Cook time: 35 minutes
couple, family
We recommend heating the buffalo sauce and plant-based margarine (or butter) together. It’s made with fermented Carolina reapers. Taste it and add more buffalo sauce (or butter) until your desired spiciness is achieved.
When caramelising the onions, really cook them right down until they are brown and sweet.
^Denotes staple ingredients, not supplied by Green Dinner Table.
*The plant-based margarine is optional (though encouraged).
Remove the tofu from the pack and discard any liquid. Pat dry with tea towel or paper towel.
Peel, chop in half, then thinly slice the onions.
Place the pot on medium-high heat with a splash of oil. Add the sliced onions and reduce the heat a little.
Cook the onions for 10 minutes, stirring regularly until brown and sweet.
While the onions are cooking.
Preheat the oven to 200 degrees Celsius
Cut the tofu in half lengthwise, then slice into 1 cm strips (you should get about 20 strips per block). Toss in cornflour.
If you want to bake the tofu rather than fry it, don’t toss it in the cornflour. Toss in a little oil and bake at 200 degrees for 10 to 15 minutes.
Once the onions are cooked, transfer to a bowl to cool slightly.
Mince the garlic.
Peel the broccoli stalk then slice the florets off in long slices. Place in bowl and toss with salt, pepper, garlic and a splash of oil. Lay on a tray and bake for 12 minutes, until just starting to brown. Once you remove it from the oven squeeze over lemon juice.
Thinly slice or grate the cabbage, combine with the slaw dressing and caramelised onions. Mix well, taste, then add more salt, if needed.
Turn the oven on to grill.
In a large fry pan with a good splash of oil, cook the tofu until very crispy and light brown.
Once cooked transfer to a bowl and toss with the buffalo sauce (and plant-based margarine).
Cut the buns in half, grill them in the oven for 30 seconds or less.
To serve, fill the buns with slaw and tofu, then drizzle with extra sauce. Plate with lemony broccoli on the side.
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.
Skip the supermarket with our Fruit Box Add-On. Lovingly packed by our team, this add-on includes a selection of seasonal fresh fruit. A perfectly easy way to make sure you and your loved ones get your 5+ a day!