---

Roasted Buffalo Tofu and Cabbage

Try this hearty vegan dish over hot cooked rice or quinoa or serve as is. Feel like a change? Try using broccoli heads or cauliflower wedges instead of the cabbage.

Makes 4 servings

1-1/2 cups extra firm tofu

1 cup Frank’s® RedHot® Hot Buffalo Wings Sauce

sea salt to taste

freshly ground black pepper to taste

1 teaspoon canola oil

FOR CABBAGE

1/2 head cabbage, cut into 4 wedges

1/2 large onion, sliced

1/2 cup Frank’s® RedHot® Hot Buffalo Wings Sauce

2 tablespoons canola oil

1/2 tablespoon granulated garlic

1/4 teaspoon whole celery seed

1/2 teaspoon freshly ground black pepper

1 tablespoon toasted sesame seeds

1     Drain the tofu in a colander and wrap it in paper towels or a tea towel. Place on a rimmed baking sheet. Place a cutting board on top of the tofu. Arrange 4–6 large, heavy cans on top of the baking sheet over the tofu. Allow to press 1 hour. Remove the cans and cutting board, unwrap the tofu, and cut it into 1/2-inch cubes. Place in a medium bowl and toss with Frank’s® RedHot® Hot Buffalo Wings Sauce, spices, and canola oil. Allow to soak 1 hour.

2     Preheat the oven to 350°F.

3     Line 2 baking sheets with parchment paper. Drain the tofu and place in a single layer on 1 baking sheet. Arrange the cabbage, point side up, on the second baking sheet. Sprinkle the onion over the cabbage.

4     In a small bowl, whisk together the 1/2 cup of Frank’s® RedHot® Hot Buffalo Wings Sauce, canola oil, garlic, celery seed, and pepper. Pour over the cabbage and onion.

5     Place the baking sheets with the tofu and cabbage in the oven. Bake 60 minutes, flipping the tofu once, or until the tofu is crisp and the cabbage is fork tender. Sprinkle the cabbage with sesame seeds. Serve immediately.