Vegetarian Buffalo "Chicken" Dip

July 11, 2016

I know. 

 

You don't have to say anything.....

 

I just know. 

 

This is absolutely absurd but IN ALL THE RIGHT WAYS.

Funny part is - I actually changed my mind right before I picked up chicken. 

 

I was really craving buffalo chicken dip, then I passed some tofu and BING idea popped. 

Then everything changed. As I walk around the grocery store thinking of how to go about this. 

 

Tofu is just the right texture for this. 

But it needed some umph. 

 

Cauliflower - done.

 

I'm not one to put cheddar cheese in my buffalo dips - I think the less the better but for this recipe it would have been a really nice addition.  So feel free if thats yo thang.

Tofu has a very distinct taste - but with the roasted garlic and a ton of hot sauce - you can't even tell. 

 

The texture might be slightly different but for the most part - this resembles the classic buffalo chicken dip quite nicely. 

 

Think about it.....Buffalo Chicken Dip is at basically every kind of party. And then some can't enjoy it, so here's a way to hit all tastes.

 

 

 

Vegetarian Buffalo "Chicken" Dip

 

yield: 6 servings

prep time: 2 hours

cook time: 20 - 25 minutes

 

Ingredients:

  • 1 package (16 oz) of soft tofu drained for 2 hours

  • 1 c cooked cauliflower florets (grated and drained)

  • ¾ pack of Neufchâtel Cheese room temperature (or cream cheese)

  • 5 gloves roasted garlic

  • 1 c Franks Red Hot(+ additional 1/4c if needed I like mine spicy) 

  • ¼ c crumbled blue cheese

  • ¼ c ranch dressing (more if needed)

  • 3 stalks of celery finely diced

  • Salt and Pepper

 

Directions:

  1. Get the tofu drained very well. Place in between two folded towels and place a cast iron or something heavy overtop. Let drain for 2 hours – the longer the better.

  2. Once the tofu is just about done draining, get your cauliflower cooked and grated – I used a food processor. Dump out onto a towel and squeeze, draining as much liquid as you can.

  3. Preheat oven to 375 degrees.

  4. Place the drained cauliflower and cubed tofu into the food processor.

  5. Pulse the tofu cauliflower mixture until it resembles little granules.

  6. Throw in the Neufchâtel Cheese, roasted garlic, Franks, Blue Cheese, Ranch and salt and pepper.

  7. Pulse until well combined and creamy – taste - add more spices if needed.

  8. Bake for 20 – 25 minutes until bubbly.

  9. Take out and let cool, top with more hot sauce, ranch and diced celery.

  10. ENJOY!!!!!!

When I dip you did we dip.

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