her cinnamon rolls blew my mind the other day and now i'm (again) dumbfounded by her recipe for spicy tempeh wingz, which she included in DEOTS #1. i often find tempeh too substantial and chewy, so i adapted it to make some sort of buffalo-y tofu sticks. holy hell, are they ever amazing. i'm actually a little worried about what might become of me now that i've gotten around to making them. i foresee myself holing up in the apartment, shutting off the phone and otherwise ending all contact with the outside world, and getting all hopped up on hot sauce and vegan bleu cheese dressing. (yeah, you read that right.)
i prepped the tofu by freezing, defrosting, and pressing it, then slicing it in eight pieces across the width, like this.
then i halved each piece and put them through the breading assembly line - almond milk, flour & seasonings, and panko bread crumbs, shown here in reverse order. (i ran out of panko after 12 pieces of tofu and had to resort to regular bread crumbs, which coated more thoroughly and crisped up a little more than the panko. even so, i think she made the right choice in suggesting a bigger crumb for the coating.)
after baking at somewhere between 300 and 400 for, oh, a while - everything is kind of random in my kitchen - i tossed all the tofu pieces in the sauce. i plated them up with a dressing i made while they were baking. they were so, so, SO good and right now i feel like i just want all my food smothered in hot sauce and served with a side of creamy cooldown.
katie has posted the tempeh wingz recipe on her site and here's the dressing recipe, which i adapted from an outback restaurant copycat. it's pretty much slaying everything in sight right now. it's that good.
vegan blue cheese dressing
1/2 wheel of sunergia "soy bleu" vegan blue cheese, crumbled
1 cup vegenaise
2 T soy milk
splash of apple cider vinegar
1/4 t garlic powder
1/4 t onion powder
fresh ground white pepper, to taste
combine the soymilk and vinegar in a small bowl and let it sit for a few minutes. add all other ingredients and mix well. can be used immediately, but it's best to cover and refrigerate it for at least half an hour before serving.