the sauce absorb. Remove from heat.

  5. In a bowl, combine White Velvet, Spicy Ranch, and vegan mayonnaise until smooth and well blended.

  6. Fold in the buffalo-sauced tofu, diced celery (if using), and most of the chopped green onions. Mix until everything is evenly distributed.

  7. Grease your baking dish(es) with vegan butter or oil. Transfer the dip mixture to the prepared dish(es). Top with remaining green onions.

  8. Bake until bubbly and golden on top:

  9. Full batch in one dish: 375°F for 15-20 minutes

  10. Two small casserole dishes: 375°F for 10-15 minutes

  11. Mini loaf pan: 375°F for 12-15 minutes

  9. Let rest for 5 minutes. Drizzle with extra buffalo sauce before serving (optional).

 

Serve with crackers, tortilla chips, celery sticks, or carrot sticks.  

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