vegan buffalo ranch salad
Author: 
Serves: 2 servings
 
Equipment: Baking sheet, parchment paper or aluminum foil for making the garlic croutons. Wok or cast-iron skiillet for searing the tempeh or tofu.
Ingredients
  • FOR THE PESTO RANCH DRESSING:
  • ½ c. raw (unroasted) cashews
  • ¾ c. hot water
  • 2 T. fresh lemon juice
  • 1 T. olive oil
  • 1 clove garlic, peeled
  • 2 tsp. white miso (this adds savoriness)
  • 2 tsp. Dijon mustard (if you haven't got any miso, double up on the mustard)
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 3 T. prepared basil pesto (I like Buitoni)
  • FOR THE GARLICKY CROUTONS:
  • 2 c. day-old bread cubes (about ½ lb. of bread)
  • 2 T. olive oil
  • 1 T. fresh lemon juice
  • 2 cloves garlic, minced or pressed
  • 1½ tsp. dried herb blend, such as Italian or Greek herbs
  • ¼ tsp. salt
  • FOR THE BUFFALO TEMPEH OR TOFU:
  • 1 lb. extra-firm or super-firm tofu, pressed, OR 8 oz. of tempeh, diced into ½ inch cubes
  • 1 T. neutral oil suitable for high-heat cooking, such as peanut, coconut, grapeseed, or avocado oil
  • 3 T. Frank's Red Hot sauce
  • 1 T. fresh lemon juice
  • 1 T. agave nectar
  • FOR THE SALAD:
  • 1 14-oz. package Dole coleslaw mix (OR 1 large head romaine lettuce, washed and chopped into bite-sized chunks + 2 c. shredded red cabbage + ½ c. shredded carrots)
  • ½ c. thinly sliced celery
Method
  1. Soak your cashews: Place your cashews in a bowl with the hot water and soak for 30 minutes while you prepare other elements.
  2. Make the croutons: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or aluminum foil. Whisk together the olive oil, lemon juice, garlic, herb blend, and salt to make dressing for the croutons. Pile the bread cubes on your baking sheet, pour the dressing over them, and use your hands to toss until evenly coated. Spread in a single layer on the baking sheet, and bake for 20-25 minutes, keeping an eye on them towards the end to make sure they don't burn.
  3. Make the dressing: Once the cashews are done soaking, pop them in a blender (I use my Ninja smoothie maker - it will fit in a smoothie cup) with the rest of the ingredients and blend away until smooth. Store in refrigerator until ready to use.
  4. Make the buffalo tempeh or tofu: In a small mixing bowl, whisk together the hot sauce, lemon juice, and agave nectar. Heat 1 T. high-heat cooking oil over high heat until hot (shimmery). Add tempeh or tofu and saute until golden brown on all sides, about 5 minutes. If using tempeh, add 2 T. water and sauté 1 more minute, or until water has been absorbed. Turn off heat and toss with hot sauce mixture.
  5. Assemble the salad: Toss the coleslaw mix with the creamy pesto ranch dressing. Plate into 2 individual portions, and top with sliced celery, buffalo tempeh or tofu, and garlic croutons. Enjoy!
Recipe by radish*rose at https://radishrose.net/2015/05/30/vegan-buffalo-ranch-salad-with-tempeh-and-garlic-croutons/